Featuring golden brown toasted English muffins, poached eggs, slices of Canadian bacon, and hollandaise sauce, this Eggs Benedict recipe is pure perfection! Top with freshly chopped dill and scallions, or simply serve with salt and pepper. Perfect for any special at-home breakfast or brunch!

Classic Eggs Benedict Recipe

My mom loved eggs benedict! And it’s impossible for me to see it, make it, or eat it without thinking of her. When we went to LA we had a smoked salmon Eggs Benedict at The Ivy that was too die for! But more often than not, she enjoyed the classic version. No frills, just an English muffin, an egg, some bacon, and plenty of sauce!

So mom, this recipe is for you!

Toast your Muffins

One mistake I often see with eggs bene is that the English muffins are under toasted. This can actually be a crucial mistake because Eggs Benedict packs a lot of moisture. Think about it: it’s topped with a poached egg (hello, runny egg yolk) and creamy hollandaise sauce! So you want your English muffin to almost be well done. That way you get a nice crunch and it holds up as you’re enjoying it.

Thankfully toasting your muffins all at once is super easy! Just line a large sheet pan with the cut muffins and pop them in the oven at 450 for about 3 minutes, or until they looks lightly browned at the edges.

Poach your Eggs

Poaching eggs can seem scary, but I promise, you can do this! That said, like anything, making poached eggs takes practice! So if you’ve never done this before and plan on making this recipe for a special occasion, I suggest practicing at least once beforehand.

You’ll simply need to fill a small pot with a few inches of water, and bring it to a very low simmer. Seriously, you don’t want very many bubbles at all! Then crack an egg into a small bowl or cup, and gently tip it into the hot water.

You can add up to 4 eggs at a time, as long as you remember which one you put in first. Cook each egg until the white is completely set, about 3 to 4 minutes, depending on the size of your eggs. Then use a slotted spoon to remove the eggs. Repeat with remaining eggs! And keep an eye on the bubbles, you may need to reduce heat to keep the water at just a simmer.

Set eggs aside on a plate. They should dry off a good amount before serving, but you can always dab any excess water off with a paper towel!

Fry your Canadian Bacon

Definitely the easiest part of this recipe! Simply pop a skillet over medium high heat. Once it’s piping hot, reduce to medium, add the bacon, and cook until golden brown on both sides, about 6 minutes in total. This will vary depending on the brand you use!

How to Make Hollandaise Sauce

I use the blender method to make my hollandaise and it comes out super thick and creamy every single time! But there are a few things that you need to know for this to work:

1. make sure your eggs are at room temperature. I like to leave them out on the counter for at least an hour before cracking and separating the egg yolks from the eggs whites.
2. heat your butter until melted, but not browned! you don’t even want to let it come to a simmer. so keep an eye and remove the hot melted butter as soon as the sticks have completely liquified.
3. strain your lemon juice. this is optional, but I find really makes a difference!
4. if your sauce does break, don’t panic! it’s happened to almost everyone I know. you can save it by adding an extra egg yolk and hot water to the hot buttered hollandaise mixture. Add slowly, and whisk until the mixture is smooth again.

This hollandaise sauce is also delicious on asparagus, omelettes, egg casserole (essentially an easy eggs Florentine), etc!

Serve with a nice side salad, and maybe a salty dog cocktail, and enjoy! Perfect for Easter or Mother’s Day brunch!!!

More Brunch Recipes:

• Easy Bananas Foster French Toast
• How to Make Mimosa Cupcakes
• Classic Bakery-Style Blueberry Scones
• Mushroom, Bacon, and Swiss Frittata
• Smoked Salmon and Avocado Eggs Benedict
• Quiche Lorraine

Eggs Benedict

Ashley Manila

Featuring golden brown toasted English muffins, poached eggs, slices of Canadian bacon, and hollandaise sauce, this Eggs Benedict recipe is pure perfection! Top with freshly chopped dill and scallions, or simply serve with salt and pepper. Perfect for any special at-home breakfast or brunch!

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Breakfast, Brunch

Cuisine American

Servings 6 servings

Ingredients

 

For the Poached Eggs:

• 12 large eggs
• 1 teaspoon white wine vinegar

For the English Muffins:

• 6 English muffins, sliced in half

For the Hollandaise Sauce:

• 6 egg yolks, at room temperature
• 2 Tablespoons fresh lemon juice, strained
• 12 ounces unsalted butter
• 2 Tablespoons hot water
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons dijon mustard
• 1/4 teaspoon sugar
• 1/8 teaspoon cayenne pepper

For the Canadian Bacon:

• 12 slices Canadian bacon

Garnish:

• 1/4 cup fresh dill, finely chopped
• 1/4 cup scallions, finely chopped

Instructions

 

For the Poached Eggs:

• Fill a small saucepan with a 3 to 4 inches of cold water. Heat the water on high until it reaches a light simmer and small bubbles begin to appear at the bottom of the pan, then stir in the vinegar. Reduce heat to keep it at a simmer and avoid the water coming to a boil. 
• Crack the eggs, one at a time, into a small bowl or cup, preferably one with a spout.
• Place the bowl as close to the surface of the simmering water as possible, then gently slip the egg into the pan. If you'd like, you may use a spoon to gently push some of the egg whites closer around the yolk, but I find this optional as they typically float around the yolk well enough on their own.
• At this point, you can add up to 3 more eggs, one at a time, repeating the steps listed above, and leaving a little space in between each one.
• Cook the eggs for 4 minutes, or until the egg whites are completely cooked, but the egg yolks are still runny.
• Using a slotted spoon gently lift the poached eggs out of the pan and place them on a plate. Repeat with all eggs. 

For the English Muffins:

• Preheat the oven to 450 degrees (F).
• Carefully slice the English muffins in half. Place them on a large baking sheet. 
• Toast for 2 top 3 minutes, or until lightly golden brown. Set aside. 

For the Hollandaise Sauce:

• In the body of a blender of medium speed, combine the egg yolks and lemon juice. 
• In a small saucepan, melt butter until just liquified! Pour butter into a glass spouted measuring cup. 
• Add the hot water to the egg yolk/lemon juice mixture and pulse until combined.
• With the blender speed on low, very slowly start to pour in the melted butter. It's very important to do this in a slow stream! (You'll want to have your blender lid ON, but the cap removed. You'll be pouring the butter through that hole, so that the sauce doesn't splash everywhere). 
• Add in remaining ingredients and beat on high speed for 30 seconds, or until combined. 

For the Canadian Bacon:

• Place a large skillet over medium-high heat. Once searing hot, reduce to medium, heat, then add Canadian bacon and cook until golden brown on each side, about 3 minutes per side. 

Garnish:

• Wash and dry herbs. Finely chop and set aside. 

Assembly: 

• Place English muffin halves on a large serving platter. 
• Top each half with a two slices of Canadian bacon, a poached egg, a dollop of hollandaise sauce, and a sprinkle of fresh herbs, if using. Repeat for all muffins, and serve at once.

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