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This Eggs Benedict brings restaurant brunch to your kitchen – perfectly poached eggs with Canadian bacon on toasted English muffins, all draped in rich, velvety hollandaise sauce. Easier to make at home than you think, this impressive 30-minute brunch classic is worth mastering for special weekend mornings.
Eggs Benedict
Perfectly poached eggs with Canadian bacon on toasted English muffins, draped in rich hollandaise sauce. This restaurant brunch classic is easier to make at home than you think.
Equipment
Saucepan
Slotted spoon
Small bowl or ramekin
Wooden spoon
Ingredients
Hollandaise Sauce
- 3 large egg yolks
- 1 tbsp fresh lemon juice
- 1/2 cup unsalted butter melted and hot
- pinch of cayenne pepper
- pinch of salt
Poached Eggs
- 8 large eggs very fresh
- 1 tbsp white vinegar
- water for poaching
Assembly
- 4 English muffins split
- 8 slices Canadian bacon or ham
- 1 tbsp butter for toasting muffins
Garnish
- fresh chives chopped
- paprika for dusting
- black pepper freshly cracked
Instructions
- Make hollandaise: Fill a small saucepan with 1 inch of water and bring to a gentle simmer over medium-low heat.
- In a mixing bowl that fits over the saucepan (double boiler setup), whisk egg yolks and lemon juice vigorously for 1 minute until thick and pale.
- Place bowl over simmering water (not touching water). Whisk constantly for 2-3 minutes until mixture thickens slightly and reaches 160°F on meat thermometer.
- Remove from heat. Slowly drizzle in hot melted butter while whisking constantly until sauce is thick and creamy. Add cayenne and salt. Keep warm by placing bowl over warm water, not heat.
- Poach eggs: Fill a large saucepan with 3 inches of water and add vinegar. Bring to a gentle simmer (not rolling boil) over medium heat.
- Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the water using a wooden spoon, then carefully slide egg into the center. Poach 2-3 eggs at a time.
- Cook for 3-4 minutes for runny yolks, 4-5 minutes for medium. Remove with a slotted spoon to paper towels to drain.
- While eggs poach, toast English muffin halves and keep warm. In a grill or cast iron skillet, warm Canadian bacon for 1-2 minutes per side using tongs.
- To assemble: Place 2 toasted muffin halves on each plate. Top each with a slice of Canadian bacon, then a poached egg. Spoon warm hollandaise generously over eggs.
- Garnish with chopped chives, a dusting of paprika, and freshly cracked black pepper. Serve immediately.
Notes
Fresh eggs poach best with tight whites. Room temperature eggs work better than cold. The vinegar helps egg whites set faster. Don’t let hollandaise get too hot or it will break – keep it just warm. If hollandaise breaks, whisk in 1 tablespoon warm water. Make hollandaise first and keep warm while preparing other components. For easier hollandaise, use a blender method: blend yolks and lemon juice, slowly add hot butter while blending. Poaching eggs takes practice – the first one is often a test. You can poach eggs ahead and reheat in warm water for 1 minute before serving. Substitute smoked salmon for Canadian bacon for Eggs Royale. Add sautéed spinach for Eggs Florentine. This recipe is best made fresh but components can be prepped ahead.
ALLERGEN INFORMATION: Contains eggs and dairy (butter). Gluten-free if using gluten-free English muffins. Always check ingredient labels if you have food allergies.
Nutrition
Serving: 2gCalories: 580kcalCarbohydrates: 28gProtein: 28gFat: 38gSaturated Fat: 20gCholesterol: 585mgSodium: 920mgFiber: 2gSugar: 3g
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