Classic Eggs Benedict
This post may contain affiliate links. Read my full disclosure policy. Put on your chef’s hat and whip up an Eggs Benedict so luxurious, you’ll feel like you’re dining at a 5-star hotel! I’ll guide you through creating this brunch classic with toasted English muffins, perfectly poached eggs, creamy hollandaise, and crispy bacon. Is there any brunch dish as classic as eggs Benedict? The origins of this beloved dish are a bit murky, but one story I love traces it back to New York’s Waldorf Hotel in the late 1800s. The tale goes that a retired stockbroker named Lemuel Benedict ordered buttered toast topped with poached eggs, bacon, and hollandaise sauce to cure a hangover—and just like that, an iconic dish was born. If making eggs Benedict at home feels intimidating, don’t worry—I’ve got you covered! My foolproof method for poaching eggs ensures they’re beautifully runny and tender, and my blender hollandaise sauce is as easy as it gets. Whether it’s for a special brunch or a relaxing Sunday morning, you’ll feel like a pro serving up this timeless dish. What You’ll Need To Make Eggs Benedict English Muffins: Serve as the classic base for eggs Benedict. For variations, you can use toasted bread, biscuits, or even croissants. Butter: Adds richness and moisture to the toasted English muffins, used to fry and add flavor to the Canadian bacon, and is emulsified with the egg yolks to create a velvety and decadent hollandaise sauce. Eggs: The centerpiece of the dish, providing a delicate and silky texture that contrasts with the crispness of the toasted English muffin and bacon. Distilled White Vinegar: Helps the egg whites coagulate quickly and evenly during poaching, resulting in impeccably shaped poached eggs. Canadian Bacon: Adds a savory, salty flavor that complements the richness of the poached eggs and hollandaise sauce. Regular bacon or prosciutto can be substituted. Egg Yolks: Form the base of the hollandaise sauce. Lemon Juice: Adds brightness and tanginess to the sauce, cutting through the richness of the eggs and butter. Cayenne Pepper: Adds a very subtle kick of heat to the sauce. Jump to the printable recipe for precise measurements English Muffins: Serve as the classic base for eggs Benedict. For variations, you can use toasted bread, biscuits, or even croissants. Butter: Adds richness and moisture to the toasted English muffins, used to fry and add flavor to the Canadian bacon, and is emulsified with the egg yolks to create a velvety and decadent hollandaise sauce. Eggs: The centerpiece of the dish, providing a delicate and silky texture that contrasts with the crispness of the toasted English muffin and bacon. Distilled White Vinegar: Helps the egg whites coagulate quickly and evenly during poaching, resulting in impeccably shaped poached eggs. Canadian Bacon: Adds a savory, salty flavor that complements the richness of the poached eggs and hollandaise sauce. Regular bacon or prosciutto can be substituted. Egg Yolks: Form the base of the hollandaise sauce. Lemon Juice: Adds brightness and tanginess to the sauce, cutting through the richness of the eggs and butter. Cayenne Pepper: Adds a very subtle kick of heat to the sauce. Jump to the printable recipe for precise measurements Step-By-Step Instructions To begin, split the English muffins and toast them until golden. Spread with butter, then place them on a plate and cover with foil to keep warm. Next, it’s time to poach the eggs. In a large saucepan, bring 6 cups of water and the vinegar to a gentle simmer. For neater poached eggs, you can crack each egg into a fine mesh sieve over a bowl first and let the watery part of the white drain for about 30 seconds. Whether or not you strain the eggs, gently transfer each one into a small cup or ramekin. Then, carefully slide the eggs—four at a time—into the simmering water. Cook for 3 to 4 minutes, until the whites are set but the yolks remain runny. Use a slotted spoon to gently transfer the eggs to a paper towel-lined plate to drain. Cover them with foil to keep warm, being careful not to puncture the yolks. The eggs can be prepared a day ahead of time and stored in a bowl of ice-cold water, covered, in the refrigerator. To make the hollandaise sauce, combine the egg yolks, salt, lemon juice, and cayenne pepper in a blender. Blend for about 20 seconds, until frothy. Melt the butter in a small pot over medium heat until it’s bubbling but not browned, then transfer it to a liquid measuring cup for easy pouring. With the blender running on low, slowly pour the hot butter into the egg mixture in a thin stream through the center knob. Keep blending until the sauce thickens. Finally, cook the bacon. Melt the butter in a medium skillet over medium heat, then cook the Canadian bacon until it’s warmed through and slightly crisp, about 1 minute per side. To assemble, arrange the English muffin halves on a serving platter or individual plates. Top each half with a slice of bacon (folding the prosciutto or regular bacon in half if needed), followed by a poached egg. Generously spoon the hollandaise sauce over the top, then finish with a pinch of salt, a few grinds of pepper, and a sprinkle of chives. Serve immediately and enjoy! Variations on Eggs Benedict While the traditional eggs Benedict is a classic, there are endless variations. Here are some of my personal favorites: Eggs Florentine: Swaps the traditional Canadian bacon for a bed of tender cooked spinach. Eggs Royale: Replaces the Canadian bacon with smoked salmon, adding an elegant touch to the dish. Eggs Blackstone: Swaps the Canadian bacon with a slice of tomato and crispy regular bacon. Eggs Chesapeake: Swaps the Canadian bacon with a crab cake for a taste of the coast. (Salmon cakes would also be delicious.) Irish Benedict: Substitutes Canadian bacon with corned beef to give the dish a hearty Irish twist. Eggs Florentine: Swaps the traditional Canadian bacon for a bed of tender cooked spinach. Eggs Royale: Replaces the Canadian bacon with smoked salmon, adding an elegant touch to the dish. Eggs Blackstone: Swaps the Canadian bacon with a slice of tomato and crispy regular bacon. Eggs Chesapeake: Swaps the Canadian bacon with a crab cake for a taste of the coast. (Salmon cakes would also be delicious.) Irish Benedict: Substitutes Canadian bacon with corned beef to give the dish a hearty Irish twist. You May Also Like RecipeComments (6)Add Comment Recipe Comments (6) Add Comment Ingredients For the English Muffins 4 English muffins 2 tablespoons unsalted butter 4 English muffins 2 tablespoons unsalted butter For the Poached Eggs 8 large eggs 1 tablespoon distilled white vinegar 8 large eggs 1 tablespoon distilled white vinegar For the Bacon 1 tablespoon unsalted butter 8 slices Canadian bacon, regular bacon, ham steak, or prosciutto (see note) 1 tablespoon unsalted butter 8 slices Canadian bacon, regular bacon, ham steak, or prosciutto (see note) For the Hollandaise Sauce 3 egg yolks ¼ teaspoon salt 1½ tablespoons lemon juice (from 1 lemon) Pinch cayenne pepper 12 tablespoons (1½ sticks) unsalted butter 3 egg yolks ¼ teaspoon salt 1½ tablespoons lemon juice (from 1 lemon) Pinch cayenne pepper 12 tablespoons (1½ sticks) unsalted butter For Serving Salt and freshly ground black pepper Finely chopped fresh chives Salt and freshly ground black pepper Finely chopped fresh chives Instructions Toast the English Muffins: Split the muffins and toast until golden. Spread with butter, put on a plate, and cover with foil to keep warm. Poach the Eggs: Bring 6 cups of water and the vinegar to a gentle simmer in a large saucepan. Optionally, for neater eggs, one at a time, crack each egg into a fine mesh sieve over a bowl or sink, allowing the watery part of the white to drain for about 30 seconds (see note below explaining this step). Regardless of whether or not you strain the eggs, gently transfer each egg into a small cup or ramekin. Then carefully slide the eggs, four at a time, from the cups/ramekins into the simmering water. Cook for 3 to 4 minutes, until the whites are set but yolks are still runny. Avoid stirring the water while the eggs are cooking, as this can break them apart. Use a slotted spoon to transfer them to a paper towel-lined plate to drain. Cover with foil to keep warm, being careful not to puncture the eggs. Repeat with the remaining eggs. Make the Hollandaise Sauce: Blend the egg yolks, salt, lemon juice, and cayenne pepper in a blender until frothy (about 20 seconds). Melt the butter in a small pot over medium heat until bubbling but not browning. Transfer the hot butter to a liquid measuring cup for easy pouring. With the blender running on a low speed, open the center knob and gradually add the hot butter in a thin stream to the egg mixture until the sauce thickens. If the sauce is too thick, blend in 1 to 2 tablespoons of hot water until you reach the desired consistency. Cook the Bacon: In a medium skillet, melt the butter over medium heat and cook the Canadian bacon, ham steak, or prosciutto until slightly crisp and warmed through, about 1 minute per side. (For regular bacon, cook in a dry pan until it is fully crisp and browned.) Assemble the Eggs Benedict: Place the English muffin halves on a serving platter or plates. Place a slice of bacon on each English muffin half, folding the prosciutto or regular bacon in half if necessary, top each with a poached egg, and generously spoon over the hollandaise sauce. Season each portion with a pinch of salt, a few grinds of pepper, and a sprinkle of chives before serving. Note: Regular bacon is raw and needs full cooking, while the other options are already cooked and just need warming/crisping. Note: Straining removes the watery part of the egg white, which can spread in the simmering water and create wispy, uneven edges around the firmer part of the white. Straining results in a neater, more compact egg shape and a slightly better texture. However, if you don't mind the appearance of the eggs or are not concerned about achieving a perfectly rounded shape, you can skip this step to save time and effort. The taste and overall quality of the poached egg will still be good without straining; it's purely an aesthetic preference. Make-Ahead Instructions: The poached eggs can be made a day ahead of time and stored in a bowl of ice-cold water, covered, in the refrigerator. When ready to serve, gently warm them by submerging them in simmering water for 1 to 2 minutes or until heated through. Remove with a slotted spoon, drain on a paper towel-lined plate, and serve. Toast the English Muffins: Split the muffins and toast until golden. Spread with butter, put on a plate, and cover with foil to keep warm. Poach the Eggs: Bring 6 cups of water and the vinegar to a gentle simmer in a large saucepan. Optionally, for neater eggs, one at a time, crack each egg into a fine mesh sieve over a bowl or sink, allowing the watery part of the white to drain for about 30 seconds (see note below explaining this step). Regardless of whether or not you strain the eggs, gently transfer each egg into a small cup or ramekin. Then carefully slide the eggs, four at a time, from the cups/ramekins into the simmering water. Cook for 3 to 4 minutes, until the whites are set but yolks are still runny. Avoid stirring the water while the eggs are cooking, as this can break them apart. Use a slotted spoon to transfer them to a paper towel-lined plate to drain. Cover with foil to keep warm, being careful not to puncture the eggs. Repeat with the remaining eggs. Make the Hollandaise Sauce: Blend the egg yolks, salt, lemon juice, and cayenne pepper in a blender until frothy (about 20 seconds). Melt the butter in a small pot over medium heat until bubbling but not browning. Transfer the hot butter to a liquid measuring cup for easy pouring. With the blender running on a low speed, open the center knob and gradually add the hot butter in a thin stream to the egg mixture until the sauce thickens. If the sauce is too thick, blend in 1 to 2 tablespoons of hot water until you reach the desired consistency. Cook the Bacon: In a medium skillet, melt the butter over medium heat and cook the Canadian bacon, ham steak, or prosciutto until slightly crisp and warmed through, about 1 minute per side. (For regular bacon, cook in a dry pan until it is fully crisp and browned.) Assemble the Eggs Benedict: Place the English muffin halves on a serving platter or plates. Place a slice of bacon on each English muffin half, folding the prosciutto or regular bacon in half if necessary, top each with a poached egg, and generously spoon over the hollandaise sauce. Season each portion with a pinch of salt, a few grinds of pepper, and a sprinkle of chives before serving. Note: Regular bacon is raw and needs full cooking, while the other options are already cooked and just need warming/crisping. Note: Straining removes the watery part of the egg white, which can spread in the simmering water and create wispy, uneven edges around the firmer part of the white. Straining results in a neater, more compact egg shape and a slightly better texture. However, if you don't mind the appearance of the eggs or are not concerned about achieving a perfectly rounded shape, you can skip this step to save time and effort. The taste and overall quality of the poached egg will still be good without straining; it's purely an aesthetic preference. Make-Ahead Instructions: The poached eggs can be made a day ahead of time and stored in a bowl of ice-cold water, covered, in the refrigerator. When ready to serve, gently warm them by submerging them in simmering water for 1 to 2 minutes or until heated through. Remove with a slotted spoon, drain on a paper towel-lined plate, and serve. Pair with Nutrition Information Powered by Per serving (4 servings) Serving size: 2 English muffin halves Calories: 749 Fat: 58 g Saturated fat: 32 g Carbohydrates: 28 g Sugar: 2 g Fiber: 3 g Protein: 31 g Sodium: 782 mg Cholesterol: 623 mg Per serving (4 servings) Serving size: 2 English muffin halves Calories: 749 Fat: 58 g Saturated fat: 32 g Carbohydrates: 28 g Sugar: 2 g Fiber: 3 g Protein: 31 g Sodium: 782 mg Cholesterol: 623 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Breakfast & BrunchQuiches, Casseroles, Eggs & SpreadsAmerican Breakfast & Brunch Quiches, Casseroles, Eggs & Spreads American