Easy Eggs Benedict

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Easy Eggs Benedict

I am an addict when it comes to eggs benedict.  Every time we go out for breakfast I can’t help but order this open face slice of heaven.  Granted I am a little critical when it comes to my order because very few places ever get this perfect.  It’s either the eggs are over cooked or the sauce is anything but flavorful.

I have never made hollandaise sauce because I have been slightly intimidated with the recipe until now.

I recently got a Ree Drummond cookbook for Christmas, thanks grandma.


I was browsing around and found this recipe.  It looked so easy and so I had to try it.

You can start off with making the hollandaise sauce.

Apparently the trick is to use a food processor.

Add 4 egg yolks (I added an extra yolk than Ree does) and 1 tbsp lemon juice into your food processor.  Mix slightly until combined.  Next add 2 sticks of salted butter (melted and cooled slightly).  While mixer is running add your butter.  Blend on high for about 2 minutes until your sauce has thickened.

Add in 1/4 tsp. cayenne pepper and blend again till combined.  Set aside.

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Your yummy finished product.

Next poach your eggs.  I think I have poached eggs maybe one other time in my life.  It’s not as scary as you think.

Fill your saute pan with water and bring to a simmer.  Add your eggs and cook for about 2-3 minutes until the whites are cooked.


Now grill your Canadian bacon


Now it’s time for assembly


Get your english muffins all toasted and add your canadian bacon

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Put your poached eggs on top of that

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Then top with hollandaise sauce and some paprika and green onion and your done 😉

That was pretty easy right?  I will be making this a lot more now that it doesn’t frighten me so much.

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