If you are looking for a breakfast or brunch classic that feels indulgent yet surprisingly simple to prepare, look no further than this Eggs Benedict Recipe. This dish combines the perfectly toasted English muffins, smoky Canadian bacon, delicately poached eggs, and the silky, tangy hollandaise sauce into one harmonious bite. Each element plays a crucial role: the crisp base, the warm savory meat, the runny-rich egg yolk, and the luscious sauce create a celebration of flavors and textures that will have you coming back for more. Whether you’re impressing guests or treating yourself on a lazy weekend, this Eggs Benedict Recipe is a go-to that never fails to delight.
Ingredients You’ll Need
Simple yet essential, these ingredients come together to build layers of flavor and texture. Each one adds something special—from the crisp English muffins providing a sturdy base to the bright lemon juice that cuts through the richness of the sauce.
- English muffins (4, split): The perfect toasted platform that holds everything together as you eat.
- Canadian bacon (8 slices): Adds a smoky, savory punch that complements the eggs beautifully.
- Eggs (8): The star of the dish, best enjoyed poached for that melt-in-your-mouth yolk.
- Egg yolks (3): Used to create the treasured hollandaise sauce with a silky texture.
- Fresh lemon juice (1 tablespoon): Gives the hollandaise a refreshing brightness and balances the richness.
- Dry mustard powder (½ teaspoon): Adds a subtle depth to the sauce without overpowering it.
- Butter (½ cup, melted): Creates the creamy, luscious base of your hollandaise.
- Salt and pepper (to taste): Essential seasonings that bring everything to flavorful life.
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 these ingredients on low speed to mix them gently, creating the base for your hollandaise. This careful process starts the thickening and ensures the flavors meld beautifully.
Step 2: Incorporate the Melted Butter
Keep the blender running on low speed as you very slowly drizzle in the melted butter. This slow addition is key — it helps emulsify the sauce, turning it thick and creamy. Watch the texture transform into that smooth, velvety consistency that makes hollandaise so irresistible.
Step 3: Season and Set Aside
Once your hollandaise reaches the perfect thickness, stop blending and add salt and pepper to taste. Set the sauce aside so it’s ready to generously top your Eggs Benedict while keeping warm but not too hot to prevent curdling.
Step 4: Toast the English Muffins and Warm the Bacon
Preheat your broiler to high and arrange the English muffin halves alongside the Canadian bacon slices on a baking sheet. Broil for 2 to 3 minutes until the muffin edges are lightly browned and the bacon is warming through. This step adds a welcome crunch and savory aroma that sets the stage for assembly.
Step 5: Poach the Eggs to Perfection
Bring a pot of water to a boil and then lower it to a gentle simmer—the gentler the better for poached eggs. Crack each egg into a small bowl and carefully lower one at a time into the water. Let the eggs cook for 3 to 5 minutes depending on your preferred yolk runniness. The goal is tender whites encasing luscious, gooey yolks.
Step 6: Assemble the Eggs Benedict Recipe
Start by placing a warm slice of Canadian bacon on each toasted English muffin half. Then gently top with a freshly poached egg. Season with a bit of salt and pepper before spooning your glorious hollandaise sauce over the top. For an extra touch, sprinkle with paprika or fresh parsley if desired.
How to Serve Eggs Benedict Recipe
Garnishes
The classic finishing touches like a light dusting of paprika add a subtle smokiness and color contrast that makes the dish even more inviting visually and on the palate. Fresh chopped parsley can bring a hint of herbal brightness, bringing balance to the richness.
Side Dishes
Eggs Benedict pairs wonderfully with crispy hash browns or a fresh green salad to cut through the sauce’s creaminess. Fresh fruit or roasted tomatoes also complement the savory flavors perfectly, rounding out the meal with refreshing notes.
Creative Ways to Present
Try layering your Eggs Benedict Recipe with spinach or avocado for an added twist of flavor and texture. For a seafood fan, swap out Canadian bacon with smoked salmon for a luxurious variation called Eggs Royale. Serving on elegant plates with a drizzle of hollandaise artfully applied makes for a stunning brunch presentation.
Make Ahead and Storage
Storing Leftovers
Prepare the sauce fresh when possible, but you can store extra hollandaise in an airtight container in the refrigerator for up to 24 hours. Keep the poached eggs and Canadian bacon separately wrapped to maintain their texture and avoid sogginess.
Freezing
Freezing poached eggs isn’t recommended as the delicate whites tend to become rubbery upon thawing. However, English muffins and Canadian bacon freeze well before cooking, so you can prep components ahead and assemble fresh when ready.
Reheating
Reheat English muffins and bacon under the broiler for a short time to restore crunch, while gently warming hollandaise in a water bath to preserve its silky texture. Poached eggs reheat best by briefly resting in simmering water until warmed through but still tender.
FAQs
Can I use regular ham instead of Canadian bacon?
Absolutely! Regular ham works well in your Eggs Benedict Recipe, though Canadian bacon offers a slightly leaner texture and smoky flavor that’s traditionally preferred.
How can I tell when my hollandaise sauce is done?
Your hollandaise is ready when it thickens into a smooth, creamy sauce that coats the back of a spoon without separating or curdling. It should have a bright, lemony flavor and a glossy shine.
What is the best way to poach eggs for this recipe?
Using fresh eggs and simmering rather than boiling water creates the most tender poached eggs. Crack each egg into a small bowl first, then gently slide it into the simmering water to keep the whites intact.
Can I make the hollandaise sauce ahead of time?
You can make hollandaise sauce shortly before serving and keep it warm for up to 30 minutes. For longer storage, refrigerate and gently rewarm with care, but fresh sauce always tastes best.
What should I serve with Eggs Benedict for a full brunch?
Classic sides like roasted potatoes or a vibrant fruit salad complement the richness of Eggs Benedict nicely. A light green salad or grilled asparagus can also balance the meal wonderfully.
Final Thoughts
This Eggs Benedict Recipe is truly a treasure to have in your brunch repertoire. It brings together simple ingredients in a way that feels special and celebratory, perfect for leisurely weekend mornings or impressing guests. Once you try it, you’ll see why this dish remains a beloved favorite—you’re in for a deliciously satisfying experience that makes every bite feel like a treat. Give it a go, and enjoy the lovely ritual of creating something effortlessly elegant in your own kitchen!
Print
Eggs Benedict Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Broiling and Poaching
- Cuisine: American
Description
Classic Eggs Benedict features perfectly toasted English muffins topped with warm Canadian bacon, delicately poached eggs, and a rich, creamy homemade hollandaise sauce. This elegant brunch dish is quick to prepare and delivers a luxurious blend of flavors and textures.
Ingredients
For the Base:
- 4 English muffins, split
- 8 slices Canadian bacon (or ham)
For the Poached Eggs:
- 8 large 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 just until combined to start forming the sauce base.
- Incorporate melted butter: With the blender running on low, very slowly pour the warm melted butter into the mixture. This slow addition thickens and emulsifies the hollandaise to create a creamy texture.
- Season and set aside: Once the sauce thickens and becomes creamy, stop blending. Season with salt and pepper to taste, then cover and set the sauce aside to keep warm.
- Toast muffins and warm bacon: Preheat the broiler on high. Arrange the English muffin halves and Canadian bacon slices on a baking sheet. Broil for 2–3 minutes until muffins are lightly browned and bacon is warm. Remove from oven.
- Poach the eggs: Bring a pot of water to a gentle boil, then reduce heat to a simmer. Crack one egg into a small bowl and gently slip it into the simmering water, repeating with remaining eggs one at a time. Poach for 3–5 minutes until whites are set but yolks remain soft, or cook to preference.
- Assemble the Eggs Benedict: On each toasted English muffin half, place a warm slice of Canadian bacon. Top with a freshly poached egg. Season with salt and pepper, then generously spoon the hollandaise sauce over each egg. Optionally, garnish with a sprinkle of paprika or fresh parsley for color and added flavor.
Notes
- Use fresh eggs for the best poaching results; older eggs tend to spread out more in water.
- Maintain a gentle simmer for poaching to avoid tough or ragged edges on the eggs.
- For a richer flavor, clarify the butter before adding it to the hollandaise sauce.
- Hollandaise sauce can be kept warm over a double boiler to prevent it from separating before serving.
- Variations include using smoked salmon instead of Canadian bacon or adding spinach for Eggs Florentine.
