30 Minute Meal,  Appetizers,  My Kitchen

Eggs Benedict

Eggs Benedict

Eggs Benedict

Course Breakfast
Cuisine American
Servings 4


  • 4 Eggs
  • 4 slices Canadian Bacon
  • 4 Croissant
  • 1 tbsp White vinegar optional

Hollandaise Sauce

  • 4 Egg yolks
  • 4 tbsp Butter
  • 1 tbsp Lime juice or white vinegar
  • 1 tbsp Heavy cream
  • Salt and pepper to taste


Hollandaise Sauce

  1. Melt butter in small saucepan

  2. Beat egg yolks, add lime juice, heavy cream, salt and pepper and mix well

  3. Add hot butter to egg mixture in tablespoon at a time, mix well before adding the next tablespoon of butter

  4. Return mixture to saucepan, over low heat stir constantly for 30 seconds till thickens and remove from heat

Eggs Benedict

  1. Boil a pot of water and add vinegar

  2. Crack egg in a small bowl, the pour egg into the boiling water

  3. Cook for about 3-4 minutes till egg white solidifies

  4. Remove egg from water with a slotted spoon, try not to get the foam

  5. Place on croissant or English muffin, pour sauce over

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