This classic Eggs Benedict recipe is everything you want in a fancy breakfast: soft poached eggs, toasted English muffins, savory Canadian bacon, and a silky hollandaise sauce that ties it all together. It’s restaurant-worthy—but totally doable at home!
Whether you’re making brunch for a crowd or just treating yourself, this dish never disappoints.
Ingredients & Smart Swaps
Eggs:
Fresh large eggs work best for poaching. You can also use egg whites for a lighter version or pasteurized eggs for safety.
English Muffins:
No muffins? Toasted sourdough or bagels are great substitutes.
Canadian Bacon:
Swap with regular bacon, ham, or even smoked salmon for a fancier twist. Avocado also makes a delicious vegetarian option!
White Vinegar:
Helps eggs poach neatly. Apple cider or lemon juice also works in a pinch.
Herbs (optional):
Chives and parsley add color and flavor. You can also try dill or a sprinkle of paprika.
🥄 Ingredients
For the Eggs Benedict:
- 4 eggs
- 2 English muffins, split and toasted
- 4 slices Canadian bacon or ham
- 1 tbsp white vinegar
- Fresh herbs for garnish (optional)
For the Hollandaise Sauce:
- 3 egg yolks
- 1 tbsp lemon juice
- ½ cup unsalted butter, melted
- Salt, to taste
- Dash of cayenne (optional)
How to Make Eggs Benedict
1. Make the Hollandaise Sauce
In a heatproof bowl over a pot of simmering water (double boiler style), whisk egg yolks with lemon juice until thick and pale. Slowly drizzle in melted butter while whisking constantly until the sauce thickens. Season with salt and a pinch of cayenne if desired. Keep warm over low heat.
2. Poach the Eggs
Fill a saucepan with water, add vinegar, and bring to a gentle simmer. Crack eggs into small bowls, then gently slide each one into the water. Poach for 3–4 minutes until whites are set but yolks are runny. Remove with a slotted spoon and drain on paper towels.
3. Toast and Layer
Toast the English muffins and heat the bacon or ham. On each muffin half, place a slice of bacon, then a poached egg.
4. Sauce and Serve
Generously spoon warm hollandaise over each egg. Top with chopped chives or parsley if using. Serve immediately and dig in!
💡 Pro Tips
- Don’t let your hollandaise bowl touch the water or you’ll scramble the eggs.
- Add melted butter slowly while whisking to keep the sauce smooth.
- Poach eggs just before serving for the best texture.
❓ FAQs
Can I make hollandaise in advance?
It’s best fresh, but you can keep it warm in a thermos for up to an hour. If it thickens too much, stir in a little warm water before serving.
Can I substitute the vinegar?
Yes! Apple cider or even lemon juice works. Just a splash helps eggs keep their shape.
How do I store leftovers?
Store components separately. Reheat the muffins and bacon, and poach new eggs for best results. Hollandaise doesn’t reheat well, so make fresh if possible.
Can I make this dairy-free or vegetarian?
For vegetarian, skip the bacon or use avocado. For dairy-free, use plant-based butter in the hollandaise (results may vary slightly).
