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featured eggs benedict.
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5 from 2 votes

Eggs Benedict Recipe

This classic Eggs Benedict recipe makes brunch at home simple and delicious. Learn to poach eggs perfectly, whip up a creamy Hollandaise, and assemble a restaurant-quality meal in just 20 minutes.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Servings: 2 people
Calories: 848kcal
Author: Becky Hardin

Equipment

  • Egg Poaching Pan optional
  • Cast Iron Skillet

Ingredients

For the Hollandaise

  • 2 large egg yolks
  • 2 tablespoons Dijon mustard
  • 1 clove garlic grated
  • ½ teaspoon minced fresh thyme
  • ½ cup unsalted butter 1 stick, melted
  • 1 lemon juiced

For Assembly

  • 2 English muffins
  • 4 pieces Canadian bacon
  • 4 large eggs straight from the refrigerator

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 minced fresh thyme, ½ cup unsalted butter
    ingredients for hollandaise sauce in a saucepan.
  • 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.
    1 lemon
    hollandaise sauce on a spoon over a saucepan full of sauce.

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
    4 toasted english muffins on a baking sheet.
  • 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
    4 slices of canadian bacon in a frying pan.
  • 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
    4 poached eggs in an egg poaching pan.
  • 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.
    4 english muffins topped with canadian bacon and poached eggs on a baking sheet.

Video

Notes

Hollandaise Tips:
  • If the Hollandaise thickens too much, add hot water, 1 tablespoon at a time, and whisk until you achieve your desired consistency.
  • Hollandaise sauce often breaks due to too high of a temperature, not enough whisking, or adding the butter too fast.
  • 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.
  • Keep warm in heatproof bowl set over warm (not simmering) water. 
  • Blender Method: Add the egg yolks, Dijon, garlic, and lemon to a blender. With the blender running on low, slowly stream in the hot melted butter until the sauce becomes thick and creamy.
Poaching Tips:
  • Use an egg poaching pan if you have one. 
  • Use the freshest, coldest eggs possible. The whites will be thicker and spread less in the water.
  • Crack each egg over a fine-mesh strainer to strain out the thinner, waterier parts of the whites. This helps reduce spread.
  • Water should be at a bare simmer with small bubbles around the edges. If it’s boiling, the egg will shred.
  • 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.
  • Lift with a slotted spoon and gently poke. The whites should jiggle slightly, and the yolk should feel soft. 
  • After cooking, transfer eggs to an ice bath to stop them from overcooking before storing.
  • Pat the eggs dry to prevent them from thinning the Hollandaise.
Make-Ahead:
  • Poach the eggs up to 2 days in advance and store in the fridge. 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 to serve. Set it over a very low flame just until it begins to steam, or in the microwave for 10-20 seconds.
  • Toast the English muffins, warm up the Canadian bacon, and assemble everything to serve!
Storage: Store eggs Benedict in an airtight container in the refrigerator for up to 1 day.

Nutrition

Serving: 1serving | Calories: 848kcal | Carbohydrates: 33g | Protein: 33g | Fat: 66g | Saturated Fat: 35g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 706mg | Sodium: 1102mg | Potassium: 512mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2244IU | Vitamin C: 17mg | Calcium: 147mg | Iron: 4mg