Eggs Benedict

“Eggs Benedict”

Eggs Benedict is a classic breakfast dish that can come in many different versions.  The classic Eggs Benedict is basically a poached egg on top of a grilled english muffin and canadian bacon, then topped with a creamy hollandaise sauce.

Usually seen as a upscale breakfast items, mostly because of the hollandaise sauce.  Hollandaise sauce is seen as a challenging sauce to master, but if you know what you are doing, its really not.






Hollandaise Sauce


  • 2 each Large Egg Yolks
  • 8 oz (1 stick) Butter (melted)
  • 1 tsp Tabasco
  • 2 tsp Fresh Lemon Juice
  • ½ tsp Salt
  • ¼ tsp Pepper


  1. Combine egg yolks, lemon juice, Tabasco and mix with a whisk until egg yolks are frothy looking, approximately 1 to 2 minutes.
  2. Slowly add melted butter (about a tablespoon at a time) and mix until mixture looks consistent throughout, then add more butter and repeat until all butter is used and mixture is thick.
  3. Add salt and pepper and serve.

Like I mentioned before, eggs benedict can be served in a lot of different ways.  As long as you keep in mind the basics of eggs benedict:

  • Bread
  • Major component-generally what the dish is named after, usually either a protien (canadian bacon, bacon, salmon, etc.) or vegetable (tomato, avocado, etc.) 
  • Poached Egg
  • Hollandaise Sauce

When making eggs benedict, just by understanding what the major components are you can adjust your the dish to what ever you want.  Here are a few examples of some different variations.




The Classic Eggs Benedict – English Muffin, Canadian Bacon, Poached Egg and Hollandaise served with Asparagus





Eggs Benedict with Avocado and Spinach on Garlic Bread






Eggs Benedict with Tomato, Topped with Hollandaise and Asparagus






When making eggs benedict, the sky is the limit, whatever combinations you can imagine, you can do.  So try making a few different variations and create your own eggs benedict signature creation.  For me, my favorite is:

Eggs Benedict-New Mexico version – A fresh tortilla for the bread, some shredded pork tossed in red chile on top of the tortilla with the poached egg on top of the meat.  Then, to finish it off I add some fresh roasted green chili to the hollandaise sauce and smother the whole thing in the “Green Chili Hollandaise”

Try another eggs benedict recipe here.

Want some sweetness to your eggs benedict?

Want to see more about Eggs Benedict and more? Check out The First Timer’s Cookbooks & DVD Here!  

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Office Cleaning said,

April 19, 2012 @ 2:39 pm

“Eggs Benedict with Tomato, Topped with Hollandaise and Asparagus”… Lord have mercy, does this look delicious!

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Chef Shawn Bucher    801-675-8091