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Recipe Submitted by the Cedar House Inn

These Eggs are fairly easy you just have to be careful with the temperature of the butter when making the sauce it can turn to water if the butter is too hot or you add too much lemon.


1 12 pocket size muffin tin
1 cookie sheet to keep English muffins with Canadian bacon hot while eggs are cooking
Sautee pan for Canadian bacon

14 large eggs
6 English Muffins sliced
12 slices of Canadian bacon
5 sticks of Land O'Lakes salted butter (made into Clarified butter*)
Juice from a 1/2 lemon

*Melt butter at low temperature until fat separates from milk residues. Skim foam to get only drawn butter.
Preheat oven to 350*. Spray muffin tin with butter cooking spray ( I use Crisco spray). Crack an egg into each pocket until all 12 are filled.
Place in oven for 10 minutes.
Lightly toast all your English muffins and place on cookie sheet. Sautee bacon just until warm and place on top of muffins.
Keep warm.
Add 2 eggs (whites and yolks) into blender and add lemon juice. Turn blender on and start pouring clarified butter heated at 160f, (if you do not have a food thermometer put 1 finger in the butter, if you can't keep it in more than 2 or 3 seconds it's too hot. If you can keep it in for more than 6 or 7 seconds it is too cold.) Your sauce should be creamy. Add salt and pepper if needed.
Gently remove egg from muffin tin with a butter knife and place one on each muffin. Place two muffins on individual plates and cover each egg with 1 and 1/2 tbs of Hollandaise sauce. Serve immediately.
Sautéed potatoes are great with eggs benedict too!

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