Hollandaise sauce is spooned over a poached egg and Canadian bacon an English muffin in this Eggs Benedict recipe. A classic breakfast that’s easier to make than you may think!
I consider myself a bit of an eggs benedict connoisseur. It’s my go-to breakfast order at any nice diner or restaurant, usually followed by a thorough analysis of the ingredients used and the hollandaise sauce. Hollandaise sauce is arguably what makes or breaks an eggs benedict recipe so I was extremely picky when developing this recipe. It’s perfectly smooth and creamy and the flavors pair so nicely with the egg.
Why I Love This Eggs Benedict Recipe
There are so many things to love about this recipe. Here are a few!
- Classic breakfast. Eggs benedict is a classic recipe that’s been around forever. While I love new and innovative recipes, sometimes it’s fun to go back to the basics. This recipe sticks pretty close to the original recipe too.
- Feels fancy. There’s just something about this dish that feels fancy, like I should be dining in an elegant hotel restaurant and paying $30. It’s a great breakfast to impress the guests!
- Easy to make. Despite appearing fancy, eggs benedict is actually very simple to make. Hollandaise sauce may seem intimidating but it’s actually very easy to make. Just don’t overcook the eggs!
What You’ll Need
Both the eggs and the hollandaise sauce require just a few basic ingredients. You can find the exact measurements needed in the recipe card below.
- English muffins – Any brand works! Just use your favorite.
- Eggs
- Canadian bacon – Deli ham will also work.
- White distilled vinegar – Helps keep the eggs from separating when you poach them.
- Butter – Adds a richness to the hollandaise sauce.
- Egg yolks – It’s been to use pasteurized eggs for the hollandaise sauce.
- Lemon juice – Adds some acidity to the sauce.
- Heavy whipping cream – Helps make the hollandaise sauce creamy.
- Salt & pepper
- Fresh chives – Optional garnish.
How To Make Egg Benedict
Here’s an overview of how to make the perfect eggs benedict. You can find the printable version of the instructions in the recipe card below.
- Toast the muffins. Prepare the English muffins to your desired doneness. Keep warm in your oven set at the lowest temperature.
- Cook the bacon. Cook the Canadian bacon or ham in a tablespoon of butter until lightly browned on both sides. Set aside with the muffins.
- Poach the eggs. Bring a saucepan with 3 inches of water to a simmer. Add the distilled vinegar. Crack each egg into a small bowl. Use a spoon to create a gentle whirlpool in the water then carefully slide each egg into the center. Poach for 3-4 minutes, until the whites are set but the yolks are runny. Use a slotted spoon to remove the egg and drain on a paper towel. Repeat with the other eggs.
- Make the hollandaise sauce. Melt the butter over low heat. Whisk together the egg yolks, lemon juice, and heavy whipping cream in a heatproof bowl until smooth. Place the bowl over a pot of simmering water but make sure the bowl does not touch the water. Slowly drizzle in the melted butter, whisking continuously, until thickened and smooth. Season with salt and pepper.
- Assemble. Place the toasted English muffin halves on plates. Top with a slice of bacon and the poached egg. Spoon the hollandaise sauce over the eggs. Garnish with fresh chives. Enjoy!
Tips & Variations
Here are a few tips to help you make the best eggs benedict, as well as a few fun variations.
- Use fresh eggs. When poaching, use fresh eggs for the best results. The vinegar helps keep the egg whites from dispersing in the water.
- Thin the sauce. If the hollandaise sauce becomes too thick, add a teaspoon of warm water to loosen it. Be cautious of overheating, as this can cause the yolks to scramble.
- Make seafood eggs benedict. Substitute the Canadian bacon with smoked salmon or crab cakes for a seafood variation.
- Try other garnishes. Try adding fresh dill, smoked paprika or a dash of hot sauce as additional garnishes.
Serving Suggestions
I love to serve my eggs benedict with a side of breakfast potatoes. Either my classic breakfast potatoes with peppers and onion or, if I want to keep things simple, my air fryer breakfast potatoes. They’re great for soaking up any leftover hollandaise sauce!
Can This Be Prepared in Advance?
Eggs benedict is definitely a dish best enjoyed fresh and it does not store well. If necessary, keep components separate and reassemble when ready to serve. The hollandaise sauce can be stored in an airtight container for up to a day and gently reheated for 10-20 seconds in the microwave.
More Breakfast Recipes To Try
- Copycat Starbucks Egg Bites
- Tater Tot Breakfast Casserole
- Breakfast Pie Recipe
- Breakfast Tacos
- Steak Egg and Cheese Bagel
Eggs Benedict
Ingredients
- 2 English muffins split
- 4 large eggs
- 4 slices Canadian bacon or deli ham
- 1 tablespoon white distilled vinegar
- 5 tablespoons butter divided
- 4 egg yolks
- 2 teaspoons lemon juice
- 1 tablespoon heavy whipping cream
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- Fresh chives chopped, for garnish
Instructions
- Toast the english muffins to your desired doneness in a toaster or toaster oven, set aside and keep warm in your oven set at its lowest temperature.
- In a large skillet, melt 1 tablespoon of butter over medium heat, cook the Canadian bacon or deli ham until lightly browned on both sides. Set aside, keep warm with the english muffins.
- For the poached eggs: Fill a large saucepan with about 3 inches of water and bring it to a simmer. Add the white distilled vinegar to the water. Crack each egg into a small bowl. Create a gentle whirlpool in the water with a spoon and carefully slide each egg into the center. Poach the eggs for 3-4 minutes, or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel. Repeat with the remaining eggs.
- For the hollandaise sauce: Melt the butter in a small saucepan over low heat. In a heatproof bowl, whisk the egg yolks, lemon juice, and heavy whipping cream together until smooth. Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water. Slowly drizzle in the melted butter while continuously whisking until the sauce is thickened and smooth. Season with salt and pepper to taste. Remove from heat and cover to keep warm.
- Assembly: Place the toasted English muffin halves on plates. Top each half with a slice of Canadian bacon or deli ham, followed by a poached egg. Spoon the hollandaise sauce generously over the eggs.
- Garnish the Eggs Benedict with chopped fresh chives. Serve immediately and enjoy!
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