Name: Eggs Benedict Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 4 fresh eggs; 2 English muffins, split; 4 slices Canadian bacon or ham; Salt and pepper, to taste; 3 egg yolks; 1 tablespoon fresh lemon juice; 1/2 cup unsalted butter, melted; Pinch of salt; 1 tablespoon white vinegar; Chopped fresh parsley or chives; Freshly ground black pepper

How about an elegant brunch? Try this classic Eggs Benedict Recipe featuring perfectly poached eggs and smooth hollandaise sauce, simple and delicious! This delightful combination of toasted English muffins, crispy Canadian bacon, velvety hollandaise, and runny poached eggs creates an irresistible harmony of flavors and textures that make every bite feel like a celebration. Whether you’re impressing guests or enjoying a weekend treat, this recipe ensures brunch will never be boring again.

Why You’ll Love This Recipe

Effortless elegance: Elevate your brunch table with a dish that looks gourmet but is surprisingly simple to prepare.
Perfect balance: The combination of creamy hollandaise, tender eggs, and savory meat hits every flavor note just right.
Customizable: Easily adapt the recipe to your taste or dietary needs without losing its classic charm.
Made-from-scratch hollandaise: Learning to make this luxurious sauce at home is easier than you think, giving a fresher and richer flavor.
Impressive presentation: This recipe offers a stunning dish that looks as good as it tastes, perfect for special occasions.

Ingredients You’ll Need

The ingredients for this Eggs Benedict Recipe are simple yet essential, each adding its own magic to create a dish that’s rich, creamy, fresh, and satisfying. From fresh eggs to tangy lemon juice, every component plays a role in building that perfect brunch plate.

Fresh eggs: Essential for crafting the perfectly poached eggs with silky yolks.
English muffins: Provide a sturdy and slightly crunchy base to hold all the flavors together.
Canadian bacon or ham: Offers a savory and salty layer that pairs beautifully with the creamy sauce.
Butter: Key for the hollandaise sauce, giving it that rich, velvety texture.
Lemon juice: Adds the perfect bright acidity to balance the hollandaise sauce.
Egg yolks: Used in the hollandaise for creaminess and thickness.
White vinegar: Helps in the poaching process by firming the egg whites quickly.
Salt and pepper: Simple seasoning to enhance the overall taste.

Variations for Eggs Benedict Recipe

Feel free to customize this Eggs Benedict Recipe to suit your preferences or dietary requirements. Whether you want to switch up proteins or add extra veggies, it’s easy to make this classic brunch your own.

Smoked salmon benedict: Swap Canadian bacon for smoked salmon to add a delicate, smoky flavor.
Vegetarian option: Replace meat with sautéed spinach, roasted tomatoes, or avocado slices for a fresh, meat-free twist.
Spicy hollandaise: Add a dash of cayenne or hot sauce to the sauce for a little kick.
Whole wheat English muffins: Use whole wheat for a nuttier flavor and added fiber.
Crab cakes benedict: Substitute the base with mini crab cakes for an indulgent seafood alternative.

Classic Eggs Benedict Made Easy with Homemade Hollandaise

How to Make Eggs Benedict Recipe

Step 1: Prepare the Hollandaise Sauce

Start by whisking egg yolks, lemon juice, and a pinch of salt in a heatproof bowl over simmering water (bain-marie style). Slowly add melted butter while whisking continuously until the sauce thickens to a creamy consistency. Keep warm until serving.

Step 2: Poach the Eggs

Bring a pot of water to a gentle simmer and add a splash of white vinegar. Crack each egg into a small bowl, then carefully drop into the water. Poach for about 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on a paper towel.

Step 3: Toast the English Muffins and Cook the Canadian Bacon

Split and toast the English muffins until golden and crisp. In a skillet over medium heat, warm the Canadian bacon slices until lightly browned and heated through.

Step 4: Assemble the Eggs Benedict

Place toasted muffin halves on a plate, top each with a slice of Canadian bacon, then gently rest a poached egg on top. Spoon a generous amount of hollandaise sauce over each stack.

Step 5: Garnish and Serve

Finish with a sprinkle of freshly ground black pepper and chopped fresh parsley or chives for color and flavor. Serve immediately for the best experience.

Pro Tips for Making Eggs Benedict Recipe

Use fresh eggs: Fresher eggs hold their shape better during poaching, making for neater presentation.
Maintain low heat: Keep the water at a gentle simmer while poaching to avoid tough or rubbery egg whites.
Slowly incorporate butter: Adding melted butter gradually to hollandaise prevents curdling and ensures a silky sauce.
Warm plates: Serve on pre-warmed plates to keep your Eggs Benedict warm longer.
Prepare hollandaise last: This sauce is best fresh, so make it just before serving.

How to Serve Eggs Benedict Recipe

Garnishes

A simple sprinkle of finely chopped fresh herbs such as parsley, chives, or tarragon adds a fresh pop of color and mild flavor that brightens the dish perfectly.

Side Dishes

Classic brunch sides like crispy hash browns, fresh fruit salad, or sautéed asparagus complement Eggs Benedict beautifully without overpowering it.

Creative Ways to Present

Try serving the components stacked on a wooden board with a drizzle of hollandaise on the side for dipping or layer different seasonal vegetables beneath the eggs for added texture and nutrition.

Make Ahead and Storage

Storing Leftovers

Store any leftover components separately in airtight containers in the refrigerator. Toasted muffins can become soggy if combined with sauce too early.

Freezing

While hollandaise sauce doesn’t freeze well, you can freeze cooked Canadian bacon and English muffins for up to 2 months; thaw and reheat them before assembling.

Reheating

Reheat muffins and bacon in a toaster or skillet, warm poached eggs gently in simmering water for about a minute, and gently rewarm hollandaise over low heat while whisking constantly to prevent separation.

FAQs

Can I make hollandaise sauce without a blender?

Absolutely! Traditional hollandaise is whisked by hand over a gentle heat and with patience, you can achieve the same creamy texture without a blender.

What if my hollandaise sauce breaks?

If your sauce separates or curdles, whisk in a teaspoon of warm water or lemon juice slowly to bring it back together.

How do I know when eggs are perfectly poached?

The whites should be fully set but tender, while the yolk stays soft and runny enough to spill out when cut.

Can I substitute the Canadian bacon?

Yes! Ham, smoked salmon, sautéed mushrooms, or even spinach are popular alternatives depending on your preference.

Is this Eggs Benedict Recipe suitable for a crowd?

Definitely! You can prep many components in advance and quickly assemble when ready, making it ideal for hosting brunch parties.

Final Thoughts

This classic Eggs Benedict Recipe brings an unbeatable combination of creamy, savory, and tangy flavors to your table in a truly approachable way. Give it a try and turn your brunch into something memorable—you’ll wonder why you didn’t make it sooner!

Eggs Benedict Recipe

Author: Brooklyn
Total Time: 30 minutes
Yield: 2 servings 1x
Diet: Contains eggs, dairy, and meat; vegetarian options available

Print Recipe

Description

Classic Eggs Benedict featuring perfectly poached eggs, toasted English muffins, crispy Canadian bacon, and smooth homemade hollandaise sauce. A simple yet elegant brunch dish balancing creamy, savory, and tangy flavors that’s perfect for impressing guests or a weekend treat.

Instructions

Prepare the Hollandaise Sauce: Whisk egg yolks, lemon juice, and a pinch of salt in a heatproof bowl over simmering water (bain-marie). Gradually add melted butter while whisking continuously until the sauce thickens and becomes creamy. Keep warm.
Poach the Eggs: Bring a pot of water to a gentle simmer and add white vinegar. Crack each egg into a small bowl, then gently drop into the water. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
Toast Muffins and Cook Canadian Bacon: Split and toast English muffins until golden and crisp. In a skillet over medium heat, warm Canadian bacon until lightly browned and heated through.
Assemble the Eggs Benedict: Place toasted muffin halves on plates, top each with a slice of Canadian bacon, then gently rest a poached egg on top. Spoon hollandaise sauce generously over each stack.
Garnish and Serve: Sprinkle with freshly ground black pepper and chopped parsley or chives for color and flavor. Serve immediately.