Print

Eggs Benedict

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. Poach the Eggs:
    1. Fill a saucepan with 3 inches of water and bring to a gentle simmer. Add vinegar.
    2. Crack each egg into a small bowl.
    3. Stir the water to create a vortex, then gently slide in the egg.
    4. Cook for 3–4 minutes until whites are set and yolk is soft. Remove with a slotted spoon and drain on paper towel.
  2. Make the Hollandaise:
    1. In a heatproof bowl over simmering water, whisk egg yolks and lemon juice until thickened.
    2. Slowly whisk in melted butter until smooth and creamy.
    3. Season with salt and cayenne or paprika. Keep warm off heat.
  3. Assemble the Benedict:
    1. Toast English muffins and warm Canadian bacon in a skillet.
    2. Top each muffin half with bacon, a poached egg, and spoonful of hollandaise sauce.
    3. 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

Find it online: https://thefamilycooking.com/eggs-benedict-3/