For the perfect special occasion brunch or breakfast learn to make the best eggs benedict recipe! Complete with toasted English muffin and Canadian bacon, step-by-step instructions on how to make poached eggs, and a decadent eggs benedict sauce made straight in a blender!
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Classic Restaurant-Style Breakfast
Until I learned how easy it was to make an eggs benedict recipe at home, it was always something I looked forward to ordering at a restaurant.
Eating out for breakfast was usually reserved for a special occasion breakfast or brunch which meant having eggs benedict was a treat!
Since learning how to make it myself, I’ve discovered that despite a few moving parts like making poached eggs and a deliciously rich hollandaise sauce, it’s still easy to make!
It’s worth a little bit of extra effort to be able to enjoy one of the most popular breakfast recipes right at home!
What is Eggs Benedict?
Eggs benedict, also known as benedict eggs, or eggs benny, is a classic American breakfast or brunch recipe. Traditionally it’s made open-faced with one half of a toasted English muffin topped with a slice of pan-seared Canadian bacon and a poached egg smothered in a delicious hollandaise sauce. It’s finished with a sprinkle of cayenne pepper or paprika and fresh chives.
It’s got crispy, salty, smoky, and creamy elements that make every egg benedict bite irresistible.
Find the full printable recipe with specific measurements below.
For the Hollandaise Sauce
- Large egg yolks: It’s important to bring your eggs to room temperature and to make sure all ingredients are starting the same way. You only need the yolks for the sauce, so save the whites for an egg white omelette tomorrow!
- Lemon juice: Fresh lemon juice is a must! It provides that fresh tang that cuts through the creaminess to brighten it up.
- Dijon mustard: Pairs well with the pungent lemon juice and adds another layer of tartness. Adds a bit of a kick too!
- Salt & a pinch of cayenne: Just a bit of seasoning and cayenne for a kick. Some people prefer to leave the cayenne out of the hollandaise and sprinkle it on top as a garnish. It’s up to you!
- Unsalted butter, melted and hot: Your butter must be hot! Otherwise, it won’t emulsify properly into a smooth velvety consistency.
For the Poached Eggs
- Cold eggs: This recipe yields 4 eggs, however, you may want to keep a couple of extras on hand in case your poaching needs a bit of practice!
- White vinegar: This helps the eggs to set quickly once they’re submerged in the water. You can use apple cider vinegar instead, but nothing that will change the color of the eggs (like balsamic).
- English muffins: You’ll need 2 muffins, cut in half to make 4 servings.
- Canadian bacon: This is sometimes referred to as back bacon because of where it is cut from the pig. It’s the same part as pork chops, so it is quite lean and less fatty than regular bacon. It comes cured and precooked so all you’ll need to do is heat it through.
Egg Benedict Variations
Feel free to mix and match any of the options below to make a different style of this eggs benedict recipe every time!
- Different protein: If you can’t find slices of Canadian bacon, regular bacon is the next best thing. You can also swap it completely for a different protein. Breakfast sausage, smoked salmon, turkey bacon, deli ham, or honey baked ham.
- Make it vegetarian: You can even turn it into eggs Florentine and swap the protein for sauteed spinach. Avocado, tomato, and asparagus are also great additions.
- Any style of eggs: To be completely honest, you don’t even need to poach your eggs! It’s tradition, sure, but who’s to say you can’t shake things up a little? Fluffy scrambled eggs, over easy, a sunny side up egg, or a fried eggs benedict recipe would all be great!
How to Make Eggs Benedict
- Blend the sauce ingredients. In a blender, combine the egg yolks, lemon juice, mustard, salt, and cayenne pepper and pulse for 5 seconds until combined. Continue running the blender on medium-high and drizzle in the hot butter until the sauce is emulsified and smooth. Season to taste.
- Prepare to poach the eggs. Bring about 3 inches of water to a light boil over medium-high heat. Reduce it to low and when it’s at a light simmer, stir in the vinegar. Crack an egg, one at a time into a small bowl or ramekin. Once tiny bubbles are rising from the bottom of the water but there’s no movement on the surface, the water is ready. Carefully tilt the edge of the ramekin and dip it slightly into the simmering water and gently slide the egg out.
- 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 the eggs one at a time and set them on a plate. Remove excess water by gently dabbing it with a paper towel.
- Heat the Canadian bacon over medium heat until warmed through. It’s already cooked so no need to worry about that.
- Toast the English muffins. This can be done to your liking. I prefer mine lightly toasted for this eggs benedict recipe.
- Assemble the open-faced sammies. 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!
- Melt the butter ahead of time in the microwave or on the stovetop. As long as it’s hot when you need it.
- Egg yolks need to be at room temperature for the sauce, but whole eggs need to be cold for poaching.
- Fresh eggs work best. They don’t fall apart in simmering water as easily as older eggs might.
- Use a timer and set it for 4 minutes. This is an exact science that has been tested. If you use room-temperature eggs, the 4-minute cook time will be off.
That is up for debate. Some people can eat it without issue while others prefer to stay away from it. I wouldn’t recommend giving it to kids, however, if you are using a high-speed blender such as a Vitamix or Blendtec, the power of this kind of blender can heat it to safe levels.
If it’s not a chance you want to take, swap with pasteurized eggs!
For softer yolks, aim for letting the eggs sit for 2-3 minutes instead. For harder yolks, give them a couple of extra minutes, about 5-6.
It’s traditionally served warm or at room temperature.
Absolutely! If hollandaise sauce isn’t your thing, you can use bearnaise sauce, or even a mornay sauce instead. You can also skip any of the sauces and top it with guacamole or salsa instead!
This recipe for eggs benedict is a complete meal on its own and quite satisfying! However, if you’re feeding a crowd it’s always nice to have some side options.
Ideally, you want to consume this right away.
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 the eggs in boiling water for 30 seconds to 1 minute, and gently reheat the sauce in the microwave or double boiler.
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.
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Eggs Benedict Recipe
- 3 large egg yolks
- 1 Tablespoon lemon juice , plus more to taste
- 1 teaspoon Dijon mustard
- ¼ teaspoon Kosher salt
- Pinch cayenne pepper
- ½ cup unsalted butter , melted and hot, plus more if needed for thinner consistency
- 4 large eggs , cold
- 1 Tablespoon white vinegar
- 2 English muffins , sliced in half
- 4 slices Canadian bacon
Optional garnish: Butter, Parsley, Chives, Dill, or Flake sea salt with freshly cracked pepper
- In a blender, blend the egg yolks, lemon juice, mustard, salt, and cayenne pepper 5 seconds, or until combined.
- With the blender running on medium high, slowly drizzle in the hot butter until the sauce is emulsified and no butter remains. Season to taste.
- Fill a medium saucepan about 3-inches deep. Bring to a light boil over medium-high heat. Reduce the heat to low. When the water is at a light simmer, stir in the vinegar. The water is ready when there are tiny bubbles rising from the bottom but the surface doesn't have any movement.
- Crack each egg into a small bowl or ramekin. Carefully dipping the edge of a ramekin into the water, gently slide the egg out. Add remaining eggs. Immediately remove pan from heat and cover with a lid.
- Let sit for 4 minutes (set your timer). Using a slotted spoon, immediately remove the eggs one at a time and dab on a paper towel to remove excess water. Set on a plate.
- In a small skillet, heat the Canadian bacon over medium heat until warmed through.
- In a toaster, toast the English muffins.
- On 4 serving plates, place the English muffin halves. Butter the toast if desired. Top each with Canadian bacon, a poached egg, and a drizzle of hollandaise sauce. Top with garnish, flake sea salt, and freshly cracked pepper, if desired.
- Hot butter: Your butter needs to be HOT, not just melted. The recipe will not emulsify if the butter isn’t hot.
- Cold Eggs: To keep the time at exactly 4 minutes to poach, it is important to use eggs that are all the same temperature.
- Vinegar Substitutions: You can use apple cider vinegar, but don’t use any vinegar like balsamic that can discolor the eggs.
- Electric vs. Gas Stove: If using an electric stovetop that retains heat, remove the pot as soon as you turn off the heat so it doesn’t continue simmering. You can simply turn off the burner, cover, and let it rest on a gas stove.
- Microwave: Place the hollandaise sauce in a glass bowl, and microwave in 15 second increments. Repeat this process until your sauce is fully warmed up.
- Stove top: Heat in a pan over low heat. Add in a smidge of melted butter and water to re-emulsify and give it a smooth texture.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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