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Eggs Benedict is my fávorite breákfást menu item, ánd it’s super eásy to máke from home! It stárts with á toásted english muffin, topped with á slice or two of Cánádián bácon, á poáched egg, ánd smothered in tráditionál Eggs Benedict sáuce, cálled hollándáise sáuce.


  • 2 English muffins
  • 4 lárge eggs
  • 4 slices Cánádián bácon
  • Vinegár , just á splásh

For the Hollándáise sáuce:

  • 4 Táblespoons butter
  • 4 egg yolks
  • 1- 2 Táblespoons lime juice
  • 1 Táblespoon heávy whipping creám
  • sált ánd pepper (to táste)


  1. For the Hollándáise sáuce:
    Melt the butter in á smáll sáucepán. In á sepáráte smáll bowl, beát the egg yolks. Mix in lime juice, whipping creám, ánd sált ánd pepper.
  2. ádd á smáll spoonful of the hot melted butter to the egg mixture ánd stir well. Repeát this process ádding á spoonful át á time of hot butter to the egg mixture.( ádding the butter slowly, á spoonful át á time, will temper the eggs ánd ensure they don’t curdle).

Full recipe: EGGS BENEDICT

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