Eggs Benedict Recipe: A Classic Brunch Delight

This Eggs Benedict Recipe creates a rich, elegant brunch dish featuring perfectly poached eggs, crispy Canadian bacon, and creamy hollandaise sauce atop toasted English muffins. Perfect for weekend breakfasts, special occasions, or impressing guests, this dish is a timeless favorite. I made this for a Sunday brunch with friends, and everyone loved the velvety sauce and tender eggs! Ready in about 30 minutes, it’s easier than it looks. This stovetop recipe is a great way to elevate your breakfast game.

Why You’ll Love This Eggs Benedict Recipe

This dish is straightforward to prepare with basic ingredients and a few simple techniques. The combination of creamy hollandaise, savory bacon, and runny yolks is irresistible. It’s versatile, letting you swap bacon for other proteins or add veggies. I love how it feels fancy yet approachable. Find more brunch recipes at Fast Zest Recipes.

Health Benefits of Eggs Benedict

Eggs provide high-quality protein and choline for brain health. Using whole-grain English muffins adds fiber. Adding spinach boosts vitamins and minerals. Moderating sauce portion controls fat content. Learn more about balanced brunch ideas at Food Network.

Ingredients for Eggs Benedict

For the Eggs Benedict:

• 4 large eggs
• 4 slices Canadian bacon
• 2 English muffins, split
• 1 tbsp white vinegar
• 1/4 tsp salt
• 1 tbsp butter (for toasting muffins)

For the Hollandaise Sauce:

• 3 large egg yolks
• 1/2 cup unsalted butter, melted
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/8 tsp cayenne pepper (optional)
• 2 tbsp warm water

For Garnish (Optional):

• 1 tbsp chopped fresh chives
• 1/4 tsp paprika
• 1 tbsp chopped fresh parsley

Substitutions: Use ham or smoked salmon instead of Canadian bacon. Swap white vinegar with apple cider vinegar for poaching. Replace butter with olive oil for a lighter hollandaise. Use gluten-free English muffins for a gluten-free option.

Notes: Use fresh eggs for poaching to ensure tidy whites. Keep hollandaise warm but not hot to prevent curdling. Toast muffins just before serving for crisp texture.

How to Make Eggs Benedict

Prep Equipment

Fill a large saucepan with 3 inches of water; add vinegar and salt. Bring to a gentle simmer over medium heat. Set up a double boiler or heatproof bowl over a pot of simmering water for the hollandaise. This prepares for poaching and sauce-making.

Toast Muffins

Split English muffins and toast until golden, either in a toaster or by spreading with butter and toasting in a skillet over medium heat for 2-3 minutes per side. Set aside on plates. This creates a crisp base.

Cook Canadian Bacon

In a skillet over medium heat, cook Canadian bacon slices for 2-3 minutes per side until lightly browned and warmed through. Place one slice on each toasted muffin half. This adds savory flavor.

Poach Eggs

Crack each egg into a small bowl. Gently slide eggs one at a time into the simmering water. Poach for 3-4 minutes until whites are set but yolks are runny. Remove with a slotted spoon; drain on a paper towel. Place one egg on each bacon-topped muffin. This ensures tender, runny eggs.

Make Hollandaise Sauce

In a double boiler or heatproof bowl over simmering water, whisk egg yolks, lemon juice, and warm water until thickened, about 2-3 minutes. Slowly drizzle in melted butter while whisking constantly until smooth and creamy. Stir in salt and cayenne pepper if using. Remove from heat; keep warm. This creates a rich, velvety sauce.

Assemble and Serve

Place muffin halves with bacon and eggs on plates. Spoon hollandaise sauce over each egg. Garnish with chives, paprika, and parsley if desired. Serve immediately. This adds a vibrant, flavorful finish.

Preparation Tips

• Use fresh eggs: Fresh eggs hold their shape better when poached. This ensures neat results. I used fresh eggs, and they were perfect.
• Keep water at a gentle simmer: A rolling boil breaks eggs apart; a simmer keeps them intact. This improves poaching. I simmered gently, and it was great.
• Whisk hollandaise constantly: Steady whisking prevents curdling and ensures a smooth sauce. This perfects texture. I whisked non-stop, and it was ideal.
• Toast muffins last: Toasting just before serving keeps them crisp. This enhances texture. I toasted at the end, and it was perfect.
• Drain poached eggs well: Remove excess water to avoid soggy muffins. This keeps the dish tidy. I drained mine, and it was spot-on.
• Keep hollandaise warm: Store sauce in a warm bowl to maintain consistency. This prevents seizing. I kept mine warm, and it was great.
• Practice poaching: Test one egg first to master the technique. This builds confidence. I practiced, and it was delicious.

Variations and Substitutions

• Use smoked salmon: Swap Canadian bacon for salmon for a luxurious twist. This adds elegance. I tried salmon, and it was tasty.
• Add spinach: Layer wilted spinach under the egg for extra greens. This boosts nutrition. I added spinach, and it was great.
• Make it vegetarian: Replace bacon with avocado or sautéed mushrooms. This suits plant-based diets. I tried avocado, and it was delicious.
• Use whole-grain muffins: Whole-grain English muffins add fiber. This enhances health benefits. I used whole-grain, and it was fine.
• Make it gluten-free: Use gluten-free English muffins for dietary needs. This makes it inclusive. I tried gluten-free, and it was great.
• Add spice: Increase cayenne in hollandaise for a bolder kick. This adds zest. I added extra, and it was exciting.
• Lighten the sauce: Use half butter and half olive oil for a lighter hollandaise. This reduces richness. I tried it, and it was still tasty.

Storage and Meal Prep

Store components separately in the fridge for up to 2 days: poached eggs in cold water, bacon in an airtight container, and hollandaise in a sealed jar. Reheat eggs in warm water for 1 minute, bacon in a skillet, and hollandaise gently over a double boiler. Toast muffins fresh. Assemble just before serving. Hollandaise doesn’t freeze well; make fresh for best results.

Frequently Asked Questions About Eggs Benedict Recipe

Here are answers to common questions about this dish.

1. Why did my hollandaise curdle?
   Whisk constantly and keep heat low to prevent curdling. I whisked steadily, and it was smooth.
2. Can I use pre-poached eggs?
   Yes, refrigerate in cold water and reheat in warm water for 1 minute. I used pre-poached, and it was great.
3. How do I make it less rich?
   Use less hollandaise or lighten with olive oil. I reduced sauce, and it was balanced.
4. Can I make it ahead?
   Prep components a day ahead; assemble fresh for best texture. I prepped early, and it was fresh.
5. Why are my eggs runny?
   Poach for 3-4 minutes for set whites and runny yolks. I timed mine, and they were perfect.
6. Can I make it vegetarian?
   Swap bacon for avocado or spinach; use vegetable broth in sauce if needed. I tried vegetarian, and it was delicious.

Serving Suggestions

Serve with roasted asparagus for a fresh side. Pair with a mimosa for a classic brunch vibe. Enjoy with a fruit salad for a lighter meal. I served mine with asparagus, and it was a perfect match. It’s great for brunches, holidays, or special breakfasts.

Nutrition Info for Eggs Benedict

Per serving (1 topped muffin half, 4 servings):

• Calories: 400 kcal
• Protein: 15g
• Carbohydrates: 20g
• Fiber: 1g
• Sugars: 2g
• Fat: 30g
• Saturated Fat: 15g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Eggs Benedict Recipe is a rich, elegant dish that’s perfect for any brunch. Its creamy sauce and tender eggs make it a go-to favorite. How do you like to customize your Eggs Benedict? Let us know in the comments!