Eggs Benedict

Eggs Benedict |

Eggs Benedict |

Eggs Benedict is something I don’t really make at home.

The ingredients are readily available in the market and are fairly easy to cook. If you can toast an english muffin, fry your bacon, and poach an egg then you’re almost good to go.

The only thing that’s stopping me from making this is the careful orchestration needed to set everything up and the Hollandaise sauce.

Last week, I found an almost perfect bacon ham at the supermarket that has my name written all over it. It’s a perfectly round piece of bacon with just the right amount of meat in the center and fat layers sticking out the edges… begging to be topped on  a hot buttered toasted English muffins.

Eggs Benedict had to happen.

It’s not perfect and the Hollandaise sauce was a bit thin but it’s not bad considering it’s my first time trying to make one…


Eggs Benedict

  • Author: The Peach Kitchen


  • 4 pcs canadian bacon
  • 2 pcs English Muffins, split in half
  • 4 eggs
  • 1 tsp white vinegar
  • 1 tbsp butter, softened
  • For the Hollandaise Sauce
  • 2 egg yolks
  • 2 tbsp lemon juice
  • 1 pinch ground white pepper
  • 1/8 tsp Worcestershire sauce
  • 1 tbsp water
  • 1/2 cup butter, melted
  • 1/8 teaspoon salt


  1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
  2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
  3. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
  4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
  5. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

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9 Responses

  1. I’ve never made Eggs Benedict at home for the same reason – that darn Hollandaise sauce. 🙂 Yours may have turned out a bit thin, but it’s certainly better than anything I could have turned out. I think these Eggs Benedict look delicious!!! Good for you for making them!

  2. Hubby is a big big fan of this. He can have it everyday if it was a bit healthy. Love the sauce and how it looks, craving.

    1. I am also a big fan but it’s too much preparation for breakfast.

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →






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