Eggs Benedict are a delicious and decadent breakfast dish that can be enjoyed any time of day. The dish consists of poached eggs, Canadian bacon, and hollandaise sauce on top of a toasted English muffin. While the dish may seem complicated to make, it is actually quite simple and can be easily mastered with a little practice.
Easy Eggs Benedict
Eggs Benedict are thought to have originated in New York City during the late 1800s. The exact origin of the dish is unknown, but there are several stories and theories about how it came to be. One popular theory suggests that the dish was created by a man named Lemuel Benedict, who was a regular customer at the Waldorf Hotel in New York City. Benedict allegedly walked into the hotel one morning looking for a hangover cure, and the chef, Oscar of the Waldorf, created the dish specially for him.
Why You’ll Love this Eggs Benedict Recipe:
- Easy to make: Eggs Benedict is a classic breakfast dish that can be made in under 30 minutes. All you need is a skillet, some eggs, and some ham or bacon.
- Quick and easy: This dish is perfect for those mornings when you’re short on time but still want something delicious. Simply cook the eggs and ham, then assemble everything on a toasted English muffin.
- Tasty and satisfying: Eggs Benedict is a delicious and filling breakfast that will leave you feeling satisfied all morning long. The rich hollandaise sauce pairs perfectly with the eggs and ham for a truly decadent meal.
Eggs Benedict can be enjoyed any time of day, but is typically served for breakfast or brunch. It’s perfect for those mornings when you want something a little fancier than just eggs and toast.
How to Make Eggs Benedict
Be sure to see the recipe card below for full ingredients & instructions!
1. Start by cooking your eggs to your desired doneness. For a classic eggs Benedict, the eggs should be poached.
2. While the eggs are cooking, toast your English muffins and cook the ham or bacon.
3. To assemble, start with a toasted English muffin, then top with a slice of ham or bacon and an egg. Top with hollandaise sauce and serve immediately.
Eggs Benny Ingredient Notes
- Egg yolks are the base of our hollandaise. They thicken the sauce and make it rich and velvety. The key is to only use low heat on the sauce. We don’t want the yolks to scramble.
- Dijon adds a delicious zing and helps prevent the eggs from scrambling as well.
- Garlic and thyme are not classic additions to hollandaise but they add delicious flavor to an otherwise simple sauce. I don’t recommend substituting dried spices in this recipe.
- Butter is the base of our sauce. It adds richness and delicious flavor. No need to clarify it for this recipe.
- Lemon adds freshness and acidity to the sauce. Freshly squeezed lemon is key. Don’t substitute bottled juice!
- English muffins are the classic benedict base. Feel free to swap it for sourdough toast or a biscuit! Both are delicious options. For a gluten free/keto option, use half of an avocado or a piece of romaine lettuce.
- Canadian bacon is the meat typically used in eggs benedict, although you could use anything you like: crisp bacon, prosciutto, poached lobster. The possibilities are endless.
- Poached eggs are key to a great benedict. Make sure to use eggs straight from the fridge, as warm eggs will not take as long to cook.
Eggs Benedict is an American breakfast dish consisting of poached eggs and sliced ham on toasted English muffins, covered with Hollandaise sauce.
To poach an egg, fill a large, high-sided skillet with water. Add 1 tablespoon of white wine vinegar and bring the water to a gentle simmer over medium-low heat. Crack an egg into a small bowl and then drop it into the water. Swirl a spoon gently around the egg to create a small vortex. Cook for 3 minutes, then remove with a slotted spoon and dab gently with a paper towel to remove any excess water.
If the sauce starts to break, remove it from the heat immediately and add an ice cube to the bowl. Whisk vigorously (as hard as you can) and the sauce should come back together. If it doesn’t, discard it and start over.
Eggs Benedict will last in the fridge for up to 2 days. Be sure to store the hollandaise sauce separately from the eggs and ham to prevent it from spoiling. To reheat, simply place everything in a skillet over low heat until warmed through. You can also reheat in the microwave, but be careful not to overcook the eggs.
Make Ahead Instructions
Poach the eggs up to 2 days in advance. Reheat them in boiling water for 30-60 seconds when ready to serve.
Make the Hollandaise sauce up to 1 day ahead and gently reheat it set it over a very low flame just until it begins to steam or in the microwave for 10-20 seconds.
I do not recommend toasting the English muffins or cooking the Canadian bacon ahead of time. Both will be soggy when reheated.
Storage Instructions
Store fully-assembled eggs Benedict in an airtight container in the refrigerator for up to 1 day. Store poached eggs in an airtight container in the refrigerator for up to 3 days.
Eggs Benedict Variations
- Instead of an English muffin, serve eggs Benedict atop a biscuit, slice of sourdough toast, baked potato, fresh salad, or halved avocado.
- Try crisp bacon, prosciutto, or poached lobster instead of Canadian bacon.
Tips for Perfect Poached Eggs
- Use an egg poaching pan if you have one.
- Use the freshest eggs possible. Fresh egg whites will be thicker and spread less in the water.
- Don’t add salt to the water. This will cause the eggs to spread more.
- If you’re having trouble poaching more than 1 egg at a time, just cook them one at a time. Poaching eggs takes time to master.
Eggs Benedict are a delicious breakfast treat that can be made at home with just a few simple ingredients. This recipe will show you how to make this classic dish in just a few easy steps. There is only one thing left to do and that’s to enjoy!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Eggs Benedict Recipe
Ingredients
For the Hollandaise
- 2 large egg yolks
- 2 tablespoons Dijon mustard
- 1 clove garlic grated
- ½ teaspoon fresh minced thyme
- ½ cup unsalted butter melted (1 stick)
- 1 lemon juiced
For the Eggs Benedict
- 2 English muffins
- 4 pieces Canadian bacon
- 4 large eggs straight from the refrigerator
Equipment
- Egg Poaching Pan Optional
Instructions
For the Hollandaise
- Add the egg yolks, Dijon, garlic, and thyme to a small saucepan set over medium-low heat. Whisk to combine and slowly stream in the melted butter, whisking constantly.2 large egg yolks, 2 tablespoons Dijon mustard, 1 clove garlic, ½ teaspoon fresh minced thyme, ½ cup unsalted butter
- Cook, whisking often, just until the sauce starts to thicken, about 1-2 minutes. Remove the sauce from the heat and whisk in the lemon juice. Season with salt and pepper to taste. If the sauce thickens too much, add hot water, 1 tablespoon at a time, and whisk until you achieve your desired consistency. If the sauce starts to break, remove it from the heat immediately and add an ice cube to the bowl. Whisk vigorously until the sauce comes back together. If the sauce does not come back together, discard and start over.1 lemon
For the Eggs Benedict
- Divide the English muffins in half and toast them to your desired doneness. Keep them warm on a baking sheet in a 200°F oven until ready to serve.2 English muffins
- Heat a large cast skillet over medium heat. When the skillet is hot, add the Canadian bacon and fry until warmed through and beginning to crisp, about 1 minute per side. Place one piece of Canadian bacon on each piece of English muffin and put them both back into the oven to stay warm until the eggs are finished.4 pieces Canadian bacon
- Recommended Method: If you have an egg poaching pan (pictured), follow the manufacturer’s instructions for cooking an egg. Most pans need to be filled halfway with water and brought to a simmer over medium heat. Grease the cups with nonstick cooking spray and add one egg to each cup. Place the cups in the water, cover, and cook for 3 minutes.4 large eggs
- Alternative Method: If you do not have an egg poaching pan, fill a large, high-sided skillet with water and add 1 tablespoon of white wine vinegar. Bring the water to a gentle simmer. Crack an egg into a small bowl and then drop it into the water. Swirl a spoon gently around the egg to create a small vortex– this will help the egg white shape around the yolk. Repeat with as many eggs as will fit. Cook for 3 minutes.
- Remove the eggs with a slotted spoon and dab them gently with a paper towel to remove any excess water.
- Place a poached egg on top of each english muffin and season it lightly with salt and pepper. Drizzle over the hollandaise and serve immediately.
Notes
- Use an egg poaching pan if you have one.
- Use the freshest eggs possible. Fresh egg whites will be thicker and spread less in the water.
- Don’t add salt to the water. This will cause the eggs to spread more.
- If you’re having trouble poaching more than 1 egg at a time, just cook them one at a time. Poaching eggs takes time to master.
- To reheat the sauce, set it over a very low flame and heat just until it begins to steam– overheating can cause the sauce to break.
- You can also reheat the sauce in the microwave for 10-20 seconds.
Leave a Review