This easy Eggs Benedict recipe is perfect for a special breakfast or brunch. Poached eggs and Canadian bacon are served on a buttery toasted English muffin and covered with hollandaise sauce.
What is Eggs Benedict?
Eggs Benedict is a popular recipe for breakfast and brunch. Poached eggs and Canadian bacon are served on a buttery toasted English muffin and covered with hollandaise sauce. Most people love ordering this special egg dish at restaurants, but it is easy to make at home. You will love this classic breakfast dish!
How To Make Eggs Benedict
There are a few steps involved when making Eggs Benedict. You want to make sure you are prepared and ready to go so all of the components are hot and ready to serve at the same time.
- First, make the Hollandaise sauce. Hollandaise sauce is made with egg yolks, butter, salt, and a little cayenne pepper. The sauce is rich, buttery, and will make the eggs Benedict SO decadent. Don’t be afraid of making hollandaise sauce, it is easy to make in the blender!
- Next, poach the eggs. You want the egg yolks to stay soft and runny while the egg whites harden.
- Cook the Canadian bacon. You can also use regular bacon.
- Toast and butter an English muffin.
- To assemble the eggs Benedict, top the buttery English muffin with Canadian bacon, poached eggs, creamy hollandaise sauce, and chives. Serve immediately.
You can mix things up and used smoked salmon instead of bacon. You can also add vegetables, asparagus is a great addition to eggs Benedict.
If you usually only order Eggs Benedict at a restaurant, try making it at home for a special breakfast. Eggs Benedict would also be a great addition to your Easter breakfast or brunch menu this year.
More Breakfast Recipes:
Eggs Benedict Recipe
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Total Time
- 30 minutes
For the Hollandaise (Eggs Benedict Sauce):
- 3 egg yolks
- 1 tablespoon lemon juice
- 3/4 cups unsalted butter, melted
- ¼ teaspoon cayenne pepper
- ½ teaspoons salt
For the poached eggs:
- 4 large fresh eggs
- 2 teaspoons distilled white vinegar
To finish the Eggs Benedict:
- 4 pieces Canadian bacon
- 2 English muffins
- Softened butter, for spreading on English muffin
- 1 tablespoon chopped chives, for garnish
- Place egg yolks and lemon juice in a blender. Blend for 30 seconds or until eggs turn light yellow. Slowly add in the hot, melted butter and blend until combined. Add in the cayenne and salt and briefly blend. Pour the hollandaise sauce in a bowl and cover with plastic wrap, pressing the plastic wrap against the sauce so a skin doesn’t form. Set aside.
- Brown the Canadian bacon in a medium skillet over medium-high heat, cooking the bacon on both sides.
- Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add the vinegar. Carefully break eggs into simmering water. Cook for about 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and gently place them on a plate. Keep eggs warm until serving.
- Toast the English muffins. Spread toasted muffins with softened butter, and top each muffin half with a slice of bacon and one poached egg. Drizzle with Hollandaise sauce and sprinkle with chives. Serve immediately.
Note-you might not use all of the hollandaise sauce. You can keep leftover sauce in the fridge for 4-5 days in the fridge.