Why You’ll Love This Recipe
Eggs Benedict is elegant yet comforting. It makes any breakfast feel special, whether you’re celebrating or just treating yourself. With a little practice, you can recreate this restaurant-quality classic at home. The components can even be prepped ahead of time, making it easier to serve fresh and warm when you’re ready.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- English muffins (halved and toasted)
- Eggs (for poaching)
- Canadian bacon or ham
- White vinegar (for poaching water)
- Butter (unsalted, melted)
- Egg yolks (for hollandaise)
- Lemon juice
- Salt
- Cayenne pepper or paprika (optional)
Directions
Poach the Eggs
- Bring a saucepan of water to a gentle simmer and add a splash of vinegar.
- Crack each egg into a small bowl.
- Stir the water to create a vortex, then gently slide in an egg.
- Poach for 3–4 minutes, until the white is set and yolk remains soft.
- Remove with a slotted spoon and drain on paper towel.
Prepare the Hollandaise Sauce
- In a heatproof bowl over a saucepan of simmering water, whisk together egg yolks and lemon juice until thickened.
- Slowly drizzle in melted butter while whisking constantly, until the sauce is smooth and creamy.
- Season with salt and a pinch of cayenne or paprika. Keep warm.
Assemble the Benedict
- Lightly toast English muffin halves.
- Warm Canadian bacon or ham in a skillet.
- Place a slice of bacon on each muffin half.
- Top with a poached egg.
- Spoon warm hollandaise sauce over the top.
- Serve immediately with optional garnish of herbs or chives.
Servings and timing
This recipe makes 4 servings (2 halves per person). Prep time is 10–15 minutes, and cook time is 15 minutes, for a total of approximately 25–30 minutes.
Variations
- Eggs Florentine: Swap bacon for sautéed spinach.
- Smoked Salmon Benedict: Replace meat with smoked salmon and add fresh dill.
- Avocado Benedict: Use sliced avocado for a vegetarian version.
- Crab Benedict: Use fresh crab meat for a coastal twist.
- Hollandaise Variations: Add Dijon mustard or herbs to the sauce for extra flavor.
Storage/Reheating
Eggs Benedict is best served immediately, but components can be made ahead:
- Poached eggs: Store in cold water in the fridge for up to 2 days. Reheat in hot water for 30 seconds.
- Hollandaise sauce: Store for up to 1 day in the fridge. Reheat gently over low heat, whisking constantly.
- Toasted muffins and meat: Can be prepped ahead and reheated just before assembling.
FAQs
Can I make hollandaise without a double boiler?
Yes, use a heatproof bowl over a saucepan or make a blender version using hot butter and raw yolks.
How do I keep hollandaise sauce warm?
Place the bowl over warm water (off heat) or in a thermos until ready to serve.
What if my hollandaise breaks?
Whisk in a spoonful of hot water or another yolk to bring it back together.
How do I prevent poached eggs from spreading?
Use fresh eggs and add a splash of vinegar to the water.
Can I make this dish vegetarian?
Yes. Use sautéed greens, tomatoes, or avocado instead of meat.
What’s the best bread to use?
English muffins are traditional, but sourdough, brioche, or toasted baguette slices also work.
How do I reheat poached eggs?
Gently warm in hot (not boiling) water for 30–45 seconds.
Can I make hollandaise in advance?
It’s best fresh, but you can make it ahead and reheat gently while whisking.
Is there a quick hollandaise option?
Yes, use a blender to make a faster, foolproof version with hot butter.
Can I use a different sauce?
Yes. Try béarnaise, cheese sauce, or even avocado hollandaise for a twist.
Conclusion
Eggs Benedict is a luxurious and satisfying dish that brings a touch of elegance to any breakfast or brunch. With soft poached eggs, savory bacon, crisp toast, and buttery hollandaise, it’s a classic for good reason. Master the components once, and you’ll want to make this indulgent favorite again and again.
PrintEggs Benedict
Eggs Benedict is a classic brunch dish featuring poached eggs on toasted English muffins with Canadian bacon and creamy hollandaise sauce. It’s rich, satisfying, and perfect for a special breakfast or brunch occasion.
- Prep Time: 10–15 minutes
- Cook Time: 15 minutes
- Total Time: 25–30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Poached, Assembled
- Cuisine: American
Ingredients
- 4 English muffins, halved and toasted
- 8 large eggs
- 8 slices Canadian bacon or ham
- 1 tsp white vinegar (for poaching water)
- 1/2 cup unsalted butter, melted
- 3 egg yolks (for hollandaise)
- 1 tbsp lemon juice
- Salt, to taste
- Pinch of cayenne pepper or paprika (optional)
Instructions
- Poach the Eggs:
- Fill a saucepan with 3 inches of water and bring to a gentle simmer. Add vinegar.
- Crack each egg into a small bowl.
- Stir the water to create a vortex, then gently slide in the egg.
- Cook for 3–4 minutes until whites are set and yolk is soft. Remove with a slotted spoon and drain on paper towel.
- Make the Hollandaise:
- In a heatproof bowl over simmering water, whisk egg yolks and lemon juice until thickened.
- Slowly whisk in melted butter until smooth and creamy.
- Season with salt and cayenne or paprika. Keep warm off heat.
- Assemble the Benedict:
- Toast English muffins and warm Canadian bacon in a skillet.
- Top each muffin half with bacon, a poached egg, and spoonful of hollandaise sauce.
- Garnish with herbs or chives and serve immediately.
Notes
- Use fresh eggs for best poaching results.
- Store poached eggs in cold water if making ahead; reheat before serving.
- Blender hollandaise is a quick alternative to traditional method.
- Customize with smoked salmon, spinach, avocado, or crab for variations.
- Keep hollandaise warm over hot water or in a thermos until ready to use.
Nutrition
- Serving Size: 2 halves (1 full serving)
- Calories: 460
- Sugar: 2g
- Sodium: 720mg
- Fat: 33g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 340mg
