Eggs Benedict Recipe
There’s a reason Eggs Benedict never dies. When it’s done right, it hits everything at once—crispy toasted muffin, salty ham or Canadian bacon, perfectly poached egg, and that rich hollandaise running over the whole thing. It feels fancy, but it’s not complicated once you break it down.
This version keeps it classic and clean.
Why You’ll Love This Recipe
Eggs Benedict looks like restaurant food, but you can absolutely make it at home without losing your mind. The key is just staying organized. Toast the muffins. Warm the meat. Poach the eggs. Build the hollandaise. Stack it fast and serve right away.
That’s it.
Ingredients
For the Benedict
- 2 English muffins, split
- 4 slices Canadian bacon or ham
- 4 large eggs
- 1 tablespoon white vinegar
- Salt and pepper, to taste
- Chopped chives or parsley for garnish, optional
For the Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of salt
- Pinch of cayenne or black pepper, optional
Instructions
Step 1: Make the hollandaise
Set a heatproof bowl over a pot of barely simmering water. Make sure the bottom of the bowl does not touch the water.
Add the egg yolks and lemon juice to the bowl and whisk hard until the mixture starts to thicken slightly. Slowly drizzle in the melted butter while whisking constantly. Keep going until the sauce is smooth, rich, and thickened.
Season with salt and a little cayenne or pepper if you want a bit of kick. Keep it warm, but do not let it get too hot or it can split.
Step 2: Toast the muffins
Toast the English muffins until golden and crisp. You want texture here so they hold up under the egg and sauce.
Step 3: Warm the Canadian bacon or ham
In a skillet over medium heat, cook the Canadian bacon or ham for about 1 to 2 minutes per side until warmed through and lightly browned.
Step 4: Poach the eggs
Bring a pot of water to a gentle simmer, not a rolling boil. Add the vinegar.
Crack each egg into a small bowl or ramekin first. Stir the water gently to create a slight whirlpool, then slide in the eggs one at a time. Cook for about 3 to 4 minutes until the whites are set but the yolks stay soft.
Lift them out with a slotted spoon and drain on paper towel.
Step 5: Assemble
Place two toasted muffin halves on each plate. Top each half with a slice of Canadian bacon or ham, then a poached egg. Spoon the warm hollandaise over the top.
Finish with cracked pepper and chopped chives or parsley if you want it to look sharp.
Tips for Better Eggs Benedict
Use fresh eggs. They poach cleaner and hold their shape better.
Keep the hollandaise warm, not hot. Too much heat ruins it fast.
Have everything ready before you poach the eggs. Eggs Benedict waits for nobody.
If you want an easier shortcut, you can make blender hollandaise instead of whisking it over steam.
Easy Variations
You can swap the Canadian bacon for smoked salmon, crispy bacon, sautéed spinach, or even grilled asparagus.
Want something heavier? Add avocado or serve it with breakfast potatoes.
Want to go meatless? Spinach Benedict works great.
Final Word
Eggs Benedict is one of those brunch dishes that looks impressive without needing pro-level skills. Once you get the timing down, it becomes one of those recipes you can pull out whenever you want to make breakfast feel like a big deal.
Rich, clean, classic. Hard to beat.