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    You are in: Home / Recipes / Eggs Benedict Recipe
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    Eggs Benedict

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    ~Bliss~'s Note:

    This has been a favorite ever since I saw Doris Day eating it in Please Don't Eat The Daisies . This is the best recipe I've found. It came from McCall's Cooking School Cookbook, and it's not as complicated as it sounds.

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    Ingredients:

    Servings:

    Units: US | Metric

    Hollandaise Sauce

    Poached Eggs

    Directions:

    1. 1
      Prepare Hollandaise sauce:.
    2. 2
      In top in double boiler, with wire whisk, beat egg yolks with 2 tbs. water just until blended.
    3. 3
      Cook over hot, not boiling, water, stirring constantly with whisk, until mixture begins to thicken. (This will take about 1 minute).
    4. 4
      Add butter to egg yolks, 1 piece at a time,beating after each addition until butter is melted and mixture is smooth before adding the next piece of butter.This takes about 5 minute in all.
    5. 5
      Hot water in double-boiler base should not boil or touch bottom of pan above.
    6. 6
      Remove double boiler top from hot water in base.
    7. 7
      Using a wire whisk, slowly beat in lemon juice, beating just u ntil sauce becomes thick as mayonnaise.
    8. 8
      Stir in 1/ teaspoons salt and cayenne.
    9. 9
      Place top of double boiler over warm water in base (not over heat on stove).
    10. 10
      Cover to keep warm.
    11. 11
      Poach eggs: Lightly butter cups of an egg poacher.
    12. 12
      Fill bottom of egg poacher 1/4 full of water.
    13. 13
      Add 1 teaspoons salt; bring water to a boil.
    14. 14
      Reduce heat to a simmer.
    15. 15
      Break one egg into a custard cup.
    16. 16
      Slip egg into poacher cup.
    17. 17
      Cook 3-5 minute to desired doneness.
    18. 18
      Loosen egg from cup with table knife.
    19. 19
      Place in bowl filled with very warm water.
    20. 20
      Repeat until all eggs are cooked.
    21. 21
      Spread muffins with butter; wrap ham in aluminum foil.
    22. 22
      Broil muffins and ham until muffins are browned and ham is hot.
    23. 23
      To serve: Place two muffin halves on each individual serving plate, buttered side up.
    24. 24
      Top each serving with 1 slice of ham and two well-drained poached eggs.
    25. 25
      Spoon 1/4 cup Hollandaise sauce over each serving and garnish with parsley, if desired.

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    Ratings & Reviews:

    • on September 22, 2013

      25

      Well, it's not bad if you like lemon. I triple checked the amount of lemon it said to add because I thought it sounded like a lot, but as they always say when trying a new recipe, follow it exactly the first time. I went with this recipe just based on the star rating, but I should have read the reviews so I would have known to reduce the lemon juice amount. I give this recipe two stars instead of one because it was still edible, even with the overwhelming lemon flavor. This should come with a warning. Eggs Benedict is my husband's favorite breakfast dish and he couldn't even finish this. Disappointed.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 16, 2013

      55

      delicious!! I made these for my husband for fathers day, and it was delicious! It is my first time poaching eggs in a pan of water (turned out pretty good!) and my first go at hollandaise sauce....it also was delicious! I did reduce the lemon juice to 1/2TBSP (as mentioned by other reviewers) and it was perfect! Thanks for this yummy recipe! I think we will have it again, although it was VERY rich for us as we don't usually eat this sort of thing. Maybe once a year or so. :-) But it was DELICIOUS!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 15, 2011

      35

      The recipe was very good, but I do have to agree that the lemon is very overpowering... I would cut the amount in half at the least.. When making this.. I recommend tasting it as you add the lemon so you have it to your liking.. I know some people prefer a heavy lemon flavor.. I do not though :( Overall though the consistency of the sauce was perfect.. I will be making this again but next time cutting back on the lemon..

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)

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    Nutritional Facts for Eggs Benedict

    Serving Size: 1 (234 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 536.4
     
    Calories from Fat 335
    62%
    Total Fat 37.3 g
    57%
    Saturated Fat 19.4 g
    97%
    Cholesterol 567.3 mg
    189%
    Sodium 1493.8 mg
    62%
    Total Carbohydrate 27.1 g
    9%
    Dietary Fiber 2.0 g
    8%
    Sugars 2.7 g
    10%
    Protein 23.1 g
    46%

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