Eggs Benedict with Hollandaise Sauce

This recipe is for all the fancy brunch lovers out there.


  • Slices of bacon
  • 4 large eggs
  • teaspoons white or rice vinegar
  • 2 English muffins
  • Butter
  • Chopped  parsley, for garnish

To make the Hollandaise Sauce, you’ll need 10 tablespoons of butter

  • large egg yolks
  • 1  tablespoon  lemon  juice
  • Dash of cayenne or Tabasco sauce


For  the  Hollandaise  sauce:

Melt the butter in a small saucepan. A separate the egg yolks. Mix in lemon juice, salt and pepper. Add a small spoonful of the hot melted butter to a small bowl beat the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture. Once the butter has been incorporated,  pour the mixture back into the saucepan. Cook on low heat,  and stir constantly for  20-30 seconds. Remove from heat and set aside. It will thicken as it cools.

Make  the  poached  egg:

Fill a medium size pot with about  3  inches of water.  Bring the water to a boil and then reduce heat until it reaches a simmer. Add a little splash of vinegar to the water and stir it continuously to make a tornado then crack one egg into it. Cook the egg in simmering water for 3-5  minutes,  depending on how soft you want your egg yolk. While the egg is cooking, place the slices of bacon in a  pan and cook on medium-high heat for about 1 minute on each side.

To  Assemble:

Toast the English muffin. Top each side with a slice or two of bacon, and then gently place a poached egg on top. After that, drizzle some hollandaise sauce. And your fancy eggs Benedict is ready to serve!

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