Eggs Benedict with Cayenne Pepper

A breakfast place that does a good Eggs Benedict is immediately A-OK in my book. It’s a relatively simple dish in terms of ingredients, but it takes the right balance of flavor to get it just right.

Eggs Benedict


Multiply the following by how many eggs you want to serve

  • 1/2 English muffin
  • 1 Egg, fresh Grade AA
  • 1 slice Canadian bacon or ham, cooked (~2 oz)
  • 1 1/2 fl oz Hollandaise sauce (or as needed)
  • A/N Extra Butter (As Needed)
  • A/N Paprika or Cayenne Pepper

English Muffins and Canadian Bacon for Eggs Benedict


  1. Toast the English muffin half and spread with the extra butter.
  2. Poach the egg according to the directions in The Perfect Poached Egg (don’t worry, it’s not too hard!)
  3. While you’re waiting, heat lightly oiled or buttered sauté pan and sear ham on both sides until golden.
  4. Stack the ham on the muffin then add your drained Perfect Poached Egg.
  5. Ladle Hollandaise sauce over the top.
  6. Sprinkle with paprika or cayenne (my favorite).


  • South of the Border: Sprinkle with cayenne pepper instead of paprika and serve with sliced roasted jalapenos (my favorite!)
  • Eggs Florentine: Serve poached egg on sautéed spinach instead of ham and an English muffin. Top with Morney sauce instead of Hollandaise. Optional: add Parmesan cheese and brown it under broiler. Um, yes.
  • Eggs Bombay: Serve poached egg on rice pilaf instead of ham and an English muffin. Top with curry sauce. (Got any leftover curry?)
The Brunch Classic: Eggs Benedict

One thought on “The Brunch Classic: Eggs Benedict

Say something