Classic Eggs Benedict Recipe with Foolproof Hollandaise
Make restaurant-quality Eggs Benedict at home. This guide gives you clear steps for perfectly poached eggs and a rich, homemade hollandaise sauce that you can master.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 4 servings 1x
- Category: Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs (for poaching)
- 4 English muffin halves
- 4 slices Canadian bacon or ham
- 1 tablespoon white vinegar (for poaching water)
- Butter or cooking spray (for toasting/warming)
- For the Hollandaise Sauce:
- 3 large egg yolks
- 1 cup (2 sticks) unsalted butter, melted and kept warm
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt, or to taste
- Pinch of cayenne pepper
Instructions
- Prepare the English Muffins and Bacon: Lightly toast the English muffin halves. Warm the Canadian bacon in a skillet over medium heat until lightly browned on both sides. Keep the muffins and bacon warm.
- Make the Hollandaise Sauce (Blender Method): Place the egg yolks, lemon juice, salt, and cayenne pepper into a blender. Blend on low speed for about 15 seconds until combined. With the blender running on low speed, slowly drizzle the warm, melted butter in a very thin, steady stream through the opening in the lid. Continue blending until the sauce is thick and emulsified. Stop immediately if the sauce gets too thick. Set aside and keep warm (do not overheat).
- Poach the Eggs: Bring a wide, shallow pan of water to a gentle simmer—you want small bubbles, not a rolling boil. Add the white vinegar to the water. Crack one egg into a small bowl or ramekin first. Create a gentle whirlpool in the simmering water with a spoon. Carefully slide the egg into the center of the whirlpool. Cook for 3 to 4 minutes for a runny yolk. Remove the egg with a slotted spoon and place it on a paper towel to drain excess water. Repeat with the remaining eggs.
- Assemble the Eggs Benedict: Place one toasted English muffin half on each plate. Top with a slice of warm Canadian bacon. Place one perfectly poached egg on top of the bacon.
- Serve Immediately: Spoon a generous amount of the warm hollandaise sauce over each egg. Serve right away for the best experience.
Notes
- To keep the hollandaise warm without breaking, place the blender jar in a bowl of warm (not hot) water.
- For easier poaching, strain the egg white through a fine-mesh sieve first to remove the thin, watery part of the white; this results in a tighter poached egg shape.
- If you are making this for a crowd, you can prepare the poached eggs up to one day ahead; gently reheat them in a bowl of warm water just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2
- Sodium: 550
- Fat: 45
- Saturated Fat: 25
- Unsaturated Fat: 20
- Trans Fat: 1
- Carbohydrates: 20
- Fiber: 1
- Protein: 18
- Cholesterol: 350