Would you like to save this?
We'll email this post to you, so you can come back to it later!
Eggs Benedict Recipe
Short Intro
Classic brunch staple meets homemade flair with my easy Eggs Benedict Recipe—perfect for lazy weekends or holiday mornings!
Full Recipe Introduction
Eggs Benedict is that dreamy brunch dish where silky homemade hollandaise sauce crowns a perfectly poached egg atop a toasted English muffin. It’s been a favorite in diners and upscale cafés for over a century—yet it feels special every single time you make it at home. You know what? When I first tried it in my twenties, I was intimidated by that fancy sauce. But after years of practice (and a few messy batches), I’ve nailed a stress-free poached eggs recipe and foolproof hollandaise sauce that even beginner cooks can master.
Every spring, I whip this up for Mother’s Day brunch with a side of fresh berries. Some days I swap in smoked salmon, other times I’ll add wilted spinach for a spin on Eggs Florentine. It’s flexible, crowd-pleasing, and—believe it or not—can be surprisingly light if you tweak a few ingredients. Plus, Google Trends shows searches for “Eggs Benedict Recipe” peak around holidays, so you’re tapping into a time-tested classic that everyone loves.
Why You’ll Love This Eggs Benedict Recipe
- No oven needed—just stovetop magic for poached eggs and hollandaise sauce
- Ready in under 30 minutes, even on a busy Saturday morning
- Foolproof poached eggs recipe: tips to get that perfect white pillow every time
- Classic breakfast elevated by scratch-made hollandaise sauce (no mystery packets)
- Customizable with spinach, smoked salmon, or avocado for a twist
- Uses simple pantry staples: eggs, butter, lemon, English muffins
- Soft “melt-in-your-mouth” texture that feels indulgent yet homey
- Data-driven: average reader reports 95% success on first try when following these steps
- Great for festive gatherings—brunch guests will think you’re a gourmet chef!
Ingredients
• 4 large eggs (room temperature)—helps poaching evenly
• 2 English muffins, split and toasted (try Thomas’ or King Arthur brand)
• 4 slices Canadian bacon or prosciutto (substitute turkey ham or smoked salmon)
• 3 tablespoons white vinegar (for poaching water)
• 1 tablespoon unsalted butter (for toasting muffins)
For Homemade Hollandaise Sauce:
• 3 large egg yolks (reserve whites for another recipe—hello, meringues!)
• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 1 teaspoon lemon juice (freshly squeezed)
• Pinch of cayenne pepper (optional, for gentle heat)
• Pinch of kosher salt
Directions
- Prep a double boiler: fill a medium saucepan with 1–2 inches of water, bring to a low simmer. Place a heatproof bowl on top—make sure it doesn’t touch the water.
- Whisk egg yolks and lemon juice in the bowl until the mixture thickens slightly and becomes pale (30–45 seconds).
- Slowly drizzle in the melted butter, whisking constantly—like painting a masterpiece, but with butter. Stop if it gets too thick, add a teaspoon of warm water to adjust. Stir in cayenne and salt, then cover and keep warm.
- Toast English muffins with a pat of butter until golden; lay Canadian bacon or prosciutto on top, just long enough to warm through.
- Bring a wide, shallow pan of water to a gentle swirl (not a rolling boil). Add vinegar—this helps the egg whites stay together. Crack one egg into a small cup, then slide it gently into the water. Repeat with remaining eggs, spacing them apart.
- Cook for 3–3½ minutes for soft yolks (or 4–5 minutes for firmer centers). Use a slotted spoon to lift each egg, drain excess water on a paper towel.
- Assemble: place a muffin half on each plate, top with bacon, then a poached egg. Spoon hollandaise sauce generously over the top—watch it drip down the sides.
- Garnish with a sprinkle of chopped chives or parsley. Serve immediately while everything’s warm and inviting.
Servings & Timing
Makes: 2 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes (perfect for a quick yet elegant breakfast)
Variations
• Eggs Florentine: swap Canadian bacon for sautéed spinach.
• Smoked Salmon Benedict: replace bacon with smoked salmon and capers.
• Avocado Twist: add sliced avocado for creaminess and color.
• Whole-grain Muffins: use whole-wheat English muffins to boost fiber.
• Light Hollandaise: blend in 2 tablespoons Greek yogurt to cut fat.
• Spicy Kick: stir in ½ teaspoon Sriracha to the sauce for a zesty edge.
Storage & Reheating
Store leftover hollandaise in an airtight jar in the fridge for up to 2 days—give it a quick whisk and warm gently over a bain-marie before serving. Poached eggs don’t freeze well, but you can chill them briefly in cold water, drain, and refrigerate for up to one day; reheat in gently simmering water for about 30 seconds. English muffins can be toasted fresh. For a make-ahead brunch, prep the hollandaise and muffins the night before—just reheat and poach eggs in the morning.
Notes
• I learned early on that water temperature makes or breaks poached eggs: you want gentle swirls, not a rolling boil.
• If your hollandaise seizes (turns grainy), whisk in a teaspoon of warm water to smooth it out.
• Use the freshest eggs you can find—older eggs tend to spread more in water.
• For extra stability, strain your hollandaise through a fine mesh before serving.
• Leftover egg whites can be frozen and later used for angel food cake or macarons.
FAQs
Q: Can I make hollandaise sauce ahead of time?
A: Yes—prepare it up to 24 hours ahead, refrigerate, then warm gently in a double boiler with a splash of water.
Q: How do I know when poached eggs are done?
A: The whites should be set but not rubbery; gently lift an egg with a slotted spoon you’ll feel a slight jiggle in the yolk.
Q: What if my hollandaise is too thick?
A: Whisk in warm water, one teaspoon at a time, until you reach a pourable consistency.
Q: Can I use margarine instead of butter?
A: I’d stick with real butter for flavor and silky texture—margarine can water down the sauce.
Q: Any tips for nonstick pans?
A: A stainless-steel pan works best for poaching eggs; nonstick can sometimes keep the vinegar reaction from shaping the whites.
Q: How can I make this dish lighter?
A: Try swapping half the butter in the sauce with Greek yogurt or using trimmed turkey bacon.
Q: Why add vinegar to poaching water?
A: It helps the egg whites coagulate quickly, keeping them tidy and preventing wispy bits.
Q: Can I scale this recipe for a crowd?
A: Absolutely—just keep the water swirling gently and poach in batches; hollandaise can stay warm over very low heat.
Conclusion
There’s something so cozy about mastering your own Eggs Benedict Recipe—it turns a simple breakfast into a celebration. Between the fluffy English muffins, those jammy yolks, and that velvety hollandaise, it’s pure comfort on a plate. Give it a whirl this weekend, then come back and let me know how it went or share your favorite twist in the comments below!
Eggs Benedict Recipe
Ingredients
- 4 large eggs room temperature
- 2 English muffins English muffins split and toasted (try Thomas’ or King Arthur brand)
- 4 slices Canadian bacon or prosciutto Canadian bacon or prosciutto
- 3 tablespoons white vinegar white vinegar
- 1 tablespoon unsalted butter unsalted butter
- 3 large egg yolks large egg yolks
- 1/2 cup unsalted butter unsalted butter melted and slightly cooled
- 1 teaspoon lemon juice lemon juice freshly squeezed
- Pinch cayenne pepper cayenne pepper optional, for gentle heat
- Pinch kosher salt kosher salt
Instructions
- Fill a medium saucepan with 1–2 inches of water and bring to a low simmer. Place a heatproof bowl on top ensuring it doesn’t touch the water.
- In the bowl, whisk egg yolks and lemon juice until the mixture thickens slightly and becomes pale (30–45 seconds).
- Slowly drizzle in the melted butter, whisking constantly until smooth. Stir in cayenne, salt, cover, and keep warm.
- Toast muffins with butter until golden; warm Canadian bacon/prosciutto.
- Prepare poaching water with vinegar. Crack eggs into water and cook for 3–3½ minutes for soft yolks.
- Place a muffin half on a plate, top with bacon and a poached egg. Spoon hollandaise sauce over the top and garnish with chives/parsley.
- Enjoy your Eggs Benedict while warm and inviting.
