Eggs Benedict

Eggs Benedict

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CanCooker Eggs Benedict

  • 12 eggs 
  • 12 slices thick ham
  • 6 English Muffins


Hollandaise Sauce

  • 6 egg yolks
  • 4 tbsp lemon juice
  • 1/2 cup water
  • 2 sticks butter (one tbsp slices)
  • paprika
  • salt
  • pepper



Poached eggs & ham:

In a non-stick CanCooker Jr. or Companion bring 1 gallon of water to a hard boil using low medium heat. Gently drop 12 eggs into CanCooker and poach for about 5-7 minutes. Remove poached eggs from the CanCooker and set aside in a dish to keep warm. Empty the liquid from the CanCooker and return to heat. Add ham slices to CanCooker to warm about 5 minutes. While ham is cooking toast English muffins.


Hollandaise sauce:

Mixing 6 egg yolks, lemon juice and water together in CanCooker on medium low heat stirring constantly until edges start to bubble. Add one piece of butter at time while stirring sauce until all butter is melted. Remove from heat and add salt, pepper and paprika taste. Serve immediately over English muffins, ham and poached eggs. Enjoy