Ingredients Jump to Instructions ↓

  1. For the Sauce:

  2. 1/3 cup regular mayonnaise

  3. 3 large egg yolks

  4. 2 tablespoons (or more) fresh lemon juice

  5. 1 tablespoon dijon mustard

  6. 1/8 teaspoon cayenne pepper

  7. 3/4 cup (1 1/2 sticks) unsalted butter, melted

  8. 3 tablespoons boiling water

  9. 1 teaspoon grated lemon peel

  10. 2 tablespoons chopped fresh chives

  11. 1 tablespoon chopped fresh tarragon

  12. For the Eggs Benedict:

  13. Nonstick vegetable oil spray

  14. 8 large eggs, poached

  15. 1 tablespoon vegetable oil

  16. 8 slices canadian bacon

  17. 2 English muffins, split, toasted

Instructions Jump to Ingredients ↑


  2. Combine first 5 ingredients in processor. Blend 5 seconds. With machine running, carefully pour melted butter down feed tube and process until well-blended.

  3. Transfer sauce to double-boiler set over simmering water. Add 3 tablespoons boiling water and lemon peel to sauce. Whisk until sauce is very hot, about 4 minutes. Whisk in chives and tarragon. Season sauce to taste with salt and pepper.


  5. Fill egg poaching pan with enough water to come 3/4-inch up sides of pan. Bring water to simmer. Lightly spray egg poaching cups with cooking spray. Break 1 egg into each cup. Cover and cook until yolks are just set around edges but still loose in center, about 4 minutes. Transfer eggs to warmed plate and repeat with remaining 4 eggs.

  6. Meanwhile, heat oil in large skillet over medium-high heat. Add Canadian bacon and saute until heated through, about 1 minute per side. Place 2 bacon slices atop each toasted English muffin half. Top each with 2 poached eggs. Drizzle with sauce and serve.


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