Eggs Benedict

Prep time
15 mins
Total Time
40 mins
1 ratings
2 - 4

One of the most expensive and enticing breakfast creations on a restaurant menu, Eggs Benedict can turn your kitchen table into a Food Network showplace without sending you to a therapist for food angst. It’s a simple matter of assembling several distinct steps to create a masterpiece.

This recipe calls for Organic Prairie bacon or ham, and  but the platform invites creativity for vegetarians and pescetarians as well. Try with a bed of fresh, sautéed spinach or Swiss chard (called Eggs Florentine). Or make it California-style with thinly sliced avocados and fresh bean sprouts layered underneath the poached egg.

Recipe adapted from Farmstead Chef by Lisa Kivirist and John Ivanko.



Prepare the basics:

  1. For bacon: pan fry slices on medium heat until done. If using ham, lay slices on a baking sheet and warm in a 350° oven for 15 minutes. (Less time if sliced thin).
  2. Prepare the Hollandaise Sauce.
  3. Poach eggs, cooking for about 2 minutes, or until the white of the egg is solid but the yolk remains runny.
  4. Toast each English muffin, then place on the plate. Add a strip or two of ham to each muffin half, then a poached egg on top, covering the stack with several spoonfuls of Hollandaise sauce.
  5. Garnish with a light sprinkle of paprika. Serve immediately.


Adapted from a recipe in "Farmstead Chef," provided courtesy of Lisa Kivirist and John Ivanko.

Lisa Kivirist and John Ivanko are innkeepers of the nationally recognized Inn Serendipity Bed & Breakfast, completely powered by the wind and the sun, and co-authors of "Rural Renaissance" and the award-winning book "ECOpreneuring".

"Farmstead Chef" is a quirky, homespun tale of how we can eat well, nourish our bodies without breaking the bank, and restore the planet.

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