Name: Classic Eggs Benedict Recipe: Your Guide to Brunch Perfection
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 English muffins, split and toasted; 4 large eggs; 4 slices Canadian bacon; 1 tablespoon white vinegar (for poaching); 1 tablespoon unsalted butter (for toasting muffins); Salt and pepper, to taste; Chopped chives or parsley, for garnish; 3 large egg yolks; ½ cup unsalted butter, melted and warm; 1 tablespoon fresh lemon juice; ½ teaspoon Dijon mustard (optional); ½ teaspoon salt; A pinch of cayenne pepper (optional)

Let me tell you a little story. One rainy Sunday, I rolled out of bed craving something a little more special than my usual toast and scrambled eggs. I wanted brunch—but not just any brunch. I wanted that café-style dish that always feels just out of reach at home: Classic Eggs Benedict.

It was intimidating at first. Hollandaise sauce? Poaching eggs? It sounded like culinary school material. But with a little patience and the right technique, it turned out to be surprisingly manageable—and oh, so worth it. The moment that golden yolk broke over the buttery muffin, I knew this was going to be a repeat recipe.

Today, I’ll walk you through exactly how to make classic eggs benedict with simple steps, a homemade hollandaise sauce that won’t split, and tips that guarantee success—even on your first try.

Recipe Overview

Cuisine: American
Difficulty Level: Medium
Serving Size: Serves 2 (makes 4 halves)
Total Calories: Approximately 450–500 per serving
Prep Time: 15 minutes
Cooking Time: 15 minutes

Why Classic Eggs Benedict Is Always a Good Idea

Creamy hollandaise sauce from scratch brings café-level luxury to your plate.
Perfectly poached eggs create that picture-perfect yolk drizzle.
Toasted English muffins give just the right structure and crunch.
Savory Canadian bacon balances richness with smoky depth.
It’s endlessly adaptable—smoked salmon, spinach, avocado, or crab? Yes, please.

Ingredients You’ll Need

For the Eggs Benedict:

2 English muffins, split and toasted
4 large eggs
4 slices Canadian bacon
1 tablespoon white vinegar (for poaching)
1 tablespoon unsalted butter (for toasting muffins)
Salt and pepper, to taste
Chopped chives or parsley, for garnish

For the Hollandaise Sauce:

3 large egg yolks
½ cup unsalted butter, melted and warm
1 tablespoon fresh lemon juice
½ teaspoon Dijon mustard (optional)
½ teaspoon salt
A pinch of cayenne pepper (optional)

Ingredient Spotlight

Eggs: Use the freshest eggs you can find—older eggs tend to spread in the water, while fresh ones hold their shape and poach beautifully.
English Muffins: Their nooks and crannies are perfect for catching every drop of hollandaise and runny yolk.
Canadian Bacon: A lean, meaty alternative to regular bacon that offers a mildly smoky and salty bite.
Butter: Unsalted butter gives you control over seasoning in the hollandaise. Melt it gently and keep it warm before blending.
Lemon Juice: Brightens the rich hollandaise and helps it emulsify with the yolks.

How to Make Classic Eggs Benedict (Step-by-Step)

Step 1 – Make the Hollandaise Sauce

In a blender, combine the egg yolks, lemon juice, Dijon mustard (if using), salt, and cayenne. Blend for about 10 seconds until creamy.
With the blender running on low speed, slowly drizzle in the warm melted butter. The sauce should thicken as it blends.
Taste and adjust seasoning. If it’s too thick, add a teaspoon of warm water.
Keep the sauce warm by placing the blender jar in a bowl of warm water, or store in a thermos until ready to use.

Step 2 – Poach the Eggs

Fill a saucepan with 3 inches of water and bring to a gentle simmer—not a rolling boil.
Add vinegar to help the egg whites set more quickly.
Crack each egg into a ramekin or small bowl. Create a whirlpool in the water and gently slide one egg into the center.
Poach for 3–4 minutes until the whites are set but yolks remain soft. Remove with a slotted spoon and drain on a paper towel.

Step 3 – Toast and Assemble

Toast the English muffin halves with butter until golden brown and crisp.
Sear the Canadian bacon in a skillet for 1–2 minutes per side until lightly browned.
Layer each muffin half with a slice of bacon, then a poached egg, and finish with a generous spoonful of hollandaise sauce.
Garnish with chives or parsley and serve immediately.

Serving Suggestions

Eggs Royale – Replace the Canadian bacon with smoked salmon.
Eggs Florentine – Add sautéed spinach between the muffin and egg.
Croissant Base – Use a halved croissant instead of an English muffin for a buttery upgrade.
With Avocado – Add mashed or sliced avocado under the egg for a fresh, creamy layer.
On Hash Browns – Skip the muffin and serve on a crispy potato base.
With Prosciutto – Use thin slices of prosciutto for a more elegant touch.
Truffle Hollandaise – Add a few drops of truffle oil to your hollandaise for an upscale twist.
On a Crab Cake – Replace the muffin with a savory crab cake for a seafood-forward version.

Tips for Brunch Success

Use cold, fresh eggs for the best poaching results.
A splash of vinegar really helps keep your egg whites together.
Don’t skip toasting the muffin—it’s essential for contrast and structure.
Keep your hollandaise warm until serving time to prevent it from solidifying.
Blend your hollandaise sauce just before serving for the freshest flavor and texture.
If you’re making brunch for a group, poach the eggs ahead and keep them in cold water. Reheat briefly in hot water before assembling.

10 Recipe Variations You’ll Love

Crab Cake Benedict – Swap the English muffin for a crab cake.
Southern Style – Use biscuits and sausage gravy instead of hollandaise.
Vegan Benedict – Use pan-seared tofu and a plant-based hollandaise.
Tomato Basil Benedict – Add slices of tomato and fresh basil under the egg.
Ham & Cheese Benedict – Swap bacon for ham and add melted cheese on top.
Spicy Benedict – Stir sriracha into the hollandaise or top with chili flakes.
Mushroom & Swiss – Add sautéed mushrooms and shredded Swiss cheese.
Avocado Smash – Layer with seasoned mashed avocado.
Smoked Trout Benedict – A delicate, flavorful fish option.
Roasted Veggie Benedict – Add grilled zucchini, peppers, or eggplant.

Storing and Reheating

Hollandaise Sauce: Best fresh, but can be refrigerated for up to 2 days. Reheat gently over low heat while whisking.
Poached Eggs: Can be stored in a bowl of cold water in the fridge for 24 hours. Reheat in warm water for 30 seconds before serving.
Muffins and Bacon: Toast muffins fresh. Bacon can be seared ahead and warmed before assembling.
Assembled Benedict: Not ideal for storage—best served fresh for texture and flavor.

Recommended Tools

Blender or Immersion Blender: Makes hollandaise quick and smooth.
Slotted Spoon: Essential for lifting poached eggs from hot water.
Small Bowls or Ramekins: Help you crack and transfer eggs gently.
Saucepan: For poaching water.
Toaster or Skillet: For toasting muffins.
Whisk: To adjust or revive hollandaise if it thickens too much.

FAQs

Can I make hollandaise sauce ahead of time?
Yes, but keep it warm. It can be stored in a thermos or warm water bath for up to an hour.

How do I fix hollandaise if it breaks or curdles?
Whisk in a bit of warm water or blend again with an extra egg yolk to bring it back together.

What’s the best way to reheat poached eggs?
Place them in warm (not boiling) water for about 30–60 seconds before serving.

Can I make this gluten-free?
Yes—just use gluten-free English muffins or another base like roasted sweet potato slices.

Can I swap out the meat?
Absolutely. Try ham, turkey, prosciutto, smoked salmon, or go meat-free with veggies.

Brunch Pairing Ideas

If you’re serving Classic Eggs Benedict as the centerpiece of your brunch, consider pairing it with:

Fresh fruit salad or citrus wedges to balance the richness
Roasted potatoes or hash browns for added heartiness
Sparkling water with lemon or a light mimosa
Iced coffee, cappuccino, or tea
A leafy green salad with a light vinaigrette for freshness

This makes it feel like a full restaurant-style meal, right from your kitchen.

Final Thoughts

Classic Eggs Benedict is more than just a breakfast—it’s a brunch experience that brings restaurant luxury to your own table. Whether you stick to the traditional version or go bold with crab cakes, spinach, or smoked trout, this is a recipe that will never go out of style.

With a bit of practice, you’ll realize that poached eggs and hollandaise sauce aren’t as intimidating as they seem. In fact, they might become your new favorite weekend ritual. So go ahead—take your time, enjoy the process, and treat yourself to something truly delicious.

And if you ever wondered whether you could make restaurant-quality brunch at home—the answer is absolutely, yes.