Eggs Benedict Recipe

Name: Eggs Benedict
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 8 field mushrooms; 2 tablespoons olive oil; 8 eggs; 1 tablespoon vinegar; 4 English muffins; 25 g butter; 3 egg yolks; 1 tablespoon water; 125 g butter, softened; 1 pinch salt; ½ teaspoon cayenne pepper; 1 teaspoon lemon juice; 1 tablespoon single cream

Servings: persons

8 field mushrooms
2 tablespoons olive oil
8 eggs
1 tablespoon vinegar
4 English muffins
25 g butter
3 egg yolks
1 tablespoon water
125 g butter, softened
1 pinch salt
½ teaspoon cayenne pepper
1 teaspoon lemon juice
1 tablespoon single cream

1
Heat oven to 200C.
2
Remove stalks and wipe mushrooms.
3
Place face down on a tray and drizzle with oil.
4
Cover with foil and cook for 20 minutes.
5
Meanwhile, make the sauce.
6
Beat together the eggs yolks and water in a bowl over boiling water or a double boiler until pale.
7
Gradually add the butter and beat until the sauce thickens.
8
Stir in the remaining ingredients and remove from the heat.
9
Poach the eggs until set but still runny.
10
Toast the muffins.
11
Assemble the piles as follows.
12
Muffin - Mushroom - Egg - Sauce.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 field mushrooms, 2 tablespoons olive oil, 8 eggs, 1 tablespoon vinegar, and more.

Yes, Eggs Benedict falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggs Benedict

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