Can I make Eggs Benedict ahead of time?

Absolutely! Poach the eggs up to a day in advance and chill in ice water. Warm them in simmering water for less than a minute before assembling. The muffins and bacon can be toasted and warmed quickly at mealtime. Always make the hollandaise fresh for best flavor and texture, though it can sit for an hour or so on low heat if needed.

What if my hollandaise breaks or gets too thick?

Don’t panic—just add an ice cube or a splash of hot water while whisking or blending, and it should come right back together. If it gets too thick, thin with more lemon juice or water, a little at a time.

Can I use regular bacon or ham instead of Canadian bacon?

Definitely! While Canadian bacon is more traditional (and a bit leaner), crispy bacon or thin ham slices work beautifully too. You can even try turkey bacon or meatless alternatives for different dietary needs.

How can I make this dish dairy-free or gluten-free?

Swap out the butter in the hollandaise for a high-quality dairy-free alternative. For gluten-free, use your favorite gluten-free English muffins or another sturdy base like gluten-free cornbread.

The BEST Traditional Eggs Benedict Recipe

Description

This classic Eggs Benedict recipe features perfectly poached eggs, toasted English muffins, Canadian bacon, and a rich, silky homemade hollandaise sauce. Impeccably balanced with a touch of spice and fresh chives, it’s the ultimate brunch dish that’s both elegant and satisfying.

Ingredients

Units Scale

For the Poached Eggs

12 large eggs
1 tablespoon white or cider vinegar

For the English Muffins & Bacon

6 English muffins, split in half
12 slices Canadian bacon

For the Hollandaise Sauce

3 egg yolks
1 tablespoon lemon juice
1/4 cup hot water
1 cup unsalted butter (1/2 lb)
Pinch of kosher salt

For Garnish

Cayenne or paprika, for serving
Fresh chives, for serving

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Instructions

Prepare the Poached Eggs: Fill a non-stick skillet with 2-3 inches of water or a medium saucepan with 4 inches of water. Add the vinegar and bring to a gentle simmer over medium heat until bubbles form on the bottom. Crack each egg into a fine sieve over a small bowl to drain excess whites, then slip each egg gently into the simmering water. Cook for 2 ½ to 3 minutes until the whites are set and yolk is still tender. Use a slotted spoon to release any eggs sticking to the pan bottom, then transfer eggs to a towel and trim rough edges. Either serve immediately or place eggs in an ice water bath to stop cooking; set aside until ready to assemble.
Toast Muffins and Warm Bacon: Preheat oven to 425°F (220°C). Arrange Canadian bacon slices on one sheet pan and English muffin halves on another. Place both pans in the oven and bake for 5-10 minutes, until muffins are golden and bacon is warmed through.
Make the Hollandaise Sauce: Melt butter over low heat or in the microwave. In a blender, combine egg yolks and lemon juice, blending on high for 15 seconds. Scrape down sides and slowly incorporate the hot water. Drizzle the hot melted butter slowly into the mixture while blending until sauce thickens (30-60 seconds). Taste and adjust seasoning, then keep warm on low heat until ready to serve, stirring occasionally.
Assemble the Eggs Benedict: Place two muffin halves on each plate. Top each half with a generous spoonful of hollandaise sauce, followed by a slice of Canadian bacon and a poached egg. Drizzle with more hollandaise sauce and garnish with cayenne or paprika and freshly snipped chives. Repeat with remaining ingredients and serve immediately.

Notes

Poached eggs can be refrigerated for up to 24 hours and reheated in simmering water for 45 seconds before serving.
Use high-quality ingredients, especially for the hollandaise sauce, for the best flavor.
For a zestier hollandaise, add more lemon juice, a pinch of cayenne pepper, ½ teaspoon Dijon mustard, or a dash of Tabasco.
The sauce is best served fresh, but leftovers can be refrigerated for up to 3 days and reheated slowly over low heat for best results.
If the hollandaise sauce breaks, add an ice cube and stir until the sauce is creamy again.

Nutrition

Serving Size: 1 serving (2 muffin halves)
Calories: 570
Sugar: 2g
Sodium: 980mg
Fat: 44g
Saturated Fat: 20g
Unsaturated Fat: 21g
Trans Fat: 1g
Carbohydrates: 30g
Fiber: 1g
Protein: 21g
Cholesterol: 390mg