Love eggs Benedict but not sure how to make it? We’re here to help! This go-to guide from My Food and Family explains how to make eggs Benedict with just a few simple steps. You can easily bring this restaurant staple to your breakfast table—and save your family some time and money in the process! From whipping up a flavorful hollandaise sauce to poaching eggs to perfection, you’ll find all the necessary tips and tricks for preparing homemade eggs Benedict. Let’s get started!
Fill the bottom of a double boiler partway with water. Make sure that the water does not touch the top pan, and bring the water to a gentle simmer. In the top of the double boiler, whisk together two egg yolks, 1-½ Tbsp. lemon juice, 1/8 tsp. white pepper, ¼ tsp. Worcestershire sauce and one Tbsp. water.
Next, add ¼ cup melted butter to the egg yolk mixture one or two tablespoons at a time while whisking yolks constantly. If the Hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in 1/8 tsp. salt, then remove the mixture from heat. Place a lid on the pan to keep sauce warm.
Fill a saucepan about 2/3 full with water, and bring it to a boil. Turn the heat down to a simmer. You should see bubbles coming up to the surface, but it won't be a rolling boil. Crack the egg into a small measuring cup, preferably one with a long handle. This will help you ease the egg into the water.
Add two tsp. of Heinz White Vinegar to the water. This step is optional, but many people like to add vinegar to the boiling water because it helps the egg white cohere to itself and cook into a more compact shape (the taste is not noticeable in the finished egg). Use the measuring cup to carefully lower the egg into the water. Cook for four minutes if you like your egg cooked with a firm white and liquid yolk center. The final cooking time for a poached egg is up to you, and it depends on how well you like your eggs done so adjust the time accordingly. Remove the egg with a slotted spoon and serve hot.
While eggs are poaching, brown the Canadian bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Drizzle muffins with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
Note: One English muffin half topped with one poached egg is a serving.
See? Learning how to make eggs Benedict is much easier than you thought! We hope you had fun. If you’re feeling adventurous, you can try out other tasty versions of homemade eggs Benedict from our collection.