Skip to content

Eggs Benedict, homemade muffins


Is it that I don’t get out much, or are eggs Benedict not on many restaurant menus anymore? Once upon a time, when butter and eggs were considered much more unhealthy than we consider them now, eating eggs Benedict was extremely decadent. But the chickens have been laying extremely well lately in spite of the cold, so I have eggs to spare, and then some, for Hollandaise. Eggs Benedict are a heck of a lot of work, though, so that ensures that one doesn’t eat them too often.

Making English muffins is no big deal. I used the recipe from King Arthur flour’s web site and baked the muffins on a griddle on the gas grill. As for the Hollandaise, for years I have used Irma Rombauer’s classic recipe from the 1943 edition of Joy of Cooking. It comes out a little thick, though, which probably means that my home-laid eggs are much bigger than the eggs Irma used. The fake bacon is from Morning Star.



  1. Jo wrote:

    Beautiful meal. Going to make English muffins – love them. Yours will rival any in appearance and am sure the taste was superior.

    Sunday, February 14, 2016 at 11:51 am | Permalink
  2. Henry wrote:

    That dish looks wonderful…thank you for eggs, I like them just like that…YUM!

    Thursday, February 18, 2016 at 12:49 am | Permalink

Post a Comment

Your email is never published nor shared. Required fields are marked *