Eggs Benedict with Maltaise Sauce | Midwest Living

Eggs Benedict with Maltaise Sauce

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Eggs Benedict with Maltaise Sauce

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  • Makes: 4 servings
  • Start to Finish 35 mins

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What's Maltaise Sauce, you ask? It's just hollandaise sauce with a bit of orange zest and juice added. But you wouldn't believe how that bit of zing transforms this brunch standard.


    Maltaise Sauce
  • 3 egg yolks
  • 1 orange (1/2 teaspoon zest and 2 tablespoons juice)
  • 1/2 cup butter, cut into thirds, softened
  • 1/8 teaspoon ground black pepper
  • Eggs Benedict
  • 4 cups water
  • 1 tablespoon vinegar
  • 4 eggs
  • 2 English muffins, split
  • 4 (3-inch diameter) slices Canadian-style bacon (2 ounces)
  • Ground black pepper
  • Snipped fresh chives (optional)


  1. Maltaise Sauce For Maltaise Sauce: In the top of a double boiler combine egg yolks and orange juice. Add a piece of the butter. Place over gently boiling water (upper pan should not touch water). Cook, whisking rapidly, until butter melts and sauce begins to thicken. (Sauce may appear to curdle at this point but will smooth out when remaining butter is added).
  2. Maltaise Sauce Add the remaining butter, a piece at a time, whisking constantly until melted. Continue to cook and stir for 2 to 2-1/2 minutes more or until sauce thickens. Immediately remove from heat and stir in orange zest and pepper. If sauce is too thick or curdles, immediately whisk in 1 to 2 tablespoons hot water. Set aside while preparing the Eggs Benedict.
  3. Eggs Benedict To poach eggs, bring water and vinegar to boil in a large skillet; reduce heat to simmering (tiny bubbles should begin to break the surface of the water). One at a time, break eggs into a cup and slip them into the simmering water, giving each egg an equal amount of space.
  4. Eggs Benedict Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon to a plate; cover to keep warm.
  5. Eggs Benedict Preheat broiler. Place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted. Top each muffin half with a slice of bacon; broil about 1 minute more or until bacon is heated.
  6. Eggs Benedict To serve, top each bacon-topped muffin half with an egg and some Maltaise Sauce. Sprinkle with additional pepper and, if desired, chives.


  • Quick Maltaise Sauce You can substitute purchased Hollandaise sauce for the Maltaise sauce. Use a 0.9-ounce package of Hollandaise sauce mix. Prepare the mix according to package directions, substituting 2 tablespoons of the milk with orange juice and stirring 1 teaspoon finely shredded orange zest into the sauce at the end.

Nutrition Facts

(Eggs Benedict with Maltaise Sauce)

Servings Per Recipe 4, Polyunsaturated fat (g) 3, Monosaturated fat (g) 10, carb. (g) 15, sat. fat (g) 18, chol. (mg) 392, Fat, total (g) 33, cal. (kcal) 410, Cobalamin (Vit. B12) (µg) 1, Folate (µg) 57, sodium (mg) 541, sugar (g) 1, Potassium (mg) 196, pro. (g) 14, calcium (mg) 69, Trans fatty acid (g) 1, iron (mg) 2, fiber (g) 1, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, vit. A (IU) 1181, vit. C (mg) 4

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