Safest Choice™ Pasteurized Shell Eggs for Foodservice

Pasteurized Shell Eggs for Foodservice

Quantity Foodservice Recipes

Classic Eggs Benedict

This quantity recipe for classic eggs Benedict is appealing in its simplicity: poached fresh eggs, Canadian bacon, toasted English muffins, and an authentic, easy blender Hollandaise sauce!


 classic eggs Benedict recipe

Serving Size: 1/12 of recipe

Yield: 12 servings



  1. Cook bacon in a nonstick skillet over medium-high heat until lightly browned, about 1 minute per side. Set aside.
  2. Fill saucepan 3/4 full with water. Add vinegar. Bring to a boil then reduce heat to low. Break eggs one at a time into a saucer; slide each egg into simmering water, no more than 4 at a time. Cook 3 minutes or until eggs are set. Eggs are done when whites become opaque and yolks lose their shine. Repeat with remaining eggs.
  3. While eggs are cooking, split and toast English muffins, then butter lightly.
  4. Remove eggs with a slotted spoon and set aside on a paper towel-lined plate until ready to assemble.
  5. Place two English muffin halves on a plate. Top each half with a slice of Canadian bacon, a slice of tomato, and a poached egg. Pour Hollandaise over the top and serve immediately.

Nutrition Facts

 classic eggs Benedict recipe

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CDC "Cracks Down" on Unpasteurized Eggs in Restaurants

The Centers for Disease Control and Prevention (CDC) recently conducted a study to analyze how restaurants handle risk management and egg safety. And it's advising foodservice sanitation inspectors to pay close attention to egg storage and preparation practices in food service. Read more in the Davidson's Safest Choice® Foodservice blog >

Kitchen Cheat Sheet:
Classic Egg Favorites

Eggs are a classic comfort food—economical and versatile. Help your team prepare classic egg favorites such as soft scrambled eggs and the beloved omelet perfectly every time. Download our cheat sheet and read more on the Davidson's Safest Choice® Foodservice blog >