Learn how to make the perfect Eggs Benedict with this easy step-by-step recipe! This classic brunch dish features toasted English muffins, crispy Canadian bacon, and perfectly poached eggs topped with a rich and creamy homemade hollandaise sauce. Whether you’re making it for a weekend breakfast, special occasion, or holiday brunch, this restaurant-quality recipe is simple to follow and absolutely delicious. Impress your guests with this flavorful and elegant breakfast that pairs perfectly with fresh fruit, roasted potatoes, or a mimosa. Get the best tips for making hollandaise sauce, perfect poached eggs, and creative variations!

A classic brunch favorite, Eggs Benedict features perfectly poached eggs nestled on toasted English muffins, topped with crispy Canadian bacon and smothered in rich, velvety Hollandaise sauce. This indulgent dish is surprisingly easy to make at home with the right techniques and a little practice. Follow this step-by-step guide to recreate restaurant-quality Eggs Benedict in your own kitchen.
Ingredients
For the Eggs Benedict:
- 2 English muffins, halved
- 4 tsp unsalted butter (for toasting muffins)
- 4 slices Canadian bacon, thinly shaved ham, or crispy bacon
- 4 large eggs
- 1 Tbsp white vinegar (for poaching eggs)
- Cayenne pepper, to garnish
- Chives or dill, to garnish
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 Tbsp fresh lemon juice
- 1/2 cup unsalted butter, melted
- 1/4 tsp salt
- Pinch of cayenne pepper (optional)
Instructions
1. Make the Hollandaise Sauce
Prepare the Hollandaise sauce by whisking together the egg yolks and lemon juice in a heatproof bowl over a double boiler. Slowly drizzle in melted butter while whisking continuously until the sauce thickens. Add salt and a pinch of cayenne pepper for extra flavor. Remove from heat and cover to keep warm. If the sauce becomes too thick, whisk in a teaspoon of warm water to thin it out.
2. Prepare for Poached Eggs
Fill a medium pot with water and add 1 tablespoon of vinegar. Heat the water over medium heat until it reaches a gentle simmer, not a rolling boil.
3. Cook the Bacon
In a large skillet over medium heat, sauté the Canadian bacon (or preferred meat) until heated through and golden. Transfer to a plate and cover to keep warm.
4. Toast the English Muffins
In the same skillet, melt 2 teaspoons of butter and place the English muffin halves cut-side down. Toast until golden brown and crispy. Turn off the heat and leave the muffins in the skillet to stay warm.
5. Poach the Eggs
Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide in one egg at a time. Cook for 3–4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to transfer the eggs onto a paper towel-lined plate to drain excess water.
6. Assemble the Eggs Benedict
Place the toasted English muffin halves on serving plates. Top each with a slice of Canadian bacon, then gently place a poached egg on top. Drizzle with Hollandaise sauce, ensuring each egg is generously coated. Sprinkle with cayenne pepper and garnish with chopped chives or dill.
7. Serve Immediately
Eggs Benedict is best served fresh and hot. Pair with roasted potatoes, fresh fruit, or a light side salad for a complete meal.
Tips
- Use fresh eggs for poaching; they hold their shape better in water.
- A gentle simmer (not a rolling boil) is key for perfectly poached eggs.
- If your Hollandaise sauce thickens too much, whisk in a teaspoon of warm water to smooth it out.
- For easier poaching, crack eggs into small bowls first before adding them to the water.
- Lightly butter your English muffins before toasting for an extra rich flavor.

Variations and Substitutions
- Smoked Salmon Benedict: Swap out Canadian bacon for smoked salmon.
- Avocado Benedict: Add sliced avocado for a creamy twist.
- Florentine Benedict: Replace bacon with sautéed spinach for a vegetarian option.
- Spicy Benedict: Add a dash of hot sauce or use sriracha hollandaise.
FAQs
1. Can I make Hollandaise sauce ahead of time? Yes! Keep it warm in a thermos or over a very low heat in a double boiler. If it thickens too much, whisk in a bit of warm water.
2. How do I poach multiple eggs at once? You can poach eggs in batches or use poaching cups for convenience.
3. Can I use store-bought Hollandaise sauce? Yes, but homemade Hollandaise sauce has a fresher taste and richer texture.
Serving Suggestions
- Serve with breakfast potatoes, fresh fruit, or a side salad.
- Pair with mimosas, freshly brewed coffee, or fresh orange juice.
- Add a side of crispy hash browns for extra crunch.
Why You’ll Love This Recipe
- Easy to make with step-by-step instructions.
- Perfect for brunch or a special breakfast treat.
- Customizable with different meats, vegetables, and sauces.
- Rich and indulgent with a perfect balance of flavors.
- Impresses guests with a gourmet-style meal at home.
Enjoy making and savoring this classic Eggs Benedict recipe – a true breakfast and brunch favorite!
Eggs Benedict Recipe
4
servings5
minutes25
minutesIngredients
For the Eggs Benedict:
2 English muffins, halved
4 tsp unsalted butter (for toasting muffins)
4 slices Canadian bacon, thinly shaved ham, or crispy bacon
4 large eggs
1 Tbsp white vinegar (for poaching eggs)
Cayenne pepper, to garnish
Chives or dill, to garnish
For the Hollandaise Sauce:
3 large egg yolks
1 Tbsp fresh lemon juice
1/2 cup unsalted butter, melted
1/4 tsp salt
Pinch of cayenne pepper (optional)
Directions
- Make the Hollandaise Sauce
- Prepare the Hollandaise sauce by whisking together the egg yolks and lemon juice in a heatproof bowl over a double boiler. Slowly drizzle in melted butter while whisking continuously until the sauce thickens. Add salt and a pinch of cayenne pepper for extra flavor. Remove from heat and cover to keep warm. If the sauce becomes too thick, whisk in a teaspoon of warm water to thin it out.
- Prepare for Poached Eggs
- Fill a medium pot with water and add 1 tablespoon of vinegar. Heat the water over medium heat until it reaches a gentle simmer, not a rolling boil.
- Cook the Bacon
- In a large skillet over medium heat, sauté the Canadian bacon (or preferred meat) until heated through and golden. Transfer to a plate and cover to keep warm.
- Toast the English Muffins
- In the same skillet, melt 2 teaspoons of butter and place the English muffin halves cut-side down. Toast until golden brown and crispy. Turn off the heat and leave the muffins in the skillet to stay warm.
- Poach the Eggs
- Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide in one egg at a time. Cook for 3–4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to transfer the eggs onto a paper towel-lined plate to drain excess water.
- Assemble the Eggs Benedict
- Place the toasted English muffin halves on serving plates. Top each with a slice of Canadian bacon, then gently place a poached egg on top. Drizzle with Hollandaise sauce, ensuring each egg is generously coated. Sprinkle with cayenne pepper and garnish with chopped chives or dill.
- Serve Immediately
- Eggs Benedict is best served fresh and hot. Pair with roasted potatoes, fresh fruit, or a light side salad for a complete meal.

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