Eggs Benedict Recipe (2024)

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.

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

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 paleand 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.

• 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.

• 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.

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

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!

Full Recipe Instructions

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