Beginner’s Eggs Benedict

1/2 cup melted butter
4 eggs, plus 4 egg yolks
1 tablespoon lemon juice
4 English muffins
4 slices Canadian bacon

For Hollandaise sauce:
Melt butter in microwave. In a blender, combine egg yolks and lemon juice, and blend until smooth. Season with salt. Then, slowly pour in butter while blending, until fully combined.
If you don’t have a blender, whisk eggs and lemon juice in a pan over the stove on the lowest heat. Slowly pour in butter and combine.

For Eggs Benedict:
(Made with sunny side up eggs, rather than poached)
Toast English muffins. In a small pan, cook Canadian bacon on low heat until it begins to brown, 2-3 minutes on each side. Remove Canadian bacon from pan and crack eggs into pan. Cook about 3 minutes, then place a lid on the pan and cook an additional minute. Top English muffins with Canadian bacon and eggs, then drizzle hollandaise over top.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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