If you are looking for a breakfast that feels upscale yet surprisingly straightforward to make, this Classic Eggs Benedict Recipe is going to become your new go-to indulgence. With perfectly poached eggs, savory Canadian bacon, toasted English muffins, and that luscious homemade hollandaise sauce, every bite bursts with flavor and elegance. It’s one of those dishes that turns an ordinary morning into a special occasion, and once you master it, you’ll wonder why you haven’t been making it all along.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating the perfect balance of creamy, savory, and tangy in your Classic Eggs Benedict Recipe. Each element plays a distinct role, from texture to flavor to color, coming together harmoniously in every bite.
- 3 large Egg Yolks: Fresh yolks are key to a silky hollandaise sauce that’s rich and velvety.
- 1/2 cup Unsalted Butter: Melt gently to keep your hollandaise smooth without any burnt notes.
- 1 tablespoon Lemon Juice: Use fresh-squeezed for the perfect bright acidity that cuts through the richness.
- Salt to taste: A pinch enhances all the flavors without overpowering them.
- 1/4 teaspoon Cayenne Pepper (optional): Adds a subtle kick and a beautiful warmth to the sauce.
- 2 pieces English Muffins: Toasted to golden perfection to provide a crunchy base.
- 4 slices Canadian Bacon: A tender, salty layer that complements the eggs flawlessly.
- 4 large Eggs: The star of the plate, poached with care for runny yolks and tender whites.
- 1 tablespoon White Vinegar: Added to poaching water to keep egg whites from spreading.
- 2 tablespoons Chives or Dill: Fresh herbs make the dish pop and add a gentle herbal fragrance.
- Cayenne Pepper to garnish (optional): For that final dash of color and warmth.
How to Make Classic Eggs Benedict Recipe
Step 1: Prepare the Hollandaise Sauce
Start by whisking together your fresh egg yolks, lemon juice, and a pinch of salt in a medium saucepan over low heat. Slowly drizzle in the melted butter while constantly whisking until your sauce thickens to a smooth, creamy texture. Remember, patience is key here to avoid scrambling the eggs. Once done, cover the sauce to keep it warm and luscious.
Step 2: Simmer the Water for Poaching
Fill a pot with water and add a tablespoon of white vinegar—it helps the eggs hold their shape. Bring the water to a gentle simmer; you want soft bubbles, not a boil. This calm cradle will cook your eggs perfectly every time without breaking the delicate whites.
Step 3: Sauté the Canadian Bacon
In a hot skillet, gently cook the Canadian bacon slices until they’re heated through and lightly browned, usually about 3 to 4 minutes. This step adds a subtle caramelization that enhances the smoky, salty flavor underneath each poached egg.
Step 4: Toast the English Muffins
Using the same skillet, melt a little butter and toast the halved English muffins cut side down until they turn a golden, crispy brown, about 2 to 3 minutes. This toast isn’t just a base; it adds great texture contrast to the creaminess of the hollandaise and eggs.
Step 5: Poach the Eggs
Carefully crack each egg into the gently simmering water. Poach the eggs for 3 to 4 minutes until the whites are firm but the yolks remain wonderfully runny. This touch of perfectly cooked eggs is truly what elevates this Classic Eggs Benedict Recipe from simple to spectacular.
Step 6: Assemble Your Classic Eggs Benedict Recipe
Layer the toasted English muffins with the warm Canadian bacon, followed by each succulent poached egg. Generously drizzle with your warm hollandaise sauce, then finish with a sprinkle of fresh chives or dill and a dash of cayenne pepper if you like a little hint of spice. Serve immediately while everything’s warm — that’s when the magic happens!
How to Serve Classic Eggs Benedict Recipe
Garnishes
Fresh herbs like chives or dill add a wonderful fresh contrast to the rich hollandaise and eggs. A sprinkle of cayenne pepper not only adds color but also a gentle spice that livens up every bite. A wedge of lemon on the side is an excellent touch for those who love a hint of citrus zing.
Side Dishes
Classic Eggs Benedict Recipe pairs beautifully with light, refreshing sides such as mixed greens tossed in a tangy vinaigrette, or crispy hash browns for a heartier brunch feel. Roasted tomatoes or sautéed asparagus are also fantastic companions that bring extra color and nutrients to the plate.
Creative Ways to Present
Try serving your Classic Eggs Benedict Recipe on a delicate bed of baby spinach or swap English muffins for a toasted bagel or croissant for a unique twist. For a festive brunch, present each portion on individual rustic plates garnished with edible flowers, or get playful with avocado slices under the poached eggs for a creamy variation.
Make Ahead and Storage
Storing Leftovers
You can store leftover hollandaise sauce and cooked Canadian bacon in airtight containers in the refrigerator for up to two days. Poached eggs and toasted muffins are best enjoyed fresh, but if needed, keep them separate and reheat gently.
Freezing
Hollandaise sauce does not freeze well as it tends to separate upon thawing. Instead, prepare fresh sauce when needed. Canadian bacon freezes well and can be pre-cooked and stored for quick assembly any day.
Reheating
Reheat hollandaise sauce very gently over low heat while whisking steadily to keep it smooth. Warm Canadian bacon quickly in a skillet or microwave. Avoid reheating poached eggs to preserve their delicate texture — it’s best to poach fresh eggs right before serving.
FAQs
Can I use regular bacon instead of Canadian bacon?
Absolutely! Regular bacon can add a crispier, smokier dimension to your Classic Eggs Benedict Recipe, but keep in mind it might overpower the delicate hollandaise if too thick or greasy.
How do I know when my hollandaise sauce is done?
The sauce is ready when it becomes thick, smooth, and glossy without lumps. If it coats the back of a spoon and leaves a clean line, you’re right on track.
What if I’m worried about poaching eggs at home?
Poaching does take a bit of practice, but using fresh eggs and adding vinegar to simmering water helps keep the whites intact for perfect results. Alternatively, you can use a poaching pan or silicone cups for ease.
Is there a substitute for lemon juice in the hollandaise?
While fresh lemon juice is ideal for its brightness, you can use a splash of white wine vinegar for a different acid profile, but be cautious with quantity to avoid an overly sharp taste.
Can I prepare any parts of Classic Eggs Benedict Recipe ahead of time?
Yes! You can make the hollandaise sauce and cook the Canadian bacon in advance, then reheat gently when ready to serve. Poach the eggs and toast muffins just before serving for best texture and freshness.
Final Thoughts
Making this Classic Eggs Benedict Recipe at home truly brings a restaurant-quality brunch right to your table, filled with comforting flavors and a touch of elegance. Don’t hesitate to give it a try — soon, you’ll be impressing family and friends with this timeless breakfast favorite that always feels special and utterly delicious.
Print
Classic Eggs Benedict Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Experience a luxurious breakfast with this classic Eggs Benedict recipe featuring perfectly poached eggs, savory Canadian bacon, toasted English muffins, and rich homemade hollandaise sauce, garnished with fresh herbs and a hint of cayenne pepper for a delightful morning treat.
Ingredients
Hollandaise Sauce
- 3 large Egg Yolks (Use fresh eggs for best flavor.)
- 1/2 cup Unsalted Butter (Melt it gently.)
- 1 tablespoon Lemon Juice (Fresh-squeezed is preferred.)
- to taste Salt (Adjust to taste.)
- 1/4 teaspoon Cayenne Pepper (Optional.)
Main Ingredients
- 2 pieces English Muffins (Toast for extra texture.)
- 4 slices Canadian Bacon (Can be swapped for ham or crispy bacon.)
- 4 large Eggs (Fresher eggs yield better results.)
- 1 tablespoon White Vinegar (Helps maintain egg shape during poaching.)
- 2 tablespoons Chives or Dill (Fresh herbs enhance flavor.)
- to taste Cayenne Pepper (Optional garnish.)
Instructions
- Prepare Hollandaise Sauce: In a medium saucepan over low heat, whisk together 3 egg yolks, lemon juice, and a pinch of salt. Slowly drizzle in the melted butter while continuously whisking until the sauce becomes smooth and creamy. Keep the sauce warm by covering it to prevent it from cooling or separating.
- Simmer Water for Poaching Eggs: Fill a pot with water, add 1 tablespoon of white vinegar, and bring it to a gentle simmer over medium heat. The vinegar helps the egg whites stay intact during poaching.
- Sauté Canadian Bacon: Heat a large skillet over medium heat. Add the Canadian bacon slices and cook for 3-4 minutes until they are heated through and have a slight golden brown color. Remove from the skillet and set aside.
- Toast English Muffins: In the same skillet, melt a small amount of butter. Place the halved English muffins cut side down and toast them for 2-3 minutes until golden brown and crisp, then remove from heat.
- Poach Eggs: Carefully crack each egg into the simmering water, poaching them gently for about 3-4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to remove the eggs and drain excess water.
- Assemble Your Dish: On each toasted English muffin half, place a slice of Canadian bacon, top with a perfectly poached egg, then generously drizzle with the warm hollandaise sauce. Garnish with chopped fresh chives or dill and a sprinkle of cayenne pepper if desired. Serve immediately for the best taste.
Notes
- Use fresh eggs for the best poaching results.
- Keep the hollandaise sauce warm but not hot to avoid curdling.
- White vinegar in the poaching water helps the egg whites coagulate faster for neat poached eggs.
- English muffins can be toasted in a toaster if a skillet is not available.
- Canadian bacon can be substituted with ham or crispy bacon for variation.
- Adjust cayenne pepper to your spice preference or omit if sensitive to spice.
