Hot And Gooey Eggs Benedict

Hot And Gooey Eggs Benedict


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Serve up a beautiful presentation with this eggs Benedict recipe! By mastering your own Hollandaise sauce, you'll never have to wait until dining out for breakfast to enjoy this dish.

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Time needed

5 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 4 eggs, poached
  • 3 T. butter
  • 1 egg yolk
  • Pinch lemon zest
  • 1 tsp. lemon juice
  • 1 tsp. sage
  • 2 T. boiling water
  • Salt and pepper to taste
  • 2 English muffins
  • 4 slices ham

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Using a double boiler, or placing a glass bowl over a saucepan of boiling water, whisk butter and egg yolk over medium heat until there are no clumps. Whisking constantly, add lemon zest, sage, salt, and pepper. Still whisking, add boiling water. Continue whisking until mixture is thick. Remove bowl from heat and stir in lemon juice. Assemble eggs Benedict by toasting your English muffins and topping them with a slice of ham, a poached egg, and spooning on your hot Hollandaise sauce.

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