Eggs Benedict

Recipe By: Calphalon Team  -  Originally Published: 1/8/2011


Eggs Benedict make any meal an elegant, special occasion.  This egg dish is wonderful for a weekend breakfast or brunch, or even a unique evening meal.

  • Servings: Serves 4
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 15 Minutes
  • Level: Intermediate
  • Course: Entrée


4 eggs

4 slices Black Forest ham or Canadian bacon

2 English muffins, halved, toasted and brushed with melted butter

2 Tbsp. butter, melted for English muffins

salt and freshly ground pepper

Classic Hollandaise Sauce (see Calphalon website for recipe)


To poach the eggs, fill a poacher pan with water (up to the rivet).  Add a dash of white vinegar and bring water to a simmer over medium heat. 

Add 4 egg baskets to the poacher pan with basket handles facing the rim of the pan.  

Crack each egg into a separate bowl, then gently pour each one into a separate egg basket.

Cook the eggs for about 3 1/2 minutes.

Lift up the basket to remove it from the water using the stay-cool handle.  Tip basket to drain out any excess water back into the pan, then gently slide the egg out onto a paper towel to remove any excess moisture. 

Preheat oven to broil. 

Preheat a sauté pan on medium-high heat.  Fry ham or bacon until golden brown on both sides. 

Remove bacon; drain on paper towels and set aside.  Carefully wipe sauté pan with a paper towel. 

To assemble, place toasted halves of English muffins on a baking sheet.  Top with ham or bacon; gently spoon poached eggs on top.  Ladle hollandaise sauce over poached eggs. 

Broil about 5 inches from heat until light golden brown, about 1 minute.