Eggs Benedict is the ultimate brunch indulgence a perfectly orchestrated stack of toasted English muffin, savory Canadian bacon, a soft poached egg with a runny golden yolk, and a velvety homemade hollandaise sauce.
Originally created in New York in the 1860s–1890s (with competing origin stories between Delmonico’s Restaurant and the Waldorf Hotel), this iconic dish has stood the test of time as the centerpiece of the American brunch tradition. The magic lies in the contrast of textures and flavors: the crisp, buttery muffin, the smoky-salty bacon, the tender egg, and the rich, lemony hollandaise — each component essential, each elevated by the others.
❤️ Why You’ll Love This Recipe
- Pure Brunch Royalty – Layers of buttery hollandaise, runny yolk, crispy bacon, and a golden muffin create an unmatched flavor experience.
- Foolproof Hollandaise – Made in a blender in minutes, it’s stable, silky, and holds beautifully at room temperature — no double boiler drama.
- Perfectly Poached Eggs – The vinegar-swirl technique gives you restaurant-quality poached eggs every single time.
- Endlessly Customizable – Swap in smoked salmon (Eggs Hemingway), wilted greens (Eggs Florentine), or sliced avocado to reinvent the classic.
- Impressive Yet Approachable – Looks like a chef’s masterpiece, but once you follow the steps, it’s completely manageable at home.
🛠 Tools You’ll Need
- Medium pot 🍳
- Small pot for butter
- Blender 🔌
- Toaster or oven 🍞
- Medium skillet 🥘
- Slotted spoon 🥄
- Plastic wrap 📦
- Paper towels or clean kitchen towel
🥄 Key Ingredients
For the Hollandaise:
- Unsalted butter (¾ cup / 1½ sticks) – The base of the sauce; melted hot for proper emulsification 🧈
- Egg yolks (3 large) – Creates the rich, creamy emulsion that binds the sauce
- Fresh lemon juice (1½ tsp) – Adds brightness and cuts through the richness 🍋
- Cayenne or hot paprika (¼ tsp) – A subtle kick that lifts the whole sauce 🌶️
For the Poached Eggs:
- White distilled vinegar (1 tbsp) – Helps the egg whites hold together for neat poaching
- Kosher salt – Seasons the poaching water
- Large eggs (8) – The star of the show; fresh eggs poach best 🥚
For Assembly:
- English muffins (4, split) – Toasted sturdy enough to hold up under the toppings 🫓
- Canadian bacon or thick-cut ham (8 slices) – Savory, slightly smoky complement to the egg
- Unsalted butter (2 tbsp) – For buttering the muffins generously
- Fresh chives, dill, tarragon or parsley – Bright herby finish 🌿
- Flaky sea salt & coarsely ground black pepper – Final seasoning that makes everything pop
🍳 How to Make Eggs Benedict
- Make the Hollandaise: Melt butter in a small pot over medium heat until foamy but not browned, about 3–4 minutes. 🧈
- Blend the Sauce: Place egg yolks and 2 tsp water in a blender. With the blender running, slowly stream in the hot melted butter until fully incorporated. If too thick, add ½ tsp water. Add lemon juice and cayenne, season with salt and pepper. 🔄
- Set Aside: Transfer hollandaise to a small bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Set aside at room temperature — it will hold while you prep the rest. ✨
- Prepare the Poaching Water: Fill a medium pot with 3 inches of water. Add vinegar, season with salt, and bring to a gentle simmer — just a few bubbles, never a boil. 💧
- Poach the Eggs: Crack an egg into a small bowl. Swirl the water clockwise with a spoon handle, then gently drop the egg into the center. The swirling water wraps the white around the yolk. Repeat with up to 4 eggs at a time. ⏱️
- Check for Doneness: After 4 minutes, lift an egg with a slotted spoon and press the white gently. If not quite set, return for 1 more minute. Whites should be just set, yolks fully runny — 4 to 5 minutes total. Drain on paper towels. 🥚
- Cook the Bacon: In a medium skillet over medium-high heat, cook Canadian bacon or ham until golden brown and crisp at the edges, about 6 minutes. 🥓
- Toast the Muffins: Toast English muffin halves until crisp and deeply golden. They need to be sturdy — they’ll be covered in sauce! 🍞
- Assemble: Butter each muffin half generously. Stack with Canadian bacon, then a poached egg. Spoon hollandaise lavishly over the top and finish with chives, dill, flaky salt, and black pepper. 🍽️
💡 Tips for Success
- Timing Is Everything – Make hollandaise first (it holds at room temp), then poach eggs, then cook bacon and toast muffins simultaneously so everything is ready at once.
- Use Fresh Eggs – Fresher eggs have tighter whites that hold together better when poached.
- Go Slow with the Butter – Adding butter too quickly to the blender will break the emulsion. Patience = silky sauce.
- Toast Thoroughly – An under-toasted muffin will go soggy under the poached egg and hollandaise. Don’t hold back!
🆘 Eggs Benedict Troubleshooting Guide
Problem: Hollandaise too thin
Likely Cause: Butter added too quickly or eggs too cold.
Solution: Blend longer; if still thin, add 1 extra yolk and re-blend slowly.
Problem: Hollandaise broken/curdled
Likely Cause: Overheated or emulsification failed.
Solution: Start fresh with a new yolk in the blender and slowly stream in the broken sauce.
Problem: Egg whites spreading/stringy
Likely Cause: Water boiling too vigorously or eggs not fresh.
Solution: Lower heat to a gentle simmer; use fresher eggs and the swirl technique.
Problem: Yolk overcooked
Likely Cause: Left in water too long.
Solution: Check at 4 minutes; remove immediately when whites are just set.
Problem: Muffin soggy
Likely Cause: Under-toasted.
Solution: Toast until deeply golden and fully crisp before assembling.
👩🍳 Pro Chef Tips
- Eggs Hemingway: Swap Canadian bacon for smoked salmon for an elegant, lighter twist.
- Eggs Florentine: Replace the bacon with wilted spinach or mixed greens for a vegetarian version.
- Avocado Upgrade: Add a few slices of ripe avocado between the muffin and bacon for a creamy California-style Benedict.
- Sauce Flavor Boost: A tiny pinch of flaky sea salt on top of the hollandaise just before serving elevates the entire dish.
- Batch Poaching: Poach eggs up to 1 hour ahead and store them in cold water. Reheat for 30–60 seconds in hot (not boiling) water just before assembly.
☕ Perfect Pairings: What to Serve with Eggs Benedict
- Classic Brunch Spread: Alongside fresh fruit salad, smoked salmon, and mimosas 🍊
- Light Side: A simple green salad dressed with lemon vinaigrette to cut the richness
- Potato Comfort: Hash browns or roasted baby potatoes 🥔
- Sweet Contrast: A small stack of buttery pancakes on the side 🥞
- Drinks: Freshly squeezed orange juice, a Bloody Mary, or a strong café au lait ☕
📦 How to Store Eggs Benedict
- Poached Eggs: Store in cold water in the fridge up to 24 hours; reheat in hot water for 30–60 seconds before serving.
- Hollandaise Sauce: Best consumed immediately, but can be stored in the fridge up to 24 hours; reheat gently over low heat, whisking constantly — do not overheat or it will break.
- Assembled Dish: Does not store well once assembled. Prepare components separately and assemble to order.
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Eggs Benedict: The Ultimate Brunch Indulgence 🥚✨
Description
The ultimate brunch showpiece silky blender hollandaise draped over perfectly poached eggs, crispy Canadian bacon, and a sturdy toasted English muffin. Rich, layered, and deeply satisfying, this is the dish that turns any morning into a special occasion.
Ingredients
Hollandaise Sauce:
Poached Eggs:
Assembly:
Instructions
-
Make the Hollandaise Sauce
Melt the butter in a small saucepan over medium heat until fully melted and foamy. Do not brown it.
In a blender, combine the egg yolks with 2 teaspoons of warm water. Blend for a few seconds until slightly thickened.
With the blender running on low, slowly stream in the hot melted butter in a thin, steady stream. The sauce should thicken and emulsify into a smooth, creamy texture.
Add the lemon juice and cayenne. Blend briefly to combine. Season with kosher salt and freshly ground black pepper. Adjust lemon or spice to taste.
Transfer to a bowl and press plastic wrap directly against the surface to prevent a skin from forming. Keep warm in a slightly warm spot near the stove.
-
Poach the Eggs
Fill a wide saucepan with about 3 inches of water. Add vinegar and a pinch of salt. Bring to a gentle simmer. The water should barely bubble.
Crack each egg into a small bowl.
Stir the simmering water gently to create a light whirlpool. Carefully slide one egg into the center. Repeat with additional eggs, working in batches of four.
Poach for 4 to 5 minutes. The whites should be set, and the yolks soft and runny.
Use a slotted spoon to remove the eggs. Drain on paper towels.
-
Cook the Canadian Bacon
Heat a skillet over medium-high heat. Add the Canadian bacon slices.
Cook for about 3 minutes per side, until heated through and lightly golden around the edges.
Transfer to a plate and keep warm.
-
Toast the English Muffins
Split the English muffins and toast until deeply golden and crisp.
Spread each half with a thin layer of butter while warm.
-
Assemble the Eggs Benedict
Place one slice of Canadian bacon on each muffin half.
Top with a poached egg.
Spoon a generous amount of warm hollandaise over each egg, allowing it to cascade slightly down the sides.
Finish with chopped chives, fresh herbs, flaky sea salt, and coarsely ground black pepper.
Serve immediately while warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 700kcal
- % Daily Value *
- Total Fat 42g65%
- Cholesterol 400mg134%
- Sodium 900mg38%
- Total Carbohydrate 30g10%
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.