Eggs Benedict

Yield: 1 portion (see note) U.S. Metric as needed 1

1 slice 112 fl oz as needed 1

1 slice 50 mL


English muffin Butter

Egg, fresh Grade AA Canadian bacon or ham, cooked (about 2 oz/60 g) Hollandaise Sauce (p. 182)

Per serving:

Calories, 660; Protein, 19 g; Fat, 58 g (79% cal.); Cholesterol, 480 mg; Carbohydrates, 15 g; Fiber, 1 g; Sodium, 1260 mg.

Note: To prepare Eggs Benedict in quantity, the eggs may be poached ahead of time, cooled in cold water, and refrigerated. At service time, reheat the eggs in simmering water for 30-60 seconds. Drain, plate, and serve.


1. Toast the muffin half. Spread it with butter and place on a serving plate.

2. Poach the egg according to the basic procedure given in this section.

3. While the egg is poaching, heat the Canadian bacon or ham for 1 minute on a hot griddle or in a sauté pan. Place the meat on the toasted muffin.

4. Drain the poached egg well and place it on the Canadian bacon.

5. Ladle Hollandaise Sauce over the top. Serve immediately.


Eggs Florentine

Instead of the muffin and bacon, place the egg on a bed of hot, buttered cooked spinach (about 2 oz/60 g). Cover with Mornay sauce instead of hollandaise. Optional: Sprinkle with parmesan cheese and brown under the salamander or broiler.

Eggs Bombay

Instead of the muffin and bacon, place the egg on a bed of hot rice pilaf (about 2 oz/60 g). Cover with curry sauce instead of hollandaise.

Continue reading here: Rocedure for Frying Eggs to Order

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