Eggs Benedict

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There’s something magical about the first time I perfected Eggs Benedict at home. The richness of the hollandaise, the delicate poached eggs, and that crisp base of toasted English muffin made me feel like I had my own little bistro right in my kitchen. I had always considered it a restaurant-only breakfast, but once I nailed the technique, I couldn’t stop making it. The elegance and satisfaction it brings to the table are unmatched.

Making Eggs Benedict became my go-to move for brunches with friends and family. It feels fancy, but with a little practice, it’s surprisingly approachable. What started as a weekend experiment quickly became a tradition. Whether for a slow Sunday or to impress overnight guests, it never fails to draw smiles.

The real beauty of this dish is in its harmony. The silky hollandaise contrasts with the runny yolk and gently supports the savory ham and muffin. Every bite is buttery, creamy, and balanced. I promise, once you make it yourself, you’ll never look at brunch the same way again.

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Why You’ll Love This Eggs Benedict

This dish is luxurious without being overly complicated. It’s the kind of meal that feels like a treat, perfect for special occasions or slow mornings. The layers of texture and flavor—from the crisp muffin to the velvety sauce—make every forkful satisfying. Plus, you can customize it easily, whether you prefer ham, smoked salmon, or even spinach. If you’ve ever wanted to recreate that café-style brunch experience, this recipe is your ticket.

Ingredients

Eggs: The star of the dish, poached to perfection with a soft, runny yolk.

English Muffins: These are essential for that crunchy, chewy base that holds all the goodness.

Canadian Bacon or Ham: Salty and savory, it balances the richness of the sauce and yolk.

Butter: Used to make the hollandaise sauce, giving it that luscious, creamy texture.

Egg Yolks (separate from the poached ones): Needed for the emulsification in hollandaise.

Lemon Juice: Adds brightness and tang to the hollandaise.

Salt and Pepper: Essential seasonings to enhance all the flavors.

White Vinegar: Helps the egg whites stay together when poaching.

Water: For poaching the eggs and adjusting the hollandaise consistency.

How to Make Eggs Benedict

Step 1: Toast the Muffins

Split the English muffins in half and toast them until golden and crisp. Keep them warm.

Step 2: Cook the Bacon or Ham

In a skillet over medium heat, warm the Canadian bacon or ham slices until browned on both sides. Set aside.

Step 3: Poach the Eggs

Bring a pot of water to a gentle simmer and add a splash of white vinegar. Crack each egg into a small bowl, then gently slide it into the water. Cook for about 3 minutes or until the whites are set but the yolks remain soft. Remove with a slotted spoon and set on paper towels to drain.

Step 4: Make the Hollandaise

In a heatproof bowl over a pot of simmering water, whisk together the egg yolks and lemon juice. Gradually add melted butter while whisking continuously until the sauce thickens. Season with salt and pepper. If it becomes too thick, add a bit of warm water.

Step 5: Assemble

Place the toasted muffin halves on plates. Top each with a slice of bacon or ham, followed by a poached egg. Spoon hollandaise over the top generously.

Step 6: Serve

Garnish with fresh herbs if desired and serve immediately while everything is warm and luscious.

Recipe Variations and Possible Substitutions

One of my favorite things about Eggs Benedict is how versatile it is. If you’re not into Canadian bacon, try smoked salmon for a luxurious twist, or crisp bacon for a punch of flavor. For a vegetarian version, sautéed spinach or avocado makes a great substitute. If you’re dairy-free, you can make hollandaise with dairy-free butter and a dash of Dijon mustard for extra tang.

Want to shake things up? Swap the English muffin for a toasted bagel, biscuit, or even a slice of crusty sourdough. And if poaching eggs feels intimidating, soft-boiled eggs can offer a similar gooey-yolk experience.

Serving and Pairing Suggestions

Eggs Benedict is already rich, so I like to serve it with something fresh and vibrant. A simple side salad with vinaigrette or some lightly dressed arugula balances the flavors beautifully. Fresh fruit on the side adds brightness and makes the plate feel complete.

If you’re pouring drinks, a mimosa or freshly brewed coffee complements it well. For more indulgent mornings, a side of crispy hash browns is always welcome.

Storage and Reheating Tips

This dish is best enjoyed fresh, but you can prep parts in advance. Toasted muffins and cooked bacon or ham can be stored in airtight containers and reheated gently in the oven. Hollandaise sauce is tricky to reheat, but if needed, do it over a double boiler while whisking constantly and adding a little warm water to bring it back to life.

Poached eggs don’t store well, so make those fresh when serving.

FAQs

How do I keep the hollandaise sauce from breaking while making Eggs Benedict?

To avoid hollandaise sauce breaking, make sure your heat is low and steady. Whisk constantly and don’t let the eggs get too hot too fast. Adding melted butter slowly is key.

Can I make Eggs Benedict ahead of time?

You can prepare the components ahead of time, like toasting the muffins and cooking the meat, but it’s best to poach the eggs and make the hollandaise fresh just before serving.

What’s the best way to poach eggs for Eggs Benedict?

Use fresh eggs, simmering water (not boiling), and a touch of white vinegar. Crack eggs into a small bowl before gently sliding them into the water to maintain their shape.

Can I make a healthier version of Eggs Benedict?

Yes! Try using whole grain English muffins, swap the bacon for avocado or spinach, and use a light yogurt-based sauce instead of hollandaise.

How do I reheat leftover Eggs Benedict?

If needed, reheat the muffin and bacon in a low oven. Gently reheat hollandaise over a double boiler with warm water. Poached eggs should always be fresh for best results.

Related Recipe You’ll Like

If you love brunch classics like Eggs Benedict, you should check out my Cottage Cheese Egg Bites Recipe. They’re easy, high in protein, and perfect for prepping ahead of busy mornings.

Another favorite of mine is the One Bowl Banana Chocolate Muffins—a sweet companion to your savory breakfast that pairs beautifully with coffee.

And if you’re looking for a bright, veggie-forward side to serve alongside, don’t miss the Roasted Zucchini and Squash Recipe. It adds a colorful, healthy element to your brunch spread.

Save and Share This Recipe for Later

Don’t forget to save this Eggs Benedict recipe for your next weekend brunch. Pin it to your favorite breakfast board on Pinterest so it’s always within reach. If you try it and love it, share it with your brunch crew on Facebook or tag me in your delicious recreations on Instagram. Let’s spread the joy of homemade brunch far and wide!

Yield: 2 servings

Eggs Benedict

Eggs Benedict

Eggs Benedict is a classic brunch favorite that combines poached eggs, savory Canadian bacon or ham, and crisp English muffins all topped with a rich, homemade hollandaise sauce. This luxurious dish delivers a perfect balance of creamy, salty, and tangy flavors with satisfying textures in every bite. It's an elegant choice for weekend brunches or special occasions and is easier to make at home than you might think.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 15 minutes

Ingredients

  • 4 large eggs (for poaching)
  • 2 English muffins, split
  • 4 slices Canadian bacon or ham
  • 1/2 cup unsalted butter
  • 3 egg yolks (for hollandaise)
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 1 teaspoon white vinegar
  • Warm water as needed

Instructions

  1. Toast the English muffins until golden brown and keep them warm.
  2. In a skillet over medium heat, brown the Canadian bacon or ham slices. Set aside.
  3. In a pot of simmering water with white vinegar, gently poach the eggs for about 3 minutes. Remove and set on paper towels.
  4. In a bowl over simmering water, whisk the egg yolks with lemon juice. Slowly add melted butter while whisking continuously until thickened. Season with salt and pepper. Add warm water if needed to thin.
  5. Assemble by placing bacon or ham on toasted muffin halves, topping with a poached egg, and drizzling hollandaise sauce generously.
  6. Serve immediately, optionally garnished with herbs.

Notes

  • Use fresh eggs for better poaching results.
  • Don’t rush the hollandaise; keep whisking over gentle heat.
  • Customize with smoked salmon, spinach, or avocado as alternatives.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 901Total Fat: 68gSaturated Fat: 35gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 832mgSodium: 1508mgCarbohydrates: 30gFiber: 2gSugar: 2gProtein: 44g

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