Eggs Benedict Recipe

Published: Apr 10, 2023 by Dina

This Eggs Benedict Recipe has comfort breakfast written all over it! Warm English muffins, crispy Canadian bacon, poached egg, and a rich and creamy Hollandaise sauce are the key elements of a perfect eggs benedict recipe.

If you love eggs for breakfast, then you should try this Shakshuka Recipe and this Quiche Lorraine.

Eggs Benedict on an English muffin with Canadian bacon and poached egg and hollandaise sauce.

Table Of Contents

Recipe Details

This Eggs Benedict recipe is my go-to dish when I feel like treating my family with a fancy breakfast. It takes a little more time than your average eggs and bacon breakfast, but it’s so worth it!

TASTE: Rich and savory, this Eggs Benedict is so flavorful. The hollandaise sauce has a creamy, buttery, and slightly tangy flavor.
TEXTURE: The toasted English muffin is a nice contrast to the smooth poached eggs, crisp Canadian bacon, and creamy sauce.
TIME: This dish only takes 20 minutes to make.
EASE: Making Eggs Benedict is actually quite simple but the Hollandaise sauce is something that requires a little extra care and attention. I’ll show you how.

What You’ll Need

Ingredients for Eggs Benedict: Canadian bacon, eggs, butter, egg yolks, lemon juice, English muffins, salt, white pepper, garlic powder, and cayenne pepper.

Ingredient Notes

Eggs + Egg yolks- The yolks are for the hollandaise sauce and the eggs will top the English muffin.
Lemon juice- This is necessary to the sauce, as it needs an acid.
Unsalted butter- Melted butter is used to add rich flavor to the sauce. It’s emulsified with the egg yolks.
Seasonings- We’ll need cayenne pepper, garlic powder, and white pepper, as well as salt.
English muffins– These will be toasted and hold the filling and sauce.
Canadian bacon– For a savory element.

Add-ins and Substitutions

Substitute the lemon juice- You can also use white vinegar to get the same effect in the hollandaise sauce.
Use a different meat- This recipe can also be made with ham, bacon, or sausage, if you have no Canadian bacon on hand.
Add herbs- Try this Eggs Benedict with some fresh chives or dill for a herbaceous and fresh flavor.
Add heavy cream- If you like your hollandaise sauce extra creamy, add some room temperature heavy whipping cream before you add the melted butter.

How to Make Eggs Benedict

Begin to make the hollandaise sauce. In a small bowl, add a teaspoon of room temperature water to the egg yolks, then place the bowl over a double boiler.
Add lemon juice and butter. Now add the lemon juice while constantly stirring with a whisk. Next, you’ll want to slowly pour in the melted butter. Make sure to constantly stir.
Add the seasonings. Once the sauce begins to look pale and creamy, remove it from the heat. Then sprinkle in the cayenne pepper, garlic powder, white pepper, and salt.

Pro Tip: The key to this recipe is to stir constantly until the butter and yolks emulsify.

Steps to make Eggs Benedict: mix the egg yolks with water in a bowl with a whisk, then add the melted butter, and then stir in the seasonings.

Poach the eggs. Meanwhile, fill a saucepan or pot with about an inch of water and a tablespoon of vinegar. Bring the water to a boil, then a simmer. Drop an egg into a small bowl and slowly, in one fluid motion slip the egg into the water. Let the egg poach for 2-4 minutes, depending on how runny you like it. Once the egg is poached, remove it with a slotted spoon and onto a plate.

Steps to make Eggs Benedict: poach the eggs in simmering water.

Prep the Canadian bacon. Now brown both sides of the slices of Canadian bacon on a pan over medium heat.
Assemble the eggs benedict. Split the English muffins in half and lightly toast them in the toaster. Then spread the butter onto each half. Place the Canadian bacon on each half, then add the poached egg and Hollandaise sauce on top. Enjoy immediately.

Steps to make Eggs Benedict: cook the Canadian bacon, then toast and butter the English muffins, and assemble them, adding hollandaise sauce on top.

Recipe Tips

Stir the sauce constantly- To get a smooth and creamy sauce, you’ll need to stir the hollandaise sauce constantly while adding ingredients so they incorporate.
Poach the egg in simmering water- Before dropping the eggs in, bring the boiling water to a simmer. Otherwise the egg will not poach correctly.
Add the egg with a bowl- You want to be careful not to break the yolk, so break the egg into a bowl and gently slide it into the water to avoid it splashing and breaking.
Toast the English muffin- Doing this adds a crispy element to the eggs benedict that is delicious, as well as keeps it from getting soggy from the sauce.

FAQs

Should hollandaise sauce be hot or cold on Eggs Benedict?

Hollandaise sauce should be served warm at room temperature for Eggs Benedict. You can reheat it in the microwave in 10-second intervals. Be careful not to overheat the hollandaise sauce or else it will separate.

What are the ingredients in Eggs Benedict?

Eggs Benedict is a popular American breakfast dish that consists of toasted English muffins that are split in half, then buttered and topped with Canadian bacon, poached eggs, and hollandaise sauce.

Eggs Benedict on an English muffin with Canadian bacon, egg, and hollandaise sauce on top.

Serving Suggestions

Eggs Benedict alone is a breakfast recipe that will fill you up like no other. But when we host brunch, we like to have other items on the menu, too. Here are some ideas.

Meats: Serve this dish with some Crispy Air Fryer Bacon, Homemade Biscuits and Gravy Recipe, or sausage links.
Pancakes: Enjoy this dish with some German Pancakes (VIDEO), Buttermilk Pancakes, Mashed Potato Pancakes, or Crepes (VIDEO).
Eggs: Serve this Eggs Benedict alongside other egg dishes, like Easy Poached Eggs with Caramelized Onions, Hash Brown Quiche, Shakshuka, or Quiche Lorraine.
Muffins: Try this recipe with some Banana Chocolate Chip Muffins (VIDEO), Blueberry Muffins (VIDEO), or Cinnamon Apple Muffins (VIDEO).

Make This Recipe in Advance

Make ahead: You can make the hollandaise sauce ahead of time and store it in the fridge until you’re ready to poach your eggs and assemble the eggs benedict. If the sauce gets too thick, add a little warm water and mix to thin it out.

Storing: Store this Eggs Benedict in an airtight container or wrapped with plastic wrap in the refrigerator for up to 2 days. Reheat carefully in the microwave or on the stovetop. If possible, store the sauce separately to avoid a soggy eggs benedict.

Freeze: You can freeze the hollandaise sauce for up to a month. Freeze it in an ice cube tray, then transfer the cubes to a freezer ziplock bag. The rest of the egg benedict should be made fresh when you serve.

More Delicious Breakfast Dishes!

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Full Recipe Instructions

Warm English muffins, crispy Canadian bacon, poached egg, and a rich and creamy Hollandaise sauce are the key elements of a perfect eggs benedict recipe.

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 2

Calories: 680kcal

Ingredients

For the Hollandaise sauce

Instructions

Add 1 tsp of water to 3 egg yolks and whisk together in a bowl just to combine.
Place the bowl of egg yolks on top of a saucepan filled with about 1 inch of water. Bring the water to a slight simmer but not a boil. Then add the lemon juice. Make sure to keep stirring the egg yolks constantly.
Slowly add the melted butter to the egg yolks while constantly mixing with a whisk. You want to make sure that the egg yolks and butter don’t separate.
Add the cayenne, garlic powder, white pepper, and salt to the egg yolks and stir well. You’ll know that the Hollandaise sauce is done when it becomes creamy and the color is pale yellow. Remove the saucepan from the heat and keep the bowl of Hollandaise sauce in it so it stays warm.
Meanwhile, fill a skillet with about 1 inch of water and 1 tablespoon of vinegar. Bring the water to a boil. Before dropping the eggs in, bring the water to a simmer. Drop an egg into a small bowl and slowly, in one fluid motion slip the egg into the water. Let the egg poach for 2-4 minutes, depending on how runny you like it. Repeat this step with every egg. Once the egg is poached, remove it with a slotted spoon and onto a plate.
Now brown both sides of the Canadian bacon on a pan over medium heat.
Split the English muffins in half and lightly toast them in the toaster. Then spread the butter onto each half.
Place the Canadian bacon on each half, then add the poached egg and Hollandaise sauce on top. Enjoy immediately.

Notes

If the Hollandaise sauce cools and thickens, add a few drops of warm water to thin it out.
Stir the sauce constantly- To get a smooth and creamy sauce, you’ll need to stir the hollandaise sauce constantly while adding ingredients so they incorporate
.Poach the egg in simmering water- Before dropping the eggs in, bring the boiling water to a simmer. Otherwise the egg will not poach correctly
Toast the English muffin- Doing this adds a crispy element to the eggs benedict that is delicious, as well as keeps it from getting soggy from the sauce.
Add the egg with a bowl- You want to be careful not to break the yolk, so break the egg into a bowl and gently slide it into the water to avoid it splashing and breaking.

Nutrition

This recipe was originally posted on Aug 18, 2015, we’ve tweaked it a bit since then.

Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!

Eggs Benedict Recipe – Simply Home Cooked