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Eggs Benedict is one of my all time favorite breakfast dishes and it’s so easy to make! A homemade hollandaise sauce smothers poached eggs and Canadian bacon, all atop an English muffin. Delicious!
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There’s nothing quite like cutting through the lovely layers of eggs Benedict! I just love how the runny poached egg, the savory bacon, and the fluffy English muffin provide the most satisfying breakfast bite! It’s such an easy breakfast, and, of course, an awesome brunch treat too!
This hollandaise sauce is divine, if I do say so myself! Rich and buttery with a distinctively savory taste. I like to serve eggs Benedict on Mother’s Day, Valentine’s Day, Christmas, or any weekend or holiday that calls for a special breakfast.
Tips for Beginners
- To reduce the white strings that form around eggs. First, crack your eggs into a small mesh sieve and hold over a bowl to strain off the excess watery egg whites. Then, transfer to a ramekin.
- Use the freshest eggs possible. Fresh egg whites will be thicker and spread less in the water.
- Don’t add salt to the water. This will cause the eggs to spread more.
- Cook one egg at a time. If you’re having trouble poaching more than 1 egg at a time, just cook them one at a time. Poaching eggs takes time to master.
Eggs Benedict Recipe
Equipment
- Baking Sheet
- High Powered Blender Optional
- Food Processor Optional
Ingredients
- 4 tbsp unsalted butter for spreading (½ stick)
- 4 English muffins halved
- 8 slices Canadian bacon
- 8 large eggs
- 1 tbsp white vinegar
For the Hollandaise
- 4 tbsp unsalted butter ½ stick
- 1 tbsp lemon juice from ½ lemon
- 1 tsp Dijon mustard
- 4 egg yolks
For Serving
- salt and pepper optional, to taste
- chopped fresh chives optional
- ground paprika optional
Video
Instructions
- Butter the English muffin halves and place them on a baking sheet, cut side up.4 tbsp unsalted butter, 4 English muffins
- Add the Canadian bacon to the same baking sheet.8 slices Canadian bacon
- Place the sheet under the broiler for 3-4 minutes until the English muffins are toasted and the Canadian bacon is crisped on the edges.
- In a large saucepan, bring water to a boil.
- Crack the eggs into small bowls or ramekins.8 large eggs
- Reduce the heat so the water is barely simmering with just a few tiny bubbles at the bottom of the pan.
- Add 1 tbsp of vinegar to the water.1 tbsp white vinegar
- Bring the ramekins close to the water and gently drop in the eggs, 2-4 at a time.
- Cover the pan, letting the eggs poach for about 4 minutes.
- Use a slotted spoon to transfer the eggs to a plate lined with paper towel. Set aside.
For the Hollandaise Sauce
- Melt the butter in the microwave.4 tbsp unsalted butter
- Add the lemon juice, Dijon mustard, and egg yolks to a blender or food processor and blend until smooth, about 1 minute.1 tbsp lemon juice, 1 tsp Dijon mustard, 4 egg yolks
- Keeping the blender running, slowly stream in the melted butter.
- Blend until the mixture reaches a smooth and slightly thickened consistency.
Assembly
- Place one slice of Canadian bacon on each English muffin half. Then, top with a poached egg.
- Spoon Hollandaise sauce over each egg.
- Finish with a sprinkle of salt and pepper, chives, and paprika, if desired.salt and pepper, chopped fresh chives, ground paprika
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Eggs Benedict Step by Step
Toast the English muffin and cook the bacon: Butter 4 English muffins with 4 tbsp of butter and lay 8 slices of Canadian bacon on a baking sheet. Broil until the English muffins are toasted and the bacon is crisp around the edges.
Poach the eggs: Bring water to a boil in a large saucepan. Crack 8 eggs into a small bowl. Lower the water temperature, then once the water is barely simmering, add 1 tbsp of vinegar and then gently transfer the eggs, 2-4 at a time, into the water. Cover the pan and let the eggs poach for about 4 minutes.
Transfer the eggs: Use a slotted spoon to transfer the eggs from the pot to a paper-towel lined plate.
Make the hollandaise sauce: Melt 4 tbsp of butter in the microwave. Add 1 tbsp of lemon juice, 1 tsp Dijon mustard, and 4 egg yolks to a blender. With the blender running, slowly stream in the melted butter and blend until the mixture reaches a smooth and slightly thickened consistency.
Assemble the eggs Benedict: Place one slice of Canadian bacon on each English muffin half. Then, top with a poached egg and spoon hollandaise sauce over each egg.
Garnish and serve: Finish with a sprinkle of salt and pepper, chives, and paprika, if desired.
How to Store
If you want to get a head start, you can poach the eggs up to 2 days in advance and reheat them in boiling water for 30-60 seconds when ready to serve.
Make the hollandaise sauce up to 1 day ahead and gently reheat it in the microwave for 10-20 seconds.
I do not recommend cooking English muffins or Canadian bacon ahead of time. Both will be soggy when reheated.
Store fully-assembled eggs Benedict in an airtight container in the refrigerator for up to 1 day. Store poached eggs in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
These yummy eggs benny are a meal in their own right, but I like to have a few other things on hand, like blueberry muffins or apple cinnamon breakfast cookies for sweet treats. And, no morning of mine really begins until I’ve had a chance to drink my coffee smoothie.
