Eggs Benedict (Don’s Way)

This recipe is in my cookbook (page 30) but here for you all to try. My niece asked me for it just moments ago and I thought I would add it here.


This will serve 2 hungary people or 4 light eaters.

  • 2 english muffins
  • 4 thick slices of Canadian bacon, warmed or smoked salmon lox
  • 4 eggs
  • Hollandaise Sauce (recipe follows)

Split, toast and lightly butter the english muffins.

Place the slices of the warmed bacon or lox on top of each half.

Poach the eggs in water that you have put a little vinegar in so they don’t float all over the place.

When eggs are cooked (not over cooked), place gently one on each muffin.



  • 3 egg yolks
  • pinch of salt
  • pinch of sugar
  • 3 drops of tabasco sauce
  • pinch of dry mustard
  • juice of half a fresh lemon
  • 3/4 cup butter

Combine first 6 ingrediednts in a blender and blend on high to mix. Microwave butter until melted.

Turn blender on high and slowly pour the butter into the yolk mixture in a steady stream until all has been added. When reheating only use hot water, not boiling (to avoid curdling the eggs).

Place an egg on each muffin half and ladle the sauce over the top. Garnish with a wedge of melon or star fruit.





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