This Eggs Benedict Recipe is a brunch staple that combines buttery toasted English muffins, savory Canadian bacon, perfectly poached eggs, and silky hollandaise sauce. Elegant yet approachable, this step-by-step version helps you master every layer of this iconic dish—perfect for weekends, holidays, or impressing guests.
✨ Why This Recipe Works
✔ Blender hollandaise – no double boiler needed
✔ Poaching hack – vinegar-free method for perfect eggs
✔ Make-ahead tips for stress-free entertaining
✔ Restaurant-quality results at home
Ingredients:
- 2 English muffins, split
- 4 slices of Canadian bacon or ham
- 4 large eggs
- 1 tablespoon white vinegar
- Salt and freshly ground black pepper
- Paprika or chopped fresh chives, for garnish
For the Hollandaise Sauce:
- 4 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup (1 stick) unsalted butter, melted
- Pinch of cayenne pepper (optional)
Instructions:
Step 1: Prepare the Hollandaise Sauce.
- Place the egg yolks and lemon juice in a heatproof bowl set over a saucepan of simmering (not boiling) water. Make sure the bottom of the bowl doesn’t touch the water. Whisk constantly and vigorously until the yolks thicken and lighten in color, about 3-5 minutes.
Step 2:
- Remove the bowl from the heat and slowly whisk in the melted butter, a little at a time, until the sauce is smooth and emulsified. Season with salt, pepper, and cayenne pepper (if using). Set aside in a warm place. If the sauce gets too thick, whisk in a teaspoon of warm water to thin it out.
Step 3: Toast the English Muffins and Cook the Bacon.
- Toast the English muffin halves until golden brown. While the muffins are toasting, cook the Canadian bacon or ham in a skillet over medium heat until heated through and lightly browned on both sides, about 2-3 minutes per side.
Step 4: Poach the Eggs.
- Fill a wide, shallow saucepan with about 2-3 inches of water and bring it to a gentle simmer. Add the white vinegar. Crack each egg into a separate small bowl. Gently slide each egg into the simmering water.
Step 5:
- Cook the eggs for 3-4 minutes for a runny yolk, or longer if you prefer a firmer yolk. Use a slotted spoon to carefully remove the poached eggs from the water and place them on a paper towel-lined plate to drain excess water. Season lightly with salt and pepper.
Step 6: Assemble the Eggs Benedict.
- Place a toasted English muffin half on each plate. Top with a slice of Canadian bacon or ham, followed by a poached egg.
Step 7:
- Generously spoon the Hollandaise sauce over the poached eggs. Garnish with paprika or chopped fresh chives, if desired.
💎 Chef’s Pro Tips
✅ Egg freshness test: Submerge in water – fresh eggs sink
✅ Hollandaise rescue: Add 1 tbsp hot water if too thick
✅ Time-saver: Poach eggs & make sauce ahead, reheat gently
📊 Nutrition (Per Serving)
| Calories 520 | Protein 24g | Carbs 28g |
| Fat 35g | Iron 3mg | Gluten-Free Option ✔ |
🍽 Serving Suggestions
Brunch Spread: Pair with mimosas & fruit salad
Luxury Upgrade: Use crab cakes instead of bacon
Vegetarian Twist: Sautéed spinach & portobello mushrooms
Serve immediately and enjoy!
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