Eggs Benedict - The Easy Cannabis Cookbook by Cheri Sicard
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Eggs Benedicts from The Easy Cannabis Cookbook

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Breakfast
Servings: 2
Author: Cheri Sicard


Hollandaise Sauce

  • 1 tablespoon cannabis infused oil
  • 1/3 cup butter
  • 3 egg yolks
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper


  • 1 teaspoon white vinegar
  • 4 large eggs
  • 2 English muffins split into halves
  • 4 slices Canadian bacon
  • Paprika or dried parsley for garnish optional


  • Prepare hollandaise sauce by melting cannabis butter and butter together in a small saucepan over medium-low heat until butter is bubbly, but do not brown.
  • Place egg yolks, lemon juice, salt, pepper, and cayenne in the bowl of a food processor or jar of a blender and process at high speed for 2 to 3 seconds. While processor or blender is running, drizzle in melted butter in a slow, steady, thin stream. Set aside.
  • Fill a large skillet with about 3 inches of water, add vinegar and bring to a simmer.
  • Put split English muffins in the toaster.
  • Carefully break an egg in a small ramekin or cup. Slip egg into simmering water. Quickly repeat with 3 remaining eggs. Cook until whites are set but yolks are soft, about 2 to 3 minutes.
  • Place 2 toasted muffin halves on each plate. Top each muffin half with a slice of Canadian bacon. Use a slotted spoon to remove each egg from pan, letting excess water drip off before placing one poached egg on top of each muffin half. Divide the hollandaise sauce over the 4 muffin halves. If desired, garnish with a sprinkling of paprika or dried parsley. Serve immediately.


The Easy Cannabis Cookbook by Cheri Sicard - Cannabis TIncture For more easy to make marijuana recipes, be sure to check out The Easy Cannabis Cookbook by Cheri Sicard (2018, Callisto Media).
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