Classic Eggs Benny Recipe

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To save you $16.95 and the trip to Eggspectations, we’ve put together a home-cooked Eggs Benny so you can treat yourself on Sunday morning with a nice, big, inexpensive breakfast.


  • 1 egg yolk
  • 1/4 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 dash hot pepper sauce (e.g. Tabasco™) (OPTIONAL)
  • 1/4 cup butter, melted
  • 2 eggs
  • 1 teaspoon distilled white vinegar
  • 4 strips Canadian-style bacon
  • 1 English muffin, split
  • 1 tablespoons butter, softened
  • 2 potatoes, peeled
  • 2 tablespoons of vegetable oil


Hollandaise Sauce:

  1. In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
  2. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately.

Poaching the eggs:

  1. Preheat oven on broiler setting.
  2. Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Use a spoon and stir the water until you create a swirl. Carefully break eggs into simmering water, aiming for the middle of the swirl. Allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.

The Rest:

  1. While eggs are poaching, add the vegetable oil to a medium skillet over medium-high heat and allow it to preheat for five minutes. In the meantime, dice the potatoes. Then, add them to the skillet and fry for 5 minutes until they are golden.
  2. Place the potatoes on a plate once they’re out and let them sit. Then, place the bacon strips in the skillet and leave them to cook until they turn to a brown, while you toast the English muffins.
  3. Spread toasted muffins with softened butter, and top each one with 2 slices of bacon, followed by one poached egg. Place two muffins on each plate and drizzle with hollandaise sauce.

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