Classic Eggs Benedict

Make a classic Eggs Benedict at home with perfectly poached eggs, toasted English muffins, Canadian bacon, and a rich homemade Hollandaise sauce. This easy brunch recipe is ideal for weekends, holidays, or special gatherings. Follow these simple steps for a restaurant-style breakfast made from scratch.

Ingredients

For the base:

• 2 English muffins, split and toasted
• 4 large eggs
• 4 slices Canadian bacon
• A splash of vinegar (optional, for poaching)

For the Hollandaise sauce:

• 4 tablespoons butter
• 4 egg yolks
• 2 teaspoons lemon juice (or lime juice)
• 1 tablespoon heavy whipping cream
• Salt and freshly ground black pepper, to taste

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Instructions

Make the Hollandaise Sauce

1. Melt the butter in a small saucepan over low heat.
2. In a separate bowl, whisk together the egg yolks, lemon juice, cream, salt, and pepper.
3. Slowly add the melted butter into the egg mixture, one spoonful at a time, whisking constantly to temper the eggs and prevent curdling.
4. Once fully combined, return the mixture to the saucepan. Cook over very low heat, stirring constantly, for 20–30 seconds until slightly thickened.
5. Remove from heat. The sauce will continue to thicken as it cools. If needed, add a splash of cream to thin it out before serving.

Poach the Eggs

1. Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer (small bubbles should rise, but not a rolling boil).
2. Add a splash of vinegar to help the egg whites set.
3. Crack an egg into a small cup, then gently lower it into the simmering water.
4. Poach for 3–5 minutes, depending on your preferred yolk consistency.
5. Use a slotted spoon to remove the egg. Repeat with remaining eggs. Skim off any foam that forms on the water’s surface, if necessary.

Cook the Bacon

1. In a skillet over medium-high heat, cook the Canadian bacon for about 1 minute per side until lightly browned.

Assemble the Eggs Benedict

1. Place toasted English muffin halves on serving plates.
2. Top each half with a slice of Canadian bacon.
3. Place a poached egg on top, then spoon Hollandaise sauce generously over each serving.

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Tips

• Use very low heat when making Hollandaise to avoid scrambling the eggs.
• Poach eggs in advance, then reheat briefly in hot water before serving.
• Whisk the Hollandaise right before assembling for the best texture.

Variations and Substitutions

• Protein Swap: Replace Canadian bacon with smoked salmon (Eggs Royale) or sautéed spinach (Eggs Florentine).
• Bread Options: Try sourdough, brioche, or gluten-free bread instead of English muffins.
• Sauce Flavor: Add a pinch of cayenne or paprika to the Hollandaise for a subtle kick.

FAQs

Can I make Hollandaise sauce ahead of time?
It’s best served fresh, but you can keep it warm for up to 1 hour in a heatproof bowl set over warm water.

What if my Hollandaise splits?
Whisk in a teaspoon of hot water to bring it back together.

Can I freeze poached eggs?
No, they don’t freeze well. Poach them fresh for the best results.

Serving Suggestions

• Serve with roasted potatoes, hash browns, or a light side salad.
• Pair with fresh fruit for a balanced breakfast.
• Complement with freshly brewed coffee, tea, or a brunch cocktail like a mimosa.

Why You’ll Love This Recipe

• A restaurant-quality brunch classic made at home.
• Perfectly poached eggs with a silky, rich Hollandaise sauce.
• Customizable with endless variations.
• Elegant enough for entertaining, yet simple enough for a weekend breakfast.