Eggs Benedict Recipe
This classic Eggs Benedict recipe is made with toasted English muffins, warm Canadian bacon, perfectly poached eggs, and rich homemade hollandaise sauce. It is a restaurant-worthy breakfast or brunch recipe that is easier to make at home than you might think.
Servings: 6 servings
Calories: 356kcal
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
Calories: 356kcal | Carbohydrates: 16g | Protein: 16g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 216mg | Sodium: 952mg | Potassium: 228mg | Fiber: 2g | Sugar: 2g | Vitamin A: 388IU | Calcium: 107mg | Iron: 2mg
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