Colorado Egg Producers


Eggs Benedict

Prep Time: 
20 minutes
Cook Time: 
10 minutes
4 to 8 servings


4 EGGS, cold
4 English muffins, split, toasted
8 slices Canadian-style bacon, warmed
3/4 cup Hollandaise Sauce


  • HEAT 2 to 3 inches of water in a large saucepan or deep skillet to boiling. ADJUST HEAT to keep liquid simmering gently. BREAK eggs, 1 at a time, into custard cup or saucer. Holding dish close to surface, SLIP egg into water.
  • COOK eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. LIFT eggs from water with slotted spoon; drain well.
  • TOP each muffin half with 1 bacon slice, 1 egg and about 1 1/2 Tbsp. hollandaise sauce. SERVE immediately.

Click here to for a recipe for hollandaise sauce. 

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