Eggs Benedict
activePoached eggs and Canadian bacon on English muffins with hollandaise
Chef's FeatureSauteFlat Top
4 portions30 min labor
Instructions
1. Clarify butter by melting and skimming off milk solids.
2. Whisk egg yolks with lemon juice over a double boiler until thick.
3. Slowly drizzle in clarified butter while whisking to make hollandaise.
4. Season with salt, pepper, and a pinch of paprika.
5. Toast English muffins and warm Canadian bacon in a pan.
6. Poach eggs in simmering vinegar water for 3 minutes.
7. Assemble: muffin, bacon, poached egg, hollandaise.
8. Garnish with paprika and fresh basil.
Cost Summary
Batch (4 portions)
Food Cost
$10.20
Labor Cost
$12.50
Total Cost
$22.70
Per Item
Food Cost
$2.55
Total Cost
$5.68
Menu Price
$18.00
Profit
$12.32
Margin
68.5%
Ingredients
| Ingredient | Quantity | Unit | Line Cost |
|---|---|---|---|
| Canadian Bacon | 0.50 | lb | $3.00 |
| Eggs | 12 | ea | $3.48 |
| English Muffins | 4 | ea | $1.50 |
| Fresh Basil | 0.50 | oz | $0.40 |
| Kosher Salt | 0.25 | oz | $0.03 |
| Lemons | 1 | ea | $0.45 |
| Paprika | 0.25 | oz | $0.11 |
| Unsalted Butter | 4 | oz | $1.25 |
Cook History
- Cooked on Feb 24, 2026 (menu: Feb 24, 2026)
Ratings
3.0 / 5(1)- ★★★☆☆Hollandaise broke slightlyMar 2, 2026