Eggs Benedict

Okay this is not an easy recipe.  I know.  However, it is a favorite of mine and I feel that you all should have a recipe for Eggs Benedict because I do not eat a lot of breakfast foods and this is the one thing that I actually like.  So, enjoy!


  • 2 egg yolks
  • 1 tablespoon and 2 ¼ teaspoons of lemon juice
  •  A small pinch of white pepper (you could use black pepper if you cannot find white pepper)
  • ⅛ teaspoon of Worcestershire sauce
  • 1 ½ teaspoons of water
  • ½ cup of butter that is melted and 1 tablespoon of butter that is softened
  • ⅛teaspoon of sea salt
  • 4 eggs
  • ½ teaspoon of distilled white vinegar
  • 4 large pieces of Canadian Bacon
  • 2 English muffins that are split (If you are living outside of the United States they are also called Muffins or Breakfast Muffins. I have run into this problem as my friends outside of the States have no idea what the term English muffin means)

Directions for the Sauce (Hollandaise Sauce)

  • Fill the bottom of a double boiler with water making sure that it is not full enough for water to get into the top pan
  • Bring water to a point just before it boils
  • Whisk egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon of water together in the top pan
  • While whisking add the melted butter to the mixture slowly until well mixed
  • Add salt and remove from heat

Directions for Eggs (Poached Eggs)

  • Fill a large pan with about three inches of water and bring to a point just before boiling
  • Add vinegar
  • Break eggs carefully into the water
  • Cook eggs for 2 ½ to 3 minutes keeping in mind that the egg yolks will still be soft in the center
  • Remove eggs from water with a slotted spoon and set on a plate

Finishing the Dish

  • Brown the bacon in a skillet over medium-high heat and toast the English muffins
  • Butter the toasted muffins with the softened butter and place a slice of the bacon on each one
  • On top of the bacon place one poached egg and drizzle with the sauce