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Eggs Benedict is a classic breakfast recipe that is traditionally served as a toasted English muffin, topped with Canadian bacon, a poached egg and hollandaise sauce. The name sounds fancy which might make this recipe seem overwhelming to make, but it is extremely easy to whip up in your own kitchen in under 30 minutes.
This recipe is top-notch when served with the traditional Eggs Benedict sauce known as Hollandaise Sauce and with a side of my favorite Summer Fruit Salad. You can go the extra mile by making Homemade English Muffins or keep things simple with storebought.
Eggs Benedict with Hollandaise Sauce
Rumor has it that Eggs Benedict originated in New York with a hungover Wall Street Broker, Lemuel Benedict, ordered two perfectly poached eggs to top his buttered toast, a side of crispy bacon and the hollandaise sauce. Years later, here we are with the delicious breakfast known as Eggs Benedict with Hollandaise Sauce.
It’s the kind of breakfast most people seem to always order at restaurants but don’t make at home. But it’s really easy and most of the elements can be made in advance, so it’s perfect for brunch, weekend breakfasts, or nights when breakfast-for-dinner sounds good (which is always, for me).
You can buy english muffins and canadian bacon at the store. Or go the homemade route with homemade english muffins and leftover ham after a holiday dinner.
And feel free to change things up and add some asparagus, sausage or bacon, or other fixings.
- Eggs: You’ll want 8 large eggs for poaching.
- Vinegar: Plain white vinegar is perfect and helps the proteins in the eggs come together quickly when added to the hot poaching water.
- English Muffins: Split and toasted. Regular toast will also work if you don’t have english muffins on hand.
- Canadian Bacon: If you don’t like Canadian bacon or don’t have it on hand, sausage patties, smoked salmon, or regular bacon works great too.
- Minced Chives for garnish.
How to Make Eggs Benedict
- Prep the Hollandaise Sauce. This is so easy and can be done in a blender in just a few minutes. But it can also be made a day or two ahead of time and warmed by placing it in a jar set into a bowl of very hot water.
- Poach the Eggs. To get a perfectly poached egg, combine water, vinegar, and a little salt in a nonstick pan and bring it to 190 degrees F. Crack the eggs into individual cups or bowls, then gently tilt the eggs out of small bowls into the hot water. Cook until the egg white is set but the yolk is still runny for about 4 minutes. I like to work in batches of 3-4 eggs at a time. Repeat this step until all the eggs are cooked. Remove to a plate or baking sheet lined with a clean towel or to a bowl of cold water if you are making these in advance.
- Assemble: Split and toast the English muffins. Lightly fry the Canadian bacon or leftover ham in a pan to warm it up and top each English muffin with a piece of the meat. Place a poached egg on top and pour hollandaise sauce over the egg. Sprinkle with chives then serve immediately.
Yes! If you are poaching the eggs in advance, transfer them to an ice water bath to stop the cooking process and refrigerate for up to 12 hours. When ready to serve, return the eggs to a skillet or pot of hot water for 1 minute to warm them up again.
While we love classic Eggs Benedict with Canadian bacon, you could also make them using Dungeness crabmeat, or for a vegetarian version, add sliced avocado, or steamed asparagus in place of the meat.
I recommend assembling as needed. It is okay to prepare the poached eggs and hollandaise sauce ahead of time and store them in the refrigerator for a couple of days. But Eggs Benedict will get soggy in the fridge when fully assembled.
Check out more delicious savory breakfast recipes below!
- Easy Hashbrown Breakfast Casserole
- The Pioneer Woman’s Cowboy Quiche
- Asparagus Tart
- Easy Ultimate Breakfast Frittata
- My Favorite Breakfast Burritos
- Easy Cheesy Chile Relleno Casserole
- 1 batch easy blender hollandaise sauce
- 8 eggs
- 2-3 quarts water
- 2 teaspoons white vinegar
- 1 teaspoon salt
- 4 english muffins, split and toasted
- 8 slices of canadian bacon or leftover ham, sausage patties, smoked salmon, or bacon
- 2 tablespoons minced chives
- Make the hollandaise sauce and keep warm in a bowl of very hot water.
Poach the eggs
- Break eggs into small individual cups, bowls or ramekins and set aside. Fill a large non-stick skillet about half full of water so that it is about 1 1/2 inches deep.
- Heat over medium heat to bring the water temperature up to 190 degrees F (use a thermometer to monitor and regulate the water temp). There will be bubbles on the bottom of the pan, but the water should not be boiling.
- Add the vinegar and salt and use a slotted spoon to scrape the bubbles off the bottom of the pan. Set the bowls or ramekins into the water and gently tilt the eggs out one at a time so you don't break the eggs. Repeat with remaining eggs, working in batches of 3 to 4 eggs at a time, depending on how large your pan is.
- Set a timer for 4 minutes and cook until the white is set but the yolk is still soft. Gently remove the eggs from the water using a slotted spoon and transfer to a plate lined with a clean dish towel or paper towels to drain. You can trim any lacy edges with the edge of your spoon, if desired. If you are poaching the eggs in advance, transfer them to an ice water bath to stop the cooking process and refrigerate for up to 12 hours. When ready to serve, return the eggs to a skillet or pot of hot water for 1 minute to warm them up again.
- Split and toast the english muffins. Lightly fry the canadian bacon or leftover ham in a pan to warm it up and top each english muffin with a piece of the meat.
- Place a poached egg on top and pour hollandaise sauce over the egg. Sprinkle with chives then serve immediately.
- Variations: While we love classic eggs benedict with canadian bacon, you could also make them using dungeness crabmeat, or for a vegetarian version, add sliced avocado, or steamed asparagus in place of the meat.
- English Muffins: You can use storebought or make a batch of my homemade english muffins, which freeze really well too so you can always have some on hand.
Amount Per Serving: Calories: 447Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 443mgSodium: 1992mgCarbohydrates: 28gFiber: 2gSugar: 1gProtein: 33g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.