Classic Cozy Eggs Benedict

4 Servings
10 Prep Time
10 Cook Time

Often imitated but never equaled, this American classic on Thomas’ English Muffins stands the test of time.

Eggs

Ingredients

2 Thomas’® Original English Muffins, split
4 farm fresh eggs
4 slice of Canadian bacon
1 Tbsp of vinegar
¼ tsp cayenne pepper

Hollandaise:
4 egg yolks
3½ Tbsp lemon juice
1 pinch ground white pepper
1/8 tsp Worcestershire sauce
1 Tbsp water
1 pinch of salt
1 C unsalted butter, melted

Directions

Hollandaise
Simmer water in a double boiler. Place the egg yolks, lemon juice, white pepper, Worcestershire sauce and a little water in the top of the double boiler. Whisk the mixture as it heats. Once the egg mixture is thickened and heated, add the butter to the egg mixture slowly while whisking. Add pinch of salt to taste. If the hollandaise gets too thick, whisk in a little warm water to thin the mixture. Remove from the heat.

Eggs, Bacon & Muffins
Over medium heat, brown the bacon in a skillet and let rest on paper towel until assembling. Place about four inches of water in a pan and bring to gentle simmer. Add the vinegar. Carefully break eggs into the simmering water and cook for 2½ to 3 minutes. Remove eggs with a slotted spoon and rest on a warm plate. Split and toast Thomas’® Original English Muffins until golden. Lightly spread split side with butter and place on plate. Layer a slice of bacon and then place the warm, poached egg on the top of the stack. Finish with a drizzle of hollandaise and garnish with fresh herbs and a light dusting of cayenne.
Classic Cozy Eggs Benedict Often imitated but never equaled, this American classic on Thomas’ English Muffins stands the test of time. 4 servings 2 Thomas’® Original English Muffins, split
4 farm fresh eggs
4 slice of Canadian bacon
1 Tbsp of vinegar
¼ tsp cayenne pepper

Hollandaise:
4 egg yolks
3½ Tbsp lemon juice
1 pinch ground white pepper
1/8 tsp Worcestershire sauce
1 Tbsp water
1 pinch of salt
1 C unsalted butter, melted
Hollandaise Simmer water in a double boiler. Place the egg yolks, lemon juice, white pepper, Worcestershire sauce and a little water in the top of the double boiler. Whisk the mixture as it heats. Once the egg mixture is thickened and heated, add the butter to the egg mixture slowly while whisking. Add pinch of salt to taste. If the hollandaise gets too thick, whisk in a little warm water to thin the mixture. Remove from the heat. Eggs, Bacon & Muffins Over medium heat, brown the bacon in a skillet and let rest on paper towel until assembling. Place about four inches of water in a pan and bring to gentle simmer. Add the vinegar. Carefully break eggs into the simmering water and cook for 2½ to 3 minutes. Remove eggs with a slotted spoon and rest on a warm plate. Split and toast Thomas’® Original English Muffins until golden. Lightly spread split side with butter and place on plate. Layer a slice of bacon and then place the warm, poached egg on the top of the stack. Finish with a drizzle of hollandaise and garnish with fresh herbs and a light dusting of cayenne. Classic Cozy Eggs Benedict
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