Eggs Benedict


  • 10 slices Field Bacon
  • 2 Tbsp. chopped chives (optional)
  • 2 tsp. white or rice vinegar
  • 4 eggs
  • 2 English muffins
  • For hollandaise sauce
  • 10 Tbsp. unsalted butter, melted
  • 3 egg yolks
  • 1 Tbsp. lemon juice
  • 1/2 tsp. salt
  • 1 dash cayenne pepper or Tobasco sauce


  1. In a large skillet or frying pan, fry bacon slices to preferred crispness over medium heat.
  2. In a small pot, barely simmer some water with the vinegar. Poach eggs by gently cracking and adding to the pot, one egg at a time. (Water that is too agitated will break up the fragile egg.) Poach each egg for about 4 minutes, or until the desired doneness. Remove each egg from the pot with a slotted spoon.
  3. While your eggs are poaching, you can be toasting your English muffins.
  4. To make the hollandaise sauce, add the 3 egg yolks, lemon juice, salt, and hot sauce to a blender. Blend for about 20 seconds on medium to medium-high. Then slowly add the melted butter to the blender.
  5. Assemble your Benedicts. Top your English muffin with 2 strips of bacon, a poached egg, then drizzle the hollandaise sauce over the top. Sprinkle with chives, and enjoy!
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