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Eggs Benedict

  • Ingredients:

  • 1 packet of Hollandaise sauce mix
  • Cayenne pepper
  • Lemon juice
  • 1/4 tsp salt
  • 1 tsp distilled white vinegar
  • 4 eggs
  • 4 pieces Canadian-style bacon or Black Forest ham
  • 2 English muffins, split
  • 2 tbsp butter, softened
  • Chopped chives
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1. Prepare Hollandaise according to packet instructions, adding a shake of cayenne powder and a squeeze of lemon juice.

2. Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low and add vinegar and salt. Crack eggs one at a time and gently add to simmering water. Cook until whites are firm and yolks are set but not hardened. Remove eggs from pan with a slotted spoon, remove excess water with a kitchen towel, and place on a plate.

3. Fry Canadian bacon or Black Forest ham in a frying pan until lightly browned.

4. Split English muffins and toast. Spread toasted muffins with softened butter. Place two muffin halves on each of two plates.

5. Top muffins with bacon or ham, one poached egg, and drizzle with Hollandaise sauce. Sprinkle with chopped chives and serve immediately.