A brunch staple that feels decadent but approachable is Egg Benedict. With its perfectly poached eggs, toasted muffin base, and rich hollandaise sauce on top, this meal is sure to wow. Learning how to make Eggs Benedict recipe will give your cuisine a gourmet touch, whether you're serving it for a weekend brunch or just indulging yourself.
The origin of Egg Benedict recipe is as rich as its sauce. The dish is believed to have been created in the late 19th century in New York City. Some say it was invented at Delmonico’s, while others credit a hungover patron at the Waldorf Hotel who requested this eggy delight as a cure. Either way, Eggs Benedict quickly became synonymous with luxurious dining, making it a staple for breakfast and brunch menus worldwide.
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Ingredients
- English Muffins
These serve as the foundation of the dish. Their slightly chewy texture and nooks-and-crannies structure soak up the runny yolk and hollandaise sauce perfectly. You can use store-bought or homemade muffins for added authenticity. Want to take your Eggs Benedict to the next level? Try it with these soft and fluffy homemade English muffins—they’re the perfect base! - Eggs: The star of the dish. Fresh eggs are essential for achieving a perfectly poached result. Their rich yolks complement the creamy sauce and buttery muffin.
- Canadian Bacon: This salty layer adds savory depth and balances the richness of the other components. Smoked salmon is a popular substitute if you want to elevate the dish further. Buy from here: Canadian Bacon
- Hollandaise Sauce: A luscious blend of egg yolks, butter, and lemon juice, this sauce ties everything together. It’s velvety smooth and slightly tangy, offering a perfect contrast to the poached eggs.
See recipe card for quantities.
Instructions
1: Make Hollandaise Sauce
In a bowl, whisk together the yolks of 3 eggs. Place the bowl over simmering water.
Add salt and cayenne and whisk continuously, then add lemon juice and whisk.
Slowly whisk in 170 grams of melted butter, a little at a time, until the sauce thickens.
2: Fill a pot with water, add a splash of vinegar, and bring it to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Cook the eggs for about 3-4 minutes or until the whites are set but the yolks are still runny. Carefully remove the eggs with a slotted spoon and set aside on a plate.
3: Fry the Canadian Bacon & Toast English Muffins.
4: Assemble the egg benedict by placing English muffins, bacon, poached egg and then hollandaise sauce on top.
5: Enjoy your homemade Egg Benedict.
Hint:
To make your Egg Benedict look restaurant-worthy, use a small mesh strainer to remove the watery part of the egg whites before poaching. This helps the eggs hold their shape and prevents wispy edges in the water.
Substitutions
English Muffins
- Substitute with toasted bagels, sourdough bread, or even gluten-free bread for a different base.
Canadian Bacon or Ham
- For a vegetarian option, try sautéed mushrooms, grilled tomatoes, or avocado slices.
Variations
Vegetarian Benedict
Replace the meat with sautéed spinach or avocado slices.
Spicy Benedict
Add a half teaspoon of chili flakes to the hollandaise for a kick of heat
Storage
Eggs Benedict is best enjoyed fresh, but if you need to store any components, follow these tips:
- Hollandaise Sauce
- Hollandaise is best enjoyed fresh. If you have leftovers, store it for up to 2 days in an airtight container in the refrigerator. Reheat gently over a double boiler while whisking continuously to prevent separation.
- Poached Eggs
- Poached eggs can be made befoere time and stored in cold water in the fridge for up to 2 days in an airtight container. When ready to serve, reheat them in warm (not boiling) water for 1–2 minutes.
- English Muffins and Meat
- Toasted muffins and cooked bacon or ham can be kept at room temperature in a container for a day or refrigerated for up to 3 days. Reheat them in a toaster or skillet before assembling.
By storing the components separately, you can prep ahead and quickly assemble a delicious Eggs Benedict whenever you’re ready to serve!
Craving something sweet without eggs? Don’t miss this rich and fudgy eggless chocolate brownie recipe—a must-try for every chocolate lover!
Top tip
To ensure your hollandaise sauce doesn’t curdle, keep the heat low and whisk constantly while adding butter. If it thickens too much, add a teaspoon of warm water to loosen it up.
Egg Benedict Recipe
Eggs Benedict is a classic brunch dish that combines poached eggs, Canadian bacon, and creamy hollandaise sauce, all layered on a toasted English muffin. Each bite offers a symphony of textures and flavors: the crisp muffin, velvety sauce, runny yolk, and savory meat. This elegant dish is surprisingly easy to make at home with a little preparation and technique. Perfect for a weekend treat, a festive breakfast, or impressing guests, this recipe guarantees a restaurant-quality experience in your own kitchen.
Ingredients
- EGGS YOLKS - 3
- BUTTER - 170 grams
- LEMON JUICE - 1 ½ Tsp
- SALT - ¼ tsp
- Cayenne - ¼ tsp
- Eggs 3
- Vinegar 1 tsp
Instructions
Step 1: Make Hollandaise Sauce
In a bowl, whisk together the yolks of 3 eggs.
Could you place the bowl over a pot of simmering water, ensuring the bottom doesn't touch the water?
Add salt and cayenne and whisk continuously, then add lemon juice and whisk.
Slowly whisk in 170 grams of melted butter, a little at a time, until the sauce thickens.
Could you remove it from heat, cover it, and set it aside?
Step 2: Poach the Eggs
INGREDIENTS
EGGS - 3
VINEGAR - 1 tsp
Fill a pot with water, add a splash of vinegar, and bring it to a gentle simmer.
Crack each egg into a small bowl and gently slide it into the water.
Cook the eggs for about 3-4 minutes or until the whites are set but the yolks are still runny.
Carefully remove the eggs with a slotted spoon and set aside on a plate.
Step 3: Fry the Canadian Bacon & Toast English Muffins
In a skillet, cook slices of bacon until crispy, then set aside.
Slice English muffins in half and toast them in the same skillet until golden.
Step 4: Assemble
Could you place the toasted English muffin halves on a plate?
Top each half with a slice of crispy bacon.
Place a poached egg on top of the bacon.
Spoon the warm hollandaise sauce over each egg
Garnish with a sprinkle of chives or a dash of paprika, if desired.
Enjoy your homemade Egg Benedict.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 521Total Fat: 54gSaturated Fat: 32gTrans Fat: 2gUnsaturated Fat: 18gCholesterol: 431mgSodium: 656mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 10g
FAQ
Yes, but it’s best served fresh. If making ahead, keep it warm in a thermos or reheat gently over a double boiler.
Use fresh eggs and add vinegar to the water. Swirling the water before adding the egg helps keep its shape.
Absolutely! Blend the yolks and lemon juice, then slowly stream in melted butter until thickened.
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Pairing
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Abel says
I was curious where my friend got this recipe from, so he sent me a link. I've been trying it out myself, and I have to say, I've never tasted anything like it before. The poached eggs and hollandaise sauce are just perfect.
Dennis Paul says
Anum, this Eggs Benedict recipe blew me away. I always thought only skilled chefs could make it, but your instructions made it so easy. The hollandaise sauce was perfectly creamy, and the poached eggs were spot on. The Canadian bacon added a nice touch too. This will definitely be a treat for Christmas breakfast. I can’t wait to try more of your recipes.