Introduction
Classic Eggs Benedict is the quintessential brunch dish, known for its elegance, rich flavors, and luxurious combination of ingredients. Traditionally, it consists of a toasted English muffin topped with Canadian bacon (or ham), a perfectly poached egg, and finished with a silky, tangy Hollandaise sauce.
This dish has roots in American cuisine, originating in the late 19th century in New York. Its popularity has endured because it’s both indulgent and surprisingly approachable to make at home. Eggs Benedict is the perfect way to elevate breakfast or brunch, turning it into a special, restaurant-style experience.
The beauty of this dish lies in its balance—the richness of the Hollandaise sauce complements the tender poached egg, while the muffin adds a slight crunch and structure. Each component brings something essential to the plate, creating a harmonious and indulgent flavor profile.
Why I Love This Recipe
I love Classic Eggs Benedict because it’s decadent yet approachable. The creamy Hollandaise sauce, with its buttery tang, combined with the runny yolk of a poached egg, creates a luxurious mouthfeel that feels indulgent without being overly complicated.
I also enjoy the precision and technique involved—it’s a dish that challenges me to master poaching eggs perfectly and balancing the sauce. Successfully making Eggs Benedict at home brings a sense of accomplishment while also providing a stunning and delicious dish to serve.
Finally, it’s versatile. While the classic version is made with Canadian bacon, this recipe provides a foundation for countless variations, from smoked salmon to spinach and avocado, making it endlessly exciting and adaptable.
Why It’s a Must-Try Dish
- Restaurant-Quality at Home: Impress family or guests with a gourmet brunch.
- Balanced Flavors: Buttery, savory, and slightly tangy all in one bite.
- Versatile: A base for endless variations.
- Brunch Classic: A dish synonymous with celebrations and leisurely mornings.
- Satisfying: Protein-rich and indulgent, yet light enough for breakfast.
If you’ve never made Eggs Benedict at home, this recipe is a must-try for its combination of flavor, elegance, and technique.
Recipe Information
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Servings: 2 servings (4 halves)
- Calories per serving: ~450 calories
- Course: Breakfast / Brunch
- Cuisine: American
Ingredients
For the Eggs Benedict:
- 2 English muffins, split and toasted
- 4 large eggs
- 4 slices Canadian bacon or ham
- 1 tablespoon white vinegar (for poaching eggs)
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- ½ cup unsalted butter, melted and warm
- Salt, to taste
- Cayenne pepper or paprika, for garnish (optional)
Cooking Directions (Overview)
- Prepare Hollandaise sauce by whisking egg yolks with lemon juice and slowly adding melted butter.
- Toast English muffins and cook Canadian bacon.
- Poach eggs in simmering water with vinegar.
- Assemble muffins with bacon, poached eggs, and Hollandaise sauce.
- Serve immediately, garnished with cayenne or paprika.
Step-by-Step Preparation Method
Step 1: Make the Hollandaise Sauce
- In a heatproof bowl, whisk egg yolks and lemon juice until slightly thickened.
- Place the bowl over a pan of simmering water (double boiler), making sure the bowl doesn’t touch the water.
- Slowly drizzle in melted butter while whisking continuously until sauce is thick and smooth.
- Season with salt and a pinch of cayenne or paprika if desired. Keep warm.
Step 2: Prepare the English Muffins and Bacon
- Split and toast English muffins until golden.
- In a skillet over medium heat, cook Canadian bacon slices until lightly browned, about 1–2 minutes per side.
Step 3: Poach the Eggs
- Fill a saucepan with water, bring to a gentle simmer, and add 1 tablespoon of white vinegar.
- Crack each egg into a small bowl and gently slide it into the simmering water.
- Poach eggs for 3–4 minutes for runny yolks or longer for firmer yolks.
- Remove with a slotted spoon and drain on paper towels.
Step 4: Assemble the Eggs Benedict
- Place a slice of Canadian bacon on each toasted English muffin half.
- Top with a poached egg.
- Spoon Hollandaise sauce generously over the egg.
- Garnish with a sprinkle of cayenne or paprika and serve immediately.
How to Serve
- Serve hot for brunch or a special breakfast.
- Pair with fresh fruit, roasted potatoes, or a light salad for a balanced meal.
- Serve with coffee, tea, or a mimosa for a classic brunch experience.
Recipe Tips
- Keep Hollandaise Warm: Keep sauce over very low heat or in a thermos while preparing eggs.
- Fresh Eggs Work Best: Use the freshest eggs possible for easier poaching.
- Vinegar in Poaching Water: Helps eggs hold their shape.
- Gentle Heat: Avoid boiling water to prevent egg whites from breaking apart.
- Whisk Continuously: Prevents Hollandaise from curdling.
Variations
- Eggs Florentine: Replace bacon with sautéed spinach.
- Smoked Salmon Benedict: Substitute Canadian bacon with smoked salmon.
- Avocado Benedict: Add avocado slices under the poached egg.
- Crab Cake Benedict: Use mini crab cakes in place of muffins and bacon.
- Spicy Benedict: Add a dash of hot sauce or chipotle in the Hollandaise sauce.
Freezing and Storage
- Hollandaise Sauce: Best made fresh; not recommended for freezing. Can store in the refrigerator for up to 1 day. Reheat gently over low heat.
- Poached Eggs: Not ideal for freezing; best made fresh.
- Assembled Eggs Benedict: Best served immediately; reheating can compromise texture.
Special Equipment Needed
- Nonstick skillet or frying pan
- Saucepan for poaching eggs
- Heatproof bowl and whisk (for Hollandaise)
- Slotted spoon (for removing poached eggs)
- Toaster or oven (for muffins)
Conclusion
Classic Eggs Benedict is a brunch icon for good reason. With its perfectly poached eggs, savory Canadian bacon, toasted muffins, and luxurious Hollandaise sauce, it’s a dish that impresses every time. Though it may seem sophisticated, this recipe makes it approachable for home cooks.
Mastering Eggs Benedict allows you to bring a restaurant-quality brunch to your table, with endless variations to suit every taste. It’s indulgent, elegant, and a true treat for any special morning or occasion.
Classic Eggs Benedict
Description
Classic Eggs Benedict is the quintessential brunch dish, known for its elegance, rich flavors, and luxurious combination of ingredients. Traditionally, it consists of a toasted English muffin topped with Canadian bacon (or ham), a perfectly poached egg, and finished with a silky, tangy Hollandaise sauce.
Ingredients
For the Eggs Benedict:
For the Hollandaise Sauce:
Instructions
-
Step 1: Make the Hollandaise Sauce: In a heatproof bowl, whisk egg yolks and lemon juice until slightly thickened. Place the bowl over a pan of simmering water (double boiler), making sure the bowl doesn’t touch the water. Slowly drizzle in melted butter while whisking continuously until sauce is thick and smooth. Season with salt and a pinch of cayenne or paprika if desired. Keep warm.
-
Step 2: Prepare the English Muffins and Bacon: Split and toast English muffins until golden. In a skillet over medium heat, cook Canadian bacon slices until lightly browned, about 1–2 minutes per side.
-
Step 3: Poach the Eggs: Fill a saucepan with water, bring to a gentle simmer, and add 1 tablespoon of white vinegar. Crack each egg into a small bowl and gently slide it into the simmering water. Poach eggs for 3–4 minutes for runny yolks or longer for firmer yolks. Remove with a slotted spoon and drain on paper towels.
-
Step 4: Assemble the Eggs Benedict: Place a slice of Canadian bacon on each toasted English muffin half. Top with a poached egg. Spoon Hollandaise sauce generously over the egg. Garnish with a sprinkle of cayenne or paprika and serve immediately.
