Eggs Benedict

Why You’ll Love This Recipe

Eggs Benedict is luxurious yet surprisingly approachable. The combination of creamy yolk, buttery sauce, and savory bacon creates a harmony of flavors that feels special every time. Whether you’re cooking for a weekend brunch, a holiday breakfast, or a romantic morning at home, this dish is sure to impress.

Ingredients

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

• English muffins, split and toasted
• Canadian bacon or ham slices
• Eggs
• White vinegar (for poaching)
• Butter
• Egg yolks
• Lemon juice
• Salt and pepper
• Cayenne pepper or paprika (optional, for garnish)

Directions

1. Prepare the Hollandaise Sauce:
   • In a heatproof bowl, whisk together egg yolks and lemon juice until slightly thickened.
   • Place the bowl over a pot of simmering water (double boiler style) and slowly drizzle in melted butter while whisking continuously.
   • Whisk until the sauce thickens and becomes smooth. Season with salt, pepper, and a pinch of cayenne. Keep warm.
2. Cook the Bacon:
   • In a skillet over medium heat, cook the Canadian bacon or ham slices until lightly browned on both sides. Keep warm.
3. Poach the Eggs:
   • Fill a pot with water and bring to a gentle simmer. Add a splash of white vinegar.
   • Crack each egg into a small bowl, then gently slide it into the simmering water.
   • Poach for about 3–4 minutes, until whites are set but yolks are still runny.
   • Remove with a slotted spoon and drain on paper towels.
4. Assemble the Eggs Benedict:
   • Place toasted English muffin halves on plates.
   • Top each with a slice of bacon, then a poached egg.
   • Spoon warm hollandaise sauce generously over the top.
   • Sprinkle with cayenne or paprika if desired, and serve immediately.

Servings and timing

This recipe serves 4 (makes 8 halves). Preparation takes about 15 minutes, and cooking takes around 20 minutes. The total time is approximately 35 minutes.

Variations

• Smoked Salmon Benedict (Eggs Royale): Replace bacon with smoked salmon for a luxurious twist.
• Florentine Benedict: Add sautéed spinach between the muffin and egg.
• Avocado Benedict: Use avocado slices instead of bacon for a fresh, vegetarian version.
• Crab Cake Benedict: Substitute the muffin with crab cakes for an elevated seafood option.
• Southern Style: Serve over biscuits with country ham and a touch of hot sauce.

Storage/Reheating

Eggs Benedict is best enjoyed fresh. However, you can make parts of it ahead:

• Hollandaise sauce: Store in a heatproof container in the refrigerator for up to 2 days. Reheat gently over low heat while whisking.
• Poached eggs: Cook ahead, shock in ice water, and refrigerate for up to 1 day. Reheat in hot (not boiling) water for 30 seconds before serving.
• Muffins and bacon: Toast and cook just before assembling for best texture.

FAQs

1. What’s the best way to poach eggs perfectly?

Use simmering (not boiling) water with a bit of vinegar, and poach one egg at a time for even results.

2. Can I make hollandaise sauce in advance?

Yes, but it should be reheated very gently to prevent separating.

3. What’s the difference between Eggs Benedict and Eggs Florentine?

Eggs Florentine includes sautéed spinach instead of bacon or ham.

5. How can I fix broken hollandaise sauce?

Whisk in a teaspoon of warm water or another egg yolk to bring it back together.

6. Can I use a blender to make hollandaise sauce?

Yes, a blender method is quicker — just blend egg yolks and lemon juice, then slowly stream in hot melted butter.

7. How do I keep the sauce warm while I poach the eggs?

Place the bowl of hollandaise over warm (not hot) water to keep it at a steady temperature.

8. What side dishes go well with Eggs Benedict?

Hash browns, roasted potatoes, fresh fruit, or a light salad pair beautifully.

9. Can I use store-bought hollandaise sauce?

You can, but homemade has a richer flavor and creamier texture.

10. How do I make this recipe for a crowd?

Prepare the sauce ahead, poach eggs in batches, and assemble just before serving.

Conclusion

Eggs Benedict is a timeless breakfast classic that combines elegance with comforting flavors. With silky hollandaise sauce, perfectly poached eggs, and crispy Canadian bacon on a toasted muffin, it’s a dish that always feels like a celebration. Once you master the simple components, you’ll be ready to bring a touch of restaurant luxury to your own kitchen.

Eggs Benedict

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A luxurious brunch classic featuring poached eggs,  and buttery hollandaise sauce atop toasted English muffins. Eggs Benedict is elegant, comforting, and surprisingly simple to prepare at home.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings (8 halves)
• Category: Breakfast
• Method: Poached and Assembled
• Cuisine: American
• Diet: Halal

Ingredients

• 4 English muffins, split and toasted
• 8 large eggs
• 1 tablespoon white vinegar (for poaching)
• 1 cup unsalted butter, melted
• 4 large egg yolks
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Cayenne pepper or paprika (optional, for garnish)

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Instructions

1. Make the Hollandaise Sauce: In a heatproof bowl, whisk egg yolks and lemon juice until thickened. Place over a pot of simmering water and slowly whisk in melted butter until smooth and thickened. Season with salt, pepper, and a pinch of cayenne. Keep warm.
2. Poach the Eggs: Bring a pot of water to a gentle simmer and add vinegar. Crack each egg into a small bowl and slide it gently into the water. Poach for 3–4 minutes, until whites are set but yolks remain soft. Remove with a slotted spoon and drain on paper towels.
3. Assemble the Benedict: Place toasted English muffin halves on plates. Top each with a slice of , then a poached egg. Spoon warm hollandaise sauce generously over each and sprinkle with paprika or cayenne, if desired. Serve immediately.

Notes

• Use simmering, not boiling, water to achieve perfectly poached eggs.
• Keep hollandaise sauce warm over gentle heat or a bowl of warm water — avoid direct heat.
• For a quicker sauce, use the blender method: blend egg yolks and lemon juice, then stream in hot melted butter.
• Try variations like smoked salmon (Eggs Royale) or sautéed spinach (Florentine).
• Serve immediately for the best texture and flavor.

Nutrition

• Serving Size: 1 serving (2 halves)
• Calories: 520
• Sugar: 2g
• Sodium: 740mg
• Fat: 44g
• Saturated Fat: 22g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 19g
• Cholesterol: 470mg