Easy Eggs Cochon

3 Mins read

Easy Eggs Cochon

Easy Eggs Cochon. Eggs Benedict originated in New York City. It consists of an English muffin, cut in half and toasted, topped with Canadian bacon, poached eggs, and a classic French Hollandaise sauce. 

It’s decadent, rich, and completely satisfying. Good for breakfast to start the day



1-quart saucepan

2 quart saucepan

8-inch skillet

Balloon whisk

Small bowls



1 English muffin

2 large eggs

1 teaspoon apple cider vinegar or white vinegar

1/2 tablespoon butter

2 slices Canadian bacon


Hollandaise sauce:

2 large egg yolks

1/2 teaspoon lemon juice

3 tablespoons salted butter , melted

A pinch of salt




Make the Hollandaise sauce:

Use a 1-quart saucepan and a heatproof glass or stainless steel bowl that fits securely on top of the pot or saucepan.

Fill the pot with about 1-inch of water and bring the water to a boil over high heat.

You are going to create a double boiler.

Place the two egg yolks and the lemon juice in the bowl and begin whisking with a whisk.

Give the eggs a little lift and incorporate some air to make the sauce light.

Lower the heat so that the water is simmering and place the bowl on top of the double boiler.

Avoid the bottom of the bowl from touching the water. Continue to whisk, you want to keep the eggs moving constantly 

Slowly pour in the melted butter, a little at a time while whisking.

Whisk until the sauce has thickened. It will have a glossy, smooth, firm consistency. 

When finished, the sauce should coat the back of a spoon.

Using a big balloon whisk makes it easier to incorporate air and helps prevent the mixture from separating.

Taste the sauce and add a pinch of salt.

The best way to keep the hollandaise warm is to just let it sit over the warm water bath (make sure the stove is turned off). It keeps the sauce at a nice temperature.


Cook the Canadian bacon:

Melt 1/2 tablespoon butter in a small skillet over medium-high heat. 

Add two slices of Canadian bacon to the pan. Cook one side for 3 minutes, then flip and cook the second side for 2 minutes more. 

Remove from the heat and cover to keep warm


Poach the eggs:

Bring a medium-sized saucepan two-thirds filled with water to a boil, then add the vinegar. 

Bring the water to a boil again, then lower the heat to a simmer.

Using the handle of a spoon, stir the water with a clockwise motion. Working with one egg at a time, crack an egg into a small bowl or cup and slip it into the barely simmering water. Do the same with the second egg.

Turn off the heat, cover the pan, and let sit for 3-4 minutes. Check the eggs: using a slotted spoon, lift an egg out of the water, and feel the white for firmness. If it’s not quite done, slide it back in for another minute or so.

When it comes time to remove the eggs, gently lift them out with a slotted spoon and place them on a paper towel. This helps to drain off excess water and will keep the muffin from getting soggy.

Note that the cooking time for the eggs will depend on the size of your pan, how much water you use, and how runny you like your eggs. If you are cooking at a high altitude and want firmer yolks, you may need to cook them longer.


To assemble:

Toast your English muffin until golden brown. Place two halves of the English muffin on a plate and either butter them or spoon 2-3 tablespoons of the hollandaise sauce over the tops.

Top each with a slice of Canadian bacon.

Then lift each poached egg onto the top of the bacon.

Generously spoon hollandaise sauce over the entire egg.

Serve immediately.






Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv 

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