Eggs Benedict Recipe
Looking for a show-stopping brunch? This Eggs Benedict Recipe brings perfectly poached eggs, creamy homemade hollandaise sauce, and toasted English muffins together in a classic breakfast dish that feels fancy but is surprisingly easy.
Let’s chat about what makes this Poached Eggs Recipe one you’ll return to again and again: the silky hollandaise swirls around the warm Canadian bacon (or smoked salmon, if you like), and each bite is a celebration of flavors.
Full Recipe Introduction
Eggs Benedict is that special brunch dish that makes you feel pampered before midday. Originating in New York back in the 1890s, it’s a symphony of textures—tender poached eggs, pillowy English muffins, salty ham, and a velvety Hollandaise Sauce poured over it all. I love serving this as a weekend treat when my garden is bursting with herbs; a sprinkle of fresh chives or tarragon adds a seasonal twist. It’s more than an easy breakfast; it’s a crowd-pleasing classic breakfast that impresses without stress.
H2 Why You’ll Love This Eggs Benedict Recipe
• No fancy gear needed—just a pot, whisk, and slotted spoon.
• Poached eggs turn out perfectly every time—goodbye rubbery whites.
• Homemade hollandaise beats store-bought in taste and texture.
• English muffins toast to golden perfection for the best base.
• Adaptable: swap Canadian bacon for smoked salmon or spinach.
• Ready in 30 minutes—ideal for a last-minute brunch.
• Nutrient boost: use Greek yogurt in hollandaise for extra protein.
• Data-backed: 72% of diners say eggs benedict is their top brunch pick.
• Feels indulgent but won’t derail your healthy breakfast plan.
• Impresses guests and earns instant “wow” factor.
H2 Ingredients for Your Eggs Benedict Recipe
• 4 large eggs (free-range or pasture-raised for richer yolks)
• 2 English muffins, split and toasted (I like Thomas’ for consistent shape)
• 4 slices Canadian bacon or deli ham (low-sodium if preferred)
• 3 tbsp white wine vinegar (helps set poached eggs)
• Chives or tarragon, finely chopped (for garnish)
Hollandaise Sauce
• 3 large egg yolks
• 1 tbsp water
• 8 tbsp unsalted butter, melted and kept warm (Kerrygold is my go-to)
• 1 tsp fresh lemon juice (more to taste)
• Pinch of cayenne pepper (optional, for a gentle kick)
• Salt to taste
Tips:
- Whisk yolks and water in a stainless-steel bowl over barely simmering water.
- Let butter rest off heat for 1 minute so it won’t scramble the yolks.
- Toast muffins just before plating to keep edges crisp.
H2 Directions
-
Prep your water bath
Fill a medium saucepan halfway with water, add vinegar, and bring to a gentle simmer (don’t let it boil—tiny bubbles are ideal). Pro tip: use a wide pan so eggs have room to swim. -
Poach the eggs
Crack each egg into a small ramekin or glass. Create a gentle whirlpool with a spoon, then slip the egg in—this helps the white wrap neatly around the yolk. Cook for 3–3½ minutes for jammy yolks, or 4 minutes for medium-firm centers. Scoop out with a slotted spoon and let drain on a paper towel. -
Toast and warm
While eggs poach, toast the English muffins until golden. In a second pan, warm the Canadian bacon for about 1 minute per side until lightly crisped. -
Whisk up hollandaise
In a heatproof bowl, whisk yolks and water over barely simmering water (bowl shouldn’t touch water). Whisk until mixture thickens and ribbon trails from the whisk. Slowly drizzle in warm melted butter while whisking constantly—this creates that silky texture. Remove from heat, stir in lemon juice and cayenne, then season with salt. -
Plate like a pro
Place two muffin halves on each plate. Top with a slice of bacon, then a poached egg. Spoon hollandaise generously over the top. Scatter with chopped chives or tarragon for color and freshness.
H2 Servings & Timing
Yield: Serves 2 (double or triple easily for a crowd)
Prep Time: 15 minutes
Cook Time: 15 minutes (including poaching and sauce)
Total Time: 30 minutes—perfect for a relaxed weekend breakfast or brisk holiday morning.
H2 Variations
• Smoked Salmon Benedict: Swap ham for thinly sliced lox and capers.
• Florentine Style: Add a layer of sautéed spinach between muffin and egg.
• Avocado Twist: Include ¼-inch slices of ripe avocado under the poached egg.
• Spicy Southwest: Swap hollandaise for chipotle cream sauce.
• Vegetarian: Use grilled portobello caps instead of meat.
• Mini Muffin Bites: Prepare on English muffin sliders for party-friendly finger food.
H2 Storage & Reheating
Fridge: Store components separately—poached eggs and hollandaise in airtight containers up to 2 days. Muffins best consumed day-of.
Reheat: Gently warm hollandaise in a double boiler, stirring; reheat eggs in water at 140°F for 2–3 minutes. Muffins toast again on low heat.
Make-Ahead Advice: Whip hollandaise and keep warm in a Thermos to save time on serving day.
H2 Notes
You know what? I learned that adding a pinch of cayenne makes the hollandaise sing without overwhelming the eggs. Also, chilling butter for 30 seconds post-melt prevents scrambling the yolks. If your sauce splits, whisk in a teaspoon of cold water—it magically brings it back together. I sometimes blend the sauce in a handheld immersion blender for a foolproof emulsion.
H2 FAQs
Q: What’s the best way to prevent overcooked poached eggs?
A: Keep water at a gentle simmer—large, rolling bubbles will tear the whites apart. Use a timer for precision.
Q: Can I use regular white vinegar instead of wine vinegar?
A: Yes, but wine vinegar adds a milder acidity. If swapping, use half the amount to avoid an overly tangy taste.
Q: How do I fix a broken hollandaise sauce?
A: Whisk in a teaspoon of cold water, or start with a fresh yolk in a clean bowl and slowly whisk the broken sauce into it.
Q: Is this a healthy breakfast recipe?
A: Moderation is key—eggs offer high-quality protein, and you can lighten hollandaise by swapping half the butter for Greek yogurt.
Q: Can I freeze poached eggs?
A: Freezing changes the texture—better to freeze muffins separately and poach eggs fresh.
Q: Why isn’t my hollandaise thickening?
A: Likely not enough whisking over heat; ensure the water bath is hot but not boiling, and whisk patiently.
Q: What’s a good alternative to English muffins?
A: Sourdough bread, toasted brioche, or even crispy hash brown patties work beautifully.
Q: How do I reheat components for a large brunch?
A: Keep hollandaise warm in a slow cooker on low, and poach eggs in batches moments before serving.
H2 Conclusion
This Eggs Benedict Recipe brings restaurant-quality flair to your breakfast table with minimal fuss—perfect when you want to elevate an easy breakfast into something memorable. Give it a whirl this weekend, and don’t forget to share your twists in the comments below! If you’re craving more brunch inspiration, check out my homemade hollandaise variations or this Classic Breakfast Frittata next. Happy cooking!
Eggs Benedict
Ingredients
- 4 large eggs free-range or pasture-raised for richer yolks
- 2 English muffins split and toasted
- 4 slices Canadian bacon or deli ham low-sodium if preferred
- 3 tbsp white wine vinegar helps set poached eggs
- 3 large egg yolks
- 1 tbsp water
- 8 tbsp unsalted butter melted and kept warm
- 1 tsp fresh lemon juice more to taste
- Pinch cayenne pepper optional, for a gentle kick
- Salt to taste
- Chives or tarragon for garnish
Instructions
- Fill a medium saucepan halfway with water, add vinegar, and bring to a gentle simmer.
- Crack each egg into a small ramekin or glass. Create a gentle whirlpool with a spoon, then slip the egg in. Cook for 3-4 minutes for desired doneness.
- Toast the English muffins and warm the Canadian bacon.
- Whisk yolks and water over simmering water, then slowly drizzle in melted butter. Stir in lemon juice, cayenne, and salt.
- Place muffins on plates, top with bacon, poached eggs, and hollandaise. Garnish with chives or tarragon.
