Eggs Benedict with Hollandaise Sauce

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1 English muffin, split and toasted
2 ham slices
2 eggs, poached
1/4 cup (50 mL) Hollandaise Sauce
Hollandaise Sauce:
1/2 cup (125 mL) butter
3 egg yolks
1 tbsp (15 mL) lemon juice
to taste salt
to taste cayenne pepper
to taste dry mustard



Microwave butter on high in a 2 cup (500 mL glass measuring cup until melted, 50–60 seconds. Whisk together egg yolks, lemon juice and seasonings in a 4 cup (1L) glass measuring cup. Whisk melted butter gradually into egg yolk mixture, beating constantly. Microwave on Medium until sauce thickens, 20-30 seconds. Whisk halfway through and at the end of cooking to produce a smooth sauce. Serve warm.

Top each English muffin half with a slice of ham, a poached egg and 2 tbsp (30 mL) hollandaise sauce.

Preparation: 12 minutes

Cooking: 7 minutes