Eggs Benedict is a common American breakfast or brunch recipe on many menus. It’s easier than you think to make this dish at home. With a delicious blender Hollandaise sauce, and step-by-step directions, this recipe will be a wonderful weekend meal.
I don’t often post recipes that are really involved or with a lot of prep work because time isn’t always a friend when it comes to cooking. That being said, Eggs Benedict is one recipe that is all of that and so worth making it at home. It’s great to order when you go out, but there was something satisfying making this at home.
Probably the hardest part of this recipe is the preparation of all the parts to it. Poaching an egg is easy with this simple step-by-step post. The rest of the recipe, I will walk you through it with that same step-by-step process. Then you can wow your family and guests with breakfast or brunch. Being my first time making this classic recipe, I was impressed with myself.
What is Eggs Benedict?
This classic recipe starts with a perfectly toasted English muffin half, slices of delicious Canadian bacon, and then topped with a poached egg that has a perfectly runny yolk. Of course, it’s not complete without a rich and creamy hollandaise sauce to go over it all.
Ingredients
- fresh eggs
- white vinegar
- English muffins
- Canadian bacon
- fresh chives
- hollandaise sauce recipe
- blender (I love this one)
- unsalted butter
- egg yolks
- lemon juice
- salt
- cayenne pepper
- warm water
How to Make Eggs Benedict
Step 1
The very first thing to do is to gather all of the ingredients, cookware, and utensils needed for this recipe. Don’t be put off by the steps to prepping to make this easy recipe.
- If you’re making this for more than a couple of people, it’s easier to toast the English muffins in the oven. Alternatively, pop them in the toaster before you poach the eggs. If toasting in the oven: Line a large, rimmed baking sheet with parchment paper. Butter the English muffin halves and place on the prepared baking sheet, as shown. Set aside.
- Line a large plate with paper towels and set aside.
- Set up a warm water bath to keep the Hollandaise sauce warm by adding two cups very warm water to a small bowl. (Avoid overly hot water as it can cause the eggs to solidify). Set aside.
- Fill a pot with 6 cups water and set over high heat. Add one tablespoon white vinegar and bring to a rapid boil.
- Add six tablespoons butter to a small skillet set over medium heat. Stir until completely melted, then reduce heat slightly to keep warm and bubbly while preparing the sauce.
Step 2
To make the homemade hollandaise sauce: Add the eggs yolks, lemon juice, salt, and cayenne pepper to a blender (that’s my favorite one) and blend on high for 20-30 seconds.
Then slowly drizzle the hot melted butter in a thin stream into the blender while it is still operating. Continue blending on high for 1-2 minutes, or until the sauce is emulsified and reaches a smooth, creamy consistency.
Turn off blender. Taste and add additional lemon juice, salt, or cayenne pepper, as desired. Transfer the sauce to a heat-proof container, such as a glass canning jar, and place into the warm water bath until ready to use.
Step 3
Place the top oven rack on the second position from the top and set the broiler to high. Place the English muffins under the broiler for approximately 3-4 minutes or until golden brown, rotating once halfway through. Remove from oven and set aside.
Step 4
Add the savory Canadian bacon to a large skillet set over medium heat and heat just until warmed through and browned, approximately 2-3 minutes per side. Remove from heat and set aside.
Step 5
Check out the tips for poaching eggs in this post. While the water is coming to a boil, crack an egg (or however many you need) into a small individual bowls. Once the water is boiling, stir it with a spoon in a large, circular motion, creating a vortex (swirling like a tornado); add the eggs one at a time. The swirling water will help the egg whites wrap around itself as it cooks.
Cook the eggs for 3 – 4 minutes. If you want firmer yolks, let the eggs cook another minute. Remove with a slotted spoon, dab with a paper towel to remove excess water. Place on plate and set aside.
Step 6
To serve, assemble by topping the warm toasted English muffins with two slices of Canadian Bacon and one of the poached eggs. Pour some warm Hollandaise sauce on top and garnish with a small pinch of cayenne pepper and some chopped chives right before serving.
Enjoy this delicious Eggs Benedict!
What else can you serve with Eggs Benedict besides Canadian bacon?
- Crab cakes
- Lobster
- Crispy bacon
- Leftover ham
- Smoked salmon
- Steamed or roasted asparagus
- Sautéed spinach
- slice of tomato
Once the prep work is done, this really is an easy Eggs Benedict recipe that you can make for weekend breakfasts, brunchs, holiday brunches, or any special occasion.
Eggs Benedict Recipe
Ingredients
Eggs Benedict Ingredients
- 2 English muffins (note that you can make as many as you need)
- 2 tablespoons unsalted butterm softened
- 6 cups water (for boiling)
- 1 tablespoon white vinegar
- 4 large eggs (note that you can make as many as you need)
- 8 slices Canadian Bacon (note that you can make as many as you need)
- Cayenne pepper, for garnish
- fresh chopped chives, for garnish
Hollandaise Sauce Ingredients
- 6 tablespoons unsalted butter
- 3 egg YOLKS
- 1 1/2 tablespoons lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon Cayenne pepper
- 2-3 cups warm water (for a water bath to keep sauce warm while finishing recipe)
Instructions
Prep Work to this recipe
- Because there is a lot of prep to this recipe, the very first thing to do is to gather all of the ingredients, cookware, and utensils needed for this recipe.
- If you're making this for more than a couple of people, it's easier to toast the English muffins in the oven. If toasting in the oven: Line a large, rimmed baking sheet with parchment paper. Butter the English muffins and place on the prepared baking sheet, as shown. Set aside to toast after the hollandaise sauce is made.Alternatively, pop them in the toaster before you poach the eggs.
- Line a large plate with paper towels and set aside. Set up a warm water bath to keep the Hollandaise sauce warm by adding two cups very warm water to a shallow bowl. (Avoid overly hot water as it can cause the eggs to solidify). Set aside. Fill a pot with 6 cups water and set over high heat. Add one tablespoon white vinegar and bring to a rapid boil.
- Add six tablespoons butter to a small skillet set over medium heat. Stir until completely melted, then reduce heat slightly to keep warm and bubbly while preparing the sauce.
- To make the hollandaise sauce: Add the eggs yolks, lemon juice, salt, and cayenne pepper to a blender and blend on high for 20-30 seconds.Then slowly drizzle the warm, melted butter into the blender while it is still operating. Continue blending on high for 1-2 minutes, or until the sauce is emulsified and reaches a smooth, creamy consistency.Turn off blender. Taste and add additional lemon juice, salt, or cayenne pepper, as desired. Transfer the sauce to a heat-proof container, such as a glass canning jar, and place into the warm water bath until ready to use.
Making the Eggs Benedict
- Place the top oven rack on the second position from the top and set the broiler to high. Place the English muffins under the broiler for approximately 3-4 minutes or until golden brown, rotating once halfway through. Remove from oven and set aside.
- Add the Canadian bacon to a large skillet set over medium heat and heat just until warmed through and browned, approximately 2-3 minutes per side. Remove from heat and set aside.
- Check out the tips for poaching eggs in this post. While the water is coming to a boil, crack an egg (or however many you need) into a small individual bowls. Once the water is boiling, stir it with a spoon in a large, circular motion, creating a vortex (swirling like a tornado); add the eggs one at a time. The swirling water will help the egg white wrap around itself as it cooks.
- Cook the eggs for 3 – 4 minutes. If you want a firmer yolk, let it cook another minute. Remove with a slotted spoon, dab with a paper towel to remove excess water. Place on plate. Set aside.
- To serve, assemble by topping the toasted English muffins with two slices of Canadian Bacon and one of the poached eggs. Pour some warm Hollandaise sauce on top and garnish with a small pinch of cayenne pepper and some chopped chives right before serving.
Other Egg Recipes to Enjoy
- Delicious Oven Baked Sweet Potato Frittata
- Easy Tator Tot Breakfast Casserole
- Ham, Egg, and Cheese Breakfast Calzones
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