eggs benedict

Eggs benedict is a brunch favorite! Use canadian bacon for the classic or add arugula or spinach, sliced tomato, or a different meat for your own variation.

Make hollandaise with an immersion blender – blend egg yolks, lemon juice, salt, and mustard and slowly stream in melted butter.


Poach eggs in simmering water for about 3 minutes until the whites are set and the yolk is still runny.


Toast english muffin halves and top with canadian bacon, arugula, or your favorite toppings. Add poached eggs, salt, and pepper.


Top generously with the homemade hollandaise.


Garnish with smoked paprika and a sprig of dill and serve immediately.


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