Start your day with a brunch classic made effortless!
This Eggs Benedict recipe features perfectly poached eggs, golden toasted muffins, and savory bacon, all topped with a creamy, silky hollandaise.
Packed with high-quality protein and good fats from eggs and butter, it’s a satisfying, fiber-friendly dish that’s quick to prepare, making it ideal for weekday breakfasts or leisurely weekend brunches.
Classic Eggs Benedict
Equipment
- 1 large saucepan
- 1 medium skillet
- 1 blender
- 1 Fine mesh sieve (optional)
- 1 Slotted spoon
- 1 Liquid Measuring Cup
- 4 Plates (for serving)
- Foil (for keeping warm)
Ingredients
For the English Muffins:
- 4 English muffins
- 2 tablespoons unsalted butter
For the Poached Eggs:
- 8 large eggs
- 1 tablespoon distilled white vinegar
For the Bacon:
- 1 tablespoon unsalted butter
- 8 slices Canadian bacon ham steak, prosciutto, or regular bacon
For the Hollandaise Sauce:
- 3 egg yolks
- ¼ teaspoon salt
- 1½ tablespoons fresh lemon juice about 1 lemon
- Pinch cayenne pepper
- 12 tablespoons 1½ sticks unsalted butter
For Serving:
- Salt and freshly ground black pepper to taste
- Finely chopped fresh chives for garnish
Instructions
- Toast the English Muffins: Begin by splitting your English muffins in half. Place them in a toaster or under a broiler until they turn a warm, golden brown. The goal is a lightly crisp exterior with a soft, tender interior that will perfectly support your toppings. Once toasted, spread a thin layer of unsalted butter on each half to enhance flavor and moisture. Place them on a serving plate and cover loosely with foil to retain warmth while you prepare the remaining components.
- Prepare the Poaching Water: In a large saucepan, combine 6 cups of water with 1 tablespoon of distilled white vinegar. Heat the mixture over medium heat until it reaches a gentle simmer. Avoid boiling, as rolling bubbles can break apart delicate egg whites. The vinegar helps the egg whites coagulate quickly, producing a neater, firmer poached egg.
- Strain the Eggs (Optional Step for Neater Eggs): For an aesthetically perfect poached egg, crack each egg into a fine mesh sieve over a bowl or the sink. Allow the watery portion of the egg white to drain for about 30 seconds. This step reduces wispy edges in the poached egg and creates a compact, elegant shape. While optional, this technique is recommended if you want restaurant-quality presentation.
- Crack and Prepare Eggs for Poaching: Regardless of straining, carefully crack each egg into a small cup or ramekin. This ensures you can gently slide the egg into the simmering water without breaking the yolk. Handle each egg gently and work methodically to maintain consistency.
- Poach the Eggs: Gently slide four eggs at a time from their cups into the simmering water. Maintain a gentle simmer without stirring, as turbulence can cause the whites to fray. Cook for 3 to 4 minutes, until the whites are fully set but the yolks remain luxuriously runny. Using a slotted spoon, carefully lift each egg and place it on a paper towel-lined plate to drain. Cover loosely with foil to keep warm. Repeat the process with the remaining eggs, poaching them in batches if necessary.
- Melt and Prepare Butter for Hollandaise: In a small saucepan, melt 12 tablespoons (1½ sticks) of unsalted butter over medium heat. Heat just until bubbling gently—do not allow it to brown. Once melted, carefully transfer the butter to a liquid measuring cup for easy pouring while blending.
- Make the Hollandaise Sauce: In a blender, combine 3 egg yolks, ¼ teaspoon salt, 1½ tablespoons fresh lemon juice, and a pinch of cayenne pepper. Blend on high speed for about 20 seconds until the mixture becomes light and frothy. With the blender running on low, slowly pour the hot melted butter into the egg mixture in a thin, steady stream. Continue blending until the sauce thickens to a creamy, smooth consistency. If the sauce seems too thick, blend in 1 to 2 tablespoons of hot water to reach your desired texture. Taste and adjust salt or lemon juice if needed.
- Cook the Bacon or Protein: In a medium skillet, melt 1 tablespoon unsalted butter over medium heat. Add 8 slices of Canadian bacon, ham steak, or prosciutto. Cook each side for about 1 minute until slightly crisp and warmed through. If using regular bacon, cook in a dry pan until fully crisp and browned, turning as necessary. Remove and set aside, keeping warm until assembly.
- Assemble the Eggs Benedict: Place the toasted English muffin halves on serving plates. Lay one slice of cooked bacon, ham, or prosciutto on each muffin half, folding if necessary to fit neatly. Carefully position a poached egg on top of each slice of bacon. Generously spoon warm hollandaise sauce over the eggs, ensuring it drapes evenly over the sides.
- Garnish and Serve: Finish by seasoning each serving with a pinch of salt, a few grinds of black pepper, and a sprinkle of finely chopped fresh chives. Serve immediately while everything is warm and fresh. For optional accompaniments, consider roasted asparagus or crispy roasted potatoes for a complete brunch experience.
- Make-Ahead Option: Poached eggs can be prepared a day in advance. Store them in a bowl of ice-cold water, covered, in the refrigerator. When ready to serve, gently reheat in simmering water for 1–2 minutes until warmed through. Drain on a paper towel-lined plate before assembling to maintain texture and appearance.
Notes
- Use the freshest eggs possible for the best poached results; fresher eggs hold their shape better and yield a more compact white around the yolk.
- Straining eggs before poaching is optional but helps achieve restaurant-style, perfectly rounded eggs.
- Melted butter for hollandaise must be hot but not browned, as overheating can curdle the sauce.
- Adjust the thickness of hollandaise by adding a small amount of hot water if needed.
- For bacon alternatives, Canadian bacon, prosciutto, or ham steak work well; regular bacon should be cooked fully crisp.
- Toast muffins just before assembling to maintain a crisp exterior while keeping the interior soft.
- Garnish with chives for a fresh color contrast and mild onion flavor.
Chef’s Secrets To Perfect Eggs
Achieving flawless Eggs Benedict comes down to timing and attention to detail.
Start by keeping all ingredients warm muffins, poached eggs, and bacon should be ready before assembling.
When poaching eggs, use a gentle simmer and avoid stirring the water to prevent broken whites.
Straining the eggs beforehand removes excess watery whites, giving you a clean, compact shape.
For hollandaise, slowly stream the hot butter into the blended yolks while blending continuously to avoid curdling.
Fresh lemon juice brightens the sauce, and a pinch of cayenne adds subtle warmth without overwhelming the dish.
These small steps elevate a classic brunch into a show-stopping meal.
Serving Suggestions For Brunch Delight
Serve your Eggs Benedict immediately while everything is warm and fresh.
Pair with crispy roasted potatoes or lightly sautéed asparagus for a balanced, visually appealing plate.
A side of fresh greens or a simple arugula salad adds a refreshing contrast to the rich hollandaise.
For beverages, consider freshly squeezed orange juice, a light mimosa, or a mild coffee to complement the savory flavors.
Adjust portions depending on appetite, but two muffin halves per person with one egg each makes a perfectly satisfying brunch.
Storage Tips For Best Results
Hollandaise sauce is best served fresh, but leftover sauce can be gently reheated in a blender with a teaspoon of water to restore its silky texture.
Poached eggs can be made in advance and stored in ice-cold water in the refrigerator for up to 24 hours.
When ready to serve, briefly warm them in simmering water for 1–2 minutes.
Toasted muffins should be prepared just before serving to prevent sogginess.
Store any uncooked bacon or ham according to package instructions, and keep butter refrigerated until ready for use.
Frequently Asked Questions
1. Can I poach eggs ahead of time?
Yes! Poached eggs can be made a day ahead and stored in a bowl of ice water, covered, in the refrigerator.
When ready to serve, gently warm them in simmering water for 1–2 minutes. This method preserves texture and allows for faster assembly during brunch.
2. What is the best bacon alternative?
Canadian bacon, prosciutto, or ham steak are excellent alternatives. Regular bacon works too but requires full cooking to achieve crispiness. Fold slices if needed to fit neatly on the muffin halves.
3. Can hollandaise be made in advance?
Hollandaise sauce is ideally made fresh, but it can be kept warm briefly. If storing, place the sauce in a heatproof container and rewarm gently in a blender with a teaspoon of hot water to maintain smoothness.
Avoid microwaving directly.
4. How can I make my poached eggs look neat?
Straining eggs before poaching removes the watery portion of the whites, resulting in a compact and rounded shape. Cooking eggs in gentle simmering water without stirring also helps maintain their form.
5. Can I make this recipe healthier?
You can reduce saturated fat by using less butter in the hollandaise or substituting part of it with clarified butter or light cream.
Choosing leaner protein options, like Canadian bacon or turkey ham, also lowers fat while keeping the dish high in protein and satisfying.
