Eggs Benedict isn’t just breakfast it’s brunch with a bit of drama. That moment when your knife cuts into the poached egg and the yolk spills over the golden muffin? Pure, quiet joy.
If you’ve ever thought this dish was too “restaurant fancy” to make at home, let’s gently retire that myth. With a few patient minutes and some simple kitchen rhythm whisk, toast, poach, assemble you’ll pull off the most luxurious breakfast you’ve ever served yourself.
So, let’s set the scene: sunlight peeking through the curtains, the kettle humming in the background, maybe some jazz in the kitchen. And on the counter? Your soon-to-be masterpiece perfectly poached eggs, silky hollandaise, and a buttery crunch that makes every bite feel like you’re dining in a cozy café in Paris.
Ingredients You’ll Need
For the Hollandaise Sauce
- 4 tablespoons unsalted butter
- 4 egg yolks
- 2 teaspoons lemon juice (or lime juice for a twist)
- 1 tablespoon heavy whipping cream
- Salt and black pepper, to taste
For the Poached Eggs
- 4 large eggs
- 1 tablespoon white vinegar (optional, helps the whites set)
For Assembly
- 2 English muffins, split and toasted
- 4 slices of Canadian bacon (or ham)
- Optional: chopped chives or paprika for garnish
How to Make Eggs Benedict Step-by-Step
Step 1 — Make the Hollandaise
Melt the butter gently in a small saucepan over low heat.
In a separate bowl, whisk together the egg yolks, lemon juice, cream, salt, and pepper. Slowly drizzle in the hot butter while whisking constantly — this “tempers” the eggs so they don’t scramble.
Once smooth and glossy, return the sauce to the pan for 20–30 seconds on very low heat until it thickens slightly. Remove from heat and keep warm. (If it thickens too much, whisk in a teaspoon of warm water.)
Step 2 — Poach the Eggs
Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer. Add vinegar if using.
Crack each egg into a small cup, then gently lower it into the water. Poach for 3–5 minutes, depending on how soft you like your yolks.
Use a slotted spoon to lift the eggs out and drain on paper towels.
Step 3 — Warm the Canadian Bacon
While the eggs cook, heat a skillet over medium-high heat. Add the bacon slices and cook for 1 minute on each side, until lightly browned and heated through.
Step 4 — Toast the Muffins
Toast the English muffin halves until golden brown — crisp edges make all the difference.
Step 5 — Assemble the Eggs Benedict
Layer each toasted muffin half with a slice of Canadian bacon, a poached egg, and a generous spoonful of warm hollandaise sauce.
Finish with a sprinkle of pepper, a pinch of paprika, or chopped chives.
Tips & Tricks for Perfect Eggs Benedict
- Keep It Warm: Hollandaise thickens fast — keep it over warm water (not direct heat) while assembling.
- Timing Is Everything: Start poaching the eggs as your muffins toast and bacon warms — this keeps everything hot.
- Use Fresh Eggs: Fresher eggs poach more neatly; older ones spread in the water.
- Avoid Curds: If your hollandaise curdles, whisk in a teaspoon of cold water to rescue it.
Substitutions & Variations
- Eggs Florentine: Swap Canadian bacon for sautéed spinach.
- Smoked Salmon Benedict: Add smoked salmon instead of bacon for a luxe, salty twist.
- California Benedict: Top with sliced avocado and a dash of chili flakes.
- Dairy-Free Option: Use plant-based butter and coconut cream instead of dairy.
- Low-Carb Swap: Replace muffins with grilled portobello mushrooms.
Frequently Asked Questions
How do you poach multiple eggs at once?
Use a wide saucepan and gently swirl the water before adding each egg. Add them one at a time, spaced apart. Remove in the same order you added them.
Can you make hollandaise sauce ahead of time?
Yes — prepare it up to a day before, store it in the fridge, and reheat gently in the microwave (10–20 seconds). Whisk well before serving.
What’s the best way to reheat leftover Eggs Benedict?
Reheat components separately: bacon and muffins in a skillet, eggs in hot water for 30 seconds, and hollandaise in short microwave bursts.
Nutrition Information (Per Serving)
- Calories: 696 kcal
- Carbohydrates: 30 g
- Protein: 32 g
- Fat: 48 g
- Saturated Fat: 22 g
- Cholesterol: 816 mg
- Sodium: 1124 mg
- Potassium: 456 mg
- Vitamin A: 1800 IU
- Vitamin C: 6.8 mg
- Calcium: 132 mg
- Iron: 3.4 mg
Nutrition values are estimates based on standard ingredients.
There’s something beautifully unhurried about making Eggs Benedict. The soft whisking, the gentle poach, the quiet assembly it’s a kind of mindfulness you can eat.
Next weekend, skip the brunch queue. Brew some coffee, put on your favorite playlist, and treat yourself to this café-quality indulgence right at home.
If you try this recipe, leave a comment or rating or better yet, share a photo of your Benedict masterpiece. Because let’s be honest, few things say “I’ve got my life together” like serving homemade hollandaise before noon.
The Best Homemade Eggs Benedict Recipe (Foolproof Hollandaise)
Ingredients
For the Hollandaise Sauce
- 4 tbsp unsalted butter
- 4 egg yolks
- 2 tsp lemon juice (or lime juice for a twist)
- 1 tbsp heavy whipping cream
- Salt and black pepper, to taste
For the Poached Eggs
- 4 large eggs
- 1 tbsp white vinegar (optional, helps the whites set)
For Assembly
- 2 English muffins, split and toasted
- 4 slices of Canadian bacon (or ham)
- Optional: chopped chives or paprika for garnish
Instructions
Make the Hollandaise
- Melt the butter gently in a small saucepan over low heat.
- In a separate bowl, whisk together the egg yolks, lemon juice, cream, salt, and pepper. Slowly drizzle in the hot butter while whisking constantly — this “tempers” the eggs so they don’t scramble.
- Once smooth and glossy, return the sauce to the pan for 20–30 seconds on very low heat until it thickens slightly. Remove from heat and keep warm. (If it thickens too much, whisk in a teaspoon of warm water.)
Poach the Eggs
- Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer. Add vinegar if using.
- Crack each egg into a small cup, then gently lower it into the water. Poach for 3–5 minutes, depending on how soft you like your yolks.
- Use a slotted spoon to lift the eggs out and drain on paper towels.
Warm the Canadian Bacon
- While the eggs cook, heat a skillet over medium-high heat. Add the bacon slices and cook for 1 minute on each side, until lightly browned and heated through.
Toast the Muffins
- Toast the English muffin halves until golden brown — crisp edges make all the difference.
Assemble the Eggs Benedict
- Layer each toasted muffin half with a slice of Canadian bacon, a poached egg, and a generous spoonful of warm hollandaise sauce.
- Finish with a sprinkle of pepper, a pinch of paprika, or chopped chives.