Eggs Benedict

So one question I get asked a lot by people I meet is,

“How are you so thin?!”

And here is my answer.


First, i’m probably your average sized girl, just a little on the slimmer side. Secondly, I will be honest I work to stay this small. You know those really skinny girls that do absolutely no exercising and eat candy, fast food, and all sorts of junk but never gain a thing? Yeah, that is in no way me!

I’m an avid runner. I’ve been running either flat ground, or running the stairs, almost everyday for probably the last 3 years? It’s not always fun and is definitely not easy, but it gets the job done.

Lately i’ve even been on this kick, with all this extra free time I have, I end up running 3-3 1/2 miles then run the stairs for about 20 minutes and fit in some extra strength training somewhere in the day to go along with that. You’d think i’d be training for something.

But nope! All this work just so I can eat a little more without guilt!

Oh the things we do for love.

I mean, sure I guess I could eat all of these sweets and fattening delicious food and get fattening and show that I eat all of that, but I prefer this way.

Work hard and play harder my friends! The more you workout the more you can eat. What other motivation do you need?!

Go run a couple of miles and see how amazing this eggs benedict is after. It’s worth every drop of sweat.

Eggs Benedict




4 english muffins, toasted

16 slices bacon

8 poached eggs (recipe follows)

hollandaise sauce (recipe follows

green onions and paprika for garnish


Hollandaise Sauce

(Recipe adapted from Tyler Florence)




4 egg yolks

1 tablespoon freshly squeezed lemon juice

1/2 cup unsalted butter, melted (1 stick)

Pinch cayenne (I used paprika)

Pinch salt


Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

To Poach Eggs


Bring a large pot of water to a light boil. Add in a couple of splashes of vinegar.

Crack eggs into a small bowl.

Stir the water to create a light wirlpool and carefully slide the egg out of the bowl into the water. Let the egg cook in the water for about 1-2 minutes, until when lifted out of the water it doesn’t crack** and is cooked to desired doneness.

**Notes: To check if the egg will crack lift it barely out of the water to test it. If it starts falling and breaking gently leave it in the water.

When done gently lift out of the water with a slotted spoon.



To assemble, place both sides of the english muffin on a plate. Place 2 slices of bacon on each side and an egg on top of both. Carefully spoon over the hollandaise sauce and garnish with a dash of paprika and green onions. Serve immediately.

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