Return to Content

Eggs Benedict Arnold

Eggs Benedict Arnold
3 votes, 4.67 avg. rating (89% score)
Print Friendly

Yield: Serves 4

Serve this recipe for Eggs Benedict Arnold with fried potatoes and a fruit garnish. Beautiful and divine!

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Eggs Benedict


  • 8 fresh eggs
  • 8 slices Canadian bacon
  • 4 toasted fork-split English muffins
  • chopped parsley, for garnishHollandaise Sauce:3 egg yolks, beaten
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • dash white pepper and salt
  • 1/2 cup butter, cut into thirds


Prepare the Hollandaise sauce: In the top of a double boiler combine the egg yolks, water, lemon juice, pepper, and salt. Add 1 piece of the butter and place over boiling water. Cook, stirring, until the butter melts and the sauce begins to thicken. Add the rest of the butter and continue stirring until it thickens.

Meanwhile, poach the eggs in simmering water until fully cooked on the outside, but with the yolks still soft. Grill the bacon lightly and place a slice on each muffin half. Place the eggs on top of the bacon and slather all with the sauce. Top with parsley.

Updated Friday, December 27th, 2013

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

2 Responses to Eggs Benedict Arnold

  1. Anne Grimm January 16, 2003 at 10:31 am #

    I have always loved Eggs Benedict – though I never really equated the name with
    Benedict Arnold.

  2. Rick Richardson November 24, 2003 at 10:19 am #

    Bacon and eggs and Hollandaise sauce…How can you go wrong?

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111