Eggs Benedict

All you need to know to make the best Eggs Benedict! You get a golden brown, toasted English muffin layered with a slice of flavorful Canadian bacon, topped with a poached egg with a perfectly runny yolk and they’re finished with the an over the top delicious, rich and creamy hollandaise sauce and vibrant fresh herbs. Talk about tower of breakfast decadence!
Eggs Benedict

Eggs Benedict

Eggs Benedict is likely one of those things you’ll frequently order at a diner but it seems too intimidating to make at home so you have yet to attempt it.
It’s easier than you’d think. Maybe a bit time consuming with several steps, but once you get the hang of it and can multi-task a bit you’ll want to make them time and time again!
This is my idea of the perfect eggs Benedict recipe! And let me tell you – the secret is in the sauce.
I’ve tried several different Hollandaise sauce recipes and several different methods and this version is easily my favorite (plus it seems to be the most foolproof)! After one taste of this heavenly sauce I think you’ll have to agree.
Hang on to this recipe, it’s perfect for holidays and weekends and also definitely set to impress for entertaining. It will easily be the star of the show!
Eggs Benedict

Ingredients Needed for Eggs Benedict

  • Fresh eggs – use the freshest eggs possible, it will really make a difference in less white spreading.
  • White vinegar – this helps the eggs set faster when added to the water for boiling.
  • English muffins – what would eggs Benedict be without them?
  • Canadian bacon – regular bacon, leftover ham or even deli ham will work great here too.
  • Fresh parlsey and/or chives – I love the color and light flavor these fresh herbs add. If we are going to go through the work of making eggs Benedict they may as well look pretty too right?
  • Paprika – this adds a nice finishing touch of flavor that pairs well with the eggs and sauce.
  • Hollandaise sauce – this tried and true version is a dream come true and it’s easy to make (see below for ingredients needed).
Eggs Benedict

Ingredients Needed for Eggs Benedict Sauce – Hollandaise Sauce

  • Egg yolks – only yolks are needed here to make a rich custard like sauce.
  • Heavy cream – most hollandaise recipes don’t use cream but trust me it makes the creamiest most luxurious hollandaise!
  • Lemon juice – this adds that classic bright flavor to the sauce. Only use fresh lemon juice.
  • Dijon mustard – this gives the sauce a hint of tang and adds a bit of depth. It can be omitted if preferred.
  • Cayenne pepper – if you like a little spicy kick add this if not feel free to leave it out.
  • Unsalted butter – a main highlight of this buttery sauce! Salted butter will work too. You just won’t need to add much additional salt if any.
  • Salt and Pepper 
Eggs Benedict

How to Make Hollandaise Sauce

  • Fill a saucepan with about an inch of water.
  • Set a stainless steel or glass bowl over saucepan that fits nicely without touching water. Bring water to a simmer.
  • Add cream, egg yolks, lemon juice, mustard, and cayenne pepper to bowl over saucepan and whisk until blended.
Eggs Benedict
  • Cook mixture, whisking constantly, until just thick enough to coat the back of a metal or wooden spoon and temperature reaches 160 degrees.
  • Reduce heat to very low, then very slowly drizzle in warm melted butter while whisking constantly.
  • Remove from heat, season with salt to taste. Transfer to dish, cover to keep warm.
Hollandaise sauce in a serving bowl, made for eggs Benedict.

How to Poach Eggs

  • Bring several inches of water along with vinegar just to a boil in a large deep frying pan.
  • Crack eggs one at a time and add to boiling water, fitting four eggs in pan at once.
  • Cook until whites are just set and yolk is still runny, about 3 – 4 minutes.
  • Transfer to paper towel lined plate to drain, repeat with remaining four eggs.

Tips for Poached Eggs

  • Use freshest eggs possible, whites will be thickest and therefor spread less.
  • Don’t add salt to the water. Eggs will spread more.
  • If it’s easier for you try cracking eggs into individual ramekins first then carefully sliding off into water.
  • If you find the eggs are spreading too much you can try cooking in a pot, swirling water before adding to create a vortex so whites spread less. This method works best to cook one egg at a time.
Eggs Benedict

How to Make Eggs Benedict

  • Make the sauce and poach the eggs.
  • Cook Canadian bacon in a skillet over medium-high heat until heated through, about 1 minute per side.
Eggs Benedict
  • Toast English muffins in a toaster oven, or under broiler (set on a baking sheet) until just golden brown on top.
  • Assemble: lay a slice of Canadian bacon atop each English muffin. Top each with a poached egg and season with salt and pepper. Spoon or pour sauce over top, garnish with parsley and chives and finish with a light sprinkle of paprika.
Eggs Benedict

Can I Make Eggs Benedict in Advance?

  • You can poach eggs in up to 2 days in advance and reheat in boiling water for about 30 – 60 seconds. The yolk just may be a bit more set this way.
  • I have found with leftover sauce I can reheat gently in the microwave, the consistency is a bit thicker though.
  • English muffins and ham will need to be served right after heating.

What Sides Should I Serve with It?

The great thing about Eggs Benedict is that it is basically a meal in one. I just like to serve with a side of fresh fruit but a simple salad or a side of hash browns will make a nice pairing too.
Eggs Benedict

More Breakfast Recipes You’ll Love:

Eggs Benedict

5 from 3 votes
All you need to know to make the perfect Eggs Benedict! You get a golden brown, toasted English muffin layered with a slice of flavorful Canadian bacon, topped with a poached egg with a perfectly runny yolk and they're finished with the an over the top delicious, rich and creamy hollandaise sauce and vibrant fresh herbs. Makes 1 stack per serving.
Servings: 8
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes

Ingredients

Hollandaise Sauce

  • 1/2 cup heavy cream
  • 4 large egg yolks
  • 1 1/2 Tbsp lemon juice
  • 1 tsp dijon mustard (optional)
  • 1 - 2 pinches cayenne pepper(optional)
  • 1/2 cup unsalted butter, melted
  • Salt and freshly ground black pepper

Eggs Benedict

  • 8 large fresh eggs*
  • 1 Tbsp white vinegar
  • 4 English muffins, split
  • 8 Canadian bacon slices
  • Chopped fresh parlsey and/or chives
  • Paprika

Instructions

To Make the Hollandaise Sauce

  1. Fill a saucepan with about an inch of water. Set a stainless steel or glass bowl over saucepan that fits nicely without touching water. Bring water to a simmer.
  2. Add cream, egg yolks, lemon juice, mustard, and cayenne pepper to bowl over saucepan whisk well. Cook mixture, whisking constantly, until just thick enough to coat the back of a metal or wooden spoon and temperature reaches 160 degrees. 
  3. Reduce heat to very low, then very slowly drizzle in warm melted butter while whisking constantly. Remove from heat, season with salt and pepper to taste. Transfer to dish, cover to keep warm.

To Make Poached Eggs

  1. Bring several inches of water along with vinegar just to a boil in a large deep frying pan. Crack eggs one at a time and add to boiling water, fitting four eggs in pan at once.
  2. Cook until whites are just set and yolk is still runny, about 3 - 4 minutes. Transfer to paper towel lined plate to drain, repeat with remaining four eggs.

To Prepare English Muffins and Bacon

  1. Cook Canadian bacon in a skillet over medium-high heat until heated through, about 1 minute per side.
  2. Meanwhile toast English muffins in a toaster oven, or under broiler (setting muffins on a baking sheet) until just golden brown on top. 

To Assemble Eggs Benedict

  1. Lay a slice of Canadian bacon atop each English muffin. Top each with a poached egg and season with salt and pepper. Spoon or pour sauce over top**, garnish with parsley and chives and finish with a light sprinkle of paprika.

Recipe Notes

*Poached Egg Tips
  • Use freshest eggs possible, whites will be thickest and therefor spread less.
  • Don't add salt to the water. Eggs will spread more.
  • If it's easier for you to gently add eggs to water, you can crack into individual ramekins first.
  • If you find the eggs are spreading too much you can try cooking in a pot, swirling water before adding to create a vortex so whites spread less. This method works best to cook one egg at a time.
**If needed reheat sauce in microwave at 50% power in 10 second intervals, stirring between each.
Hollandaise sauce adapted from Taste of Home
Nutrition Facts
Eggs Benedict
Amount Per Serving
Calories 358Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 13g81%
Cholesterol 326mg109%
Sodium 471mg20%
Potassium 217mg6%
Carbohydrates 14g5%
Protein 15g30%
Vitamin A 975IU20%
Vitamin C 1.1mg1%
Calcium 66mg7%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
COURSE: BREAKFAST
CUISINE: AMERICAN
KEYWORD: EGGS BENEDICT
AUTHOR: JACLYN

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