Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)

Advanced Search


Free Offer
29 Tasty, Easy Breakfast Recipes eCookbook

Let us help figure out your perfect breakfast with this tasty collection of breakfast recipes! This FREE eCookbook contains tasty, easy breakfast recipes includes pancakes, waffles, eggs, omelettes, frittata, casseroles, French toast and on-the-go meals.

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Old Fashioned Eggs Benedict

(1 Votes)


Old Fashioned Eggs Benedict

Old Fashioned Eggs Benedict is a light and fresh breakfast that you will love! Covered in a homemade hollandaise sauce this delicious eggs benedict recipe is mouthwatering.

Serves: 6

Preparation Time: 15 min

Cooking Time: 20 min

  • 1 tablespoon butter
  • 1/2 cup flour
  • 3 cups milk
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/3 cup Cheddar cheese, shredded
  • 1/2 pound ham, cut into seperate portions
  • 5 cooked eggs
  • 4 English muffins
  1. Melt margaine in 3 quart sauce pan. Stir in flour until smooth.
  2. Add broth, millk, salt, cayenne pepper and bring to a boil; cook and stir for 2 minutes.
  3. Add cheese, stir until it melts. Set aside and stir occasionally.
  4. Cook ham in frying pan and make eggs over easy or over medium.
  5. Place ham and cooked egg on toasted English muffins and pour sauce over.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

This is a messed up recipe. It is definitely not eggs Benedict which calls for Holandase sauce and this is definitely not Holandase. Also your number of muffins and eggs is way off. Who did the proof reading on this one? Also poached eggs are traditional for eggs Benedict. Three strikes with the wet noodle. I expect more from you. Oh and for all of you who don't know what to do with the milk, you add it with the broth and seasonings to make the cheese sauce. Pretty simple if you think about it. The sauce does taste good if you like cheese sauce.

My questions about the milk were in reference to the Asparagus Eggs Benedict recipe NOT Old Fashioned Eggs Benedict.

This is a rather poorly rendered recipe: "serves 6", "5 cooked eggs" and 4 English muffins which, when sliced, would provide for 8 eggs. I do have a problem figuring how 5 cooked eggs are going to serve 6. Jim B.


I think you're sleepin' on the job--no answer for two weeks about what to do with the milk--except do not cry over it if it's spilt

Please, read the recipe again...: Step 2: Add broth, milk, salt, cayenne, bring to a boil, cook and stir for 2 minutes. Is that what you were loookng for, hope I helped you,

What am I supposed to do with the 3 cups of milk?

You don't say when to add the milk, or do you consider that also the broth??

I still don't know what to do with the milk


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Instagram Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQs Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.