Eggs Benedict Arnold


8 fresh eggs
8 slices Canadian bacon
4 toasted fork-split English muffins
chopped parsley, for garnish
Hollandaise Sauce:
3 egg yolks, beaten
1 tablespoon water
1 tablespoon lemon juice
dash white pepper and salt
1/2 cup butter, cut into thirds


Prepare the Hollandaise sauce: In the top of a double boiler combine the egg yolks, water, lemon juice, pepper, and salt. Add 1 piece of the butter and place over boiling water. Cook, stirring, until the butter melts and the sauce begins to thicken. Add the rest of the butter and continue stirring until it thickens.

Meanwhile, poach the eggs in simmering water until fully cooked on the outside, but with the yolks still soft. Grill the bacon lightly and place a slice on each muffin half. Place the eggs on top of the bacon and slather all with the sauce. Top with parsley.


Serves 4

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