If you’re searching for a brunch classic that never fails to impress, then this Eggs Benedict Recipe is your new best friend in the kitchen. It’s all about the perfect balance of toasted English muffins, savory Canadian bacon, tender poached eggs, and that rich, velvety hollandaise sauce that ties everything together in one irresistible bite. Whether you’re hosting a special morning with friends or treating yourself to a weekend indulgence, mastering this dish will elevate any breakfast or brunch to a five-star experience.
Ingredients You’ll Need
These ingredients might look simple, but they are the magic behind the luscious textures and bold flavors in this Eggs Benedict Recipe. Every item plays a crucial role—bringing in creaminess, smokiness, tang, or crunch that makes the dish unforgettable.
- English muffins: The sturdy yet tender base that crisps up perfectly under the broiler to hold all the delicious toppings.
- Canadian bacon (or ham): Offers a smoky, meaty layer with just the right amount of saltiness to complement the eggs.
- Eggs: Fresh eggs are essential for perfectly poached whites and a golden, runny yolk center.
- Egg yolks: Rich and creamy, they form the heart of the hollandaise sauce.
- Fresh lemon juice: Adds a bright, zesty note that balances the richness of the sauce.
- Dry mustard powder: A subtle kick that deepens the flavor complexity of the hollandaise.
- Butter (melted): The silky, luscious base for the hollandaise that bonds everything together.
- Salt and pepper: Simple seasonings that enhance every layer’s natural flavor.
How to Make Eggs Benedict Recipe
Step 1: Prepare the Hollandaise Sauce
Start by combining the egg yolks, fresh lemon juice, and dry mustard powder in a blender. Blend them on low speed just until they are nicely mixed—this forms the creamy, tangy base you’ll build the sauce on.
Step 2: Incorporate Melted Butter
With the blender still running on low, drizzle in the melted butter very slowly. This gradual process helps the sauce thicken and emulsify, creating that signature hollandaise texture that is smooth and rich without a trace of greasiness.
Step 3: Season and Set the Sauce Aside
Once the sauce has thickened into a luscious consistency, pause the blender and season it with salt and freshly ground pepper to taste. Set this gorgeous sauce aside—you’re almost ready to bring it all together.
Step 4: Broil the English Muffins and Canadian Bacon
Turn your broiler to high and arrange the split English muffins alongside the Canadian bacon slices on a baking sheet. Broil for 2 to 3 minutes until the muffins are lightly golden brown and the bacon is warm and slightly crisp. This step adds a beautiful crunch and caramelized flavor to the base.
Step 5: Poach the Eggs to Perfection
While the broiler is working its magic, bring a pot of water to a gentle boil, then reduce to a simmer. Crack one egg into a small bowl, then gently slip it into the simmering water. Repeat carefully with the remaining eggs, poaching each for 3 to 5 minutes until the whites are set but the yolks remain gloriously runny inside.
Step 6: Assemble Your Eggs Benedict
Place a warm slice of Canadian bacon on each toasted English muffin half. Gently top each with a perfectly poached egg. Sprinkle the eggs with salt and pepper, then lavish them with the smooth hollandaise sauce. If you like, a little paprika or chopped parsley can add a splash of color and subtle flavor boost.
How to Serve Eggs Benedict Recipe
Garnishes
Garnishing your Eggs Benedict Recipe is where you can personalize this classic. Freshly chopped parsley brightens the look and adds a hint of herbal freshness. A dash of smoked paprika or cayenne pepper works wonders by introducing a subtle smoky warmth that contrasts beautifully with the creamy hollandaise. For an extra special touch, a few microgreens or thinly sliced chives also complement the dish’s richness.
Side Dishes
This brunch star deserves sides that complement without overshadowing. Crispy roasted potatoes or lightly sautéed asparagus provide a satisfying contrast in texture. Fresh fruit salad is another excellent choice, offering a refreshing and sweet balance to the savory flavors. If you’re feeling indulgent, a small bowl of creamy grits or a simple mixed greens salad with a tangy vinaigrette rounds out the meal perfectly.
Creative Ways to Present
Thinking beyond the classic presentation? Try serving your Eggs Benedict Recipe on a bed of sautéed spinach or avocado slices to sneak in some greens. For a twist, swap the Canadian bacon for smoked salmon or even grilled portobello mushrooms for a vegetarian spin. For a festive touch, plate each portion on individual small cast iron skillets or rustic wooden boards—presentation makes brunch feel extra special.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers from this Eggs Benedict Recipe, store the broiled muffins and Canadian bacon separately from the poached eggs and hollandaise sauce. Keep everything in airtight containers in the refrigerator to maintain freshness and prevent sogginess.
Freezing
While the components are best fresh, you can freeze leftover English muffins and Canadian bacon toasting them later for quick breakfasts. However, poached eggs and hollandaise don’t freeze well, so it’s best to enjoy those immediately or prepare fresh when you’re ready to serve again.
Reheating
Gently reheat your stored English muffins and Canadian bacon in a toaster oven or broiler to regain their crispness. For the hollandaise, warm it very slowly over a double boiler or in a low-temperature water bath, stirring continuously to avoid curdling. Reheat poached eggs by briefly placing them in simmering water to warm without overcooking the yolks.
FAQs
Can I make the hollandaise sauce ahead of time?
Yes, you can prepare the hollandaise sauce up to a day ahead. Keep it warm in a thermos or gently reheat just before serving. Avoid high heat to prevent it from breaking or curdling.
What’s the best way to poach eggs perfectly?
Simmer water gently rather than boiling vigorously, and crack the eggs into a small dish before slipping them in one at a time. Use fresh eggs for the best shape and texture, and cook for about 3 to 5 minutes depending on how runny you want the yolk.
Can I substitute Canadian bacon with something else?
Absolutely! Smoked salmon, crispy bacon, ham, or even sautéed mushrooms make excellent alternatives, depending on your taste preferences or dietary needs.
How do I fix a hollandaise sauce that is breaking?
If your hollandaise starts to separate, whisk in a teaspoon of warm water or another egg yolk over low heat to bring it back together gently. Patience and slow temperature control are key.
Is Eggs Benedict suitable for a crowd?
It can be! With a little preparation, you can have components ready in advance and assemble quickly for guests. Just keep an eye on timing so the eggs stay perfectly poached and the sauce stays warm.
Final Thoughts
Making this Eggs Benedict Recipe at home is a rewarding way to treat yourself and loved ones to a truly special brunch moment. Once you taste that perfect blend of crispy muffin, smoky Canadian bacon, silky poached eggs, and decadent hollandaise, you’ll want to make it a regular on your brunch menu. So roll up your sleeves, gather these simple ingredients, and enjoy the satisfaction of mastering a true breakfast classic that always feels like a celebration.
Print
Eggs Benedict Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Broiling, Poaching
- Cuisine: American
Description
Classic Eggs Benedict featuring toasted English muffins topped with Canadian bacon, perfectly poached eggs, and creamy homemade Hollandaise sauce. This elegant brunch dish combines rich flavors and is quick to prepare with simple steps for a delightful meal.
Ingredients
For the Eggs Benedict
- 4 English muffins, split
- 8 slices Canadian bacon (or ham)
- 8 eggs
For the Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon fresh lemon juice
- ½ teaspoon dry mustard powder
- ½ cup butter, melted
- Salt and pepper, to taste
Instructions
- Prepare the Hollandaise Sauce: In a blender, combine the egg yolks, fresh lemon juice, and dry mustard powder. Blend on low speed to mix the ingredients thoroughly.
- Incorporate Melted Butter: With the blender running on low speed, slowly drizzle in the melted butter. Continue blending until the sauce thickens and becomes creamy.
- Season and Set Aside: Once the sauce has reached a thick, creamy consistency, stop blending and season with salt and pepper to taste. Set the Hollandaise sauce aside while preparing the remaining components.
- Toast the Muffins and Heat Bacon: Preheat the broiler to high. Arrange the English muffin halves and Canadian bacon slices on a baking sheet. Broil for 2 to 3 minutes until muffins are lightly browned and bacon is warmed. Remove from the oven.
- Poach the Eggs: Bring a pot of water to a boil, then reduce heat to achieve a gentle simmer. Crack one egg into a small bowl and gently slip it into the simmering water. Repeat for each egg, adding them one at a time. Let the eggs cook for 3 to 5 minutes depending on your preferred level of doneness.
- Assemble the Eggs Benedict: Place a warmed slice of Canadian bacon on each toasted English muffin half. Top each with a freshly poached egg. Season with salt and pepper, then spoon the prepared Hollandaise sauce generously over the eggs. Optionally, garnish with a sprinkle of paprika or chopped parsley for added color and flavor.
Notes
- Use fresh eggs for the best poaching results.
- If Hollandaise sauce thickens too much, whisk in a teaspoon of warm water to loosen it.
- Broiling is quick; watch carefully to prevent burning.
- For a dairy-free version, substitute butter with a vegan butter alternative in the sauce.
- Hollandaise sauce is best served immediately; keep warm but avoid overheating to prevent curdling.
