Eggs Benedict

Classic Eggs Benedict with Hollandaise Sauce

Until I learned how easy it was to make a classic eggs benedict recipe at home, it was something I only looked forward to ordering at a restaurant.

I’ve discovered that despite a few moving parts like making poached eggs and an easy yet rich hollandaise sauce, eggs benny is easy to make for a delicious breakfast idea or special weekend brunch dish!

Find the full printable recipe with specific measurements below.

• English muffins: You’ll need 2 muffins, cut in half to make 4 servings. I love to use my homemade English muffins for a special touch!
• Canadian bacon: This is sometimes referred to as back bacon because of where it is cut from the pig. It comes cured and precooked and it just needs heating up. You can also use ham, bacon or even smoked salmon.
• Cold eggs: This recipe yields 4 poached eggs that have slightly runny centers.
• Hollandaise sauce: For this easy hollandaise sauce, you will need egg yolks, lemon juice, Dijon mustard, salt, a pinch of cayenne and unsalted melted butter.
• Eggs benedict variations: Swap the protein for sauteed spinach to make eggs florentine or serve a crowd with my eggs benedict casserole.

1. Make an easy hollandaise sauce. Hollandaise sauce in the blender is so easy! Just combine room temperature egg yolks, lemon juice, mustard, salt, and cayenne pepper and pulse in blender for 5 seconds. Continue running the blender on medium-high and drizzle in hot butter slowly to avoid curdling the eggs.
2. Poach eggs. Bring 3 inches of water to a light boil over medium-high heat. Reduce heat to low and when it’s at a light simmer then stir in vinegar. Crack a cold egg, one at a time into a small bowl or ramekin. Tilt the edge of the ramekin and dip it slightly into the simmering water then gently slide egg out.
3. Add all remaining eggs. Do this with the remaining eggs and immediately remove the pan from the heat. Cover it with a lid and let it sit for 4 minutes. Use a slotted spoon to remove eggs one at a time and set them on a plate.
4. Heat the Canadian bacon. Using a skillet over medium heat Canadian bacon until warmed through. It’s already cooked so no need to worry about that.
5. Toast English muffins. This can be done to your liking. I prefer mine lightly toasted for this eggs benedict recipe.
6. Assemble eggs benedict. On 4 serving plates, place the toasted English muffin halves open side up. Butter them if you’d like. Top each one with a slice of bacon, a poached egg, and as much or as little hollandaise as you can handle! Top with garnish, flake sea salt, and freshly cracked pepper. Enjoy!

Make Ahead Hollandaise Sauce

Keep in mind, when it’s made ahead, the consistency and texture of the assembled eggs benedict won’t be the same as when it’s enjoyed freshly made.

• Make ahead: If you are eager to prepare this eggs benedict recipe in advance, you can make the hollandaise sauce a couple of days in advance as well as poach the eggs at the same time. Keep both refrigerated separately.
• Reheat: Reheat the eggs in boiling water for 30 seconds to 1 minute, and gently reheat the sauce in the microwave or double boiler.