Sunday Breakfast with The Kitchen Whisperer – Eggs Benedict

  • Author: The Kitchen Whisperer

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  • Hollandaise Sauce, warmed
  • 8 slices of thick cut bacon, cut in half or 8 slices of Canadian Bacon
  • 4 Buttermilk English Muffins, split
  • 2 teaspoon white vinegar
  • 8 large eggs
  • Salt and black pepper to taste
  • Cayenne pepper to taste though use VERY sparingly!


  1. Brown the bacon in a medium skillet until crispy but not burnt.
  2. While the bacon is frying, toast the muffins either in the toaster or on a baking sheet, cut sides up under the broiler. ~2-4 minutes.
  3. Fill a 10” round non-stick skillet half full of water.
  4. Add in the vinegar and bring to a slow boil.
  5. Break each egg one at a time into a ramekin and gently pour one at a time into the water being extra careful not to break the yolk.
  6. Continue for the remaining eggs.
  7. Reduce the heat to a gentle simmer. Do not stir, touch… just look, stare and let your mouth water for the amazing food that’s about to come!
  8. Cook for 3-4 minutes or until the egg whites are set but the yolks are soft.
  9. Remove the eggs one at a time with a slotted spoon and allow to drain.
  10. Place an English Muffin, toasted side up.
  11. Place a piece of bacon on top then a poached egg on top of that.
  12. Season with salt and black pepper.
  13. If the Hollandaise Sauce gets too thick, whisk in a few drops of warm water before spooning on top.
  14. Spoon the Hollandaise Sauce over top of the eggs.
  15. Lightly sprinkle with cayenne if desired.
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