Eggs Benedict
The ultimate brunch classic! Perfectly poached eggs and savory Canadian bacon on a toasted English muffin, all smothered in a rich, tangy hollandaise sauce. A restaurant-quality breakfast you can make at home.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Make the Hollandaise Sauce
- b.Melt the butter in a small saucepan over low heat. Skim off any white solids from the top and keep the butter warm.
- c.Create a double boiler by setting a heatproof bowl over a saucepan of barely simmering water. Ensure the bottom of the bowl does not touch the water.
- d.In the bowl, whisk together the egg yolks, lemon juice, dijon mustard, and 1/4 tsp of salt until the mixture is pale and slightly thickened, about 1-2 minutes.
- e.Continue whisking constantly over the simmering water until the mixture thickens enough to coat the back of a spoon (about 3-5 minutes). Do not let the eggs scramble; if it gets too hot, lift the bowl off the heat for a few seconds while continuing to whisk.
- f.Remove the bowl from the heat. Very slowly, begin to drizzle in the warm melted butter, a few drops at a time, while whisking vigorously. Once it starts to emulsify, you can add the butter in a slow, steady stream until it's all incorporated and the sauce is thick and creamy.
- g.Whisk in the cayenne pepper. If the sauce is too thick, whisk in a teaspoon of warm water. Cover and set aside in a warm spot.
- 2
Step 2
- a.Poach the Eggs
- b.Fill a wide, deep pot with 3-4 inches of water. Add the white vinegar and the remaining 1/2 tsp of salt. Bring to a gentle simmer over medium heat (around 180-190°F or 82-87°C). You should see small bubbles on the bottom, but the water should not be at a rolling boil.
- c.Crack each egg into a separate small ramekin or cup. This makes it easier to slide them into the water.
- d.Gently stir the water to create a slow vortex. Carefully slide one egg into the center of the vortex. This helps the egg white wrap around the yolk.
- e.Cook for 3-4 minutes for a runny yolk, or up to 5 minutes for a firmer, jammy yolk.
- f.Using a slotted spoon, carefully lift the egg out of the water. Dab it on a paper towel to remove excess water. Repeat with the remaining eggs, poaching in batches of 2-3 to avoid overcrowding the pot.
- 3
Step 3
- a.Prepare the Base
- b.While the eggs are poaching, toast the English muffin halves until they are golden brown and crisp.
- c.In a separate skillet over medium heat, lightly pan-fry the Canadian bacon slices for about 1-2 minutes per side, until they are heated through and slightly caramelized at the edges.
- 4
Step 4
- a.Assemble and Serve
- b.Arrange two toasted English muffin halves on each of the four plates.
- c.Place a warm slice of Canadian bacon on each muffin half.
- d.Carefully set a poached egg on top of each slice of bacon.
- e.Generously spoon the warm hollandaise sauce over each egg, allowing it to cascade down the sides.
- f.Garnish with finely chopped fresh chives and a pinch of extra cayenne pepper if desired. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For foolproof hollandaise, ensure your butter isn't scorching hot and add it very slowly while whisking constantly. This prevents the sauce from breaking.
- 2Use the freshest eggs possible for poaching. Fresh eggs have tighter whites that hold their shape better in the water.
- 3The vinegar in the poaching water helps the egg whites coagulate quickly, preventing them from spreading out too much.
- 4You can make the hollandaise sauce up to 30 minutes ahead. Keep it warm by placing the bowl over a pot of warm (not hot) water.
- 5To keep poached eggs warm while you cook the rest, place them in a bowl of warm water after poaching.
- 6Don't overcrowd the pot when poaching eggs. Cook them in batches of 2 or 3 for the best results.
Adapt it for your goals.
Eggs Florentine
Replace the Canadian bacon with a layer of sautéed spinach.
Eggs RoyaleEggs Royale
Substitute the Canadian bacon with slices of smoked salmon.
California BenedictCalifornia Benedict
Use a slice of tomato and avocado in place of the Canadian bacon.
Crab Cake BenedictCrab Cake Benedict
Swap the Canadian bacon for a small, pan-seared crab cake for a luxurious twist.
Why this is on our healthy list.
Excellent Source of Protein
With both eggs and Canadian bacon, this dish is packed with high-quality protein, which is essential for muscle repair, immune function, and feeling full and satisfied.
Rich in Choline
Egg yolks are one of the best dietary sources of choline, a vital nutrient that supports brain development, memory, and nervous system function.
Provides Key Vitamins
This dish offers a range of vitamins, including Vitamin D and B12 from the eggs, which are important for bone health and energy production.
Frequently asked questions
One serving of this Eggs Benedict recipe (two pieces) contains approximately 700-800 calories, primarily from the butter in the hollandaise sauce and the egg yolks. Calorie count can vary based on the specific ingredients used.
