Introduction

Eggs Benedict is a classic brunch dish that combines perfectly poached eggs, savory Canadian bacon, toasted English muffins, and a rich hollandaise sauce. This recipe will guide you through making each element from scratch for a delicious weekend treat.

Three eggs Benedict are arranged on a white plate with a dark brown rim, set on a white marbled surface. Each serving has three layers: a toasted English muffin base in light brown with a slightly crispy texture, topped by a slice of pink ham, then a layer of smooth, bright yellow hollandaise sauce dripping down the sides, and finally, a perfectly poached egg with a shiny white exterior and a slightly runny, golden-yellow yolk. The eggs are sprinkled with finely chopped green parsley and a few black pepper flakes, adding color contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Hollandaise Sauce:
3 egg yolks
1 tablespoon water
1 teaspoon lemon juice
8 ounces clarified butter, warm
Salt, to taste
Tabasco sauce or cayenne pepper, a sprinkle
Poached Eggs:
8 eggs, fresh
1 tablespoon distilled white vinegar
1 teaspoon salt
Assembly:
4 English muffins, split
8 slices Canadian bacon
Chives, thinly sliced for garnish (optional)

Instructions

Step 1: Prepare the Hollandaise sauce using a double boiler. Set a glass or metal bowl over a pot of gently simmering water. Whisk together the egg yolks and water constantly until the mixture thickens to a creamy consistency, about 3 to 5 minutes.
Step 2: Remove the bowl from heat and stir in the lemon juice. To prevent slipping, place the bowl on a kitchen towel and slowly whisk in the warm clarified butter until fully combined. Season with salt and add a sprinkle of Tabasco or cayenne pepper for a spicy kick. Keep warm.
Step 3: Fill a Dutch oven or large pot halfway with water and bring to a boil. Once boiling, add the distilled white vinegar and reduce the heat to a simmer to create the ideal poaching environment.
Step 4: Crack each fresh egg into a ramekin and gently slide into the simmering water. Cover and poach for about 3 minutes, or until the egg whites are set but yolks remain soft. Transfer the poached eggs to a warm pot of water to keep them warm.
Step 5: Arrange the split English muffin halves on a baking sheet and broil until golden, about 2 to 3 minutes. Place a slice of Canadian bacon on each muffin half and broil again just until heated through.
Step 6: Remove the poached eggs from the water and drain on paper towels. Place one egg atop each Canadian bacon–topped muffin half. Generously spoon the hollandaise sauce over the eggs and garnish with sliced chives if using. Serve immediately.

Tips & Variations

Use fresh eggs for the best poached egg texture and flavor.
Clarified butter can be substituted with melted unsalted butter, but clarify it first to avoid curdling.
For a twist, try adding smoked salmon instead of Canadian bacon.
If you don’t have a broiler, toast the English muffins in a toaster and warm the Canadian bacon in a pan.

Storage

Eggs Benedict is best enjoyed fresh. However, you can store leftover hollandaise sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently over a double boiler, whisking constantly to maintain smoothness. Poached eggs and assembled Benedict do not store well and are best prepared fresh.

How to Serve

Two servings of eggs Benedict are shown on a white speckled plate set on a white marbled surface. Each serving has a toasted English muffin base, topped with thin slices of pink ham. On top of the ham, there is a smooth, shiny poached egg with a slightly runny yolk covered in bright yellow hollandaise sauce that drips down the sides. Fresh green herb sprigs and cracked black pepper are scattered on the eggs and sauce. A metal fork sits to the right on the plate with some hollandaise sauce nearby. In the background, parts of other plates with eggs Benedict are slightly visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the hollandaise sauce ahead of time?

You can prepare hollandaise sauce a few hours ahead and keep it warm in a thermos or over very low heat, whisking occasionally. For longer storage, refrigerate and gently reheat over a double boiler before serving.

What is the best way to poach eggs without a poacher?

Use a pot of simmering water with vinegar added to help the egg whites set faster. Crack eggs into small ramekins and gently slide them into the water. Cover the pot to help the tops cook evenly and remove the eggs as soon as the whites are set but yolks remain runny.