Eggs Benedict
+3 photos

Eggs Benedict

4 servings
Make eggs Benedict for a classic brunch dish featuring perfectly poached eggs on English muffins with Canadian bacon and rich homemade Hollandaise sauce.

Ingredients

  • egg yolks
    4
  • lemon juice
    3 ½ tbsp
  • water
    1 tbsp
  • worcestershire sauce
    ⅛ tsp
  • ground white pepper
    1 pinch
  • butter

    melted

    1 c
  • hot water

    or more as needed

    1 tsp
  • salt
    ¼ tsp
  • distilled white vinegar
    1 tsp
  • eggs
    8
  • strips canadian-style bacon
    8
  • english muffins

    split

    4
  • butter

    softened

    2 tbsp

Directions

  1. 1

    To make the Hollandaise: Whisk egg yolks, lemon juice, 1 tablespoon of water, Worcestershire sauce, and white pepper in the top of a double boiler over simmering water. Add melted butter, 1 or 2 tablespoons at a time, while whisking yolks constantly. If Hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all of the butter is incorporated. Whisk in salt, then remove from heat. Place a lid on the pan to keep sauce warm.

    Step 1
  2. 2

    To poach the eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until whites are firm and yolks have thickened but are not hard, 2 ½ to 3 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.

    Step 2
  3. 3

    Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brown bacon in a medium skillet over medium-high heat.

    Step 3
  4. 4

    Toast English muffins on a baking sheet under the preheated broiler.

  5. 5

    To serve eggs Benedict: Spread toasted muffins with softened butter and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with Hollandaise sauce. Sprinkle with chopped chives and serve immediately.

    Step 5
Eggs Benedict
+3

Eggs Benedict

4.5(475)30 min4 servings879 cal

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Ratings & Reviews

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Based on 475 ratings

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About this Recipe

Craving that iconic, luxurious brunch experience right in your own kitchen? This recipe shows you how to master classic Eggs Benedict, bringing restaurant-quality taste to your table in just 30 minutes. You'll soon be enjoying perfectly poached eggs, savory Canadian bacon, and rich, homemade Hollandaise sauce.

This recipe demystifies the seemingly complex art of Eggs Benedict, focusing on achieving tender, perfectly poached eggs and a velvety scratch-made Hollandaise sauce. You'll achieve that irresistible balance of flavors and textures without the fuss, elevating your brunch game significantly and impressing everyone at your table.

Prepare for a delightful symphony of flavors and textures with every bite. You'll experience the tender, perfectly poached eggs with their flowing yolks, complemented by savory Canadian-style bacon and the tangy, buttery embrace of scratch-made Hollandaise. All of this rests on a toasted English muffin, providing a satisfying chew and foundation for this truly classic breakfast dish, offering a luxurious and fulfilling start to your day.

While classic Eggs Benedict shines in its traditional form, you can adjust elements to your taste. For a slightly different texture, try toasting your English muffins to varying degrees of crispness. If you prefer a simpler profile, you could omit the Canadian-style bacon, though it truly adds a savory depth to the dish.

Serve these elegant Eggs Benedict immediately, perhaps with a simple fruit salad or a mimosa, for an unforgettable brunch experience. The vibrant yellow of the Hollandaise and egg yolks creates a beautiful presentation that's perfect for special gatherings or a luxurious weekend treat.

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