The BEST Traditional Eggs Benedict Recipe

Eggs Benedict is the ultimate feel-good brunch classic: silky, poached eggs nestled on toasted English muffins, layered with savory Canadian bacon, all draped in a cloud of rich, buttery hollandaise sauce. This recipe makes preparing that restaurant-worthy brunch surprisingly easy, even for a busy weeknight dinner. Each bite is a perfect harmony of creamy yolk, crispy muffin, smoky bacon, and tangy, luxurious sauce. You’re just 40 minutes away from enjoying a showstopper meal at home—no fancy chef credentials required!

Ingredients You’ll Need

Bringing together just a handful of high-quality ingredients creates something far greater than the sum of its parts. Here’s what you need and why:

• Eggs: For poaching; the fresher, the better—fresh eggs hold their shape best in simmering water.
• White or Cider Vinegar: Just a splash helps the egg whites set more neatly while poaching—no more feathery bits!
• English Muffins: The classic base—split and toasted to a golden crisp for the perfect contrast to soft eggs.
• Canadian Bacon: Adds salty, savory depth and gently warms up in the oven, making assembly a breeze.
• Cayenne or Paprika: A pinch on top brings subtle warmth and appealing color.
• Fresh Chives: Snipped over the top, they add a pop of herbal freshness and a little extra elegance.

For the Hollandaise Sauce:

• Egg Yolks: The star for that rich and creamy texture—use only the yolks for a silky sauce.
• Lemon Juice: Adds just the right brightness to cut through the richness.
• Hot Water: Helps the sauce emulsify and reach just the right thickness.
• Unsalted Butter: The basis for that signature creamy flavor; always use unsalted for better control.
• Kosher Salt: Enhances every bite—don’t skip it.

Tip: Always reach for the best eggs and butter you can find—fewer ingredients mean every one of them shines.

Variations

Eggs Benedict is a playground for personal touches. Get creative!

• Spinach & Tomato (Eggs Florentine): Swap Canadian bacon for sautéed spinach and slices of ripe tomato for a veggie spin.
• Smoked Salmon: For Eggs Royale, use thin slices of smoked salmon for a luxe twist.
• Avocado: Layer on mashed avocado for creamy richness and a modern feel.
• Spicy: Add a dash of hot sauce or a sprinkle of chipotle chili powder to the hollandaise for some kick.
• Bread Alternatives: No English muffins? Use toasted brioche, sourdough, or even a fluffy biscuit.

Don’t shy away from experimenting—this recipe is incredibly forgiving!

How to Make the BEST Traditional Eggs Benedict

Follow these straightforward steps and you’ll be serving Eggs Benedict like a pro—no culinary degree needed.

Step 1: Poach the Eggs

Fill a non-stick skillet or medium saucepan with water (2-4 inches deep) and add a splash of vinegar. Bring to a gentle simmer—look for small bubbles, not a rolling boil. For each egg, crack it into a fine sieve over a bowl to get rid of excess watery white. Gently slip each egg into the simmering water. Don’t crowd the pan! Poach for about 2 ½ to 3 minutes, until the whites are set but yolks are still soft. Scoop out with a slotted spoon and let them drain on a paper towel. You can trim any rough edges—totally optional, but tidy!

Step 2: Toast Muffins and Warm Bacon

Preheat your oven to 425°F. Arrange split English muffin halves and Canadian bacon on separate sheet pans. Toast everything for 5-10 minutes, until the muffins are crisply golden and the bacon is warmed through.

Step 3: Make Hollandaise Sauce

Melt your butter slowly. In a blender, combine egg yolks and lemon juice, then blend for 15 seconds. Scrape down the sides, add hot water, and blend to combine. With the blender running, slowly drizzle in the hot butter (cover any open hole on the blender lid with a towel to avoid splatter). When the sauce thickens, taste and season with salt, and more lemon juice if you like a bit more tang. If needed, gently keep it warm on the stove until ready.

Step 4: Assemble and Serve

Place two toasted muffin halves on a plate. Drizzle each with a generous spoonful of hollandaise, then top with a slice of Canadian bacon and a poached egg. Spoon over more hollandaise, then finish with a dash of cayenne or paprika and plenty of fresh chives. Serve while hot and swoon over every bite.

If you’re feeding a crowd, lay everything out assembly-line style—let everyone build their own plate!

Making hollandaise seems daunting, but the blender method is absolutely foolproof!

How to Serve

Eggs Benedict is best when fresh, hot, and beautifully assembled. Here’s how to create a full brunch or dinner experience:

• Garnish Generously: Snip fresh chives directly over the hollandaise, and don’t forget a dash of paprika or cayenne.
• Pair With: Light salads (arugula with a mustard vinaigrette is fantastic), skillet potatoes, or a simple fruit salad. For a brunch feast, add fresh orange juice or a crisp glass of bubbly.
• Presentation: Build each portion right before serving so everything stays warm and the textures stay perfect.

You can turn any morning (or evening) into a special occasion!

Make Ahead and Storage

Storing Leftovers

Leftover hollandaise can be kept in an airtight container in the fridge for up to 3 days. Poached eggs, if not eaten right away, can rest in ice water for a day and be gently reheated when needed.

Freezing

Neither poached eggs nor hollandaise sauce freeze well—fresh is definitely best! If you need to prep early, just do so a day ahead.

Reheating

Warm leftover hollandaise gently on the stove over low heat, stirring constantly. For eggs, dunk in barely simmering water for 45 seconds just before serving.

Pro Tip: If your hollandaise breaks, adding an ice cube and whisking usually brings it back together!

FAQs

Final Thoughts

Eggs Benedict isn’t just for fancy brunch spots—it’s perfectly doable any day of the week. With this easy-to-follow method, you’ll find the confidence to poach eggs, blend up a silky hollandaise, and treat yourself and your loved ones to a restaurant-quality meal at home. Give it a try, experiment, and most of all, enjoy every decadent bite!

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