Eggs Benedict is the ultimate brunch classic—rich, elegant, and packed with flavor. With perfectly poached eggs, creamy hollandaise sauce, and a toasted English muffin topped with ham or bacon, this dish is a true morning indulgence. While it might seem fancy, you can make a restaurant-quality Eggs Benedict at home with a few simple steps.
Here’s a foolproof Eggs Benedict recipe that will impress your guests or turn your weekend breakfast into something special.
Ingredients
For the Eggs Benedict:
- 4 large eggs
- 2 English muffins, halved
- 4 slices of Canadian bacon or cooked ham
- 1 tablespoon white vinegar
- Butter (for toasting muffins)
For the Hollandaise Sauce:
- 3 egg yolks
- 1 tablespoon lemon juice (freshly squeezed)
- 115 g unsalted butter, melted and warm
- Salt to taste
- A pinch of cayenne pepper (optional)
Instructions
1. Make the Hollandaise Sauce
- In a heatproof bowl, whisk the egg yolks and lemon juice until the mixture is thick and pale.
- Place the bowl over a saucepan with barely simmering water (do not let the bowl touch the water).
- Whisk constantly while slowly adding the melted butter in a thin stream. Keep whisking until the sauce is thick and smooth.
- Season with salt and a pinch of cayenne pepper. Set aside and keep warm.
Tip: You can also use a blender method for easier hollandaise—blend the yolks and lemon juice, then slowly drizzle in warm butter while blending.
2. Poach the Eggs
- Fill a medium saucepan with water and bring it to a gentle simmer.
- Add the vinegar—it helps the eggs hold their shape.
- Crack each egg into a small bowl. Use a spoon to swirl the water and gently drop in one egg at a time.
- Poach for about 3 minutes until the whites are set but the yolks remain runny.
- Remove with a slotted spoon and place on a paper towel to drain.
3. Toast the Muffins and Heat the Meat
- While the eggs are poaching, toast the English muffin halves until golden.
- Lightly butter the muffins.
- In a skillet, warm the Canadian bacon or ham until heated through and slightly crisp.
4. Assemble the Eggs Benedict
- Place a slice of Canadian bacon on each toasted muffin half.
- Gently place a poached egg on top of the meat.
- Spoon a generous amount of hollandaise sauce over each egg.
- Garnish with chopped chives or a sprinkle of paprika if desired.
Variations to Try
- Eggs Florentine: Swap the ham for sautéed spinach for a vegetarian twist.
- Smoked Salmon Benedict: Replace the ham with smoked salmon for a luxurious upgrade.
- Avocado Benedict: Add sliced avocado for extra creaminess and healthy fats.
Eggs Benedict is a brunch staple for a reason—its balance of textures and flavors is hard to beat. With this simple, step-by-step recipe, you don’t need to rely on a restaurant to enjoy it. Whether you’re serving it for a weekend brunch, a special occasion, or just because, mastering this classic dish is a delicious way to elevate your home cooking game.
