Decadent Eggs Benedict


Toasted English muffins, topped with savoury peameal bacon, gently poached eggs and topped with a decadent hollandaise sauce... everyone loves eggs Benedict! Enjoy this classic brunch recipe from Chef Michael P. Clive.

Eggs Benedict by Michael P. Clive


4 large fresh egg yolks
2 tbsp lemon juice
3/4 cup butter, melted
to taste hot sauce
to taste salt
as needed hot water
1 tbsp white wine vinegar
8 large fresh eggs
2 tbsp butter, softened
4 English muffins, split in half
8 pieces peameal (Canadian) bacon
for garnish, optional chopped chives and paprika


For Hollandaise
  1. Place a medium stainless steel bowl over a pot of barely simmering water. (Making sure the bottom of the bowl doesn't touch the water.)
  2. In the bowl, whisk yolks, lemon juice until well combined.
  3. Slowly whisk in the butter in a thin stream.  Keep whisking until the sauce is thick enough for the whisk to leave tracks that hold for a couple of seconds, 1 to 2 minutes. If the sauce is too thick, add a few drops of hot water to thin it. Remove from heat.
  4. Add hot sauce, if using, and season to taste with salt.

Yield: 11/2 cups.

For Poached Eggs
  1. Fill a shallow, wide pan three quarters full with water. Add the vinegar and bring to a bare simmer over medium-high heat.
  2. Gently break the eggs into small bowls or ramekins. Use the bowls to gently lower the eggs into the water.
  3. Let simmer until the eggs are just set, about 3 minutes, for runny yolks, 4-5 minutes for more set yolks.
  4. Remove the eggs with a slotted spoon and set aside on a  paper-towel-lined plate.
  1. Toast and butter the muffin halves.
  2. Fry peameal bacon until cooked, about 1 minute on each side.
  3. To serve, put two muffin halves on a warm plate. Top each half with a slice of peameal bacon and a poached egg. Spoon over some hollandaise sauce. Garnish with a sprinkle of paprika and some chives (if using). Repeat with the remaining ingredients and serve immediately.

Yield: 4 servings


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