Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Eggs Benedict Recipe
    Lost? Site Map

    Eggs Benedict

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Alison J.'s Note:

    Here's a relatively quick and easy Eggs Benny recipe from scratch (no packaged Hollandaise sauce!) that Regis learned from "Live with Regis and Kelly" guest Eric Ripert. What always turned me off making these in the past was how involved the instructions seemed... after all, it can be difficult to follow all those complex directions first thing in the morning! I tried this one myself, and the instructions are clear and simple with delicious results!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 2



    Units: US | Metric


    1. 1
      Toast English muffins and cook the bacon, if that is your preferred meat.
    2. 2
      Combine egg yolk and lemon juice in a blender. Blend on medium and slowly drizzle butter into the mix in a steady stream until emulsified and fully incorporated. Season with salt and pepper and keep warm. (Instead of using a blender, I performed this step with a whisk in a small saucepan, then place the pot on the "warming" burner on my stove and whisked it occasionally as I completed the other steps.).
    3. 3
      Fill a large skillet with water and bring to a boil. Add a pinch of salt and white vinegar and reduce heat to a simmer.
    4. 4
      Carefully break each egg into a small cup or bowl and gently slide it into the water (use a large spoon to help contain the egg, if you wish). Add remaining eggs in the same fashion, making sure not to crowd the pan.
    5. 5
      Let the eggs cook for 2 - 3 minutes, or until they reach desired firmness (I like mine poached for nearly 10 minutes!).
    6. 6
      Remove eggs with a slotted spoon and drain on a paper towel.
    7. 7
      Top each half of a toasted English muffin with a slice of meat and a poached egg. Spoon the Hollandaise sauce on top and serve immediately.

    Browse Our Top Breakfast Recipes

    Ratings & Reviews:

    You Might Also Like...

    View All Breakfast Recipes


    Nutritional Facts for Eggs Benedict

    Serving Size: 1 (226 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 819.5
    Calories from Fat 608
    Total Fat 67.6 g
    Saturated Fat 36.4 g
    Cholesterol 668.8 mg
    Sodium 1235.8 mg
    Total Carbohydrate 27.3 g
    Dietary Fiber 2.0 g
    Sugars 2.9 g
    Protein 26.1 g

    The following items or measurements are not included:


    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes