Eggs Benedict Is the Ultimate Brunch Recipe

Why Eggs Benedict Is the Ultimate Brunch Recipe

A history of indulgence

Eggs Benedict has roots in late 19th-century New York, appearing on upscale hotel menus. Its combination of protein, carbs, and buttery sauce made it an instant favorite for leisurely weekend meals.

Table of Contents

Toggle

Why it works so well

The contrast is the magic: crunchy English muffins meet soft, runny yolks; salty bacon meets tangy lemon in hollandaise. Every bite hits all the right notes—savory, creamy, and slightly acidic.

Ingredients for Classic Eggs Benedict

Eggs Benedict Is the Ultimate Brunch Recipe

Print Recipe

Treat yourself to the ultimate brunch indulgence with this classic Eggs Benedict — toasted English muffins topped with silky poached eggs, savory ham or smoked salmon, and velvety hollandaise sauce. Perfect for weekends, special mornings, or when you want to impress, this recipe will make you feel like a pro chef in your own kitchen. 🥂✨

• Total Time: 30 minutes
• Yield: 4 servings (2 halves each)

Ingredients

Scale 1x2x3x

• 3 large egg yolks

• 1 tablespoon lemon juice (freshly squeezed)

• 1/2 cup (1 stick) unsalted butter, melted and hot

• 1/4 teaspoon salt

• Pinch of cayenne pepper or white pepper

For the Eggs Benedict:

• 4 English muffins, split and toasted

• 8 large eggs (for poaching)

• 8 slices of Canadian bacon, ham, or smoked salmon

• Fresh chives, chopped (for garnish)

• Lemon wedges (optional, for serving)

Cook Mode Prevent your screen from going dark

Instructions

• Make the Hollandaise Sauce

  • In a heatproof bowl or blender, whisk/blend egg yolks and lemon juice until pale and thickened.

  • Slowly drizzle in hot melted butter while blending until the sauce is creamy and emulsified.

  • Season with salt and cayenne. Keep warm over very low heat or in a thermos.

• Poach the Eggs

  • Fill a large saucepan with about 3 inches of water and bring to a gentle simmer (tiny bubbles, not a rapid boil).

  • Crack each egg into a small bowl, then carefully slide it into the water.

  • Poach for 3–4 minutes until whites are set and yolks are still runny. Remove with a slotted spoon and drain on paper towels.

• Prepare the Base

  • Toast English muffins until golden brown.

  • Lightly sear Canadian bacon or warm smoked salmon slices in a skillet if desired.

• Assemble the Eggs Benedict

  • Place a slice of ham or salmon on each muffin half.

  • Top with a poached egg.

  • Spoon warm hollandaise sauce generously over the egg.

  • Garnish with chopped chives and serve immediately with lemon wedges.

Notes

• Poaching Perfection: Add a splash of vinegar to the water to help the egg whites set neatly.

• Sauce Shortcut: You can use an immersion blender for a foolproof hollandaise in under 2 minutes.

• Variations: Swap ham for sautéed spinach (Eggs Florentine) or use smoked salmon for a luxe twist.

• Serving Suggestion: Pair with a light arugula salad or crispy hash browns for a full brunch spread.

• Author: SOFIA
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Brunch
• Method: Poaching, Blending (for sauce)
• Cuisine: American, French-inspired
• Diet: Vegetarian

Essential ingredients for 4 servings

Ingredient selection tips

• English muffins: Go for bakery-style for better texture.
• Butter: Use unsalted for better hollandaise control.
• Canadian bacon: Thick-cut delivers better sear and flavor.

Kitchen Tools You’ll Need

Basics

• Large saucepan for poaching eggs
• Slotted spoon
• Small saucepan for melting butter
• Blender or whisk for hollandaise
• Toaster or skillet for muffins

Helpful extras

• Ramekins (for cracking eggs before poaching)
• Thermometer (for butter temperature)

How to Make Classic Eggs Benedict – Step-by-Step

Step 1: Make the hollandaise sauce

1. In a blender, combine egg yolks, lemon juice, mustard, salt, and cayenne. Blend briefly until frothy.
2. Melt butter in a small saucepan over low heat until hot but not browned.
3. With the blender running, slowly drizzle in hot butter. The sauce will thicken into a smooth, pourable consistency. If too thick, blend in a tablespoon of hot water.

Step 2: Poach the eggs

1. Fill a saucepan with water, bring to a gentle simmer. Add vinegar.
2. Crack eggs into separate ramekins.
3. Stir water to create a gentle whirlpool, then slide in eggs one at a time.
4. Cook for 3–4 minutes until whites are set but yolks are soft.
5. Remove with a slotted spoon and drain on paper towels.

Step 3: Cook the Canadian bacon

1. In a skillet over medium heat, sear Canadian bacon for 1–2 minutes per side until lightly browned.

Step 4: Assemble the Eggs Benedict

1. Toast English muffin halves.
2. Place Canadian bacon on each half.
3. Add a poached egg on top.
4. Drizzle generously with hollandaise.
5. Garnish with chopped chives or parsley.

Variations and Flavor Twists

Eggs Florentine

Replace Canadian bacon with sautéed spinach for a vegetarian twist.

Smoked Salmon Benedict

Swap bacon for smoked salmon and add capers.

Southwest Benedict

Add avocado slices and drizzle with chipotle hollandaise.

Nutritional Value and Health Perks

Average nutrition per serving

• Calories: ~450
• Protein: 20g
• Carbs: 30g
• Fat: 28g

Why it’s worth it

While Eggs Benedict is an indulgence, it’s also a great source of protein, healthy fats (when using quality butter), and B vitamins from eggs.

Serving Suggestions and Pairings

Perfect sides

• Breakfast potatoes
• Fresh fruit salad
• Roasted asparagus

Drinks to match

• Fresh-squeezed orange juice
• Sparkling wine or mimosas
• Iced coffee

PART 8: Storage Tips and Make-Ahead Advice

Hollandaise sauce

Make up to 2 days in advance; reheat gently over low heat.

Poached eggs

Make up to 1 hour ahead; store in ice water and reheat in hot water for 30 seconds.

Common Mistakes to Avoid

• Overcooking eggs: Aim for soft, runny yolks.
• Curdled hollandaise: Add butter slowly and keep blender on low.
• Cold muffins: Assemble quickly so everything stays warm.

FAQs

What is the best vinegar for poaching eggs?
White wine vinegar works best; it’s mild and keeps eggs neat.

Can I make hollandaise without a blender?
Yes, whisk over a double boiler, adding butter slowly.

Why is my hollandaise too thick?
Add a little hot water and blend or whisk again.

Can I use regular bacon instead of Canadian bacon?
Yes, but it will be smokier and less lean.

How do I keep everything warm while cooking?
Use a low oven (200°F) to hold muffins and bacon while poaching eggs.

Is Eggs Benedict hard to make?
Not with proper prep—it’s all about timing.