I’ll share my Eggs Benedict Recipe, including a surprisingly simple Hollandaise and the neat trick I use to get perfectly poached eggs on toasted English muffins.

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I love an excuse to tinker with brunch and this Easy Eggs Benedict always turns heads. I’ll be honest, the glossy hollandaise and a toasted English muffin with Canadian bacon make it feel like you’re sneaking into a cafe menu.

Don’t let the restaurant vibe scare you away, it’s totally doable at home. I keep thinking of Different Eggs Benedict ideas, or trying Eggs Benedict Different Ways when friends come over.

There’s something about the yolk breaking and the sauce clinging that makes you want to try it again. This recipe felt like the missing piece in my weekend lineup.

Ingredients

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English muffins: crunchy toasted base giving carbs and fiber, soaks up runny yolks slightly sweet
Eggs: rich protein vitamin D and choline, creamy yolks add silky texture but higher fat
Canadian bacon: lean protein less fat than streaky bacon, savory and a bit salty
Unsalted butter: key for hollandaise adds richness and mouthfeel mostly saturated fat
Fresh lemon juice: bright acid cuts richness gives tang and a tiny vitamin C boost
White vinegar: helps poaching set egg whites quicker, sharp mild tang that wakes flavors

Ingredient Quantities

2 english muffins

4 large eggs (for poaching)

4 slices Canadian bacon or thin ham

3 large egg yolks (for hollandaise)

6 tbsp unsalted butter, melted (for hollandaise)

1 tbsp fresh lemon juice

1 tsp white vinegar (for poaching)

1 tbsp unsalted butter (for toasting)

pinch of salt

freshly ground black pepper

pinch of cayenne pepper or a few drops hot sauce, optional

How to Make this

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1. Split and toast the 2 English muffins: heat 1 tbsp unsalted butter in a skillet over medium heat, cut sides down, toast till golden and set aside.

2. Cook the Canadian bacon: in the same skillet brown the 4 slices Canadian bacon or thin ham 1 to 2 minutes per side until warmed and slightly crisp, keep warm.

3. Poach the eggs: fill a wide shallow pan with about 3 inches of water, bring to a gentle simmer not a boil, stir in 1 tsp white vinegar, crack each of the 4 large eggs into small cups then gently slide them into the water (this helps keep them neat), poach 3 to 4 minutes for runny yolks, remove with a slotted spoon and drain on paper towel.

4. Make the hollandaise base: in a heatproof bowl whisk together 3 large egg yolks, 1 tbsp fresh lemon juice and a pinch of salt until slightly thick and pale.

5. Emulsify the butter: set the bowl over barely simmering water (bowl should not touch the water) and whisk constantly, slowly drizzle in the 6 tbsp melted unsalted butter in a thin stream until sauce thickens and coats the back of a spoon, if it gets too thick take it off the heat, if it looks like its breaking add a teaspoon of warm water and whisk to bring it back together.

6. Season the hollandaise: stir in a pinch of cayenne pepper or a few drops of hot sauce if you like heat, taste and add more salt or lemon if needed, keep the sauce warm over very low heat or in a warm bowl while you finish plating.

7. Assemble: buttered toasted muffin halves, top each with a slice of Canadian bacon, place a poached egg on top and spoon generous amounts of hollandaise over the eggs.

8. Finish and serve: sprinkle with freshly ground black pepper and another tiny pinch of salt, serve immediately while everything is warm. Quick tips: use the freshest eggs for easiest poaching, crack eggs into cups first to avoid shells, keep hollandaise warm but not hot or it will separate, and if the sauce breaks whisk in a little warm water to rescue it.

Equipment Needed

1. 10 to 12 inch skillet (cast iron or nonstick) for toasting muffins and browning the Canadian bacon
2. Wide, shallow pan or sauté pan about 3 inches deep for poaching eggs
3. Heatproof mixing bowl (metal or glass) for whisking the hollandaise yolks
4. Small saucepan to hold simmering water for the double boiler setup
5. Whisk for emulsifying the hollandaise
6. Slotted spoon to lift and drain poached eggs
7. Ramekins or small cups to crack each egg into before poaching
8. Tongs or a spatula for flipping bacon and handling muffins
9. Measuring spoons (1 tbsp and 1 tsp) and a butter knife for spreading butter

FAQ

Q: How long should I poach the eggs for a runny yolk? A: Bring a pot of water to a gentle simmer, add about 1 tsp white vinegar per quart, stir to make a mild whirlpool, slip each egg in from a small bowl and cook 3 to 4 minutes for a runny yolk; 5 minutes for a slightly firmer center. Remove with a slotted spoon and drain on paper towel. Dont overboil the water or the eggs will get ragged.

Q: My hollandaise keeps separating, how do I stop it? A: Keep heat very low and whisk constantly, or use a double boiler or blender method for more stable results. Add melted butter very slowly while whisking the warm yolks, and if it starts to break, whisk in a teaspoon or two of warm water to bring it back together.

Q: Can I make the hollandaise ahead of time? A: You can make it short term and keep it warm in a bowl set over warm (not boiling) water for up to 1 to 2 hours, but freshly made is best. If you cool and refrigerate it, rewarm very gently in a warm water bath or blitz in a blender with a little warm water to re-emulsify.

Q: Are poached eggs safe for kids, pregnant people, or the elderly? A: Poached eggs are not fully cooked, so use pasteurized eggs if serving pregnant people, infants, elderly, or immunocompromised guests. Otherwise serve immediately and dont let them sit at room temp too long.

Q: What can I use instead of Canadian bacon? A: You can swap Canadian bacon for thin ham, smoked salmon, wilted spinach for Eggs Florentine, or avocado for a vegetarian version. Just heat or sear the substitute briefly so its warm when you assemble.

Q: How do I tell if an egg is poached perfectly? A: The white should be fully set and hold its shape while the yolk still feels soft and slightly jiggly when you touch it with a spoon. When you cut it, the yolk should run out smoothly.

Easy Eggs Benedict Recipe Substitutions and Variations

English muffins: swap with a split bagel, toasted sourdough or a slice of brioche, they all hold up to runny yolks and taste great.
Canadian bacon or thin ham: try smoked salmon for a classy eggs royale vibe, or turkey bacon for less fat, and if you want no meat use sautéed spinach or grilled tomatoes.
6 tbsp unsalted butter (for hollandaise): use clarified butter or ghee to make the sauce more stable, or as a quick shortcut whisk good mayonnaise with lemon juice and cayenne for similar flavor.
1 tbsp unsalted butter (for toasting): substitute olive oil, avocado oil or a vegan butter spread, or just toast the muffins under the broiler for crispiness.

Pro Tips

1) Use the freshest eggs you can find. Fresh whites hold together way better than old ones, so crack each egg into a small cup first then slide it gently in. A tiny swirl of the simmering water helps keep the white neat but dont overdo it or youll shred them.

2) Temperature is everything with hollandaise. Keep your bowl over barely simmering water, drizzle the warm butter in slowly, and if the sauce starts to break dont panic; whisk in a teaspoon of warm water or even an extra yolk to bring it back. An immersion blender also makes the emulsion nearly foolproof.

3) Get everything ready before you poach so you can plate fast. Hollandaise hates high heat and will separate if left on a hot burner, so keep it in a warm bowl or a thermos while you finish the eggs and bacon.

4) Little finishing moves make it feel restaurant level. Pat poached eggs dry so the sauce sticks, season the sauce with a squeeze of lemon and a pinch of cayenne for brightness, and always finish with freshly cracked black pepper right before serving.

Easy Eggs Benedict Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I’ll share my Eggs Benedict Recipe, including a surprisingly simple Hollandaise and the neat trick I use to get perfectly poached eggs on toasted English muffins.

Servings

servings

Calories

780

kcal

Equipment: 1. 10 to 12 inch skillet (cast iron or nonstick) for toasting muffins and browning the Canadian bacon
2. Wide, shallow pan or sauté pan about 3 inches deep for poaching eggs
3. Heatproof mixing bowl (metal or glass) for whisking the hollandaise yolks
4. Small saucepan to hold simmering water for the double boiler setup
5. Whisk for emulsifying the hollandaise
6. Slotted spoon to lift and drain poached eggs
7. Ramekins or small cups to crack each egg into before poaching
8. Tongs or a spatula for flipping bacon and handling muffins
9. Measuring spoons (1 tbsp and 1 tsp) and a butter knife for spreading butter

Ingredients

2 english muffins
4 large eggs (for poaching)
4 slices Canadian bacon or thin ham
3 large egg yolks (for hollandaise)
6 tbsp unsalted butter, melted (for hollandaise)
1 tbsp fresh lemon juice
1 tsp white vinegar (for poaching)
1 tbsp unsalted butter (for toasting)
pinch of salt
freshly ground black pepper
pinch of cayenne pepper or a few drops hot sauce, optional

Directions

Split and toast the 2 English muffins: heat 1 tbsp unsalted butter in a skillet over medium heat, cut sides down, toast till golden and set aside.
Cook the Canadian bacon: in the same skillet brown the 4 slices Canadian bacon or thin ham 1 to 2 minutes per side until warmed and slightly crisp, keep warm.
Poach the eggs: fill a wide shallow pan with about 3 inches of water, bring to a gentle simmer not a boil, stir in 1 tsp white vinegar, crack each of the 4 large eggs into small cups then gently slide them into the water (this helps keep them neat), poach 3 to 4 minutes for runny yolks, remove with a slotted spoon and drain on paper towel.
Make the hollandaise base: in a heatproof bowl whisk together 3 large egg yolks, 1 tbsp fresh lemon juice and a pinch of salt until slightly thick and pale.
Emulsify the butter: set the bowl over barely simmering water (bowl should not touch the water) and whisk constantly, slowly drizzle in the 6 tbsp melted unsalted butter in a thin stream until sauce thickens and coats the back of a spoon, if it gets too thick take it off the heat, if it looks like its breaking add a teaspoon of warm water and whisk to bring it back together.
Season the hollandaise: stir in a pinch of cayenne pepper or a few drops of hot sauce if you like heat, taste and add more salt or lemon if needed, keep the sauce warm over very low heat or in a warm bowl while you finish plating.
Assemble: buttered toasted muffin halves, top each with a slice of Canadian bacon, place a poached egg on top and spoon generous amounts of hollandaise over the eggs.
Finish and serve: sprinkle with freshly ground black pepper and another tiny pinch of salt, serve immediately while everything is warm. Quick tips: use the freshest eggs for easiest poaching, crack eggs into cups first to avoid shells, keep hollandaise warm but not hot or it will separate, and if the sauce breaks whisk in a little warm water to rescue it.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.