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featured eggs benedict.

Eggs Benedict Recipe

Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 610kcal
Author: Becky Hardin
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, Canadian bacon, atop an English muffin - perfect!
Print Recipe


  • 4 tablespoons unsalted butter for spreading (½ stick)
  • 4 English muffins halved
  • 8 slices Canadian bacon
  • 8 large eggs
  • 1 tablespoon white vinegar

For the Hollandaise

  • 4 tablespoons unsalted butter ½ stick
  • 1 tablespoon lemon juice from ½ lemon
  • 1 teaspoon Dijon mustard
  • 4 egg yolks

For Serving


  • Butter the English muffin halves and place them on a baking sheet, cut side up.
    4 tablespoons 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 tablespoon of vinegar to the water.
    1 tablespoon 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 tablespoons 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 tablespoon lemon juice, 1 teaspoon 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.


  • 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



  • To reduce the white strings that form around eggs when poaching, 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 an egg poaching pan if you have one.
  • 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.
  • 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.
  • Nutritional information does not include optional ingredients.
Storage: Store eggs Benedict in an airtight container in the refrigerator for up to 1 day.


Calories: 610kcal | Carbohydrates: 29g | Protein: 30g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 610mg | Sodium: 930mg | Potassium: 424mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1436IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 3mg