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Eggs Benedict

Eggs Benedict is a dish with great variety in texture and great flavor. If you love your eggs runny, you will love this dish.

Eggs Benedict originated in New York or at least that’s one of the stories of how they were created. There are three different stories of who created eggs benedict. 

One story is that Mrs. Benedict wanting something different and the chef of  Delmonico’s Restaurant created them.

Another story is that a columnist of the New York Times Magazine wrote a column about a letter he had received that contained the recipe. The letter stated that Commodore EC Benedict had created them.

Another story is that it was traditional French dish that had a puree of salt cod & potatoes instead of Canadian bacon.

I don’t know about you but I prefer the Canadian bacon over salt cod. 

Besides this French variation, there are many variations including Eggs Florentine, Pacific Northwest Eggs Benedict, Eggs Commander’s, Eggs Royale, and Eggs Montoya.

Traditional Eggs Benedict has an English muffin, a slice of Canadian bacon, poached egg and topped with hollandaise sauce. The different layers gives this dish great variety in texture. The egg is delicate. The sauce is rich and smooth.  The muffin gives a little bit of crunch and is a bit chewy. All of them together make this delicious.

Jamie and I were discussing hollandaise sauce over the poached egg. We decided it’s egg sauce over eggs. And since I don’t really care for eggs, this dish was not for me. I tried it, but it was just too much egg for me. However, the Hardworking Husband loved it. He asked me to make it again. And since I love him, I will be doing that.

Yield: 1 Serving

Eggs Benedict

Eggs Benedict


Eggs Benedict

Hollandaise Sauce

  • 4 egg yolks
  • 1/2 cup butter, melted
  • 1 Tbsp lemon juice
  • Pinch of salt


  1. In a double boiler, fill bottom pan with water that doesn't touch to top pan.
  2. Bring to a simmer.
  3. In top pan before putting on bottom pan, vigorously whisk together egg yolks and lemon juice until they have doubled in volume.
  4. Place top pan onto bottom pan and continue to whisk. Be careful to not let the eggs get too warm.
  5. Slowly drizzle butter into egg mixture.
  6. Continue to whisk until mixture has thickened. Set aside in a warm area.
  7. Brown Canadian bacon in a skillet.
  8. Poach egg.
  9. Toast English muffin without browning it too much.
  10. Place bacon on muffin then place poached egg on top and drizzle hollandaise sauce over egg.
  11. Enjoy


If the hollandaise sauce becomes too thick, add water and whisk until the right consistency. It should drizzle.

My hollandaise sauce was very bright yellow because I used farm fresh eggs. Their yolks tend to be more yellow in color.

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Wednesday 20th of November 2019

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