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Baked Eggs Benedict


  • 6 slices ham, canadian-style bacon
  • 6 eggs
  • 3 english muffins, split in halves
  • Hollandaise Sauce:
  • 3 egg yolks
  • 1 tsp white wine vinegar
  • ½ cup butter, melted
  • 4 tbsp lemon juice, 2 lemons
  • Pinch of cayenne pepper.
  • Pinch of Salt


  1. Hollandaise sauce: Using a double boiler over medium heat, whisk together three egg yolks and 1 tsp white wine vinegar until well mixed.
  2. Slowly pour melted butter into the egg yolk mixture, while constantly whisking. If hollandaise gets too thick, add a teaspoon or two of hot water.
  3. Remove from heat, whisk in lemon juice, salt, and cayenne pepper.
  4. Egg Cups: Grease a large muffin tin. Place a slice of ham in each tin, then crack an egg over each slice of ham. Cover with tin foil, then bake at 350˚F(175˚C) for 8-10 minutes. (eight minutes if you like your yolk very runny.)
  5. Place a toasted English muffin half down, layer the ham and egg cup on top of the English muffin, then drizzle your hollandaise sauce on top.