Eggs Benedict is an iconic breakfast and brunch classic that brings together silky poached eggs, Canadian bacon, toasted English muffins, and a rich, velvety hollandaise sauce. It’s one of those dishes that feels indulgent, luxurious, and perfect for special occasions, yet it’s also surprisingly achievable at home with the right method.

The beauty of Eggs Benedict lies in its balance: the creaminess of the sauce, the runny golden yolk, the savory ham or bacon, and the crisp toast combine to create a harmony of textures and flavors that is absolutely irresistible.

Why We Love This Recipe

I love this recipe because it’s both comforting and elegant. It makes any morning feel elevated, whether it’s a casual Sunday brunch with family or a celebratory meal. The hollandaise sauce itself is the star — creamy, tangy, and buttery, it ties the entire dish together.

Why It’s a Must-Try Dish

This is a must-try dish because it teaches you foundational techniques like poaching eggs and making an emulsion-based sauce. Once you master it, you’ll not only have a go-to recipe for brunches but also a confidence boost in the kitchen.

Plus, nothing impresses guests more than a homemade Eggs Benedict, beautifully plated and dripping with hollandaise.

Preparation & Cooking Time:

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4 (makes 4 Eggs Benedict, 1 per muffin half)
• Calories per serving: ~500–550 kcal (approx., depends on portion size and butter used)

Course & Cuisine

• Course: Breakfast / Brunch
• Cuisine: American (with French influence due to Hollandaise sauce)

Ingredients

For the Eggs Benedict:

• 4 large eggs (fresh is best for poaching)
• 2 English muffins, split and toasted
• 4 slices Canadian bacon or ham
• 1 tbsp butter (for frying bacon/ham)
• Chopped chives or parsley (for garnish)

For the Hollandaise Sauce:

• 3 large egg yolks
• ½ cup unsalted butter (melted and warm)
• 1 tbsp lemon juice (freshly squeezed)
• 1 tsp Dijon mustard (optional, for extra depth)
• Pinch of cayenne pepper or paprika
• Salt, to taste

Quick Directions

1. Toast English muffins and cook the bacon/ham until lightly browned.
2. Poach eggs in gently simmering water with vinegar until whites set but yolks stay runny.
3. Blend egg yolks, lemon juice, and mustard; slowly drizzle in melted butter to form Hollandaise sauce. Season with salt and cayenne.
4. Assemble: muffin half → bacon → poached egg → hollandaise → garnish.

Step-by-Step Preparation:

Step 1: Prepare the English Muffins & Bacon

1. Split the English muffins in half and toast them until golden brown.
2. In a skillet, melt 1 tbsp butter and cook Canadian bacon slices until lightly browned on both sides. Set aside.

Step 2: Poach the Eggs

1. Fill a saucepan with about 3 inches of water and bring it to a gentle simmer (not a rolling boil).
2. Add 1 tsp vinegar (helps egg whites set).
3. Crack an egg into a small bowl.
4. Swirl the water gently, then slide the egg into the center.
5. Cook for 3–4 minutes until whites are set and yolks are runny.
6. Remove with a slotted spoon and drain on a paper towel. Repeat for remaining eggs.

Step 3: Make Hollandaise Sauce

1. In a heatproof bowl, whisk together egg yolks, lemon juice, and Dijon mustard.
2. Place bowl over a pot of gently simmering water (double boiler method), making sure the bottom of the bowl doesn’t touch the water.
3. Whisk continuously until the mixture thickens slightly.
4. Slowly drizzle in warm melted butter while whisking until sauce becomes smooth and creamy.
5. Season with salt, cayenne pepper, and a little more lemon juice if desired.

Step 4: Assemble the Eggs Benedict

1. Place toasted muffin halves on serving plates.
2. Add a slice of Canadian bacon to each.
3. Top with a poached egg.
4. Spoon hollandaise sauce generously over each egg.
5. Garnish with chopped chives or parsley.

How to Serve

Serve Eggs Benedict immediately while warm. It pairs beautifully with:

• Fresh fruit salad
• Hash browns or roasted potatoes
• A light mimosa, coffee, or fresh orange juice

Tips for this Recipe:

• Use the freshest eggs possible for the best poached egg shape.
• Keep Hollandaise sauce warm (not hot) by placing the bowl over warm water.
• Assemble just before serving to prevent sogginess.
• If hollandaise thickens too much, whisk in a teaspoon of warm water.

Variations:

• Florentine: Replace bacon with sautéed spinach.
• Norwegian: Swap bacon for smoked salmon.
• California-style: Add avocado slices and tomato.
• Southern Twist: Serve on a biscuit instead of an English muffin.
• Spicy Benedict: Add hot sauce or sriracha to the hollandaise.

Freezing & Storage:

• Poached Eggs: Best made fresh, but can be made ahead and stored in cold water in the fridge for up to 1 day. Reheat in warm water for 30 seconds.
• Hollandaise Sauce: Does not store well; best consumed immediately. Can be kept warm for up to 1 hour.
• English Muffins & Bacon: Can be prepped and stored separately in the fridge for up to 2 days.

Special Equipment Needed

• Slotted spoon (for poaching eggs)
• Whisk
• Double boiler setup (or a heatproof bowl over simmering water)
• Toaster

FAQ:

Q1: Can I make Hollandaise in a blender?
Yes! Blend yolks and lemon juice, then slowly pour in hot butter while blending.

Q2: Can I use regular bacon instead of Canadian bacon?
Absolutely. Crisp bacon strips work well, though the flavor will be smokier.

Q3: My sauce split, what can I do?
Whisk in a teaspoon of warm water or another egg yolk to bring it back together.

Q4: How do I keep poached eggs warm if making for a crowd?
Place them in a bowl of warm water (not boiling) for up to 15 minutes.

Conclusion:

Eggs Benedict with Hollandaise Sauce is the ultimate brunch indulgence, marrying perfectly poached eggs, savory bacon, and buttery hollandaise in a dish that feels both decadent and refined. While it may seem intimidating, with a little practice, you’ll find it’s very doable at home. This is a must-try recipe that not only delights your taste buds but also teaches you classic cooking techniques. Once mastered, you’ll never look at brunch the same way again!