The Ultimate Classic Eggs Benedict

Master the art of Eggs Benedict with my foolproof recipe! Perfectly poached eggs, creamy Hollandaise (easy!), and all the tips you need for brunch success. Get cracking!

June 9, 2025
By Marcus O’Neill.

Jump to Recipe print

0 Out of 5 Based on: 0 Ratings.

Recipe Introduction

Quick Hook

Ever wondered how to make that fancy brunch dish? I’m talking about eggs benedict recipe , of course! The real secret? It's all about that velvety Hollandaise Sauce and perfectly poached egg.

Brief Overview

Eggs benedict, a brunch staple with possible origins in the big apple, is pure indulgence. don't let it intimidate you! this eggs benedict recipe is easier than you think.

Prep takes about 25 minutes, cooking another 15. this recipe yields two servings, perfect for a romantic breakfast or lazy weekend brunch.

Main Benefits

Honestly, what's better than a runny yolk and rich sauce? plus, eggs are packed with protein! this breakfast brunch recipe is perfect for a special occasion, or just because you deserve it.

What makes this recipe special? it's the easy-peasy easy hollandaise sauce technique that even i, a known kitchen klutz, can nail.

The Ultimate Classic Eggs Benedict Recipe Card

0.0 / 5 (0 Review)

Preparation time:25 Mins

Cooking time:15 Mins

Servings:2 Servings

Ingredients:

• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• Pinch of cayenne pepper (optional)
• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 4 large eggs
• 2 tablespoons white vinegar
• Salt and pepper to taste
• 2 English muffins, split
• 2 tablespoons unsalted butter, softened
• 4 slices Canadian bacon or ham
• Chopped fresh chives (Optional)
• Paprika (Optional)

Instructions:

• Prepare the Hollandaise: Whisk egg yolks, lemon juice, mustard, salt, and cayenne in a heatproof bowl. Set over a simmering pot of water (double boiler setup - bain-marie). Slowly drizzle in the melted butter, whisking constantly, until the sauce thickens and becomes pale yellow. Remove from heat and set aside, keeping warm.
• Toast the Muffins: Toast English muffin halves until golden brown. Spread with softened butter.
• Cook the Canadian Bacon/Ham: Sauté or pan-fry the Canadian bacon or ham slices until lightly browned and heated through.
• Poach the Eggs: Fill a saucepan with about 3 inches of water. Bring to a gentle simmer. Add vinegar. Crack eggs one at a time into a small bowl and gently slide into the simmering water. Cook for 3-4 minutes for a runny yolk, or longer for a firmer yolk. Remove with a slotted spoon and drain on paper towels.
• Assemble the Benedict: Place toasted English muffin halves on plates. Top with Canadian bacon/ham, then a poached egg. Spoon generous amounts of Hollandaise sauce over the eggs.
• Garnish and Serve: Sprinkle with chopped chives and a pinch of paprika, if desired. Serve immediately.

Getting Started: What You’ll Need

Here’s the kit! I've got a sneaky tip for Easy Hollandaise : Melt your butter before you start.

• For the Hollandaise Sauce: Three egg yolks, a tablespoon of lemon juice, half a teaspoon of Dijon, salt, a pinch of cayenne (optional), and half a cup of unsalted butter.
• For the Poached Eggs: Four eggs, two tablespoons of white vinegar, salt and pepper.
• For the Benedict Assembly: Two English muffins, two tablespoons of butter, and four slices of Canadian bacon or ham.
• Garnish (Optional): Fresh chives and paprika.
• Equipment: Medium saucepan, whisk, small heatproof bowl, slotted spoon, toaster, and small frying pan.

I've tried making sauce hollandaise with old eggs. it’s a disaster. trust me, use fresh ones. also, a stainless steel bowl for the homemade sauce is your best mate - it holds the heat well.

Let's Talk Hollandaise: The Star of the Show

Okay, the best hollandaise sauce can be scary. but fear not! whisk egg yolks, lemon juice, mustard, salt, and cayenne in a heatproof bowl.

Set it over a simmering pot (like a double boiler). slowly drizzle in that melted butter, whisking like you mean it.

It should thicken into a beautiful, pale yellow dream. then, take it off the heat and keep it warm. the trick? don't let it scramble.

Poaching Those Eggs: No Stress!

Fill a saucepan with three inches of water. simmer, don't boil. add vinegar. this helps the eggs coagulate. crack each egg into a small bowl first, then gently slide it into the water.

Cook for three to four minutes for runny yolks. use a slotted spoon to remove and drain on paper towels.

One time I added too much vinegar! It was rank. Just a couple of tablespoons will do the trick.

Assembling Your Masterpiece

Toast those english muffins and butter 'em up. sauté or fry your canadian bacon/ham. place the muffins on a plate, top with bacon/ham, then a poached egg.

Generously spoon that hollandaise sauce over everything! sprinkle with chives and paprika. this breakfast dishes is ready to be served.

Serving Suggestions : You can add some relish , fresh fruit salad, or roasted asparagus. A Mimosa or Bloody Mary on the side? Why not!

Enjoy your homemade eggs benedict recipe !

Alright, let's dive into the heart of a killer eggs benedict recipe : the ingredients and gear. i always say, quality in, quality out, innit? trust me, this breakfast brunch recipe will be one for the books.

Ingredients: The Building Blocks of Benny Bliss

We'll break this down, so it's dead easy.

Main Players

• For that Best Hollandaise Sauce :
  • 3 large egg yolks
  • 1 tablespoon lemon juice ( 15 ml ) – Freshly squeezed is king, but bottled works in a pinch.
  • 1/2 teaspoon Dijon mustard ( 2.5 ml ) - Adds a bit of tang.
  • 1/4 teaspoon salt ( 1.25 ml )
  • Pinch of cayenne pepper (optional) - I love a lil' kick.
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled ( 113g ) - Good butter makes all the difference! If it smells and tastes good on its own, the Hollandaise Sauce will be stellar.
• Egg-cellent Eggs :
  • 4 large eggs
  • 2 tablespoons white vinegar ( 30 ml ) – This helps those eggs stay together.
  • Salt and pepper to taste
• The Benedict Base :
  • 2 English muffins, split
  • 2 tablespoons unsalted butter, softened ( 28g ) – For toasting.
  • 4 slices Canadian bacon or ham

Seasoning Notes: The Secret Sauce

Okay, so the essential spice combinations here are pretty simple, but important. salt and pepper for the eggs, obviously. the dijon in the hollandaise sauce gives it depth.

And honestly, a tiny pinch of cayenne in the sauce homemade sauce ? chef's kiss!

Got no dijon? a tiny bit of mustard powder will do in easy hollandaise . for an easy hollandaise sauce , stick to the recipe for your first time.

You can add more flavour next time.

Equipment Needed: Keep It Simple

• Medium saucepan – For poaching.
• Whisk – A good one makes the Sauce Hollandaise so much easier.
• Small heatproof bowl – Stainless steel or glass works best for the Hollandaise Sauce .
• Slotted spoon – For rescuing those poached eggs.
• Toaster – Essential, unless you fancy grilling your muffins.
• Small frying pan or skillet – For the bacon/ham.

For a relish , chives add an extra layer of flavour.

Don't have a heatproof bowl? A metal bowl balanced carefully over the saucepan will work. I've been there! The result is a delicious Breakfast Dishes .

I think it's quite satisfying to make this eggs benedict recipe . Enjoy Try Hollandaise this Breakfast Brunch Recipes .

Right, let's get stuck in! we're tackling the legendary eggs benedict recipe ! honestly, it's easier than you think, even though it sounds a bit fancy.

Think of it as layers of deliciousness, all coming together.

Cracking the Code: Prep Like a Pro

First things first: mise en place , darling! get everything chopped, measured, and ready. this is key, especially when the clock is ticking.

For the best hollandaise sauce , have your egg yolks separate. lemon juice measured. butter melted and slightly cooled – important! soften that butter for the muffins too, yeah? this sets you up for success.

And remember: always wash your hands before you start! safety first.

Benny Bootcamp: The Step-by-Step

1. Hollandaise Hustle: Whisk 3 egg yolks , 1 tbsp lemon juice , ½ tsp Dijon , a pinch of salt , and optional cayenne in a heatproof bowl. Place this over a simmering pot of water (bain-marie style).
2. Butter Bliss: Slowly drizzle in ½ cup melted butter , whisking constantly , until the sauce thickens. Watch it closely! Don't let it curdle.
3. Muffin Magic: Toast your 2 English muffin halves until golden brown. Butter 'em up!
4. Bacon Boogie: Sauté or pan-fry your 4 slices of Canadian bacon or ham until they are lightly browned and heated.
5. Poach Perfection: Gently simmer 3 inches of water with 2 tbsp vinegar . Create a vortex and gently slide in your 4 eggs , one at a time. Poach for 3- 4 minutes for a runny yolk.
6. Assemble and Attack: Place muffins on plates, top with bacon/ham, then a poached egg. Drown in Hollandaise Sauce .
7. Garnish Glam: Sprinkle with chives and paprika if you're feeling fancy. Serve immediately.

Pro Tips: Benny Boss Level

Honestly, the easy hollandaise is the bit people freak out about. but, the key is slow and steady! avoid overcooking it, or else you'll end up with scrambled eggs.

And if it gets too thick, whisk in a tiny bit of warm water. and if you are lazy like me, learn some tricks for easy hollandaise sauce from youtube.

Fresh eggs are key for poaching. older eggs spread like nobody's business. a warm plate keeps things toasty. want a make-ahead option? you can prep all the ingredients, but the sauce hollandaise and poaching are best done right before serving.

I once tried to make this on a camping trip... let's just say that hollandaise over a camping stove is not a recipe for success.

Now, you have the inside scoop for a fantastic eggs benedict recipe . enjoy these breakfast brunch recipes ! if you like these breakfast dishes , then you might enjoy to master some homemade sauce !

Alright, let's talk Eggs Benedict recipe mastery. Think of these notes as your secret weapons!

Recipe Notes to Benny Perfection!

Serving eggs quisite Suggestions

Presentation is key, innit? i like to plate my eggs benedict recipe on a warm plate. a simple garnish of fresh chives does the trick.

Perhaps a sprinkle of paprika too. for sides, go classic! a fresh fruit salad is always a winner. roasted asparagus? oh my gosh, yes! and for drinks? a mimosa or bloody mary screams weekend brunch! i have a friend that swears for pairing a gin and tonic with it.

Storing Your Benny: Mission (Im)possible?

Okay, honestly , Eggs Benedict recipe is best eaten immediately . But life happens, right? If you must store it, here's the lowdown.

Refrigeration: Store leftover Hollandaise Sauce separately. It might thicken. Refrigerate poached eggs in water.

Freezing? I wouldn't recommend freezing. Especially the Hollandaise . It’ll probably split.

Reheating: Gently reheat the Homemade Sauce over low heat. Whisk like mad. Poached eggs? Warm them briefly in hot (not boiling) water. You know, quick dip.

Benny Variations: Get Creative!

Want to mix things up? Of course you do!

Dietary Adaptations: Sub sautéed spinach for the Canadian bacon. Bam! Florentine Benedict.

Seasonal Swaps: Try using different greens. Maybe some wild garlic in spring!

Nutrition Basics: Food for Thought

Look, it's eggs benedict recipe . it's not exactly a health food. each serving contains around 650 calories. there’s about 30g of protein and 50g of fat.

Carbs? roughly 20g. there's also around 800mg of sodium (depending on the ham). but easy hollandaise , sauce hollandaise , the poached eggs.

..it's a treat. the breakfast brunch recipes do have health benefits. you're getting protein, choline, and healthy fats. plus, it tastes amazing! that's a win.

So there you have it. all the relish you need to make your breakfast dishes eggs benedict recipe a success! don't be afraid to experiment with the best hollandaise sauce and the easy hollandaise sauce .

It's a rewarding meal, trust me. go on, give it a go. i believe in you!