Eggs Benedict is the ultimate breakfast indulgence—perfectly poached eggs on toasted English muffins, topped with savory Canadian bacon and smothered in rich, creamy hollandaise sauce.
The best part? That moment when the runny yolk mixes with the warm sauce—it’s pure breakfast bliss. Ideal for a weekend brunch, or honestly, anytime you want to treat yourself.
Key Ingredients & Substitutions
Eggs: Fresh, large eggs are ideal for poaching. If you’re watching cholesterol, egg whites can work, though the texture will be different. Pasteurized eggs are also great if you’re cautious about raw yolks.
English Muffins: Their firm texture is perfect for holding everything. No muffins? Use toasted bagels or slices of sourdough for a creative twist.
Canadian Bacon: This adds salty, meaty flavor. Swap with ham, crispy bacon, or even avocado for a vegetarian option.
White Vinegar: Helps the egg whites firm up while poaching. You can also use apple cider vinegar or a splash of lemon juice—they work just as well.
Fresh Herbs (Chives/Parsley): Optional, but great for a pop of freshness and color. Feel free to use dill, spinach, or whatever herbs you love!
How Do I Make the Perfect Hollandaise Sauce?
Hollandaise might sound fancy, but it’s all about low heat and steady whisking:
- Use a bowl that fits snugly over a saucepan (without touching the water).
- Whisk egg yolks and lemon juice until thick and pale—it adds air and volume.
- Slowly drizzle in melted butter while whisking constantly for a smooth emulsion.
- Too thick? Add a splash of warm water or lemon juice to thin it.
- Finish with salt and a pinch of cayenne for a little kick.
Patience and gentle heat are your best friends here!
How to Make Eggs Benedict with Hollandaise Sauce
Ingredients:
For the Eggs Benedict:
- 4 large eggs
- 2 English muffins, split and toasted
- 4 slices Canadian bacon or ham
- 1 tbsp white vinegar
- Fresh chives or parsley, for garnish (optional)
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tbsp lemon juice
- ½ cup unsalted butter (1 stick), melted
- Salt, to taste
- Dash of cayenne pepper (optional)
Step-by-Step Instructions:
1. Make the Hollandaise Sauce:
In a heat-safe bowl, whisk the egg yolks and lemon juice until thick and pale. Place the bowl over a saucepan of gently simmering water (make sure the bottom doesn’t touch the water). Slowly pour in melted butter while whisking constantly. Keep whisking until the sauce is smooth and thick. Season with salt and cayenne if desired. Keep warm—but don’t overheat.
2. Poach the Eggs:
Fill a medium saucepan with water and add the vinegar. Bring to a gentle simmer. Crack each egg into a small bowl, then gently slide each one into the water. Poach for 3–4 minutes, until whites are set but yolks remain soft. Remove with a slotted spoon and let drain on a paper towel.
3. Toast and Layer:
Toast the English muffin halves. On each half, place a slice of Canadian bacon or ham. Top with a poached egg.
4. Sauce and Garnish:
Generously spoon warm hollandaise sauce over each egg. Sprinkle with chopped chives or parsley for a fresh finish.
Can I Make Hollandaise Sauce Ahead of Time?
Hollandaise is best served fresh. If needed, keep it warm in a thermos or over a bowl of hot water. If it thickens, gently whisk in warm water before serving.
What Can I Use Instead of Canadian Bacon?
No Canadian bacon? No problem. Try ham, crispy bacon, or even smoked salmon. Avocado is also a great option if you want something vegetarian.
How Can I Store Leftover Eggs Benedict?
Store leftover components separately in airtight containers. Poached eggs can be kept for up to a day but may lose their ideal texture. Reheat bacon and muffins as usual, and always make hollandaise fresh if possible.
Can I Use a Different Vinegar for Poaching Eggs?
Yes! Apple cider vinegar, champagne vinegar, or even a splash of lemon juice will help your eggs hold their shape. Just use the same amount as white vinegar.
