Traditional Eggs Benedict Recipe
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!"
Servings 4 Eggs Benedict
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
- 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.
- 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.