Classic Eggs Benedict is the ultimate in brunch indulgence and making it at home is easier than you might think!
Eggs Benedict is my absolute favorite breakfast ever and always my first choice when we go out to eat. On occasion I’ve passed it up for something else, which has always ended in regret!
It’s definitely one of those dishes that so many people flock to on a restaurant menu, but feel very intimated to make for themselves at home. It’s easier than you might think, though.
Making an Eggs Benedict recipe might seem complicated because of the several steps involved, but each one in particular is not difficult. The first time you take a stab at it, just give yourself plenty of time; the second time you’ll know what to expect and it will be super easy!
Essential components to Eggs Benedict
There are a lot of fun variations on this classic recipe, but in order to make it the traditional way, you need some specific ingredients.
1. Poached Eggs
2. Pan-fried Canadian bacon
3. Toasted and buttered English muffins
4. Hollandaise sauce
5. Smoked paprika (optional, but not in my opinion! Ha.)
How to Make Eggs Benedict
Scroll down for complete printable recipe.
- Make the Poached Eggs – Make your poached eggs and set them aside.
- Toast the English Muffins – Using a toaster, toaster oven, or regular oven, toast the English muffins until crisp, golden brown, and sturdy.
- Cook the Canadian Bacon – Heat a 10-inch skillet over medium-high heat and cook 4 slices of the Canadian bacon, flipping once, until heated through and browned in spots, about 1 minute per side. Transfer to a large plate and repeat with the remaining slices.
- Make the Hollandaise Sauce –
- Melt butter in a small pot over medium heat until it’s foamy but not yet beginning to brown, 3 to 4 minutes.
- Place egg yolks and 2 teaspoons water in a blender. Start blending, and, working very slowly, add the hot, melted butter until it’s all incorporated. (If it starts to get too thick to blend, add 1/2 teaspoon of water.) Add lemon juice, mustard, and cayenne, though feel free to adjust the amounts to taste, and season with salt and pepper. Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn’t form a skin. Set aside. (It will keep at room temperature while you work.)
- Assemble the Benedict –
- Place two muffin halves on a warm plate and butter them generously. Top each with a slice of Canadian bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with chives, flaky sea salt, and black pepper. Repeat with the remaining ingredients.
- Serve immediately with a small side of home fries or cup of fresh fruit…and swoon!
Recipe Variations
All Eggs Benedict recipes include poached eggs, toasted English muffins, and Hollandaise sauce. It’s the Canadian bacon that often gets replaced for a different delicious spin.
1. Substitute the Canadian bacon with crab or salmon for a seafood delight.
2. Cooked spinach goes in place of the ham for Eggs Florentine.
3. Replace the Canadian bacon with cooked potato.
4. Add a few slices of ripe avocado for California flair.
Fun fact! Story goes that a chef at the Waldorf Hotel in New York made it for retired Wall Street stock broker, Lemuel Benedict, in 1894 who was looking for a hangover cure. It was such a hit, that he included it on his menu.
I pretty much think Eggs Benedict is a cure for all woes!
If you like Classic breakfast, check our my recipe Scotch Eggs and Scrambled Eggs!
Classic Eggs Benedict
Ingredients
For the Benedict
- 8 large eggs
- 4 English muffins , split in half
- 8 (1/4-inch-thick) rounds of Canadian bacon
- 2 tablespoons salted butter , softened
- pinch of paprika , for garnish (optional)
- diced fresh chives , for garnish (optional)
For the Hollandaise Sauce
- 3/4 cup unsalted butter
- 3 large egg yolks
- 2 teaspoons water
- 2 teaspoons fresh lemon juice , plus more to taste
- 1/2 teaspoon mustard , optional
- 1/8 teaspoon cayenne or a few drops of hot sauce, plus more to taste
- Kosher salt and freshly ground pepper
Instructions
- Make the poached eggs; set aside.
- Using a toaster, toaster oven, or regular oven, toast the English muffins until crisp, golden brown, and sturdy. Set aside.
- Heat a 10-inch skillet over medium-high heat and cook 4 slices of the Canadian bacon, flipping once, until heated through and browned in spots, about 1 minute per side. Transfer to a large plate and repeat with the remaining slices.
- Make the hollandaise: Melt butter in a small pot over medium heat until it’s foamy but not yet beginning to brown, 3 to 4 minutes.Place egg yolks and 2 teaspoons water in a blender. Start blending, and, working very slowly, add the hot, melted butter until it’s all incorporated. (If it starts to get too thick to blend, add 1/2 teaspoon of water.) Add lemon juice, mustard, and cayenne, though feel free to adjust the amounts to taste, and season with salt and pepper.
- Assemble the Benedict: place two muffin halves on a warm plate and butter them generously. Top each with a slice of Canadian bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with chives, flaky sea salt, and black pepper. Repeat with the remaining ingredients.
- Serve immediately with a small side of home fries or cup of fresh fruit.
Excellent and easier than I ever imagined. I want to eat this hollandaise on everything!