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Eggs Benedict Recipe

Eggs Benedict
image credit: Unsplash

Learn how to make restaurant-worthy Eggs Benedict at home with this simple recipe. Perfectly poached eggs, hollandaise sauce, and more.

Hey you 👋. If you love a fancy brunch and want to impress your guests (or yourself), I have got just the recipe: Eggs Benedict.

It might look intimidating, but trust me, it’s easier than you think. Let’s break it down!

Utensils You Need

Here’s what you’ll need to whip up these yummy Eggs Benedict:

  • Medium saucepan
  • Large skillet or poaching pan
  • Heatproof bowl
  • Whisk
  • Blender or immersion blender
  • Toaster
  • Serving plates

The Recipe

Eggs Benedict

Eggs Benedict

Toasted English muffins topped with Canadian bacon, poached eggs, and a luxuriously creamy hollandaise sauce.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 450 kcal


  • ½ cup 1 stick unsalted butter, melted
  • 4 large egg yolks
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • Pinch of cayenne pepper
  • 4 English muffins split in half
  • 8 slices Canadian bacon
  • 4 large eggs


Make the Hollandaise sauce:

  • Set a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water).
  • Put the egg yolks, lemon juice, salt, and cayenne pepper in the bowl, and whisk them constantly as they heat gently.
  • Slowly drizzle in the melted butter while whisking. Continue whisking until you have a smooth and creamy sauce.
  • Remove from heat and set aside, covering to keep warm.

Cook the Canadian bacon and toast the English muffins:

  • Grill or pan-fry the Canadian bacon until warm and slightly crispy.
  • While that’s cooking, toast the English muffins.

Poach the eggs:

  • Fill a large skillet with 2-3 inches of water. Add a tablespoon of white vinegar and bring to a gentle simmer.
  • Crack one egg into a small bowl. Gently slide the egg into the simmering water. Repeat with the remaining eggs.
  • Poach for 3-4 minutes, or until the whites are set and the yolks are still runny. Remove carefully with a slotted spoon.

Assemble the Eggs Benedict:

  • On each toasted English muffin half, place a slice or two of Canadian bacon.
  • Top with a poached egg.
  • Spoon the hollandaise sauce over the eggs. Garnish with a sprinkle of paprika or fresh herbs, if desired.


  • Timing is key: Ideally, you want to have the sauce, Canadian bacon, and toasted English muffins ready just as the eggs finish poaching.
  • Perfecting the poached egg: The vinegar helps the egg whites set. Don’t let the water boil, or the eggs will break apart.
  • Hollandaise troubleshooting: If the sauce is too thin, whisk in a little melted butter. If it’s too thick, whisk in a bit of warm water.
Keyword breakfast, brunch, eggs benedict, hollandaise sauce, poached egg

Alternative Ingredients

These ingredients can easily replace the ones above.

Canadian baconHam slices, smoked salmon, or crispy bacon
English muffinsSourdough bread, croissants, or gluten-free bread
Unsalted butterClarified butter

What to Serve with Eggs Benedict

These are what you can pair this delicacy with:

Frequently Asked Questions

Can I make hollandaise sauce ahead of time?

You can, but it’s best made fresh. If you make it in advance, reheat gently over very low heat or in a double boiler, whisking constantly.

Can I use store-bought hollandaise sauce?

Yes, you can. If you’re short on time, a good quality store-bought hollandaise sauce will work in a pinch.

How do I tell if my poached eggs are done?

The whites should be set but the yolks should still be runny. You can gently lift the egg out of the water slightly and give it a soft poke.

What if my hollandaise sauce breaks?

Don’t worry, it happens. Remove the sauce from the heat. In a clean bowl, whisk an egg yolk with a bit of lemon juice, then slowly whisk in the broken sauce.

Can I make this vegetarian?

Of course  you can. Swap the Canadian bacon for sautéed spinach or mushrooms, and try it with avocado slices for an Eggs Florentine variation.

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