This classic Eggs Benedict recipe delivers a perfectly elegant breakfast or brunch dish made right at home. I love how it layers warm, crispy English muffins with savory Canadian bacon, delicate poached eggs, and a luxuriously creamy hollandaise sauce. Whether I’m making it for a lazy weekend brunch or a special occasion, it’s a showstopper every time.
Why You’ll Love This Recipe
I love how this recipe brings together a variety of textures and flavors in every bite. The richness of the hollandaise sauce melts into the runny yolk of a freshly poached egg, while the Canadian bacon adds a salty contrast and the toasted English muffin provides the perfect crunch. It’s easier than it looks, especially once I get comfortable with poaching eggs and whisking up hollandaise.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 large egg yolks
1 teaspoon water
¾ teaspoon white wine vinegar (or distilled)
2 teaspoons lemon juice
½ cup unsalted butter
kosher salt
cayenne pepper
2 quarts water (for poaching)
4 teaspoons distilled white vinegar (optional, for poaching)
1 ½ teaspoons kosher salt (optional, for poaching)
4 large eggs (cold)
4 slices Canadian bacon
2 English muffins
paprika
1 teaspoon sliced chives
Directions
Make the Hollandaise Sauce:
I start by placing the egg yolks, water, and vinegar in a heatproof bowl over a pot of simmering water. Whisking constantly, I cook the mixture until it thickens slightly—about 3 minutes. Off the heat, I whisk in lemon juice, then slowly add melted butter, whisking continuously until the sauce becomes thick and silky. I season it with salt and cayenne and keep it warm.
Poach the Eggs:
I bring water to a simmer (not a full boil) and add vinegar and salt if I’m using them. I crack each egg into a small bowl, then gently slide it into the water. I poach the eggs until the whites are set but the yolks are still runny—usually 3 to 5 minutes. Then I transfer them to a paper towel to drain.
Cook the Canadian Bacon:
I quickly sear the Canadian bacon slices in a skillet with a little butter, just to warm and slightly brown them.
Toast and Assemble:
I toast the English muffins and place a slice of bacon on each half. Then I top them with a poached egg and spoon the hollandaise sauce generously over the top. A little sprinkle of paprika and fresh chives finishes it off beautifully.
Servings and timing
This recipe serves 2 people, making 4 halves of eggs benedict. It takes about 5 minutes to prep and 25 minutes to cook, for a total of 30 minutes.
Variations
I like switching things up depending on what I have in the kitchen:
Eggs Florentine: I add sautéed spinach under the eggs.
Eggs Hemingway: I swap Canadian bacon for smoked salmon.
Alternate Proteins: I sometimes use crisped-up bacon, crab cakes, carnitas, or leftover BBQ chicken.
Bread Options: Toasted croissants, biscuits, or sourdough slices make a delicious base.
Vegetable Base: For a low-carb twist, I use grilled portobello mushrooms, roasted sweet potato slices, or thick tomato rounds.
Extra Toppings: I occasionally layer in avocado, sliced tomato, or a drizzle of pesto.
Storage/Reheating
I store leftover hollandaise sauce in an airtight container in the fridge for up to 3 days. When I’m ready to use it again, I reheat it gently over a double boiler, whisking constantly until it’s warm and smooth.
If I need to keep poached eggs warm before serving, I place them in warm (not hot) water around 120–140ºF for up to 20 minutes. I don’t recommend storing fully assembled eggs benedict, as the textures suffer after reheating.
FAQs
How do I make sure my hollandaise sauce doesn’t curdle?
I keep the heat gentle and whisk constantly. If the bowl gets too hot, I remove it from the heat for a moment to cool it slightly before continuing.
Do I have to use vinegar when poaching eggs?
No, but I find that a little vinegar helps the egg whites set faster, which gives the eggs a neater shape.
Why is my poached egg falling apart in the water?
The water might be boiling too hard. I keep it just at a simmer and slide the egg in gently. I also crack the egg into a small bowl first so I can guide it in smoothly.
Can I make this ahead of time?
I can make the hollandaise sauce a few hours ahead and gently reheat it. I also poach eggs in advance and keep them in warm water until I’m ready to serve.
What’s the best way to toast English muffins?
I like using a toaster for convenience, but if I want extra flavor, I butter the cut sides and toast them in a skillet until golden and crispy.
Conclusion
Eggs Benedict might seem fancy, but once I master the simple techniques, it becomes a go-to for impressing at breakfast or brunch. The balance of creamy, crispy, and savory elements makes every bite unforgettable. Whether I’m sticking with the classic or playing with variations, it’s a dish I’ll return to again and again.
A classic brunch favorite, Eggs Benedict layers toasted English muffins with seared Canadian bacon, poached eggs, and a rich, velvety hollandaise sauce for a comforting and elegant meal.
Total Time:30 minutes
Yield:2 servings
Ingredients
2 large egg yolks
1 teaspoon water
¾ teaspoon white wine vinegar (or distilled)
2 teaspoons lemon juice
½ cup unsalted butter
Kosher salt, to taste
Cayenne pepper, to taste
2 quarts water (for poaching)
4 teaspoons distilled white vinegar (optional, for poaching)
1 ½ teaspoons kosher salt (optional, for poaching)
4 large eggs (cold)
4 slices Canadian bacon
2 English muffins, split
Paprika, for garnish
1 teaspoon sliced chives, for garnish
Instructions
Make the Hollandaise Sauce: In a heatproof bowl over simmering water, whisk egg yolks, water, and vinegar constantly until thickened (about 3 minutes). Remove from heat, whisk in lemon juice, then slowly whisk in melted butter until thick and silky. Season with salt and cayenne; keep warm.
Poach the Eggs: Bring water to a simmer with optional vinegar and salt. Crack eggs into small bowls and gently slide into water. Poach 3–5 minutes until whites are set and yolks are runny. Drain on paper towels.
Cook the Bacon: Sear Canadian bacon in a skillet until warmed and lightly browned.
Toast & Assemble: Toast English muffins. Layer each half with bacon, a poached egg, and hollandaise sauce. Garnish with paprika and chives. Serve immediately.
Notes
Use fresh eggs for best poaching results.
Hollandaise sauce can be made in advance and reheated gently.
To hold poached eggs before serving, keep them in warm water (120–140ºF) for up to 20 minutes.
Try variations like Eggs Florentine (with spinach) or Hemingway (with smoked salmon).
Don’t store assembled Eggs Benedict—make fresh for best texture and taste.
