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This classic Eggs Benedict recipe is made with toasted English muffins, warm Canadian bacon, perfectly poached eggs, and rich homemade hollandaise sauce. It is one of my favorite special occasion breakfasts, and while it looks fancy, it is surprisingly easy to make at home with the right timing and a few simple tips.
Classic Eggs Benedict Recipe
With golden, runny egg yolk and rich, savory hollandaise sauce, Eggs Benedict is one of my favorite special-occasion breakfasts. While it may seem complicated to make at home, it is actually much easier than most people think..
All you need are English muffins, butter, Canadian-style bacon, poached eggs, and hollandaise sauce. If you know how to toast muffins and fry up some bacon, you’re halfway there – the trick is working in the right order.
I like to make the hollandaise first, toast the muffins, and warm the Canadian bacon, then poach the eggs right before assembling. If you are new to either of the main techniques, my full guides for poached eggs and homemade hollandaise sauce will walk you through each step with extra tips.
Table of Contents
What Is Eggs Benedict?
Eggs Benedict is a classic American breakfast and brunch dish made with toasted English muffins, Canadian bacon or ham, poached eggs, and creamy hollandaise sauce. It is rich, buttery, savory, and best served right away while the eggs are warm and the muffins are still crisp.
The name is most often credited to Lemuel Benedict, a New York City resident who reportedly ordered buttered toast, poached eggs, crisp bacon, and hollandaise sauce at the Waldorf Hotel in 1894. The combination quickly became popular and eventually turned into the iconic brunch dish we know today.
Ingredients for Eggs Benedict
Classic Eggs Benedict is made with just a few simple components, so each one matters. You will find the printable recipe with exact measurements in the recipe card below.
- English muffins: Split and toast the English muffins until golden and lightly crisp. This helps them hold up under the poached eggs and hollandaise sauce.
- Canadian bacon: Traditional eggs Benedict is made with Canadian bacon, which has a mild, ham-like flavor and texture. You can also use thin slices of ham or crispy baked bacon if preferred.
- Poached eggs: Fresh eggs work best for poaching because the whites hold together better. For extra tips and step-by-step photos, see my full guide for how to poach an egg.
- Hollandaise sauce: Rich, buttery, and lemony, hollandaise is what brings everything together. My homemade hollandaise sauce is easy to make in the blender and can be prepared just before assembling.
- Butter: Used to toast the English muffins in a skillet. This adds extra flavor and helps the muffins turn golden and crisp.
- Salt, black pepper, and chives: A little seasoning and a sprinkle of fresh chives finish everything off.
How to Make Eggs Benedict
The easiest way to make Eggs Benedict is to prepare each component separately, then assemble everything right before serving.
- Make the hollandaise sauce: Prepare the hollandaise sauce first so it is ready to spoon over the eggs. Keep it warm, but not hot, while you prepare the remaining ingredients.
- Toast the English muffins: Split the English muffins in half and toast them in a buttered skillet until golden on both sides. You can also use a regular toaster or toaster oven if preferred.
- Warm the Canadian bacon: In the same skillet, cook the Canadian bacon for about 1 minute per side, or until warmed through and lightly golden around the edges.
- Poach the eggs: Bring a wide pot of water to a gentle simmer and stir in the vinegar. Crack each egg into a small bowl, then carefully slide the eggs into the water. Cook for 2-4 minutes, depending on how set you like the yolks. Remove with a slotted spoon and let them drain briefly on a paper towel.
- Assemble and serve: Place two toasted English muffin halves on each plate. Top each half with Canadian bacon, a poached egg, salt, black pepper, and a generous spoonful of hollandaise sauce. Garnish with fresh chives, if desired, and serve immediately.
Tips for Perfect Eggs Benedict
- Use fresh eggs: Fresh eggs have firmer whites, which helps them hold their shape when poached.
- Keep the water at a gentle simmer: Avoid a rolling boil, which can break apart the eggs as they cook.
- Crack each egg into a small bowl first: This makes it easier to gently slide the eggs into the water and helps prevent broken yolks.
- Drain the poached eggs: Let the eggs rest briefly on a paper towel before assembling so the muffins do not get soggy.
- Keep the hollandaise warm, not hot: Hollandaise sauce can separate if it gets too hot. Keep it in a warm spot while you finish the eggs.
- Assemble right before serving: Eggs Benedict is best enjoyed immediately, while the muffins are crisp, the eggs are warm, and the sauce is creamy.
Eggs Benedict Variations
Once you know how to make classic Eggs Benedict, there are so many fun ways to change it up. Here are a few popular variations:
- Eggs Florentine: Replace the Canadian bacon with sauteed spinach for a vegetarian version.
- Eggs Royale or Eggs Atlantic: Use smoked salmon instead of Canadian bacon.
- California Benedict: Add sliced avocado and tomato for a fresh West Coast-inspired version.
- Crab Benedict: Replace the Canadian bacon with crab meat or crab cakes.
- Salmon Cake Benedict: Replace the Canadian bacon with a crispy salmon cake for a heartier seafood-inspired version.
- Country Benedict: Use buttermilk biscuits instead of an English muffin and top it with sausage gravy instead of hollandaise sauce.
- Irish Benedict: Swap the Canadian bacon for corned beef or Irish bacon.
- Huevos Benedict: Use chorizo, avocado, or both, and finish with a spicy hollandaise or a tomato-based sauce.
What to Serve with Eggs Benedict
Eggs Benedict is rich, buttery, and filling, so I like to serve it with simple sides that add freshness, crunch, or a little extra color. Fresh fruit is always a great choice, especially for brunch, while potatoes make it feel like a more complete breakfast.
- Fresh fruit or fruit salad: A colorful fruit salad, mixed berries, melon, or sliced oranges help balance the richness of the hollandaise sauce.
- Asparagus: Roasted asparagus is one of my favorite sides with Eggs Benedict, especially in the spring.
- Breakfast potatoes: Crispy hash browns, air fryer breakfast potatoes, or fried potatoes and onions are classic brunch sides.
- Simple green salad: A light arugula salad or strawberry spinach salad adds freshness without making the meal feel too heavy.
- Quiche or breakfast casserole: If you are serving a larger brunch, add a crustless quiche or breakfast casserole to the table.
- Mimosas or coffee: Fresh coffee, orange juice, or mimosas are all classic brunch pairings.
Can You Make Eggs Benedict Ahead of Time?
Eggs Benedict is best assembled right before serving, but you can prepare several of the components ahead of time to make the morning easier. The English muffins can be split, the Canadian bacon can be ready to warm, and the hollandaise sauce can be made up to three days in advance.
For the best texture and flavor, I still prefer to toast the muffins, warm the Canadian bacon, and assemble everything right before serving.
Storage and Reheating
Eggs Benedict is best served immediately after assembling. Once assembled, the muffins will soften quickly, so I do not recommend storing leftovers as a finished dish.
If needed, store the components separately:
- Canadian bacon: Store leftover cooked Canadian bacon in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat or in the microwave.
- Poached eggs: Poached eggs are best fresh, but they can be stored in cold water in the refrigerator for up to 2 days. Reheat briefly in warm water until heated through.
- Hollandaise sauce: Store homemade hollandaise sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently, stirring often, and avoid overheating or the sauce may separate.
Freezing is not recommended.
More Easy Breakfast Recipes
If you try making this eggs Benedict recipe, I’d love to hear what you think! Please leave a comment and a star rating below. Your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Eggs Benedict Recipe
Ingredients
- 3 English muffins, each sliced in half
- 6 slices Canadian bacon
- 2 tablespoons butter
- 6 large eggs
- 1 tablespoon distilled white vinegar
- ½ teaspoon salt
- 1 cup homemade hollandaise sauce, warm
- Freshly ground black pepper, to taste
- Fresh chives, for garnish, optional
Instructions
- Prepare the hollandaise sauce first and keep it warm while you make the English muffins, Canadian bacon, and poached eggs. Avoid overheating the sauce, as hollandaise can separate if it gets too hot.
- Melt the butter in a large skillet set over medium heat. Add the English muffin halves and toast for about 2 minutes per side, or until golden and lightly crisp. Remove from the skillet and set aside.
- Add the Canadian bacon to the same skillet and cook for about 1 minute per side, or until warmed through and lightly golden around the edges. Remove from the skillet and set aside.
- Fill a wide pot or deep skillet with about 3 inches of water. Bring to a boil, then reduce the heat so the water is at a gentle simmer. Stir in the vinegar.
- Crack each egg into a small bowl or ramekin. Working carefully, slide the eggs into the simmering water one at a time. Cook for 2-4 minutes, depending on how runny or set you like the yolks.
- Remove the eggs with a slotted spoon and transfer them to a paper towel-lined plate to drain briefly.
- To assemble, place two toasted English muffin halves on each plate. Top each half with Canadian bacon, one poached egg, a pinch of salt, black pepper, and a generous spoonful of warm hollandaise sauce.
- Garnish with fresh chives, if desired, and serve immediately.
Notes
- For the best poached eggs, use fresh eggs. Fresher eggs have firmer whites and hold their shape better in the water.
- For extra tips, step-by-step photos, and troubleshooting, see my full guides for how to poach an egg and homemade hollandaise sauce.
- Keep the water at a gentle simmer. A rolling boil can break the eggs apart.
- Hollandaise sauce should be warm, not hot. If it gets too hot, it may separate.
- Eggs Benedict is best served immediately after assembling.
- To make ahead, prepare the components separately. Toast the muffins and warm the Canadian bacon just before serving.
- Store leftover components separately. Cooked Canadian bacon can be refrigerated for up to 3 days. Poached eggs can be stored in cold water in the refrigerator for up to 2 days. Homemade hollandaise sauce can be refrigerated for up to 3 days and reheated gently.
- Freezing is not recommended.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Where are directions for hollandaise????
Directly above in the section labeled “Recipe Card” 🙂