The Perfect Eggs Benedict
SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)


The Perfect Eggs Benedict

Our tips make this complicated dish easier.

There's no morning food quite as impressive as Eggs Benedict; unfortunately, preparing it can be pretty tricky. Our rendition uses all the best ingredients -- the freshest eggs, smoky Canadian bacon, a lemony hollandaise, but features a foolproof technique and a make-ahead sauce. So that your poached eggs form a nice, compact shape, add vinegar to the cooking water, this prevents the whites from spreading. For the hollandaise, whisk the melted butter and egg yolks in a double boiler over hot, but not boiling, water. (Make sure the bottom of the pan does not touch the water.)

Prep time: 30 minutes, plus chilling Cooking time: 10 minutes Easy, Microwave

Poached eggs

  • 1 tablespoon distilled white vinegar
  • 1 teaspoon salt
  • 8 large eggs

Hollandaise sauce

  • 3/4 cup butter (no substitutions), cut up
  • 3 large egg yolks
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • Pinch ground red pepper

Other ingredients

  • 2 tablespoons butter, divided (no substitutions)
  • 8 slices Canadian bacon
  • 4 English muffins, split and toasted
  • 1 tablespoon water
  • Chopped fresh chives, for garnish

Make poached eggs: Fill a large, deep skillet with water. Add vinegar and salt; cover and bring to a gentle boil over medium heat.

Break one egg into a small cup. Carefully slip egg into gently boiling water. Repeat with remaining eggs, working in a clockwise direction. Reduce heat; simmer eggs 2 to 3 minutes, until whites are firm near the yolk. Remove with slotted spoon in same order and place in a pan of ice water. Set aside.

Make hollandaise sauce: Place butter in a 2-cup glass measure. Cover with plastic wrap, turning back one section to vent. Microwave on High 1 to 1 1/2 minutes, until melted. In top of double boiler set above, not in, simmering water, whisk egg yolks and lemon juice until slightly thickened, 1 to 2 minutes. Remove top only of double boiler from water. Whisking constantly, slowly drizzle a few tablespoons melted butter into yolks in a thin, steady stream. Return top of double boiler to simmering water; continue to slowly add butter, whisking constantly, until sauce thickens. Whisk in salt and red pepper. Cover and remove pan from heat. (Can be made ahead. Let stand up to 1 hour over hot water.)

Heat oven to 200 degrees F. Heat 1 tablespoon butter in large skillet. Add bacon and cook 2 minutes per side, until lightly browned.

Divide and spread toasted English muffin halves with remaining butter. Place halves on a cookie sheet and keep warm in oven. Return double boiler to stovetop. Whisk 1 tablespoon water into hollandaise sauce. Cover and keep sauce warm over low heat.

To reheat poached eggs, bring same skillet filled with fresh water to a boil. Reduce heat to a simmer. Add eggs with slotted spoon and simmer until heated through, about 1 minute.

Arrange 2 muffin halves on each of four serving plates. Top each half with a slice of bacon. Remove eggs from simmering water with a slotted spoon, gently shaking off excess water. Place one egg over bacon; divide and spoon hollandaise sauce over each serving. Sprinkle with chives. Makes 4 servings.--Recipe by Sarah Reynolds

Per serving / Daily Goal Calories 775 / 2,000 (F), 2,500 (M) Total Fat 59 g / 60 g or less (F), 70 g or less (M) Saturated Fat 30.5 g / 20 g or less (F), 23 g or less (M) Cholesterol 719 mg / 300 mg or less Sodium 2,045 mg / 2,400 mg or less Carbohydrates 29 g / 250 g or more Protein 31 g / 55 g to 90 g Calcium 182 mg / 1,000 mg Fiber 1 g / 20 to 35 g