American Dish · Breakfast · Eggs · International Recipe · Sandwich

Eggs Benedict Recipe

Eggs Benedict
Want some American inspired breakfast? Try the Eggs Benedict which was popularized in New York City.
Eggs Benedict is an open-face sandwich that consists of two halves of an English muffin (alternatively use any slice of bread or flat bread) each topped with a ham or bacon, poached egg, with hollandaise sauce on top. So yummy! 
There is also another version which is called Eggs Royale, it replaces the ham with smoked salmon. This one taste so good too!While, Eggs Benedict Florentine contains wilted spinach and sliced tomatoes. Happy cooking!
English muffins, Lightly smoke salmon, poached egg with Hollandaise Sauce


2-4 pieces of ham, cooked
2 english muffins, halved and toasted or any bread (or used flat bread)
4 eggs; poached

Hollandaise Sauce:
2 egg yolks
1 ½ tbsp lemon juice
2-3 dashes of worcestershire sauce
4 tbsp butter
salt and pepper to taste


1. To make the Hollandaise sauce:
Over a double boiler, mix the egg yolks, lemon juice, worcestershire, salt and pepper. Add in butter a tablespoon at a time, constantly stirring until the sauce has come together. If the sauce is too thick, add a 1/2 teaspoon of water. Keep it warm until serving.

2. While tending to the Hollandaise sauce, poach your eggs and get your English muffins toasted. Alternatively, you may use any sliced bread. 

Poached Egg (For Microwave):

Just fill a coffee mug with water and a tablespoon of vinegar. Crack the egg in the cup and microwave it for 1 to 1 ½ min. Once it’s done, just spoon out the egg and add salt and pepper.

Poached Egg (for Stove):

Crack 1 egg in a small bowl. Set aside. Prepare a pot of boiling water. Stir the boiling water in circling motion (to form like a tornado motion) drop the egg in the center. It will cook quickly so scoop it right away with a slotted spoon. Drain from water and transfer to a plate. 

3. Layer each half of the English muffin with ham, a poached egg, and then pour a few tablespoon of Hollandaise sauce over the open-faced sandwiches. Garnish with chopped spring onions on top. Serve and enjoy!

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Credits: Bady Abbas, Egor Kunovsky

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