Eggs Benedict Recipe
Classic Eggs Benedict with toasted English muffins, Canadian bacon, poached eggs and silky lemon hollandaise.
Contains: Egg · Milk · Wheat
English muffin formulations vary and may contain additional allergens. Check the label of the product you use if you need to avoid specific allergens.
WHY IT WORKS
Why This Recipe Works
01
Control the Hollandaise Heat
Barely simmering water and constant whisking gently thicken the yolks before the butter is added, reducing the chance of scrambling or splitting.
02
Poach at a Bare Simmer
Calm water helps the egg whites set neatly around the yolks instead of breaking apart in a rolling boil.
03
Assemble While Warm
Toasted muffins and warmed Canadian bacon create a sturdy base, while the eggs and hollandaise are added last so the finished dish reaches the table at its best.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Hollandaise
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Tools
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- Eggs Benedict
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Method
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Melt the butter in a small saucepan over low heat. Keep it warm but not bubbling.
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Bring about 1 inch of water to a bare simmer in a medium saucepan. In a heatproof bowl that fits over the saucepan without touching the water, whisk the egg yolks, lemon juice and warm water until combined.
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Set the bowl over the barely simmering water and whisk constantly for about 2 to 3 minutes, until the yolk mixture is pale, slightly thickened and leaves brief trails from the whisk. If it begins to look grainy or too hot, lift the bowl off the pan and keep whisking.
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Remove the bowl from the heat. Whisk in the warm melted butter very slowly at first, then in a thin steady stream as the sauce thickens. Whisk in the salt and cayenne. If the hollandaise is too thick, whisk in 1 teaspoon (tsp) warm water at a time until spoonable. Set the bowl over the warm, turned-off saucepan while you finish the dish.
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Toast the English muffin halves until golden. Warm the Canadian bacon in a large skillet over medium heat for about 1 to 2 minutes per side. Put 2 muffin halves on each plate and top each half with 1 slice of Canadian bacon.
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Fill a clean medium saucepan or deep skillet with about 3 inches of water, add the vinegar and bring to a bare simmer. The water should show small bubbles but should not boil vigorously.
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Crack the eggs one at a time into small cups. Slide them gently into the water in batches, leaving room between them. Poach for about 3 to 4 minutes, until the whites are set and the yolks are still soft, or longer if you prefer firmer yolks. Lift them out with a slotted spoon and blot the underside briefly on a clean towel.
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Place 1 poached egg on each Canadian-bacon-topped muffin half. Spoon the warm hollandaise over the eggs, scatter with the chives and serve immediately.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Split the English muffins and portion the Canadian bacon up to 1 day ahead. Refrigerate the bacon and keep the muffins sealed. For the best texture, make the hollandaise and poach the eggs close to serving.
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Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Dairy-Free
Change the following ingredient:
Replace1/2 US cup unsalted butter
With1/2 US cup unsalted plant-based butter
Replace115 grams (g) unsalted butter
With115 grams (g) unsalted plant-based butter
Use the same quantity of a plant-based butter suited to cooking or baking as required.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Fresh eggs usually hold a tighter shape in the poaching water. Unsalted butter lets you control the seasoning in the hollandaise, while fresh lemon juice gives the sauce a clean acidity. Pasteurized egg yolks are a useful option for anyone advised to avoid lightly cooked eggs.
Useful Substitutions
A similar lean sliced ham can replace Canadian bacon. If fresh chives are unavailable, simply leave them off rather than replacing them with a stronger garnish that changes the flavor of the dish.
INGREDIENT QUALITY
Quality Note
Fresh eggs hold a tighter shape when poached, and fresh lemon juice gives the hollandaise a cleaner flavor. Keep the hollandaise warm rather than hot so the emulsion stays smooth.
SPEND LESS
Cost-Saving Tip
If Canadian bacon or English muffins are cheaper in larger packs, freeze the unused portions separately for another breakfast rather than buying a smaller pack at a higher unit price.
COOKING TIPS
Tips
Keep Hollandaise Warm, Not Hot
Once the sauce is emulsified, keep it over warm, turned-off water. Direct heat can make the butter separate or the yolks curdle.
Use Fresh Eggs
Fresh egg whites are thicker and tend to wrap more neatly around the yolk, giving the poached eggs a cleaner shape.
Keep the Water Calm
Small bubbles are enough. A vigorous boil can tear the whites and make the eggs cook unevenly.
Serve Immediately
Eggs Benedict is at its best as soon as it is assembled, while the muffins are crisp, the eggs are warm and the hollandaise is still smooth.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Eggs Benedict is best eaten immediately. If needed, refrigerate leftover muffins, Canadian bacon and poached eggs separately within 2 hours. Use the poached eggs within 2 days; hollandaise is best made and used the same day.
Freezing
Freezing assembled Eggs Benedict is not recommended. The poached eggs and hollandaise lose their best texture after freezing and thawing.
Reheat the Base
Re-toast the English muffins and warm the Canadian bacon gently in a skillet. Avoid reheating an assembled Benedict, which quickly makes the muffin soggy.
Rewarm Hollandaise Gently
If the sauce has cooled, whisk it over barely warm water and add a few drops of warm water if needed. High heat or microwaving can split the emulsion.
ESTIMATED PER SERVING
Nutrition
1 of 4 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Eggs Benedict FAQs
What is Eggs Benedict made of?
Classic Eggs Benedict layers toasted English muffins, Canadian bacon and poached eggs, then finishes them with warm hollandaise sauce.
How do I keep hollandaise from splitting?
Use gentle heat, whisk constantly while thickening the yolks, and add the melted butter slowly. Once the sauce is emulsified, keep it warm rather than hot. If it becomes too thick, whisk in a little warm water.
How long should I poach the eggs?
About 3 to 4 minutes in barely simmering water usually gives set whites and soft yolks. Cook a little longer if you prefer firmer yolks.
Do I need vinegar to poach the eggs?
No, but a small amount of distilled white vinegar can help loose egg white set more quickly. The water should still stay at a bare simmer rather than a rolling boil.
Can I use ham instead of Canadian bacon?
Yes. A lean sliced ham with a similar thickness works well and keeps the overall balance of the dish close to classic Eggs Benedict.
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