eggs benedict recipe

Eggs Benedict Recipe

This eggs Benedict recipe is a classic brunch favorite featuring toasted English muffins, savory Canadian bacon, perfectly poached eggs, and a rich homemade Hollandaise sauce. While it looks impressive, it’s surprisingly easy to make and is perfect for weekend breakfasts, holiday brunches, or any special occasion. Discover more flavorful recipes like Eggs Benedict Recipe right here.

Ingredients

For the Hollandaise Sauce

  • 4 egg yolks
  • 3½ tablespoons lemon juice (or to taste)
  • 1 tablespoon water
  • ⅛ teaspoon Worcestershire sauce
  • 1 pinch ground white pepper
  • 1 cup unsalted butter, melted
  • 1 teaspoon hot water (optional, if needed)
  • ¼ teaspoon salt, or to taste

For the Eggs Benedict

  • 1 teaspoon distilled white vinegar
  • 8 large eggs
  • 8 slices Canadian-style bacon
  • 4 English muffins, split
  • 2 tablespoons softened butter

Directions

  • To make the Hollandaise sauce, whisk together the egg yolks, lemon juice, water, Worcestershire sauce, and white pepper in the top of a double boiler over gently simmering water.
  • Gradually add the melted butter, a little at a time, whisking constantly until the sauce becomes thick and smooth.
  • If the sauce becomes too thick, whisk in a teaspoon of hot water. Stir in the salt and keep the sauce warm.
  • Fill a large saucepan with 2 to 3 inches of water and bring it to a gentle simmer. Add the vinegar.
  • Crack each egg into a small bowl, then carefully slide it into the simmering water.
  • Poach the eggs for 2½ to 3 minutes, until the whites are set but the yolks remain soft. Remove with a slotted spoon and drain briefly.
  • Meanwhile, cook the Canadian bacon in a skillet over medium heat until lightly browned.
  • Toast the English muffin halves until golden.
  • Spread each toasted muffin half with a little softened butter.
  • Top each muffin half with a slice of Canadian bacon, followed by a poached egg.
  • Spoon the warm Hollandaise sauce generously over each egg.
  • Serve immediately while warm.

Preparation Details

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Servings: 4
  • Yield: 8 Eggs Benedict halves