Eggs Benedict


Traditional American breakfast, an English toast with Canadian bacon and poached egg on top.

Time Allocation

Preparation Time:

10-15 minutes

Cooking Time:

10-15 minutes

  • 8 pieces Egg

  • 8 pieces Slice Bacon

  • 4 pieces English Muffins split

  • 2 tablespoons Butter

  • 2 tablespoons Chives minced

  • 3.5 tablespoons Lemon Juice

  • 0 Pinch White Pepper

  • 0.125 teaspoon Worcestershire Sauce

Pantry Staples
  • 1 teaspoon White Vinegar

  • 4 pieces Egg Yolk

  • 1 tablespoon Water

  • 1 cup Melted Butter

How to Cook

1.To make the sauce, get a pot and fill with water halfway and simmer till water evaporates.
2.Add a large metal bowl on top of the pot, water must not reach the bottom of the bowl.
3.Whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water in the bowl on top of the pot. Whisk continuously.
4.Add melted butter to the yolk mixture 1 tablespoon at a time till you’ve finish the cup.
5.Constantly whisk the yolk mixture in while pouring butter in. Whisk salt last and remove from heat. Cover and reserve to one side.
6.To poach egg, Fill a large saucepan with 3 inch water and bring to boil. Lower heat and simmer water and add vinegar.
7. Crack eggs in separate bowls. Create a whirlpool on the water and gently tip the bowl of egg in the middle. Cook fir 2-3 minutes and scoop with a slotted spoon. Do this with the rest of the eggs.
8.Toast English muffins and spread a little butter on top. Cook bacon till crispy.
9.Put the bacon slices of top of the toast. Add eggs on top of the bacon. Drizzle with hollandaise sauce. Sprinkle chives on top.