Eggs Benedict

Eggs Benedict is the perfect brunch recipe for holidays, weekends, or special occasions. Silky hollandaise sauce, smoky ham, and tender poached eggs are layered on a toasted English muffin for a dish that’s both elegant and comforting.

Don’t be intimidated; this breakfast is actually really easy to make and takes about 30 minutes.

Eggs Benedict is a brunch dish that is made by placing a slice of Canadian bacon on each half of a toasted English muffin, topping it with a poached egg, and a drizzle of hollandaise sauce.

• Skill Level: Beginner-friendly thanks to my easy blender hollandaise and straightforward poaching method.
• Swaps: Canadian bacon, ham, smoked salmon, or crispy bacon all work well with the same method.
• Time-Saving Tip: Use packaged hollandaise sauce if needed, or pre-sliced Canadian bacon for quick assembly.

Eggs Benedict Ingredient Notes

• English Muffins: Choose any kind of English muffin you like! In a pinch, use toast or halved dinner rolls.
• Canadian Bacon: Ham, smoked salmon, or bacon are easy swaps.
• Eggs: Fresher eggs hold their shape better when making poached eggs. Use a slotted spoon to gently lift them out of the water without breaking the yolks.
• Hollandaise: Packaged sauce is a shortcut, but homemade blender hollandaise gives the best texture and flavor.
• Variations: There are many variations of eggs benedict like adding creamy spinach (called Eggs Benedict Florentine) or salmon (called Eggs Benedict Royale). Create your own favorite combination, fancy name optional!

The Easiest Ever Hollandaise Sauce

Hollandaise is easy to make in the blender in just a couple of minutes. It does contain raw egg yolks; if you don’t want to eat raw egg yolks, you can either use a packet mix or prepare using the double boiler method in the notes of the recipe.

1. Add egg yolks, a bit of fresh lemon juice, and seasonings to a blender.
2. Run blender on low while very slowly adding melted butter.

How to Make Eggs Benedict

1. Make Hollandaise: Prepare the sauce (per the recipe below) and set it aside.
2. Toast Muffins: Place English muffins and back bacon on a sheet pan and broil until the muffins are lightly toasted.
3. Poach Eggs: Poach eggs and place on each half of the toasted English muffins with Canadian bacon (or bacon).
4. Serve: Season each half and drizzle with hollandaise sauce. Serve immediately.

Holly’s Tips for Foolproof Eggs Benedict

• Add a teaspoon of vinegar to poaching water to help the egg whites hold together.
• To make ahead, poach eggs ahead of time, chill in a bowl of ice water, and reheat in simmering water for one minute.
• Keep the water at a gentle simmer, not a boil, to avoid ragged egg whites.
• Drain eggs briefly on paper towels before adding to the muffin.
• If the hollandaise becomes too thick, whisk in a small splash of warm water to loosen it..

How to Store and Reheat

• Refrigerate poached eggs in cold water up to two days. Toasted muffins and Canadian bacon can be stored separately up to 4 days.
• Reheat poached eggs by slipping them into simmering water for 30 to 60 seconds.
• Hollandaise is best enjoyed fresh but can be gently rewarmed with a splash of warm water if needed.

More Ways to Love Eggs

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Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

• To make the sauce, combine egg yolks, lemon juice, and dry mustard in a blender. Blend on low speed to combine.

• With the blender running on low speed, very slowly pour in the melted butter.

• Once the mixture becomes thick and creamy, stop blending and season with salt and pepper to taste. Set aside.

• Turn the broiler on to high. Arrange the English muffins and Canadian bacon on a baking sheet. Broil them for 2-3 minutes until the muffins are lightly brown and the bacon warms. Remove from the oven.

• Meanwhile, bring a pot of water to a boil, then reduce heat to a simmer. Crack one egg into a small bowl and gently slip into the simmering water. Repeat with remaining eggs, adding them one at a time. Allow eggs to simmer 3-5 minutes or until they reach desired doneness.

• Place a warmed bacon slice on each English muffin half. Top each with a poached egg. Season with salt and pepper. Spoon hollandaise sauce over each egg. Optionally, garnish with paprika or parsley.

• If the hollandaise sauce is too thick, add a little bit of water to thin it.
• Add a teaspoon of white vinegar to the water when poaching eggs to prevent the whites from separating while boiling.
• I prefer 4 minutes for a runny egg with a set white.
• To Make Eggs Benedict for a crowd, poach all eggs ahead of time in small batches and plunge them into ice water once cooked. Just before serving, place all eggs into simmering water for about 1 minute to heat through.
• Poached eggs can be refrigerated for up to two days, separately from the Canadian bacon and English muffin, which can be refrigerated for up to 4 days. Hollandaise sauce does not store well, and is best served fresh.

To Prepare Hollandaise Sauce Without a Blender:

1. Create a double boiler by placing water in a saucepan and setting a large bowl over the water. Ensure the water is not touching the bowl.

2. Bring water to just a simmer below the bowl. Add egg yolks and lemon juice to the bowl and whisk until light yellow in color.

3. Drizzle in butter as slowly as possible while whisking until the butter is incorporated and the mixture becomes thick and creamy. Once thickened, remove from the heat immediately and season.

Calories: 598 | Carbohydrates: 29g | Protein: 30g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 563mg | Sodium: 1094mg | Potassium: 419mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1379IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American

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