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Eggs Benedict Recipe (Classic, Rich, and Worth the Technique)
Isla Marie

Eggs Benedict Recipe

A classic breakfast made with toasted English muffins, savory Canadian bacon, perfectly poached eggs, and rich hollandaise sauce. Balanced, indulgent, and best served fresh.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Course: Breakfast, Brunch
Cuisine: American
Calories: 520
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 English muffins split
  • 4 slices Canadian bacon or ham
  • 4 large eggs for poaching
  • 3 large egg yolks for hollandaise
  • ½ cup unsalted butter
  • 1 tablespoon fresh lemon juice
  • Salt to taste
  • 1 teaspoon white vinegar optional
  • Black pepper or cayenne optional

Equipment

  • Saucepan
  • Heat-safe mixing bowl
  • Whisk
  • Slotted spoon
  • Skillet
  • Toaster

Method
 

Step 1. Make the Hollandaise
  1. Melt the butter and keep warm. In a heat-safe bowl, whisk egg yolks and lemon juice. Place over gently simmering water and whisk constantly while slowly drizzling in butter until thick and smooth. Season lightly with salt and keep warm.
Step 2. Toast the Muffins
  1. Toast English muffins until golden and crisp. Set aside.
Step 3. Warm the Meat
  1. Heat Canadian bacon or ham in a skillet over medium heat until warmed and lightly browned.
Step 4. Poach the Eggs
  1. Bring a pot of water to a gentle simmer. Add vinegar if using. Crack eggs into individual cups and slide into water. Cook for 3–4 minutes until whites are set and yolks remain soft. Remove with a slotted spoon and drain briefly.
Step 5. Assemble
  1. Place toasted muffins on plates, top with warmed meat, then a poached egg. Spoon hollandaise sauce over each egg.
Step 6. Finish and Serve
  1. Season lightly with black pepper or cayenne and serve immediately.

Video

Notes

  • Fresh eggs poach more cleanly than older eggs.
  • Keep hollandaise warm, not hot, to avoid curdling.
  • Toast muffins well to prevent sogginess.
  • Assemble just before serving for best texture.