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Eggs Benedict with eggs, butter and bacon — USA recipeUSAUSA
Appetizers and Sandwiches

Eggs Benedict

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The crown jewel of American brunch — perfectly poached eggs on toasted English muffins with Canadian bacon, blanketed in a velvety, lemony hollandaise sauce. Elegant yet achievable at home.

⏱️
30
Minutes
👥
2
Servings
🔥
520
kcal
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IngredientsInstructionsCommentsRelated Recipes

Key Ingredients

large eggsunsalted butterslices Canadian bacon or thick ham

What you'll need

Ingredients

How to make it

Instructions

  1. 1

    Make hollandaise: clarify butter by melting it slowly and skimming off the white foam. In a heatproof bowl set over a pot of barely simmering water (not touching), whisk egg yolks with cold water and 1 tsp lemon juice until the mixture is pale, thick, and has doubled in volume — about 3–4 minutes.

  2. 2

    Remove bowl from heat. Very slowly drizzle in the warm clarified butter while whisking constantly — start with just drops, then a thin stream. The sauce will emulsify into a thick, creamy consistency. Season with remaining lemon juice, salt and cayenne. Keep warm by setting the bowl back over the warm (not hot) water.

  3. 3

    Bring a wide, deep sauté pan of water to a gentle simmer. Add white wine vinegar. Crack each egg into a small cup. Stir the water to create a gentle swirl, then slide each egg in from the cup. Poach for exactly 3 minutes for a runny yolk. Remove with a slotted spoon and rest briefly on a paper towel.

    Eggs Benedict — step 3
  4. 4

    While eggs poach, warm Canadian bacon slices in a dry skillet over medium heat for 1–2 minutes per side until lightly browned.

  5. 5

    Toast English muffins until golden. Place two halves on each plate. Top each with a slice of Canadian bacon.

  6. 6

    Place a poached egg on each muffin half. Spoon hollandaise generously over each egg — be lavish. Garnish with chives, a dusting of paprika and a crack of black pepper. Serve immediately.

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Frequently Asked Questions

Why do poached eggs for Eggs Benedict keep falling apart — how to make the perfect poached egg?

Three keys to a perfect poach. First: eggs must be very fresh — the fresher the egg, the tighter the white around the yolk and the less it 'feathers' in the water. Second: add white wine vinegar to the water (1 tbsp per liter) — acid coagulates the white faster. Third: create a swirl in the water with a spoon and drop the egg into the center — it wraps around itself. Timing: 3 minutes for runny yolk, 4 minutes for jammy.

What is hollandaise and why does this sauce break — how to fix it?

Hollandaise is a classic French emulsion sauce of egg yolks and melted butter. It breaks when: butter is added too quickly (the emulsion can't form), the yolks overheat (they scramble), or the sauce sits and cools. To fix broken hollandaise: put a fresh yolk in a clean bowl, whisk in the broken sauce a spoonful at a time — it comes back together gradually.

Where did Eggs Benedict come from — who invented it and why is it called Benedict?

The origin is disputed. The most famous version: in 1894 stockbroker Lemuel Benedict came to Delmonico's restaurant in New York hungover and asked for something restorative — chef Charles Ranhofer created the dish. Another version credits Edgar Benedict at the Waldorf hotel. Either way, the combination of English muffin, Canadian bacon, poached egg and hollandaise became the iconic American Sunday brunch dish of the late 19th century.

Can hollandaise be made ahead and reheated — or must it always be made fresh?

Hollandaise is unstable — ideally served immediately. But it can be kept warm in a bain-marie (no higher than 60°C) for up to 1 hour, stirring occasionally. As it cools the fat separates. For home entertaining, use the 'blender hollandaise': blend yolks then stream in hot butter — the sauce is more stable and doesn't need constant attention.

What can replace English muffins in Eggs Benedict — what works as the base?

An English muffin is a yeasted, non-sweet, porous bread roll. Substitutes: toasted sourdough or ciabatta (denser, less porous but works), bagels (popular variation), white bread toast (classic substitute), potato rösti — the Swiss version of Benedict. The principle: the base must be crispy to hold up to the moisture from the poached egg and hollandaise.