If you’re craving a classic brunch that feels a little fancy but is surprisingly doable, this Eggs Benedict Recipe is the perfect choice. Whether you’re gearing up for a weekend treat or impressing guests with a homemade brunch, Eggs Benedict hits that delicious balance of rich, tangy, and satisfying every time.

Eggs Benedict Recipe - Recipe Image — Eggs Benedict, Eggs Benedict recipe, brunch ideas, poached eggs, hollandaise sauce

Jump to:

In the Kitchen
Ingredients at a Glance
How to Make Eggs Benedict Recipe
Things to Remember
Ways to Serve It
Make-Ahead & Keeping Fresh
Frequently Asked Questions
Final Thoughts
Full Printable Recipe

🥄

In the Kitchen

This Eggs Benedict Recipe is a go-to when you want to elevate breakfast without endless fuss. I love how the velvety hollandaise sauce brings everything together, while the tender poached eggs and crispy Canadian bacon add perfect texture.

Juicy and Tender Every Time: Poaching eggs gently with vinegar helps keep whites silky without overcooking the yolks.
Golden, Satisfying Finish: Toasted English muffins make a warm, slightly crunchy base that balances the creamy sauce beautifully.
Simple Ingredients, Big Impact: You only need a handful of pantry basics, yet the result feels indulgent.
Weeknight to Weekend Ready: This recipe’s flexible timing makes it great for a special weekday breakfast or a leisurely brunch.

Ingredients at a Glance

Choosing quality ingredients really shines through in your Eggs Benedict Recipe. A good English muffin and fresh eggs set the foundation for success, while real butter makes the hollandaise luxuriously smooth.

English Muffins: Look for fresh, sturdy ones that toast up nicely without crumbling.
Canadian Bacon: Opt for slices with a bit of thickness to get that perfect sear and juiciness.
Eggs: The fresher the eggs, the better they poach — fresher whites hold shape beautifully.
Butter: Unsalted, high-quality butter is key for silky hollandaise.
Lemon Juice & Vinegar: These bright acids balance richness and help with poaching precision.

Heads-Up: Exact measurements are in the printable recipe card at the bottom.

How to Make Eggs Benedict Recipe

Step 1 — Whisk Up a Silky Hollandaise Sauce

Start by combining egg yolks and fresh lemon juice in a heatproof bowl. Place this over a pot of gently simmering water — you want a double boiler setup. Slowly drizzle in melted butter while whisking constantly. The sauce will thicken and become creamy. Season lightly with salt, then keep it warm but off direct heat to avoid scrambling.

Step 2 — Sear the Canadian Bacon to Golden Perfection

Heat a skillet over medium heat and cook the Canadian bacon slices for 2 to 3 minutes on each side until they’re warm and slightly caramelized on the edges. This step brings out that smoky-salty flavor. Set them aside on a paper towel to drain any excess fat.

Step 3 — Master the Art of Poaching Eggs

Fill a saucepan with water, bring it to a gentle simmer, and add a tablespoon of white vinegar. Crack an egg into a small bowl, then gently slide it into the water. Let it poach for around 3 to 4 minutes — the whites should be set but the yolks still luxuriously runny. Use a slotted spoon to lift each egg out and set them on paper towels to drain.

Step 4 — Assemble Your Elegant Eggs Benedict Recipe

Place toasted English muffin halves on your plates. Top each with a slice of seared Canadian bacon, then carefully add a poached egg on top. Generously drizzle the warm hollandaise sauce over everything, finishing with a sprinkle of fresh chopped chives for color and a hint of oniony brightness.

📋

Things to Remember

Eggs Benedict feels fancy but it’s really about timing and gentle care. I’ve learned that poaching eggs at a low simmer and whisking hollandaise patiently are the decisive steps to hitting that perfect creamy texture.

Doneness Cue: Egg whites should be firm but tender, and yolks should wobble slightly when lifted.
Temperature Trick: Keep hollandaise warm on very low heat or a double boiler—too hot and it’ll break.
Make-Ahead Move: You can prepare hollandaise a bit early and gently rewarm it; toast and Canadian bacon can also be ready ahead.
Common Pitfall: Avoid boiling water when poaching eggs—a vigorous boil tears whites apart quickly.

Ways to Serve It

Finishing Touches

A sprinkle of finely chopped fresh chives adds color and subtle flavor contrast that brightens this rich dish. Some fresh cracked black pepper right on top elevates the presentation and ties the flavors together.

Plays Well With

Serve alongside lightly dressed arugula or spinach salad for a peppery bite. Crispy roasted potatoes or a small fruit salad offer balance—sweet or savory, they complement the creamy hollandaise and smooth eggs perfectly.

Simple Plating Upgrades

For a special occasion, use a ring mold to toast your English muffins perfectly round. Garnish with edible flowers or a light dusting of smoked paprika on the sauce for a pop of color and flavor. Even just stacking neatly and wiping your plate edges shows extra care.

Make-Ahead & Keeping Fresh

Storing Leftovers

Keep any extra Canadian bacon and toasted English muffins in airtight containers in the fridge for up to 2 days. Poached eggs and hollandaise are best enjoyed fresh but can be stored separately for a short time. Egg whites tend to firm up in the fridge, so avoid storing poached eggs if possible.

Freezing Tips

Hollandaise sauce doesn’t freeze well—it may separate upon thawing. Canadian bacon freezes fine but toast and eggs won’t hold up to freezing. For best results, prep components fresh or freeze only cooked bacon if needed.

Reheating Eggs Benedict Recipe Without Drying Out

Reheat hollandaise gently over a double boiler or low heat to keep it smooth. Warm the Canadian bacon in a skillet and toast the English muffin briefly in a toaster oven. For eggs, a quick steam in a covered pan preserves softness better than a microwave, which tends to dry them out.

Frequently Asked Questions

Can I make hollandaise sauce without a double boiler?

Yes! You can use a heatproof bowl over a pot of simmering water to mimic a double boiler. Just be cautious to keep the water at a gentle simmer to avoid scrambling the eggs.

How do I know when poached eggs are done?

The whites should be just set and hold their shape, but the yolk should still wobble gently when lifted. It generally takes 3–4 minutes in simmering water.

What can I substitute for Canadian bacon?

You can use ham, smoked turkey slices, or even cooked smoked salmon for a twist. Just make sure it’s sliced and warmed before assembly.

Can I prepare any components ahead for the Eggs Benedict Recipe?

Absolutely! You can toast English muffins and cook Canadian bacon ahead of time. Prepare hollandaise in advance and gently rewarm it; however, poach eggs fresh for best texture.

Final Thoughts

Making this Eggs Benedict Recipe is such a rewarding way to start your day or celebrate a relaxed weekend. I find that once you nail the hollandaise and poached eggs, the rest falls into place smoothly. Next time you want to treat yourself or someone special, you’ll enjoy how this dish feels both indulgent and approachable — a true brunch classic.

Full Printable Recipe