Eggs Benedict | How to make Eggs Benedict from Scratch

Canadian bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is often more affordable.

hollandaise sauce

🥗Healthier: avocado sauce

💰Cheaper: mayonnaise

Avocado sauce is nutritious, while mayonnaise is a budget-friendly alternative.

Start by bringing a pot of water to a rapid boil, then reduce the heat to a simmer with tiny bubbles.

Add a splash of vinegar to the simmering water to help the eggs stay together while poaching.

Melt 4 tablespoons (half a stick) of butter in a separate pan.

In another pan, cook the Canadian bacon on medium-high heat until browned, adding spinach to wilt it slightly.

Prepare the hollandaise sauce by whisking together 4 egg yolks, 2 tablespoons of lemon juice, 1 tablespoon of heavy whipping cream, and salt and pepper to taste.

Add melted butter to the egg yolk mixture slowly while whisking constantly to avoid scrambling the eggs.

Once combined, return the hollandaise sauce to low heat and stir constantly for about 45 seconds, then cover and let sit.

Use silicon egg poachers or cups to poach the eggs in the simmering water for about 2-3 minutes, checking for doneness at 2 minutes.

Remove the poached eggs with a slotted spoon and drain excess water on a towel.

Assemble the Eggs Benedict by placing the bacon on toasted English muffins, adding the poached eggs, and drizzling with hollandaise sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens