How to Make the Perfect Eggs Benedict at Home

Eggs Benedict isn’t just breakfast — it’s an experience. With its perfectly poached eggs, velvety hollandaise sauce, and a buttery English muffin, this classic dish has captured the hearts (and stomachs) of brunch lovers around the world. But where did it come from, and how can you master it at home? Read on and discover why this timeless favorite continues to reign supreme at the breakfast table.

Ingredients

• 4 large eggs
• 2 English muffins
• 4 slices Canadian bacon
• 1 tablespoon white vinegar
• 2 tablespoons chopped fresh chives

Hollandaise Sauce

• 3 large egg yolks
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 cup unsalted butter
• Salt to taste
• Pinch of cayenne pepper

Equipment

• Medium saucepan
• Whisk
• Blender or immersion blender
• Slotted spoon
• Toaster or skillet for English muffins
• Small frying pan
• Mixing bowl

Instructions

1. Start with the hollandaise: In a blender, combine the egg yolks, lemon juice, and Dijon mustard. Blend for about 30 seconds until light and frothy. This step helps emulsify the ingredients and also brings the temperature of the yolks slightly up, which makes them bind better with butter.
2. Melt the butter: In a small saucepan, melt the butter over medium heat. Once melted and just starting to foam, remove from heat. You do not want it browned.
3. Emulsify the sauce: With the blender running on low speed, slowly drizzle in the hot butter. This slow pour is key. The heat from the butter cooks the yolks gently, creating that luxuriously smooth and thick sauce. Add salt and a pinch of cayenne pepper, then blend again briefly. Transfer to a bowl and cover to keep warm.
4. Cook the bacon: In a small pan over medium heat, warm the slices of Canadian bacon until just browned and heated through. They should be sizzling lightly but not crisp. Set them aside on a paper towel-lined plate.
5. Toast the muffins: Toast each half of the English muffins until golden brown. This creates that satisfying crunch against the soft egg and silky sauce. Place each one cut-side up on serving plates.
6. Poach the eggs: Fill a medium saucepan with water and bring to a gentle simmer—not a boil. Add the tablespoon of vinegar, which helps the whites tighten around the yolk. Crack each egg into a small bowl, then slide gently into the water. I usually poach two at a time for better control. Simmer for 3 to 4 minutes until the whites are set and yolks are soft. Lift them out with a slotted spoon and drain on a paper towel.
7. Assemble your masterpiece: Top each toasted English muffin half with a slice of Canadian bacon, followed by a warm poached egg. Generously spoon the warm hollandaise sauce over each stack.
8. Garnish and enjoy: Sprinkle a little fresh chopped chive over the top and serve immediately while everything is hot and perfect.

Nutrition per serving

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

FAQ

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Classic Eggs Benedict

Few dishes capture the elegance and indulgence of a slow weekend brunch quite like Eggs Benedict. This classic recipe layers a crisp English muffin, smoky Canadian bacon, and a perfectly poached egg, all enveloped in a silky homemade hollandaise sauce. A luxurious brunch or special breakfast treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 4 servings

Calories 420 kcal

Ingredients

  

1x2x3x

• 4 large eggs
• 2 English muffins
• 4 slices Canadian bacon
• 1 tablespoon white vinegar
• 2 tablespoons chopped fresh chives
• For the Hollandaise Sauce:
• 3 large egg yolks
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 cup unsalted butter
• Salt to taste
• Pinch of cayenne pepper

Instructions

 

• Start by making the hollandaise sauce: In a blender, combine the egg yolks, lemon juice, and Dijon mustard. Blend for 30 seconds until frothy.
• In a small saucepan, melt the butter over medium heat until foamy but not browned.
• With the blender running on low, slowly drizzle in the hot melted butter until the sauce thickens and becomes silky. Add a pinch of salt and cayenne pepper. Blend briefly to combine. Set aside and keep warm.
• In a small pan over medium heat, cook the Canadian bacon slices until just browned and heated through, about 2 minutes per side. Set aside.
• Toast the English muffins until golden. Place both halves cut-side up on serving plates.
• Fill a medium saucepan with water and bring it to a gentle simmer. Add the white vinegar.
• Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3 to 4 minutes, until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs and drain on paper towels.
• Assemble the Eggs Benedict: Place a slice of Canadian bacon on each muffin half. Top with a poached egg and drizzle generously with hollandaise sauce.
• Garnish with chopped fresh chives and serve immediately.

Nutrition

Calories: 420kcalCarbohydrates: 24gProtein: 18gFat: 29gSodium: 580mgFiber: 1gSugar: 2g

Keyword eggs benedict, brunch, classic breakfast, hollandaise sauce, poached eggs, American

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