Eggs Benedict
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Put on your chef’s hat and whip up an Eggs Benedict so luxurious, you’ll feel like you’re dining at a 5-star hotel! I’ll guide you through creating this brunch classic with toasted English muffins, perfectly poached eggs, creamy hollandaise, and crispy bacon.
Is there any brunch dish as classic as eggs Benedict? The origins of this beloved dish are somewhat debated, but one popular tale dates back to the late 1800s at New York’s illustrious Waldorf Hotel. It’s said that a retired stockbroker, Lemuel Benedict, seeking a cure for his morning hangover, ordered buttered toast topped with poached eggs, crisp bacon, and a spoonful of hollandaise. The dish has since evolved into the iconic version we know today—with an English muffin, ham or bacon, perfectly poached eggs, and that irresistibly rich hollandaise sauce.
If the thought of making eggs Benedict at home seems daunting, I promise it’s easier than you might think! I’ll guide you through a foolproof method for poaching eggs so they turn out just right—beautifully runny and tender—and I’ll also share my blender method for a fail-safe hollandaise sauce. Whether you’re hosting a special brunch or simply treating yourself on a Sunday morning, these tips will have you serving up eggs Benedict like a seasoned chef!
Table of Contents
What You’ll Need To Make Eggs Benedict
- English Muffins: Serve as the base of eggs Benedict, providing a delicious and sturdy platform for the other ingredients.
- Butter: Adds richness and moisture to the toasted English muffins, used to fry and add flavor to the Canadian bacon, and is emulsified with the egg yolks to create a velvety and decadent hollandaise sauce.
- Eggs (poached): Serve as the centerpiece of the dish, providing a delicate and silky texture that contrasts with the crispness of the toasted English muffin and the smoothness of the hollandaise sauce.
- Distilled White Vinegar: Helps the egg whites coagulate quickly and evenly during poaching, resulting in impeccably shaped poached eggs.
- Canadian Bacon: Adds a savory, salty flavor that complements the richness of the poached eggs and hollandaise sauce. Regular bacon can be substituted.
- Egg Yolks: Form the base of the hollandaise sauce, providing richness and creaminess.
- Lemon Juice: Adds brightness and tanginess to the sauce, cutting through the richness of the eggs and butter.
- Cayenne Pepper: Adds a very subtle kick of heat to the sauce.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Toast the English muffins
Split the muffins and toast until golden. Spread with butter, put on a plate, and cover with foil to keep warm.
Step 2: Poach the eggs
Bring 6 cups of water and the vinegar to a gentle simmer in a large saucepan. Optionally, for neater eggs, first crack each egg into a fine mesh sieve over a bowl, allowing the watery part of the white to drain for about 30 seconds.
Regardless of whether or not you strain the eggs, gently transfer each egg into a small cup or ramekin. Repeat with the remaining eggs.
Then carefully slide the eggs, four at a time, from the cups/ramekins into the simmering water. Cook for 3 to 4 minutes until the whites are set but yolks are still runny.
Use a slotted spoon to transfer them to a paper towel-lined plate to drain. Cover with foil to keep warm, being careful not to puncture the eggs. Repeat with the remaining eggs.
Step 3: Make the Hollandaise sauce
Add the egg yolks, salt, lemon juice, and cayenne pepper to a blender. Blend until frothy (about 20 seconds).
Melt the butter in a small pot over medium heat until bubbling but not browning. Transfer the hot butter to a liquid measuring cup for easy pouring.
With the blender running on a low speed, open the center knob and gradually add the hot butter in a thin stream to the egg mixture until the sauce thickens.
If the sauce is too thick, blend in 1 to 2 tablespoons of hot water until you reach the desired consistency.
Step 4: Cook the Canadian Bacon
In a medium skillet, melt the butter over medium heat and cook the Canadian bacon until slightly crisp and warmed through, about 1 minute per side.
Step 5: Assemble the Eggs Benedict
Place the English muffin halves on a serving platter or plates. Place a slice of bacon on each English muffin half, folding the prosciutto or regular bacon in half if necessary, top each with a poached egg, and generously spoon over the hollandaise sauce. Season each portion with a pinch of salt, a few grinds of pepper, and a sprinkle of chives before serving.
Variations on Eggs Benedict
While the traditional eggs Benedict is a classic, there are endless variations out there. Here are some of my personal favorites that I think you might enjoy as well:
While traditional Eggs Benedict is a classic, there are endless variations out there. Here are some of my personal favorites that I think you might enjoy as well:
- Eggs Florentine: Swaps the traditional Canadian bacon for a bed of tender cooked spinach.
- Eggs Royale: Replaces the Canadian bacon with smoked salmon, adding an elegant touch to the dish.
- Eggs Blackstone: Swaps the Canadian bacon with a slice of tomato and crispy regular bacon.
- Eggs Chesapeake: Swaps the Canadian bacon with a crab cake for a taste of the coast. (Salmon cakes would also be delicious.)
- Irish Benedict: Substitutes Canadian bacon with corned beef to give the dish a hearty Irish twist.
Video Tutorial
Frequently Asked Questions
Yes, the poached eggs can be made a day ahead of time and stored in a bowl of ice-cold water, covered, in the refrigerator. When ready to serve, gently warm them by submerging them in simmering water for 1 to 2 minutes or until heated through. Remove with a slotted spoon, drain on a paper towel-lined plate, and serve.
While hollandaise sauce is best made fresh, simply because you don’t need to fuss with keeping it warm, you can prepare it up to 2 hours ahead of time. To keep the sauce warm, pre-warm a thermos with boiling water, then pour out the water, and transfer the sauce inside. Alternatively, use a makeshift double boiler: fill a small pot with water, bring it to a gentle simmer, then remove from the heat. Place your bowl of hollandaise sauce on top. The residual heat will keep the sauce warm without further cooking, preventing it from curdling or separating. If using the double boiler method, stir the sauce occasionally to maintain an even temperature throughout.
Absolutely! While English muffins are classic, you can get creative with your base. Try using toasted bread, biscuits, or even croissants for a delicious twist.
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Eggs Benedict
Put on your chef’s hat and whip up an Eggs Benedict so luxurious, you’ll feel like you’re dining at a 5-star hotel! I’ll guide you through creating this brunch classic with toasted English muffins, perfectly poached eggs, creamy hollandaise, and crispy bacon.
Ingredients
For the English Muffins
- 4 English muffins
- 2 tablespoons unsalted butter
For the Poached Eggs
- 8 large eggs
- 1 tablespoon distilled white vinegar
For the Bacon
- 1 tablespoon unsalted butter
- 8 slices Canadian bacon, regular bacon, ham steak, or prosciutto (see note)
For the Hollandaise Sauce
- 3 egg yolks
- ¼ teaspoon salt
- 1½ tablespoons lemon juice (from 1 lemon)
- Pinch cayenne pepper
- 12 tablespoons (1½ sticks) unsalted butter
For Serving
- Salt and freshly ground black pepper
- Finely chopped fresh chives
Instructions
- Toast the English Muffins: Split the muffins and toast until golden. Spread with butter, put on a plate, and cover with foil to keep warm.
- Poach the Eggs: Bring 6 cups of water and the vinegar to a gentle simmer in a large saucepan. Optionally, for neater eggs, one at a time, crack each egg into a fine mesh sieve over a bowl or sink, allowing the watery part of the white to drain for about 30 seconds (see note below explaining this step). Regardless of whether or not you strain the eggs, gently transfer each egg into a small cup or ramekin. Then carefully slide the eggs, four at a time, from the cups/ramekins into the simmering water. Cook for 3 to 4 minutes, until the whites are set but yolks are still runny. Avoid stirring the water while the eggs are cooking, as this can break them apart. Use a slotted spoon to transfer them to a paper towel-lined plate to drain. Cover with foil to keep warm, being careful not to puncture the eggs. Repeat with the remaining eggs.
- Make the Hollandaise Sauce: Blend the egg yolks, salt, lemon juice, and cayenne pepper in a blender until frothy (about 20 seconds). Melt the butter in a small pot over medium heat until bubbling but not browning. Transfer the hot butter to a liquid measuring cup for easy pouring. With the blender running on a low speed, open the center knob and gradually add the hot butter in a thin stream to the egg mixture until the sauce thickens. If the sauce is too thick, blend in 1 to 2 tablespoons of hot water until you reach the desired consistency.
- Cook the Bacon: In a medium skillet, melt the butter over medium heat and cook the Canadian bacon, ham steak, or prosciutto until slightly crisp and warmed through, about 1 minute per side. (For regular bacon, cook in a dry pan until it is fully crisp and browned.)
- Assemble the Eggs Benedict: Place the English muffin halves on a serving platter or plates. Place a slice of bacon on each English muffin half, folding the prosciutto or regular bacon in half if necessary, top each with a poached egg, and generously spoon over the hollandaise sauce. Season each portion with a pinch of salt, a few grinds of pepper, and a sprinkle of chives before serving.
- Note: Regular bacon is raw and needs full cooking, while the other options are already cooked and just need warming/crisping.
- Note: Straining removes the watery part of the egg white, which can spread in the simmering water and create wispy, uneven edges around the firmer part of the white. Straining results in a neater, more compact egg shape and a slightly better texture. However, if you don't mind the appearance of the eggs or are not concerned about achieving a perfectly rounded shape, you can skip this step to save time and effort. The taste and overall quality of the poached egg will still be good without straining; it's purely an aesthetic preference.
- Make-Ahead Instructions: The poached eggs can be made a day ahead of time and stored in a bowl of ice-cold water, covered, in the refrigerator. When ready to serve, gently warm them by submerging them in simmering water for 1 to 2 minutes or until heated through. Remove with a slotted spoon, drain on a paper towel-lined plate, and serve.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Serving size: 2 English muffin halves
- Calories: 749
- Fat: 58 g
- Saturated fat: 32 g
- Carbohydrates: 28 g
- Sugar: 2 g
- Fiber: 3 g
- Protein: 31 g
- Sodium: 782 mg
- Cholesterol: 623 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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The recipe was so good. I thought Hollandaise was a delicate hard to make sauce, but it came out perfect and it wasn’t hard to make. I didn’t use Cyanne pepper and could have used a little more Lemon. Also made Hash Browns w/onions. Thanks so much for helping me make the perfect Mother’s Day breakfast. Julie thought it was better than the powdered stuff. You are awesome.
I don’t know whether to love you or hate you. For the first time in my 69 years I’ve made blender hollandaise and my life will never be the same. I was always so intimidated and your recipe was so simple I could probably make it every day. I’m hoping there’s a way to turn it into bearnaise sauce for my filet mignon. Thank you so much for so many wonderful recipes.
Glad you enjoyed it, Vicki! I have a blender béarnaise sauce coming very soon 🙂
I have been making eggs benedict for a number of years using the strainer to get the loose whites drained first. Nice to see that you use this method also! IT WORKS! I have made a lot of your recipes and they are all delicious! Thank you.