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eggs benedict…golden style

Oct 3, 2013

This Eggs Benedict recipe is golden, one might say.

To give you some context, my ultimate favorite breakfast dish is Eggs Benedict. There’s nothing better than creamy hollandaise sauce atop a crispy, buttery, english muffin. It’s one of the first things I mastered when it came to cooking breakfast. Every time I mention to someone that I love making home made eggs benedict, they look at me in shock and awe, “you made home made hollandaise!?” Which is a little silly. All it is is butter and egg yolk! You can make it too, I swear it.

I am the first to admit I am not a master chef by any stretch of the imagination. I have never taken any cooking classes, aside from what I was shown by my mother. She taught me pretty much everything I know. Except for poaching eggs, I had to suffer through learning that the hard way (alone).

Clearly I’m still not perfect at it (the one on the bottom left looks pretty at least, right?) hey- they all taste delicious. The hollandaise covers them up anyway.

I like to make them “california style” adding fresh tomatoes and avocado on top of the canadian bacon

Is your mouth watering yet? it is? Even despite those imperfectly poached eggs? Told you that you couldn’t see them anyway.

tips and tricks:

  • timing is key here. if you don’t listen to this, the english muffins, eggs, and hollandaise will all be cold before you can get everything on the plate. keep the muffins in the toaster oven or regular oven on very low heat. as you poach the eggs, put them all on the same plate and cover them with the lid of a pan, keeping the warm air in. even though the canadian bacon is cooked, throw it in the frying pan to get it extra hot and brown
  • when poaching the eggs, add vinegar to keep them from separating. I like to use a shallow pan, you only need a couple inches of water. no need for a pot
  • order of plating:
    • do NOT plate anything until your hollandaise is done and ready to serve
    • take muffin out of oven
    • take canadian bacon out of frying pan and put on muffin
    • place tomato and avocado on top
    • take eggs out from underneath their little warming dome (under the pot lid) and put them on top
    • drizzle hollandaise liberally
    • add some cayenne pepper on top
    • serve immediately!


  • canadian bacon (1 slice per benedict)
  • english Muffins
  • 1 stick Butter (for hollandaise and muffins)
  • cayenne pepper
  • 6 eggs (4 for the benedicts, two yolks for the hollandaise)
  • Tomato
  • Avocado
  • Lemon


serves 2 hungry people, or 4 not-so-hungry people


  • slice tomato and avocado, set aside
  • butter the muffins prior to putting into the oven, this gives them a nice buttery crunch
  • while muffins are toasting, throw your canadian bacon into a pan to brown. once brown, put on low heat and cover with a lid to keep them warm
  • prepare a pan for the egg poaching (I use a skillet pan with about 3 inches of water in it). add a liberal pour of vinegar, this helps keep the eggs together. add salt, if you’re a salt freak like I am- I think it makes the eggs taste much better
  • bring the water to a boil, then turn the burner down. you want it to be hot, but not even simmering. we’re talking like, baby bubbles.
  • crack the eggs into a measuring cup or small bowl, this makes them easier to slide into the water. stir the water in a circular motion to help the eggs form
  • watch them very closely. when you can’t see the yellow of the yolk anymore, remove them with a slotted spoon. the yolk should still be jiggly but the whites shouldn’t be runny.
  • place on a plate and cover with a lid to keep the heat in
  • once your eggs are all poachy, start on the hollandaise.


  • melt your butter- I used 3/4 of a stick, combined with 2 egg yolks. now, you’ll probably read “more butter” but honestly, this was a good amount. you can add more or less to suit your tastes. if it’s too runny, add more egg yolk.
  • separate your yolks and whisk together thoroughly. if you’re really fancy you can use your immersion blender OR regular blender, I’ve used both techniques. Squeeze in your lemon juice to taste (I used half of a lemon)
  • keep blending/whisking, and slowly pour in your butter. Don’t stop stirring. Keep doing this until all the butter is blended. sprinkle in your cayenne pepper (bam!) and serve immediately (see plating directions above).

Bon Appétit!

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