Eggs Benedict
Perfectly poached eggs perched atop buttery toasted English muffins and savory Canadian bacon, all draped in a rich, velvety hollandaise sauce. This timeless brunch classic feels elegant but comes together in about 30 minutes. Serve it with a fresh green salad or roasted asparagus for a complete, satisfying meal.
For 4 servings
- prep
Prepare all ingredients.
1.Melt the butter in a small saucepan over low heat until warm and liquid; do not let it boil.2.Separate 3 egg yolks and place them in the blender.3.Split the English muffins, slice the Canadian bacon if needed, and chop the chives.4.Fill a saucepan with 4 cups of water, add white vinegar, and bring to a gentle simmer. - mix · ~2 min
Make the hollandaise sauce.
1.Blend the egg yolks, lemon juice, cayenne, and salt in a blender on medium speed for 5 seconds until combined.2.With the blender running on low, slowly drizzle the warm melted butter through the lid opening in a thin, steady stream.3.Continue blending until the sauce is thick, creamy, and doubled in volume, about 30-45 seconds.4.Taste and adjust seasoning if needed. Transfer to a bowl and cover to keep warm.TIPIf the sauce gets too thick, blend in a teaspoon of warm water to loosen it. - steam · ~6 min
Poach the eggs.
1.Ensure the water is at a bare simmer with just a few small bubbles; reduce heat if boiling.2.Crack one egg into a small ramekin or cup.3.Use a spoon to create a gentle whirlpool in the water, then carefully slide the egg into the center.4.Poach for 3-4 minutes until the white is set but the yolk is still soft.5.Lift out with a slotted spoon, drain briefly on a paper towel, and repeat with remaining eggs.TIPThe fresher the eggs, the better they hold their shape. Older eggs tend to spread out in the water. - fry · ~5 min
Toast the muffins and brown the Canadian bacon.
1.Warm a skillet over medium heat.2.Add Canadian bacon slices in a single layer and cook until lightly browned and heated through, about 1-2 minutes per side. Transfer to a plate.3.Place the English muffin halves cut-side down in the same skillet and toast until golden brown, about 2-3 minutes.TIPKeep an eye on the muffins — they can go from golden to burnt quickly. - assemble
Assemble the Eggs Benedict.
1.Place two toasted English muffin halves on each plate.2.Top each half with a slice of Canadian bacon.3.Place a poached egg on top of each bacon slice.4.Spoon a generous amount of warm hollandaise sauce over each egg. - garnish
Garnish with chopped chives and serve immediately.
Sprinkle the chopped chives over the finished Eggs Benedict and serve right away while the eggs and sauce are still warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use the freshest eggs possible for poaching—they hold their shape better and produce less wispy white.
- 2Keep the hollandaise warm by placing the bowl over a pan of barely simmering water, stirring occasionally.
- 3If poaching multiple eggs, work in batches and refresh the water with a splash of vinegar between batches.
- 4Toast the English muffins in the rendered bacon fat for extra buttery, savory flavor.
- 5For perfectly runny yolks, poach for exactly 3 minutes; for slightly firmer, go to 3.5 minutes.
- 6Make the hollandaise just before serving—it can separate if held too long or at too high a temperature.
Adapt it for your goals.
Smoked salmon
Replace the Canadian bacon with thin slices of smoked salmon for a luxurious, briny variation known as Eggs Royale.
vegetarianVegetarian
Substitute the Canadian bacon with sautéed spinach or roasted portobello mushroom caps for a meatless, earthy version.
low carbLow-carb
Serve the poached eggs and hollandaise over grilled portobello mushrooms or roasted bell pepper halves instead of English muffins to cut down on carbs.
spicySpicy
Add a dash of smoked paprika or a few drops of hot sauce to the hollandaise, and top with a sprinkle of red pepper flakes for a warm kick.
Why this is on our healthy list.
Rich in Protein
Eggs and Canadian bacon provide high-quality protein that supports muscle repair and keeps you full longer.
Source of Vitamin D
Egg yolks contain vitamin D, which aids calcium absorption and supports bone health.
Contains Healthy Fats
The butter in hollandaise provides essential fats, though it's best enjoyed in moderation as part of a balanced meal.
Good Source of Choline
Eggs are rich in choline, a nutrient important for brain function and cell membrane health.
Frequently asked questions
Hollandaise can break if the butter is added too quickly or if the sauce gets too hot. To fix it, whisk a teaspoon of warm water into the broken sauce, or start a new yolk and slowly whisk the broken sauce into it.
