Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

How to Make Eggs Benedict

Eggs Benedict, a showy restaurant favorite, is also a luscious brunch entree to make at home. We'll show you how to make the classic version and a few shortcuts, too.

What Is Eggs Benedict?

The standard recipe calls for English muffins topped with Canadian bacon or sliced ham, poached eggs, and hollandaise sauce, which is a rich sauce made from eggs, butter, and lemon juice. Legend has it that it originated in Delmonico's Restaurant in New York City. Apparently Mr. and Mrs. LeGrand Benedict complained that there was nothing new on the lunch menu, so the maitre d' and Mrs. Benedict collaborated and came up with what is now known as Eggs Benedict.

How to Make Eggs Benedict

Here is what you will need for 4 servings of the classic version:

4  poached eggs

1  recipe Hollandaise Sauce or Mock Hollandaise Sauce (see below)

2  English muffins, split (half of a muffin per serving)

4  slices Canadian-style bacon

    Paprika (optional)

1. Prepare Poached Eggs

Poach the eggs in a pan of water. Click here for step-by-step instructions on cooking poached eggs. Or use an electric egg poacher, following manufacturer's instructions.

Step 2. Make the Hollandaise Sauce

The classic sauce for Eggs Benedict is Hollandaise Sauce. You will need a double boiler to keep the eggs from curdling during preparation. For a foolproof sauce that is a bit simpler but still tasty, try Mock Hollandaise Sauce.

3. Broil the Muffins & Canadian Bacon

  • Preheat the broiler.
  • Place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted. Top each muffin half with a slice of Canadian-style bacon; broil about 1 minute more or until meat is heated through.

4. Assemble the Eggs Benedict.

To serve, place each bacon-topped muffin half on a plate and top with a poached egg. Spoon Hollandaise Sauce over each egg. If desired, sprinkle with paprika to add a little color.

Make-Ahead Tip: Prepare the eggs and toast the English muffins as above. Place muffin halves in a greased 8x8x2-inch baking pan. Top each muffin half with a slice of Canadian-style bacon and 1 cooked egg. Cover and chill for up to 24 hours. To serve, prepare Hollandaise Sauce; spoon hot sauce over eggs. Bake, covered, in a 350 degrees F oven about 30 minutes or until heated through.

Salmon Benedict Variation: Prepare as above, except spread 1 tablespoon softened tub-style cream cheese with herbs on each toasted English muffin half and substitute 4 ounces thinly sliced smoked salmon (lox-style) for the Canadian-style bacon. If desired, stir 1 tablespoon drained capers and 1/2 teaspoon dried dill weed into the Hollandaise Sauce. Do not use the paprika.

Mushrooms Benedict Variation: This is a meatless option. Select 4 portobello mushrooms with 3-1/2- to 4-inch caps and remove stems. Prepare Eggs Benedict as above, except before cooking eggs, cook the mushroom caps in 1 tablespoon hot olive oil in a large skillet over medium-high heat until mushrooms are tender, about 6 minutes, turning once. Remove from pan and pat mushrooms with a paper towel to soak up excess liquid. Slice mushrooms. Sprinkle lightly with salt and ground black pepper;  cover with foil to keep warm. Continue as directed, using the mushroom slices instead of the Canadian-style bacon. Sprinkle each with finely chopped seeded tomato instead of the paprika.

How to Poach an Egg


Loading... Please wait...