Eggs Benedict

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  • 2 Sticks of Unsalted Butter
  • 2 Egg Yolks
  • Pinch Salt
  • 1 Tsp Fresh Lemon Juice
  • 2 English Muffins, Split
  • 4 Slices of Canadian Bacon
  • 4 Eggs
  • 1 Tbsp White Vinegar
  • Chives


Melt the butter and allow to cool. Skim off the white floating part and refrigerate the butter. Once set, remove the solid part of the butter and melt again. This is clarified butter!

Bring to pots of water to a boil. Place the egg yolks in a stainless steel bowl and reduce the heat to simmer on one of the pots. Whisk vigorously over the shimmering water, removing often. Once the eggs are bright yellow, smooth and shiny, start whisking in the melted clarified butter slowly, returning to the heat if needed. Add in lemon juice and a dash of salt.

Toast the English muffins and place the Canadian bacon on top, bake in the oven at 350 degrees for 10 minutes.

In the other pot, add in the vinegar and a dash of salt. Create a rolling boil. Crack the eggs and pour into the boiling water. Boil for 2-3 minutes and remove from the water with a slotted spoon. Place eggs on the English muffins, top with the hollandaise and chives. Serve!