Heavenly Eggs Benedict Recipe: A Morning Treat to Cherish

Brunch enthusiasts adore this classic eggs benedict recipe that practically guarantees delicious results every single time.

Crispy Canadian bacon nestles perfectly on toasted English muffins, creating a foundation for creamy hollandaise sauce and perfectly poached eggs.

Executing this brunch favorite might seem intimidating, but our foolproof eggs benedict recipe simplifies the process with easy-to-follow steps.

Professional chefs and home cooks alike will appreciate the straightforward technique that ensures a restaurant-quality dish.

The rich, buttery hollandaise sauce drapes luxuriously over tender eggs, promising a mouthwatering experience.

Each bite combines tangy, savory, and velvety textures that make this breakfast classic irresistible.

You’ll want to serve this impressive dish to everyone at your next weekend gathering.

Prepare to elevate your weekend brunch game with this showstopping recipe that never disappoints.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 550 kcal

Servings: 3

Ingredients For Eggs Benedict Brunch

• Egg Yolks: Creates silky, luxurious sauce texture with rich golden color and provides emulsification power for smooth hollandaise.
• Lemon Juice: Adds bright, tangy flavor and helps stabilize egg yolk mixture during sauce preparation.
• Butter: Delivers rich, creamy foundation with velvety mouthfeel and essential flavor depth.
• Salt: Enhances overall taste and balances sauce's richness.
• Cayenne: Introduces subtle warmth and gentle spiciness to elevate sauce complexity.

• Canadian Bacon: Offers lean, smoky protein with delicate ham-like flavor perfect for classic breakfast profile.
• Eggs: Provides protein-packed center with luxurious runny yolk creating signature dish texture.

• English Muffins: Delivers crispy, sturdy base with signature nooks and crannies for sauce absorption and textural contrast.
• Vinegar: Helps egg whites coagulate quickly during poaching for perfectly shaped poached eggs.
• Chives/Parsley: Introduces fresh herbal garnish with vibrant color and light aromatic finish.

Tools That Make Eggs Benedict Easier

• Double Boiler: Heatproof bowl set over a pot of simmering water for making smooth hollandaise sauce.
• Skillet: Used for cooking Canadian bacon until golden and warm.
• Medium Saucepan: Perfect for poaching eggs with gentle simmering water.
• Whisk: Essential for blending hollandaise sauce and creating creamy texture.
• Slotted Spoon: Helps remove delicate poached eggs from water without breaking.
• Small Bowl: Helpful for cracking eggs before poaching.
• Paper Towels: Used to drain poached eggs and remove excess water.
• Sharp Knife: For splitting English muffins and chopping optional garnish.
• Cutting Board: Provides surface for slicing and chopping ingredients.

How To Prep Eggs Benedict Step-By-Step

• Craft the Creamy Sauce

Grab a heat-resistant bowl and place it over simmering water. Whisk egg yolks with tangy lemon juice until slightly thickened. Gradually pour warm melted butter while whisking energetically. Keep stirring until the mixture becomes silky smooth. Season with salt and a hint of cayenne pepper. Set aside in a warm spot.

• Toast the Bread

Split English muffins and pop them into the toaster. Aim for a crispy golden-brown surface that’ll provide a delightful crunch.

• Crisp the Bacon

Heat a skillet and lay down Canadian bacon slices. Cook until edges turn beautifully caramelized and the meat is warm throughout.

• Perfect the Eggs

Fill a pot with water and bring to a gentle simmer. Add a splash of vinegar. Carefully crack each egg into a small bowl, then softly slide into the water. Let them swim for 3-4 minutes until whites are set but yolks remain gloriously runny. Fish out with a slotted spoon and let excess water drip away.

• Bring It All Together

Arrange toasted muffin halves on plates. Crown each with a slice of crispy bacon. Nestle a perfectly poached egg on top. Generously drizzle the luxurious sauce over everything. Sprinkle with fresh herbs if desired. Serve immediately and enjoy your culinary masterpiece.

Tips To Perfect Eggs Benedict Hollandaise

• Perfect Poaching Technique: Create a gentle whirlpool in the water before sliding eggs in to help the whites wrap neatly around the yolk for beautiful, compact poached eggs.
• Make-Ahead Magic: Prepare hollandaise sauce and poach eggs in advance, storing them separately in the refrigerator. Gently reheat eggs in warm water and warm sauce over a double boiler just before serving to save morning preparation time.
• Dietary Adaptations: Swap Canadian bacon with grilled portobello mushrooms for a vegetarian version, or use turkey bacon for a leaner protein option. Gluten-free individuals can replace English muffins with roasted sweet potato rounds or gluten-free bread.
• Flavor Boosters: Experiment with different herb infusions in hollandaise like fresh dill, tarragon, or smoked paprika for exciting flavor variations. Add a dash of truffle oil or sprinkle crispy pancetta bits for gourmet restaurant-style elevation.
• Easy Hollandaise Rescue: If sauce breaks or separates, whisk in a tablespoon of hot water to re-emulsify and restore smooth, creamy texture. Always keep sauce warm but not hot to prevent curdling and maintain silky consistency.

Serve Eggs Benedict The Fancy Way

• Breakfast Bliss Pairings
• Crisp Morning Sides: Serve with a light mixed green salad or roasted asparagus to balance the rich hollandaise sauce and add fresh vegetables to your plate.
• Coffee Companion: Pair with a strong espresso or cappuccino to complement the creamy texture and cut through the buttery hollandaise.
• Fresh Fruit Accent: Add a small side of mixed berries or citrus segments to provide a tangy contrast and refreshing touch to the classic eggs benedict.
• Brunch Beverage Boost: Complement with a classic mimosa or bloody mary for a complete weekend brunch experience that elevates the entire meal.

Store Eggs Benedict With Care

• Quick Meal Prep Strategy: Prepare hollandaise sauce and chop garnishes first, then cook Canadian bacon and toast muffins while poaching eggs to streamline the cooking process.
• Smart Storage Solutions: Keep leftover hollandaise sauce in an airtight container in the refrigerator for up to 2 days, gently reheating in a double boiler when ready to use.
• Advance Ingredient Readiness: Wash and chop herbs like chives or parsley a day ahead, storing them in a sealed container in the refrigerator to save time during cooking.
• Breakfast Batch Planning: Make multiple servings by prepping ingredients in advance and assembling eggs benedict just before serving to ensure maximum freshness and optimal taste.

Foolproof Eggs Benedict Recipe

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4.6 from 22 reviews

• Total Time: 30 minutes
• Yield: 3 1x

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Description

Classic eggs benedict showcases Canadian bacon nestled on toasted English muffins with perfectly poached eggs and velvety hollandaise sauce. Rich flavors and elegant presentation make this breakfast dish a delightful morning indulgence you’ll savor with each delectable bite.

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Ingredients

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• 4 large eggs
• 3 large egg yolks
• 4 slices Canadian bacon
• 2 English muffins, split and toasted
• ½ cup (1 stick / 113 g) unsalted butter, melted and warm
• 1 tbsp lemon juice
• 1 tbsp white vinegar
• 1 pinch cayenne pepper (optional)
• Salt, to taste
• Chopped chives or parsley (optional garnish)

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Instructions

1. Hollandaise Preparation: Whisk egg yolks and lemon juice in a heatproof bowl positioned over gently simmering water, gradually incorporating warm melted butter with smooth, consistent whisking to create a silky, emulsified sauce.
2. Seasoning and Staging: Enhance the hollandaise with salt and cayenne, then transfer to a warm spot to maintain its luxurious consistency while preparing remaining components.
3. Bread and Protein Foundation: Toast English muffin halves until golden and crisp, simultaneously searing Canadian bacon in a medium-heat skillet to develop a caramelized exterior and ensure thorough heating.
4. Egg Poaching Technique: Fill a saucepan with water and vinegar, creating a gentle poaching environment. Carefully slide cracked eggs into barely bubbling liquid, allowing three to four minutes of undisturbed cooking until whites set and yolks remain delicately runny.
5. Plating and Finishing: Drain poached eggs briefly on paper towels, then artfully construct the dish by layering toasted muffin halves with Canadian bacon, topped with the perfectly poached egg and generously draped with hollandaise sauce. Optionally embellish with freshly chopped chives or parsley, then serve immediately to preserve optimal temperature and textural integrity.

Notes

• Master Hollandaise Technique: Whisk egg yolks delicately over low heat, ensuring consistent motion prevents scrambling and maintains a smooth, velvety consistency.
• Poaching Egg Perfection: Use fresh eggs at room temperature and add vinegar to water for tighter whites, creating beautifully shaped poached eggs with runny centers.
• Temperature Control: Keep hollandaise warm but not hot to prevent separation, using a double boiler method or gentle heat to maintain sauce integrity.
• Texture Balance: Toast English muffins until golden and crisp, creating a sturdy base that provides delightful crunch against soft poached eggs and creamy hollandaise.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Brunch
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 3
• Calories: 550
• Sugar: 1 g
• Sodium: 950 mg
• Fat: 45 g
• Saturated Fat: 18 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 20 g
• Cholesterol: 350 mg