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Eggs Benedict with Homemade Muffins
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Eggs Benedict with Homemade Muffins

This Eggs Benedict Recipe is easy and so rich and delicious! Especially with my Homemade English Muffins!

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 6 servings
Calories: 664 kcal
Course: Breakfast, Brunch
Cuisine: American

Ingredients

For Hollandaise Sauce
  • 6 egg reserve whites for another use, yolk
  • 2 tablespoons lemon juice 30 ml, fresh or bottled
  • 2 tablespoons water 30 ml
  • 2 dashes cayenne pepper optional, or chili powder
  • 1 cup butter 227 gr, room temperature
For Eggs Benedict
  • 6 English muffins homemade or store bought
  • 6 lices thick cut ham or Canadian bacon
  • 12 egg poached or fried to taste
  • 3 tbsp Hollandaise sauce 45 ml, per sandwich

Instructions

For Hollandaise Sauce
    Cup of Yum
  1. Place water in bottom of double boiler, don't let water reach top pan. Turn heat to medium to medium low.
  2. Place egg yolks, lemon juice, water and chili, if using in the top of a double boiler. Whisk together.
  3. Cut butter into 8 chunks. Butter must be room temperature! Add butter 1 chunk at a time and whisk until fully melted, then add another chunk of butter. Continue whisking until butter is all melted in. 
  4. Make sure you whisk up the sides of the double boiler as the egg cooks. Once all of the butter is heated through, the sauce should take about 3-4 minutes to thicken, nicely.
  5. Hint: If eggs seems to be cooking fast and really sticking to the side of the pan, remove the top pan from the bottom pan to cool it down a bit. Then you can replace it when it has cooled. Sometimes you may have to do this a few times during the cooking process. If you start to see butter coming to the top, it's too hot, as well. Remove it from the heat and keep whisking.
  6. Hint: If you have a batch that is really falling apart, put it in the food processor with a tablespoon or so of milk or cream and whisk it up. It will come right back together.
For Eggs Benedict
  1. Lightly toast English Muffins. 
  2. Place ham slices on top of muffins. (Keep warm in a low oven)
  3. Cook eggs to desired doneness, either poached or fried
  4. Place a few tablespoons of Hollandaise Sauce on each sandwich. Serve immediately.

Notes

  • Recipe for English Muffins.
  • Use whisk for Hollandaise Sauce.
  • Make sure the water in the double boiler does not touch the upper pan.
  • The water in bottom of double boiler should be hot, but not boiling.
  • If it seems like the sauce is getting too thick, or cooking too fast, remove top pot from double boiler. Cook sauce slowly, so that eggs have a chance to cook and thicken the sauce.
  • Once butter has melted, add the next pat of butter.
  • If butter is floating to the top, the pan is too hot too. Remove from double boiler to cool it down.
  • If you have a batch that is really falling apart, place it in the food processor with a tablespoon, or so of milk or cream and whisk it up. It will come right back together!

Nutrition Information

Calories 664kcal (33%) Carbohydrates 29g (10%) Protein 24g (48%) Fat 49g (75%) Saturated Fat 25g (125%) Cholesterol 619mg (206%) Sodium 988mg (41%) Potassium 329mg (7%) Fiber 1g (4%) Vitamin A 1780IU (36%) Vitamin C 1.9mg (2%) Calcium 113mg (11%) Iron 2.8mg (16%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 664

% Daily Value*

Calories 664kcal 33%
Carbohydrates 29g 10%
Protein 24g 48%
Fat 49g 75%
Saturated Fat 25g 125%
Cholesterol 619mg 206%
Sodium 988mg 41%
Potassium 329mg 7%
Fiber 1g 4%
Vitamin A 1780IU 36%
Vitamin C 1.9mg 2%
Calcium 113mg 11%
Iron 2.8mg 16%

* Percent Daily Values are based on a 2,000 calorie diet.