Eggs Benedict is the perfect combination of savory flavors, creamy textures, and a touch of indulgence, making it a fantastic brunch dish. Whether you're hosting a Sunday brunch or simply treating yourself to a gourmet breakfast, this dish will surely elevate your morning and impress your guests.

Close up image of Eggs Benedict on a white plate

Why You'll Love This Brilliant Breakfast

Restaurant-Quality. With this recipe, you can recreate the luxurious and flavorful Eggs Benedict right at home. It’s just as delicious as the ones served in top-tier brunch spots!
Simple yet Decadent. Despite its elegant reputation, Eggs Benedict is surprisingly easy to make with the right tips and tricks.
Versatile. You can customize the dish with different variations like smoked salmon, spinach, or even avocado for a unique twist on this classic favorite.

Learn how to make this classic dish with perfectly poached eggs, crispy English muffins, savory Canadian bacon, and a rich hollandaise sauce.

What Does It Taste Like?

Eggs Benedict is a popular American brunch dish made up of toasted English muffins, topped with Canadian bacon, a poached egg, and finished with a generous pour of hollandaise sauce.

It’s known for its delicate balance of rich, creamy sauce and the light, fluffy egg.

Ingredients You'll Need

For The Eggs Benedict

English Muffins or Toast- These are the foundation of the dish, toasted to provide a slightly crispy base.
Canadian Bacon- A savory and slightly salty meat that complements the richness of the poached eggs and hollandaise sauce.
Eggs- Fresh, large eggs are essential for poaching. The yolk will create a beautiful and rich flow when broken.

For The Hollandaise

Egg Yolks- These form the base of the sauce and give it a rich, smooth texture.
Unsalted Butter- Provides the creamy texture and richness to the sauce.
Lemon Juice- Adds a necessary tang to balance out the richness of the butter and egg yolks.
Salt- Enhances the flavor of the sauce.
Cayenne Pepper- Adds a little warmth and depth to the sauce, giving it an extra layer of flavor.

How To Make Eggs Benedict

Separate the Eggs. Carefully separate the egg yolks from the whites, as you’ll only be using the yolks for the sauce.
Heat the Butter. In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and set aside.
Whisk the Yolks. In a heatproof bowl, whisk the egg yolks together with a pinch of salt and a squeeze of fresh lemon juice.
Cook the Sauce. Create a double boiler by placing the bowl with the egg yolks over a pot of simmering water. Whisk continuously to prevent the yolks from curdling. Slowly add the melted butter, a little at a time, continuing to whisk until the sauce is thick and creamy.
Season. Once the sauce is smooth and creamy, add a pinch of cayenne pepper for a little extra flavor, then set aside to keep warm.
Prepare the Water. Fill a large pot with about 3 inches of water and add a splash of vinegar. Bring it to a gentle simmer.
Crack the Eggs. Crack one egg into a small bowl or ramekin. Create a gentle whirlpool in the water with a spoon, then slowly slide the egg into the simmering water. Repeat with the other eggs.
Poach the Eggs. Let the eggs cook for about 3-4 minutes for a soft, runny yolk. Once done, use a slotted spoon to carefully remove them from the water. Set them aside on a paper towel to drain excess water.
Toast the English Muffins. Split the English muffins and toast them until they’re golden brown.
Cook the Canadian Bacon. In a skillet over medium heat, cook the Canadian bacon slices for about 1-2 minutes on each side.
Assemble the Benedict. Place one slice of Canadian bacon on top of each muffin half, then gently place a poached egg on top of the bacon.
Top with Hollandaise. Generously spoon the warm hollandaise sauce over the poached egg, letting it cascade down the sides.

Overhead image of two plates of Eggs Benedict on a wooden table

Tips And Tricks

Making Eggs Benedict can be a bit tricky due to the timing and preparation involved, especially when it comes to poaching the eggs and making the hollandaise sauce. But with the right techniques, you can make this elegant dish with ease! Here are some tips and tricks to help you perfect them:

Perfect Poached Eggs. If you struggle with poaching eggs, use very fresh eggs for the best results. The fresher the eggs, the less likely the whites will spread out in the water.
Make Hollandaise Ahead of Time. If you're short on time, you can make the hollandaise sauce ahead of time and store it in a heatproof jar. Reheat gently in the microwave or over a double boiler before serving.
Control the Heat. When making the hollandaise sauce, be sure to keep the heat low to prevent the eggs from scrambling. If you feel the sauce is too thick, a bit of warm water or lemon juice can help thin it out.

Variations

Eggs Benedict is traditionally served as a luxurious brunch dish, and it pairs beautifully with a variety of sides. Here are some ideas to complete your meal:

Fresh Fruit- A side of fresh berries or citrus fruit adds a light, refreshing contrast to the richness of the eggs and hollandaise.
Hash Browns or Roasted Potatoes- The crispy exterior and fluffy interior of hash browns or roasted potatoes complement the softness of the poached eggs.
Salad- A light salad with a tangy vinaigrette can balance the richness of the eggs and sauce.
Mimosas or Fresh Juice- For a truly special brunch experience, serve with a classic mimosa or a glass of freshly squeezed orange juice.

What To Eat With Eggs Benedict

Eggs Benedict is a rich and indulgent dish, and pairing it with the right sides can elevate the meal. Here are some perfect accompaniments to enjoy with them:

Crispy Potato Wedges- Serve a side of golden-brown, crispy potato wedges or hash browns to add a crunchy texture that contrasts with the creamy and soft eggs.
Caesar Salad- If you’re craving something a bit more substantial, a Caesar salad with crunchy croutons and parmesan cheese pairs nicely with Eggs Benedict.
Asparagus- Lightly roasted asparagus or grilled vegetables like zucchini or bell peppers make a great, healthy side that complements the flavors.

How Long Does It Last?

Eggs Benedict is best enjoyed fresh, as the poached eggs will begin to lose their texture if stored for too long.

However, if you do have leftovers, you can store the components separately in airtight containers in the fridge. The poached eggs will last for up to 2 days, while the hollandaise sauce can be stored for up to 3 days.

Can You Freeze It?

While freezing Eggs Benedict is not ideal due to the delicate texture of the poached eggs, you can freeze the hollandaise sauce and muffin components separately.

Simply reheat the sauce gently on the stovetop and toast the muffins again before assembling.

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