Classic Eggs Benedict

Name: Traditional Eggs Benedict Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 recipe Blender Hollandaise Sauce (OR); 1 recipe Healthy Hollandaise Sauce; 2 English muffins, (halved); 1 tablespoon butter (softened); 8 slices Canadian bacon ((2 per muffin)); 4 large eggs; 2 tablespoons distilled white vinegar; Paprika and freshly cracked pepper to garnish; Chives and/or fresh dill to garnish

Learn how to make easy Eggs Benedict that are perfectly poached, decadently sauced, and divinely delicious every time with detailed tips, tricks, and video, including make ahead instructions for stress free mornings or entertaining! This recipe boasts the classic creamy, runny yolk that mingles with FOOLPROOF Blender Hollandaise Sauce that takes minutes to whip up or try guilt free Greek Yogurt Hollandaise that readers call, “incredibly tasty!”

PIN THIS RECIPE TO SAVE FOR LATER

Watch How to Make Eggs Benedict

up close of Eggs Benedict with a runny yolk

What makes this the BEST Eggs Benedict Recipe

VELVETY HOLLANDAISE: Rich, velvety, buttery with a hint of tanginess from lemon juice and heat from cayenne AND it never breaks or curdles!
BLENDER HOLLANDAISE SAUCE! This quicker, foolproof method tastes every bit as decadently creamy, tangy, buttery and drinkable delicious as the traditional method but takes less than 5 minutes to make from start to finish.
GREEK YOGURT HOLLANDAISE OPTION: If you are looking for a Hollandaise Sauce without all the calories, my Greek Yogurt Hollandaise Sauce is a fabulous alternative.
PERFECTLY POACHED EGGS. Follow all my tips and tricks! Perfectly poached eggs with a creamy, runny yolk and firm whites are so much easier than you might think without having to create a whirlpool.
MAKE AHEAD INSTRUCTIONS. Thorough instructions on how to make both the poached eggs and hollandaise ahead of time for stress free mornings or entertaining.
CRISPED CANADIAN BACON. Many recipes skip this step! The bacon is sizzled for just a few minutes for enhanced flavor and delightful crispy edges.
BUTTERY ENGLISH MUFFINS. The muffins are buttered and toasted in the oven for a heavenly base that never gets soggy.

What is Eggs Benedict?

Eggs Benedict is a quintessential brunch dish that embodies indulgence and sophistication in every bite. Picture this: a perfectly poached egg nestled atop a slice of savory Canadian ham, all perched atop a toasted English muffin. But wait, it gets even better! A velvety blanket of rich and creamy hollandaise sauce drapes over the ensemble, infusing each mouthful with a symphony of buttery goodness and tangy zest from the lemon juice. With its harmonious blend of textures and flavors, Eggs Benedict is not just a meal – it’s a culinary delight!

serving egg benedict on a plate with a poached egg and Eggs Benedict sauce

Classic Egg Benedict ingredients

Simple ingredients come together to make extraordinary Eggs Benedict recipe! Let’s take a closer look at what you’ll need (measurements in the printable recipe card at the bottom of the post):

FOR THE Eggs Benedict:

English Muffins: The soft yet sturdy texture, size and shape creates the perfect base of Eggs Benedict. Look for brioche English muffins for even greater sophistication! You will use half a muffin for each Egg Benedict.
Canadian Bacon: Canadian bacon comes from boneless pork loin and is typically cured, smoked and sliced into rounds. Canadian bacon is so named because it originated in Canada, but it is also known as back bacon or rashers. Look for it next to traditional bacon. You may substitute with ham, bacon, smoked salmon, etc.
Eggs: Eggs are poached by gently cooking in simmering water until the whites are set but the yolks remain runny. Use the freshest eggs possible for less untidy wispy edges when poaching.
White Vinegar: This is added to the poaching water to create eggs with smoother and more uniform appearance, making them easier to handle and serve. The acidity in the vinegar helps the egg whites coagulate more quickly, causing them to firm up faster, preventing the egg whites from spreading out too much in the water.
Herbs: Green onions, chives and/or dill add herbaceous freshness to cut through the rich hollandaise.

For the Hollandaise Sauce

Butter: The main ingredient of hollandaise sauce, melted butter contributes richness, creaminess, and a velvety texture to the sauce. Use unsalted butter or reduce the salt in the recipe.
Eggs: You might be a little wary of using raw egg yolks in this Blender Hollandaise method as opposed to the classic method where they are cooked over a double boiler. However, they are perfectly safe. Using egg yolks is common practice in Caesar Salad Dressings, Chocolate Mousse, etc. and the friction of the blender and the scalding hot butter essentially “cook” the egg while blending. However, to be extra safe and for peace of mind, I suggest using pasteurized eggs.
Lemon juice: Adds acidity and brightness to the Eggs Benedict Sauce, providing a tangy flavor that balances the richness of the butter.
Dijon mustard: Provides a subtle tanginess and depth of flavor to the sauce, while also helping to emulsify the ingredients for a smoother texture.
Salt: Use regular table salt to enhance the overall flavor, and to help balance the acidity.

top view showing ingredients to make Eggs Benedict: eggs, Canadian bacon, English Muffins, egg yolks and butter

What are Pasteurized eggs?

Pasteurized eggs should be easy to find at the grocery store for just a little more than traditional eggs. Pasteurization destroys any potential bacteria and viruses so they are completely safe to eat raw. Pasteurized eggs are heated in their shells to the exact temperature needed to help destroy bacteria—without cooking the egg. After pasteurization, the eggs are sealed with an FDA-approved, food-grade wax coating to prevent contamination and preserve product freshness.

How to make Egg Benedict

Let’s take a closer look at how to make Eggs Benedict with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Toast English Muffins. Preheat oven to 375°F. Butter cut side of English muffins with desired amount of butter. Bake on a baking sheet until golden and crispy around the edges. Meanwhile:

showing how to make Eggs Benedict by adding butter to English muffins and toasting in the oven

Step 2: Sizzle meat. Heat a large skillet over medium-high heat. Cook each side of the Canadian bacon until lightly browned and crispy on the edges. Transfer to a plate and cover to keep warm.

showing how to make Eggs Benedict recipe by cooking Canadian bacon in a skillet until crispy

Step 3: Make Hollandaise Sauce. Add egg yolks, lemon juice, Dijon, salt and cayenne pepper to a blender and blend at top speed for 20 seconds. Reduce to low and continue to blend while pouring in melted butter in a slow steady stream then immediately cover and continue to blend until thickened.

a collage showing how to make Eggs Benedict by making hollandaise sauce in a blender

Step 4: Crack Eggs. Crack an egg into a small fine mesh sieve over a bowl. Let drain for 20 seconds, then add to a measuring cup or teacup (something small with a handle). Repeat with 3 more eggs.

a collage showing how to make Eggs Benedict benedict by cracking eggs into a fine mesh sieve, then transferring to a cup

Step 5: Roll Out Eggs. Submerge a cup into the water and gently roll the egg out. Repeat with 3 prepared eggs in a clockwise pattern around the pot so you know which ones to take out first.

showing how to make Eggs Benedict by rolling egg into the hot water to poach

Step 6: Poach Eggs. Set a timer and cook for 3 minutes. Using a slotted spoon, lift the first egg out and check for doneness – the whites should be soft but set, yolks should be runny. If not set, let cook another 30-60 seconds.

a collage showing how to make Eggs Benedict by poaching eggs in water, then removing with a slotted spoon

Step 7: Assemble. Place English muffins halves on a plate cut side up. Top muffin with 2 slices Canadian bacon, one poached egg, then desired amount of hollandaise sauce. Sprinkle with paprika, herbs and freshly cracked pepper. parsley and chives. Serve immediately!

showing how to make Eggs Benedict recipe by assembling with English Muffin, Canadian Bacon, poached egg and hollandaise sauce

Tips for this Recipe for Eggs Benedict

Follow these tips for eggcellent Eggs Benedict every time!

Use Fresh Eggs: Use the freshest eggs possible for poaching to ensure the whites hold together well in the water. Older eggs may have looser whites, which can result in a messier poached egg.
Use Vinegar in Poaching Water: I have tried it with and without vinegar, and vinegar is a game changer! Adding a couple tablespoons white vinegar to the poaching water helps the egg whites coagulate more quickly and maintain their shape.
Crack Eggs into Measuring Cup or Cup with a Handle: This allows you to submerge the cup into the water so the egg can slide out (so it maintains its shape) without burning yourself.
Simmer, Don’t Boil the Eggs: Keep the water at a gentle simmer, with only small bubbles coming from the bottom, to prevent the eggs from breaking apart in the water and overcooking.
Check For Doneness: Lift the eggs out of the water with a slotted spoon and gently press the whites to check for doneness. The whites should be set and no longer translucent, while the yolks should still feel soft and slightly jiggly.
Shock in Ice Water (Optional): If not serving immediately, or if doubling the recipe, shock the poached eggs in a bowl of ice water to stop the cooking process. Reheat them in warm water for 20 seconds or so just before serving.
Trim Edges (Optional): For a neater presentation, trim any wispy edges of egg white with a knife or kitchen shears before serving. However, you shouldn’t need to do this with 2 tablespoons vinegar in the water.
Adjust Hollandaise Consistency: For thicker, continue to blend on highest speed until thickened. For thinner, add a little warm water and pulse to combine.
Season to taste: Make sure to season the Eggs Benedict Sauce to taste before removing from the blender. Add more or less lemon juice, salt, etc. If not making a classic recipe, the sauce also tastes amazing mingled with salsa, salsa verde, etc.
Keep Hollandaise Warm: Keep finished hollandaise sauce warm until ready to serve by placing the blender in a pot of warm water, storing in an an insulated gravy jug like this or in a gravy warmer.
Serve Immediately: Eggs Benedict is best enjoyed immediately after assembly to ensure that the eggs are still warm and the hollandaise sauce is velvety and smooth.
Get Creative: Add sliced avocado, smoked salmon, or sautéed spinach to customize the Eggs Benedict to your taste. See variations below.

top view of eggs benedict recipe on a plate

Classic Eggs Benedict variations

Eggs Benedict offers endless possibilities for delicious variations. Here are some creative twists to try:

Southwest Benedict: Top the English muffin with your choice of chorizo, carnitas, Mexican beef, Mexican chicken or salsa verde chicken, followed by sliced avocado, poached egg, hollandaise sauce and pico de gallo. Also tasty with salsa verde! Garnish with fresh cilantro and a squeeze of lime for a zesty and flavorful twist.
Smoked Salmon Benedict: Replace the Canadian bacon with thinly sliced smoked salmon (lox) for a luxurious and flavorful twist. Top the hollandaise sauce with fresh dill.
Crab Cake Benedict: Swap a crispy crab cake for the Canadian bacon for a decadent seafood-inspired twist.
Lobster Benedict: Indulge in decadence by substituting the Canadian bacon with tender chunks of lobster meat – don’t forget the dill!
Avocado Benedict: Add slices of ripe avocado and possibly swap the Canadian bacon for traditional bacon or salmon.
Florentine Benedict: Add sautéed spinach or substitute it for the Canadian bacon and add sliced tomatoes.
Caprese Benedict: Layer sliced fresh mozzarella, ripe tomatoes, and fresh basil leaves on the English muffin, then top with a poached egg and hollandaise sauce for a refreshing and summery twist on Eggs Benedict.
Mushroom and Spinach Benedict: Sauté sliced mushrooms and spinach in garlic and olive oil until tender, then pile onto the English muffin instead of Canadian bacon.
Benedictine Benedict: Spread a layer of creamy Benedictine spread (a mixture of cream cheese, cucumber, and green onion) on the English muffin before topping with the traditional ingredients.
Veggie Lover’s Benedict: Load the English muffin with a medley of roasted vegetables such as bell peppers, zucchini, and onions, then add the poached egg and hollandaise sauce for a hearty and satisfying vegetarian variation.

How to serve this Traditional Eggs Benedict Recipe

Breakfast Potatoes: Serve with crispy hash browns, roasted potatoes, or home fries seasoned with herbs and spices for a hearty and satisfying side.
Fresh Fruit Salad: Pair the richness of Eggs Benedict with a refreshing fruit salad, fruit salad with yogurt, or pina colada fruit salad.
Sautéed Greens: Lighten up the meal with a side of sautéed spinach, kale, or Swiss chard seasoned with garlic, lemon juice, and red pepper flakes for a nutritious and flavorful addition.
Asparagus: Serve with tender-crisp baked asparagus spears for a simple and elegant side or creamy asparagus soup.
Cheesy Grits: Serve creamy cheese grits topped with shredded cheddar cheese and chopped scallions for a comforting and indulgent side dish.
Brunch Salad: Serve with a light garden salad, cucumber tomato salad, or green bean salad to balance the richness of the Eggs Benedict.
Yogurt Parfait: Create individual yogurt parfaits with layers of Greek yogurt, granola, fresh berries, and honey for a nutritious and delicious side that doubles as a dessert.
Acai: Serve with mini acai bowls with your choice of toppings. Choose from Mango Acai, Banana Berry Acai, Tropical Acai, or Peanut Butter Apple Acai.

Eggs Benedict Sauce

Hollandaise sauce is a MUST for classic Eggs Benedict! It’s luxuriously creamy, buttery, lemony and so good, it’s one of the five Mother Sauces in French cuisine (despite the Dutch name origin).

Classic Hollandaise Sauce is an emulsified sauce made by whisking lemon juice and butter with egg yolks over a double boiler. Although pretty simple, this method can often curdle or break – but not Blender Hollandaise Sauce! With this simple blender method, you never have to be afraid or intimidated by Hollandaise Sauce again!

I’m not sure where Blender Hollandaise Sauce first originated, but it’s documented in Julia’ Child’s “Mastering the Art of French Cooking” where she describes, “the technique is well within the capabilities of an 8-year-old child.” Now that’s what I’m talking about. Why double boil and whisk and whisk when the blender can do all the work? Once you try this foolproof method, you will never look back!

How to store Classic Egg Benedict

The poached eggs can be refrigerated in a bowl of ice water for up to 2 days. The hollandaise sauce can be stored in an airtight container for up to 2 days. Follow the instructions below for reheating or making ahead for a large group.

How to reheat eggs benedict recipe

TO WARM POACHED EGGS:
Bring a large pot of water to a boil, turn down to low, then add all the eggs and leave for 30 seconds. Remove with a strainer and assemble immediately.

TO WARM HOLLANDAISE, you have a 3 options:

1. Reheat in Microwave: Add Hollandaise Sauce to a microwave safe bowl. Microwave Sauce at 50% power in 15-second increments just until warm – BUT NOT HOT, whisking in between increments. Be gentle and not aggressive – you don’t want the eggs to scramble! If the sauce is too thick, whisk in warm water a teaspoon at a time until it reaches desired consistency.
2. Reheat in Double Boiler: Place Hollandaise in the top pan of a double boiler or in a bowl set over a saucepan of simmering water and heat just until warm, stirring often. If the sauce is too thick, whisk in warm water a teaspoon at a time until it reaches desired consistency.
3. Reheat in Warm Water: Place the heatproof airtight container in large bowl of very warm (not scalding hot) water. You may need to place something on top to weigh it down so it doesn’t float. Leave for 20 minutes, stir, then reheat the water or replace the water as needed until warmed through. If the sauce is too thick, whisk in warm water a teaspoon at a time until it reaches desired consistency.

Make ahead eggs benedict

Poached eggs: The eggs can be poached, then immediately transferred to a bowl or ice water to stop them from cooking. Store in the water just until all eggs are poached and you’re ready to serve at once, or in the refrigerator for up to 2 days. If serving immediately, transfer the eggs back to the hot water for 30 seconds to reheat. If the eggs have been refrigerated, bring a large pot of water to a boil, turn down to low, then add all the eggs and leave for 30 seconds. Remove with a strainer and assemble immediately.

Hollandaise sauce: Make the sauce per instructions, then either store in an airtight container in the refrigerator for up to 2 days or keep warm in a an insulated gravy jug like this, in a gravy warmer, or by placing the blender directly in hot water (not scalding hot) and replacing or warming the water as needed. If refrigerating, reheat per instructions above.

Egg Benedict Recipe FAQs

What is the difference between Eggs Benedict and poached eggs?

Eggs Benedict contains poached eggs, but is more than just poached eggs. Poached eggs are eggs that have been gently cooked in simmering water until the whites are set but the yolks remain runny. They can be served on their own or as part of various dishes. Eggs Benedict, on the other hand, is a specific dish that features poached eggs served atop toasted English muffins, Canadian bacon or ham, and topped with hollandaise sauce. The combination of these elements creates a rich and indulgent brunch classic that is distinct from a plain poached egg.

What is the secret of Eggs Benedict?

The secret to Eggs Benedict is to poach the eggs correctly to achieve the harmonious balance of textures and flavors. The delicate, firm white exterior of the egg should give into a creamy, runny yolk when pierced, mingling with the buttery hollandaise sauce for a decadent and indulgent brunch experience.

Should Eggs Benedict have a runny yolk?

Yes, Eggs Benedict traditionally features poached eggs with a runny yolk for several reasons. Firstly, the creamy, velvety texture of the runny yolk adds richness and indulgence to each bite, complementing the other components of the dish. Additionally, the warm, liquid yolk serves as a natural sauce when combined with the hollandaise sauce, enhancing the overall flavor and creaminess of the dish. Finally, the contrast between the soft yolk and the firmer egg white creates a pleasing textural experience that elevates Eggs Benedict from a simple breakfast to a luxurious culinary treat.

Why is it called Eggs Benedict?

The origin of the name “Eggs Benedict” is somewhat disputed, but one popular theory attributes it to Lemuel Benedict, a retired Wall Street stockbroker. According to legend, Benedict walked into the Waldorf Hotel in New York City in 1894 and ordered “buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise.” The maître d’hôtel, Oscar Tschirky, was so impressed by the combination that he put it on the hotel’s menu, replacing the toast with an English muffin and the bacon with ham, and named it after Benedict himself. Another theory suggests that the dish was named after Pope Benedict XIII, who was known for his love of eggs. Regardless of its precise origins, Eggs Benedict has since become a beloved classic in American breakfast and brunch cuisine.

What’s the difference between Eggs Benedict and eggs royale?

The main difference between Eggs Benedict and eggs royale lies in their choice of protein. Eggs Benedict traditionally features Canadian bacon or ham as the protein component, while eggs royale substitutes smoked salmon (also known as lox) for the meat. Otherwise, both dishes share similar components, including poached eggs, toasted English muffins, and hollandaise sauce.

What is the taste of Hollandaise sauce?

Hollandaise sauce has a rich, creamy, and buttery flavor with a subtle tanginess from the addition of lemon juice. It has a smooth and velvety texture, making it luxurious and indulgent. The sauce is often seasoned with a hint of salt and cayenne pepper, adding depth and a subtle kick to its flavor profile. Overall, Hollandaise sauce is decadent, savory, and slightly acidic, making it the perfect complement to dishes like Eggs Benedict, vegetables, or seafood.

up close of egg benedict recipe with the yolk running on the plate

Looking for more Savory breakfast Recipes?

Eggs Benedict Casserole
Eggs Shakshuka
Huevos Rancheros
Breakfast Burritos
Breakfast Sandwiches
Quiche Lorraine
Frittata
Deviled Eggs

WANT TO TRY THIS RECIPE?

PIN IT to your recipe BOARD TO SAVE FOR LATER!

FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!

Total Time: 50

Prep Time: 30

Cook Time: 20

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes all in one place!

Print Recipe Pin Recipe Save Recipe

Ingredients

1 recipe Blender Hollandaise Sauce OR
1 recipe Healthy Hollandaise Sauce
2 English muffins, halved
1 tablespoon butter softened
8 slices Canadian bacon (2 per muffin)
4 large eggs
2 tablespoons distilled white vinegar
Paprika and freshly cracked pepper to garnish
Chives and/or fresh dill to garnish

Instructions

Muffins & Bacon

Toast English Muffins: Preheat oven to 375°F. Butter cut side of English muffins with desired amount of butter. Bake on a baking sheet until golden and crispy around the edges, about 10-12 minutes. Meanwhile:
Crisp meat: Heat a drizzle of olive oil in a large skillet over medium-high heat. Add Canadian bacon and cook each side until lightly browned and crispy on the edges, 1-2 minutes per side. Transfer to a plate and cover to keep warm.
Boil Water for Poached Eggs: Fill a large Dutch oven with 3-4 inches of water. Bring to a boil over high heat. Once water is barely boiling, turn the heat down so there aren’t any big bubbles breaking on the water's surface, only a few tiny bubbles being sent up from the bottom (see video). Stir in the vinegar. Meanwhile:

Hollandaise Sauce

Make hollandaise: Prepare Blender Hollandaise according to this recipe (<click here) or Greek Yogurt Hollandaise according to this recipe (<click here).
Keep warm: Keep warm until ready to serve by placing the blender in a pot of warm water, storing in an insulated gravy jug like this or in a gravy warmer. If it’s too thick before serving, whisk in hot water, 1 teaspoon at a time.

Partially Assemble:

Before poaching the eggs, place English muffins halves on a plate(s) cut side up. Top each muffin with 2 slices Canadian bacon.

TO POACH EGGS

Crack Eggs: Crack an egg into a fine mesh sieve over a bowl. Let drain for 20 seconds, then add to a measuring cup or teacups (something short with a handle). Repeat with 3 more eggs, adding to separate cups. Draining eggs removes watery whites which cause unruly wisps.
Roll Out Eggs: Submerge a cup into the water and gently roll the egg out. Repeat with 3 prepared eggs in a clockwise pattern around the pot so you know which ones to take out first.
Poach Eggs: Set a timer and cook for 3 minutes. Using a slotted spoon, lift the first egg out and check for doneness – the whites should be soft but set, yolks should be runny. If not set, let cook another 30-60 seconds.
Shock in Ice Water (Optional): If not serving immediately or cooking more than 4 at a time, shock the poached eggs in a bowl of ice water to stop the cooking process. Reheat them in warm water for 20 seconds or so just before serving.

To ASSEMBLE

Top each prepared muffin with one poached egg, then desired amount of hollandaise sauce. Sprinkle with paprika, herbs and freshly cracked pepper. Serve immediately!

Video

Notes

MAKE AHEAD

To Store Poached Eggs: Poach the eggs, then immediately transfer to a bowl or ice water to stop them from cooking. You can store in the ice water just while your poach more eggs or store in the ice water in the refrigerator for up to 2 days.
To Reheat Poached Eggs: If the eggs have just been in the ice water while poaching more eggs, then transfer the eggs back to the hot water for 30 seconds to reheat. If the eggs have been refrigerated, bring a large pot of water to a boil, turn down to low, then add all the eggs and leave for 30 seconds. Remove with a strainer and assemble immediately.
Hollandaise sauce: Store in an airtight container in the refrigerator for up to 2 days.

TO REHEAT HOLLANDAISE

Reheat in Microwave: Add Hollandaise Sauce to a microwave safe bowl. Microwave Sauce at 50% power in 15-second increments just until warm – BUT NOT HOT, whisking in between increments. Be gentle and not aggressive – you don’t want the eggs to scramble! If the sauce is too thick, whisk in warm water a teaspoon at a time until it reaches desired consistency.
Reheat in Double Boiler: Place Hollandaise in the top pan of a double boiler or in a bowl set over a saucepan of simmering water and heat just until warm, stirring often. If the sauce is too thick, whisk in warm water a teaspoon at a time until it reaches desired consistency.
Reheat in Warm Water: Place the heatproof airtight container in large bowl of very warm (not scalding hot) water. You may need to place something on top to weigh it down so it doesn’t float. Leave for 20 minutes, stir, then reheat the water or replace the water as needed until warmed through. If the sauce is too thick, whisk in warm water a teaspoon at a time until it reaches desired consistency.