Name: Eggs Benedict
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 large eggs; 2 English muffins, split and toasted; 4 slices Canadian bacon; Chopped fresh chives or parsley, for garnish (optional); Butter, for toasting muffins (optional); For the hollandaise sauce:; 3 large egg yolks; 1 tablespoon lemon juice; 1/2 cup unsalted butter, melted and hot; Pinch of cayenne pepper (optional); Salt, to taste

Why You’ll Love Eggs Benedict Recipe

It simplifies traditionally tricky steps (like hollandaise and egg poaching) with smart, foolproof techniques, allowing you to enjoy a restaurant-style brunch without the stress.

The combination of toasted muffin, savory bacon or ham, a perfectly poached egg, and silky hollandaise creates layers of satisfying texture and flavor.

Elegant enough for special occasions yet easy enough for a relaxed weekend breakfast at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

English muffins (halved and toasted) or other sturdy bread
Canadian bacon, ham, or smoked salmon
Eggs (for poaching)
Butter (for hollandaise sauce)
Egg yolks (for hollandaise)
Lemon juice
Salt and pepper
Optional: cayenne, paprika, chopped chives or parsley for garnish

Directions

Make the hollandaise sauce: In a blender or with an immersion blender, combine egg yolks and lemon juice. While blending, slowly stream in melted butter until the sauce becomes smooth and emulsified. Season to taste.
Toast the English muffins: Slice and toast until golden brown. Keep warm.
Prepare the meat: Sauté Canadian bacon or ham in a skillet until heated through and slightly browned.
Poach the eggs: Bring a pot of water to a gentle simmer, adding a splash of vinegar if desired. Swirl the water and gently drop in eggs one at a time. Cook until the whites are set and yolks are soft, about 3–4 minutes.
Assemble the dish: On each toasted muffin half, layer a slice of meat, followed by a poached egg.
Top with hollandaise: Spoon warm hollandaise sauce generously over each egg. Garnish with herbs or a pinch of paprika if desired.
Serve immediately while everything is warm and the yolks are perfectly runny.

Servings and timing

Servings: 2–4 servings
Prep time: 10–15 minutes
Cook time: 5–10 minutes
Total time: 20–25 minutes

Variations

Use smoked salmon instead of ham for an “Eggs Royale” variation.
Try sautéed spinach for a vegetarian “Eggs Florentine” option.
Substitute bagels, sourdough, or brioche for the traditional English muffins.
Add herbs or spices to the hollandaise—like chives, dill, or cayenne—for a custom touch.
Make a lighter version with half butter, half olive oil, or serve with whole-grain bread.

Storage/Reheating

Hollandaise sauce is best used immediately. If necessary, keep it warm in a bowl over a pot of hot water and stir occasionally.
Poached eggs can be made ahead: poach slightly underdone, then reheat gently in warm water just before serving.
Leftover assembled Eggs Benedict is not ideal for storing, as the texture degrades. However, individual components can be refrigerated and reheated separately.

FAQs

Can I make hollandaise sauce in advance?

It’s best fresh, but you can hold it warm for 30 minutes using a double boiler. Reheating can cause the sauce to separate.

Can I use other bread instead of English muffins?

Yes—sturdy bread like sourdough, whole grain, brioche, or bagels all work well.

What’s the trick to perfect poached eggs?

Use fresh eggs, a gentle simmer (not boiling), and swirl the water before adding the egg for a neater shape.

Can I make a vegetarian version?

Absolutely—sub the meat with sautéed spinach, grilled tomato, or avocado.

Is this recipe gluten-free?

Only if you use gluten-free bread and check your bacon or ham for added gluten ingredients.

What can I do if my hollandaise breaks?

Try whisking in a teaspoon of hot water or another egg yolk to bring it back together.

Can I make the eggs ahead?

Yes—slightly under-poach the eggs, then refrigerate in water. Reheat in warm water before serving.

How long does it take to poach eggs?

About 3–4 minutes for soft yolks, depending on size and temperature.

Can I add flavor to the hollandaise?

Yes—lemon zest, cayenne pepper, smoked paprika, or fresh herbs add great flavor.

What’s the best garnish?

Chopped chives, parsley, or a light sprinkle of paprika give a finishing touch of color and flavor.

Conclusion

Eggs Benedict is a timeless brunch favorite, and with a few approachable techniques, you can master it at home. From silky hollandaise to perfectly poached eggs and a crispy toasted base, this recipe delivers the perfect bite—rich, comforting, and elegant. Whether for a weekend breakfast or a special gathering, it’s sure to impress.