Classic Eggs Benedict with Homemade Hollandaise Sauce

Classic Eggs Benedict with Homemade Hollandaise Sauce


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Do you have a taste for a classic breakfast but don't want to hunt down expensive ingredients? These eggs Benedict are perfect, and can be served as a breakfast in bed or as a brunch.

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Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

4 servings


  • 4 eggs
  • 4 egg whites
  • 2 English muffins, halved
  • 4 slices Canadian bacon
  • 4 tsp. lemon juice
  • 4 Tbs. butter
  • salt and pepper, to taste

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Toast the English muffins in the toasted on a medium-high brownness level. Leave in the toaster.

Melt the butter and pour it into the egg whites while still hot. Beat, and add the lemon juice while mixing. Set aside and keep warm.

Heat about water in a deep saucepan until it boils, and then lower to a simmer. Gently crack the 4 eggs into the water and cook until set, approximately 3 minutes. Remove eggs. Place a slice of Canadian bacon onto each English muffin slice. Top with one egg, and then Spoon with sauce and garnish with fresh herbs, if desired.

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