Classic Eggs Benedict
Enjoy this brunch classic in the comfort of your own home! A few simple tricks make it simple to make, so you can whip it up for a fraction of the price.
Whenever my friends and I go out to brunch, at least one of them orders eggs Benedict. Savory, salty, with that perfectly cooked runny egg… who can resist?! But did you know it’s actually easy to make at home? Once you learn the tricks, you can make this elegant dish any time!
Why You’ll Love Homemade Eggs Benedict
- It’s hearty and filling, the best way to start your day off on the right foot!
- This recipe is easier than you might think. Each component is ready in just a few minutes.
- It’s easy to customize! Want sausage or even a crab cake instead of Canadian bacon? Like a spicy hollandaise? Go for it!
- Great for entertaining, so you can have a fancy brunch with friends without dealing with reservations, lines, or noisy restaurants.
Ingredients for this recipe
This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
You’ll need:
You’ll need whole eggs for poaching and just egg yolks to make the hollandaise. You can use the egg whites to make chocolate macaroons for dessert or an egg white omelet on another day.
I also like to garnish with fresh chives. Dill is a great option too; it adds such a burst of freshness to the dish.
How To Make Eggs Benedict
Step 1: Make the Hollandaise
Grab a blender or food processor. Add the egg yolks, lemon juice, mustard, salt, and a pinch of cayenne. Process for 30 seconds until the mixture is smooth. Then, while it’s running, pour in the melted butter, mixing until the sauce is wonderfully thick and emulsified. Keep warm in a small bowl.
Step 2: Toast and Fry
Toast the English muffins in batches and set aside. Meanwhile, heat a large skillet over medium. Cook the Canadian bacon for 1-2 minutes per side, until warmed and lightly browned.
Step 3: Poach the Eggs
Fill a large saucepan with water and bring to a simmer over medium-low. Stir in the vinegar. Working with one egg at a time, crack it into a small bowl, then carefully pour it into the saucepan at a low angle. Cook the eggs for 3-4 minutes, until the whites are set, but the yolks are still soft. Carefully remove with a slotted spoon and pat dry.
Step 4: Assemble
Place two English muffin halves on each plate. Top with a slice of Canadian bacon, then the poached egg. Spoon the warm hollandaise over the top, or serve alongside for dipping!
Tips and Variations
Eggs Benedict is one of those dishes that is best right when you make it, but you might have extra hollandaise sauce. If you want to save it, store in an airtight container for up to 2 days. To reuse, let it come to room temperature first, then heat it gently in a double boiler to prevent the sauce from splitting.
Make this breakfast dish vegetarian by swapping the Canadian bacon with crunchy hashbrown patties, sliced mushrooms, or a juicy heirloom tomato slice.
Want more toppings? Layer in arugula, sliced avocado, or even a smear of pesto.
If you’re swapping out the Canadian bacon, you can try smoked salmon, thick-cut bacon, lobster, or even pulled pork.
Whether you love a traditional eggs Benedict or want to add your own riff, this homemade recipe will make you feel like you’ve got a private chef in the kitchen: you!
Classic Eggs Benedict
Ingredients
For the Hollandaise Sauce
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- Pinch cayenne pepper
- 1/2 cup unsalted butter, melted and warm
For the Eggs Benedict
- 4 English muffins, split
- 8 slices Canadian bacon
- 8 large eggs
- 1 tablespoon white vinegar
- Chopped fresh chives, for garnish
- Freshly ground black pepper, for serving
Instructions
- Add the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper to a food processor. Process for 20-30 seconds until smooth and slightly thickened. With the processor running, slowly drizzle in the hot melted butter until the sauce is thick, smooth, and fully emulsified. Transfer to a small bowl and keep warm.3 large egg yolks, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon fine sea salt, Pinch cayenne pepper, 1/2 cup unsalted butter
- Toast the English muffins until golden brown and set aside.4 English muffins
- Heat a large skillet set over medium heat. Add the Canadian bacon and cook for 1-2 minutes per side until warmed through and lightly browned. Transfer to a plate.8 slices Canadian bacon
- Fill a large saucepan with water and bring to a gentle simmer. Stir in the white vinegar. Crack each egg into a small bowl. Carefully slide the eggs into the simmering water and cook for 3-4 minutes, or until the whites are set and the yolks remain soft. Remove the eggs with a slotted spoon and gently blot dry with paper towels.8 large eggs, 1 tablespoon white vinegar
- Place two English muffin halves on each plate. Top each half with a slice of Canadian bacon, followed by a poached egg. Spoon the hollandaise sauce over the eggs. Garnish with chopped chives and freshly ground black pepper before serving.Chopped fresh chives, Freshly ground black pepper
Megan Myers has been sharing her favorite recipes online for 20 years. She has worked for companies like Whole Foods Market, Texas Co-Op Power, and Good Catch Foods. Her favorite breakfast food is waffles with plenty of maple syrup.