Eggs Benedict

Eggs Benedict Recipe

Ditch the old egg scramble recipe and try this delicious eggs benedict for the breakfast. The best part is the hollandaise sauce which is poured on top of the poached eggs. And when this combination is served with crispy bacon and English muffin, it becomes irresistible. Try getting the freshest eggs you can for the best results.

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Recipe Information

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Breakfast & Brunch



Total Time

55 Minutes

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      • 8 Eggs
      • 4 English Muffins (Split & Toasted)
      • 8 Slices Of Canadian-Style Bacon
      • 3/4 Cup Hollandaise Sauce (Recipe Associated)
      • 1/8 Cup White Vinegar


  1. In a large pan, add 2-3-inch of water and a few drops of vinegar and bring to a simmer. Break 1 egg into a custard cup and carefully, slip into the water. Gently, create a whirlpool by swirling the water - to wrap the egg white around the yolk.
  2. Cook for about 3-5 minutes or until the desired doneness. With a slotted spoon, remove the egg and drain well on paper towels. Repeat with the remaining eggs. Meanwhile, quickly saute each slice of candian bacon over medium high heat until warmed through or slighty crispy on the edges.
  3. Place 1 bacon slice over each muffin half, followed by 1 egg and top with 1-1/2 tablespoons of hollandaise sauce.

Associated Recipes

Nutrition & Cost Facts


305 kcal


15 g


21 g


11 g

Cost Per Serving


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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.


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