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Eggs Benedict

User Rating 3.5 Star Rating (6 Reviews)


Eggs Benedict

Eggs Benedict Photo

Diana Rattray
Elegant eggs Benedict makes a wonderful special breakfast or brunch.


  • 1/2 cup butter
  • 2 egg yolks
  • 1 teaspoon fresh lemon juice
  • 1/4 cup boiling water
  • dash salt
  • dash ground cayenne pepper
  • 3 tomatoes, ends removed and halved
  • 12 thin slices cooked ham
  • 6 eggs
  • 6 English muffins, split, toasted, and buttered


Eggs Benedict. In the top of a double boiler, whisk egg yolks and lemon juice together. Add 1/3 of the butter, about 3 tablespoons. Place double boiler over simmering water. Cook, beating constantly, until butter melts and sauce begins to thicken. Add 3 more tablespoons of butter, stir until butter melts, then add remaining 2 tablespoons of butter. Slowly whisk in boiling water. Continue cooking over simmering water, stirring, until mixture thickens, about 2 to 3 minutes. Remove from heat; stir in salt and cayenne pepper.

Place ham slices and tomato halves on rack of broiler pan. Broil 4 inches from heat for about 4 minutes, or until ham begins to get browned and tomatoes are cooked through.

While ham is broiling, pour about 2 inches of water into a large skillet. Lightly salt water; bring to the boiling point. Carefully put eggs in water, breaking into a cup first, then gently slipping them into the water one at a time.

Simmer eggs, while basting with the water, for 3 to 5 minutes or until set. Remove with slotted spoon; drain.

On warm serving plates, place English muffins, 2 halves to each plate. Top halves with 2 slices of ham and a poached egg. Spoon a little sauce over the egg and place a thick slice of boiled tomato next to the egg.
Recipe for eggs benedict serves 6.

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User Reviews

Reviews for this section have been closed.

 3 out of 5
EggsBen for Dummies, Member LA.Lawyer

This recipe made Eggs Benedict as easy and prosaic and methodical as any available recipe; it was similar in tone and text to a ""for Dummies-esque"" guidebook. However, the first reviewer was more technically correct: more butter and more lemon juice are indicated. Many epicures prefer Canadian bacon to ham in this dish; many eschew the use of broiled tomato, as well. With many apologies to Admiral David Farragut: Damn the cholesteric torpedoes, full steam ahead... with a full dozen eggs! There are many gastronomes who demand less meat in this dish; placing the ham/Canadian bacon on only one side and placing eggs on both is a viable option. But, as always, Skimpy Ben is unappealing Ben: build and GUILD. Finally, as in life, seasoning is key: a dash of the ""labligatory"" (required in Louisiana) Tabasco is to be flatly ignored in favor of cayenne, salt, marjoram and, for the adventurous, tarragon.

1 out of 4 people found this helpful.

See all 6 reviews

Related Video
How to Make Eggs Benedict

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