Eggs Benedict

Why You’ll Love This Recipe

Eggs Benedict is the perfect balance of textures and flavors: runny poached eggs, crisp English muffins, smoky Canadian bacon, and a creamy, lemony hollandaise sauce. It’s an impressive dish that’s ideal for special occasions, brunch gatherings, or weekend treats. Despite its gourmet reputation, it’s surprisingly doable at home with simple ingredients and clear steps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the eggs Benedict:

• English muffins (halved and toasted)
• Eggs (fresh, for poaching)
• Canadian bacon or ham slices
• White vinegar (for poaching water)
• Butter or oil (for warming the bacon)

For the hollandaise sauce:

• Egg yolks
• Unsalted butter (melted)
• Lemon juice
• Salt
• Cayenne pepper or paprika (optional)

Optional toppings:

• Chives or parsley (chopped)
• Black pepper
• Avocado or tomato slices

Directions

1. Make the hollandaise sauce:
   • In a heatproof bowl, whisk together egg yolks and lemon juice.
   • Set the bowl over a pot of simmering water (double boiler method), whisking constantly.
   • Slowly drizzle in melted butter while whisking until the sauce thickens.
   • Season with salt and a pinch of cayenne or paprika. Keep warm.
2. Poach the eggs:
   • Fill a saucepan with water and bring to a gentle simmer. Add a splash of vinegar.
   • Crack each egg into a small cup. Swirl the water, then gently slide in the eggs one at a time.
   • Poach for 3–4 minutes until whites are set and yolks are still soft. Remove with a slotted spoon and drain on a paper towel.
3. Warm the Canadian bacon:
   • In a skillet over medium heat, warm the slices of Canadian bacon until lightly browned on both sides.
4. Assemble the dish:
   • Toast the English muffins until golden.
   • Top each half with a slice of Canadian bacon, then a poached egg.
   • Spoon warm hollandaise sauce generously over the top.
   • Garnish with chopped herbs or black pepper, if desired.

Servings and timing

This recipe serves 4 (8 halves).
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes

Variations

• Florentine: Replace the bacon with sautéed spinach.
• Smoked salmon Benedict: Swap bacon for smoked salmon for a luxurious twist.
• Avocado Benedict: Add smashed avocado for a creamy, fresh element.
• Southern-style: Use biscuits and country ham instead of muffins and Canadian bacon.
• Crab Benedict: Use lump crab meat and Old Bay seasoning for a coastal version.
• Dairy-free: Use a dairy-free hollandaise and skip the buttered muffin.

Storage/Reheating

Storage: Eggs Benedict is best served fresh, but components can be stored separately:

• Hollandaise: Store in the fridge for up to 2 days. Reheat gently in a double boiler.
• Poached eggs: Can be poached ahead and stored in cold water in the fridge for 1 day. Reheat in warm water.
• Bacon and muffins: Store in airtight containers and reheat as needed.

Reheating:

• Eggs: Reheat poached eggs in warm water (not boiling) for 30–60 seconds.
• Hollandaise: Reheat slowly over low heat, stirring constantly to prevent curdling.
• Assembled dish: Avoid reheating fully assembled eggs Benedict; the textures may not hold up.

FAQs

What’s the best way to keep hollandaise sauce warm?

Keep it over a double boiler on very low heat or in a thermos to avoid cooling or curdling.

Can I use a blender for hollandaise sauce?

Yes, blend egg yolks and lemon juice, then slowly drizzle in hot melted butter while blending for a quick and easy method.

How do I keep poached eggs from spreading?

Use fresh eggs and add vinegar to the simmering water. Gently swirl the water before adding the egg.

Can I make poached eggs ahead of time?

Yes, poach them and store in cold water. Reheat in warm water for 30–60 seconds before serving.

Can I use bacon instead of Canadian bacon?

Yes, traditional bacon or even ham works well as a substitute.

What bread works best for eggs Benedict?

English muffins are classic, but you can use toasted brioche, biscuits, or sourdough slices.

Is hollandaise sauce safe to eat with raw eggs?

Hollandaise is gently cooked during preparation. Use fresh, high-quality eggs or pasteurized eggs for safety.

Can I make eggs Benedict gluten-free?

Yes, use gluten-free English muffins or bread alternatives.

How do I know when hollandaise is thick enough?

It should coat the back of a spoon. Avoid overcooking or it may scramble.

What can I serve with eggs Benedict?

Serve with roasted potatoes, fruit salad, a light green salad, or fresh juice for a complete brunch.

Conclusion

Eggs Benedict is a rich, elegant breakfast classic that’s well worth mastering at home. With tender poached eggs, savory Canadian bacon, toasted muffins, and luxurious hollandaise sauce, every bite is a balance of flavor and texture. Whether you’re serving it for a weekend brunch or a special breakfast, this dish brings restaurant-quality comfort to your own kitchen.

Eggs Benedict

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Eggs Benedict is a luxurious and classic brunch dish featuring poached eggs, toasted English muffins, Canadian bacon, and creamy hollandaise sauce. It’s a perfectly balanced meal that’s elegant enough for guests yet achievable at home.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings (8 halves)
• Category: Breakfast, Brunch
• Method: Poaching, Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 4 English muffins, halved and toasted
• 8 large eggs
• 8 slices Canadian bacon
• 1 tablespoon white vinegar (for poaching)
• Butter or oil for the pan

Hollandaise Sauce:

• 3 egg yolks
• 1/2 cup (1 stick) unsalted butter, melted
• 1 tablespoon fresh lemon juice
• Salt to taste
• Pinch of cayenne pepper or paprika (optional)

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Instructions

1. Make the hollandaise: Whisk egg yolks and lemon juice in a heatproof bowl. Place over a pot of simmering water (double boiler) and whisk continuously. Slowly drizzle in melted butter while whisking until thickened. Season with salt and cayenne. Keep warm.
2. Poach the eggs: Bring water with vinegar to a gentle simmer in a saucepan. Crack each egg into a small bowl, swirl the water, and gently slide in the egg. Poach for 3–4 minutes. Remove with a slotted spoon and drain on paper towels.
3. Cook the bacon: In a skillet over medium heat, cook Canadian bacon slices until warmed and lightly browned, about 2 minutes per side.
4. Assemble: On each toasted muffin half, layer one slice of Canadian bacon, one poached egg, and a generous spoonful of hollandaise. Garnish with chopped herbs or black pepper if desired.

Notes

• Use fresh eggs for better poaching results—they hold their shape better.
• To make hollandaise quickly, use a blender: blend yolks and lemon juice, then slowly drizzle in hot melted butter.
• Poached eggs can be made in advance and reheated in warm water for 30–60 seconds.

Nutrition

• Serving Size: 2 muffin halves (1 full serving)
• Calories: 460
• Sugar: 2g
• Sodium: 680mg
• Fat: 32g
• Saturated Fat: 14g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 21g
• Cholesterol: 365mg