Eggs Benedict

  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Servings: 4 servings


  • 1/2 teaspoon paprika
  • 1 cup Hollandaise sauce
  • 4 slice bacon Canadian style
  • 2 count English muffins
  • 4 count eggs


    1. Lightly grease a medium skillet. Half fill the skillet with water. Bring water to boiling; reduce heat to simmering.
    2. Break one of the eggs into a measuring cup. Carefully slide the egg into simmering water, holding the lip of the cup as close to the water as possible. Repeat with remaining eggs, allowing each egg an equal amount of space.
    3. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon and place them in a large pan of warm water to keep them warm.
    4. Meanwhile, place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted.
    5. Top each muffin half with a slice of Canadian style bacon; broil about 1 minute more or until meat is heated.
    6. To serve, top each bacon-topped muffin half with an egg; spoon Hollandaise Sauce over eggs. If desired, sprinkle with paprika.


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