Eggs Benedict

Introduction

Eggs Benedict is one of the most iconic and luxurious breakfast or brunch dishes. Originating in the United States in the late 19th century, this dish has become a timeless favorite across the world. At its core, Eggs Benedict consists of a toasted English muffin topped with Canadian bacon or ham, a perfectly poached egg, and finished with a silky, golden hollandaise sauce.

It’s the perfect balance of flavors and textures—the crunch of the muffin, the salty richness of bacon, the creaminess of poached eggs, and the tangy, buttery hollandaise sauce. Eggs Benedict is often considered a restaurant-style dish, but with a little practice, you can easily prepare it at home and impress your family or guests.

Why I Love This Recipe

I love this recipe because it feels both elegant and comforting at the same time. The way the runny egg yolk mingles with the velvety hollandaise sauce is pure magic—it turns a simple breakfast into a gourmet experience. It’s not just about taste, though; it’s also about presentation. Serving Eggs Benedict looks like you’ve gone the extra mile, but the process is easier than most people think once you’ve mastered the basics.

It’s also highly versatile. You can stick to the classic version or try fun variations with smoked salmon, spinach, or avocado. Eggs Benedict is the kind of dish that elevates any brunch table and never fails to impress.

Why It’s a Must-Try Dish

Eggs Benedict is a must-try because:

• It’s a restaurant-quality dish you can master at home.
• Combines four essential components (bread, meat, eggs, and sauce) into one satisfying bite.
• It’s versatile—you can adapt it for vegetarians, seafood lovers, or spice enthusiasts.
• It’s perfect for special occasions like birthdays, anniversaries, or festive brunches.

Once you try it, you’ll see why it has earned a permanent spot in brunch culture.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Servings: 2 (makes 4 halves)
• Calories: ~550 per serving (varies with toppings)
• Cuisine: American
• Course: Breakfast / Brunch

Ingredients

For the Hollandaise Sauce:

• 3 egg yolks
• 1 tbsp lemon juice
• ½ cup (1 stick) unsalted butter, melted
• Pinch of cayenne pepper (optional)
• Salt, to taste

For the Benedict:

• 2 English muffins, split and toasted
• 4 slices Canadian bacon or ham
• 4 large eggs
• 1 tbsp white vinegar (for poaching water)
• Chopped fresh chives or parsley (for garnish)

Simple Cooking Directions

1. Make hollandaise sauce by whisking egg yolks, lemon juice, and melted butter until thick and smooth.
2. Toast English muffins and lightly pan-fry the Canadian bacon.
3. Poach eggs in simmering water with vinegar until whites are set but yolks remain runny.
4. Assemble by layering muffin, bacon, poached egg, and hollandaise sauce.
5. Garnish and serve warm.

Step-by-Step Preparation Method

Step 1: Make the Hollandaise Sauce

• Whisk egg yolks and lemon juice in a heatproof bowl over a pan of simmering water (double boiler).
• Slowly drizzle in melted butter while whisking constantly until sauce thickens.
• Season with salt and cayenne pepper. Keep warm.

Step 2: Prepare the Base

• Toast English muffins until golden brown.
• Heat a skillet and sear Canadian bacon slices until lightly browned.

Step 3: Poach the Eggs

• Bring a saucepan of water to a gentle simmer. Add 1 tbsp vinegar.
• Crack each egg into a small bowl, then slide gently into the water.
• Poach for 3–4 minutes until whites are set but yolks are soft. Remove with a slotted spoon and drain on paper towel.

Step 4: Assemble the Benedict

• Place toasted muffin halves on plates.
• Top each with a slice of Canadian bacon, then a poached egg.
• Spoon hollandaise sauce generously over the eggs.

Step 5: Garnish and Serve

• Sprinkle with chives or parsley and serve immediately.

How to Serve

• Serve hot, immediately after assembling.
• Pair with crispy roasted potatoes, a fresh green salad, or seasonal fruit.
• Perfect with a cup of coffee, mimosa, or fresh juice for brunch.

Additional Recipe Tips

• Whisk hollandaise sauce continuously to prevent curdling.
• Use fresh eggs for the best poaching results.
• Keep the poaching water at a gentle simmer (not a boil) for neat eggs.
• If hollandaise thickens too much, whisk in a teaspoon of warm water.

Variations

• Eggs Florentine: Replace bacon with sautéed spinach.
• Eggs Royale: Use smoked salmon instead of bacon.
• Avocado Benedict: Add avocado slices beneath the egg.
• Southern Style: Replace muffin with a biscuit and bacon with fried chicken.
• Spicy Benedict: Add sriracha or chipotle to the hollandaise.

Freezing and Storage

• Hollandaise Sauce: Best made fresh; doesn’t freeze well. Can be refrigerated up to 2 days.
• Poached Eggs: Can be made ahead and stored in cold water in the fridge for up to 1 day. Reheat in warm water for 30–60 seconds.
• Assembled Eggs Benedict: Best served fresh; not recommended for freezing.

Special Equipment Needed

• Whisk
• Heatproof bowl (for double boiler)
• Saucepan (for poaching eggs)
• Slotted spoon
• Toaster or skillet

Conclusion

Eggs Benedict is a true brunch masterpiece that combines indulgence, elegance, and comfort in every bite. While it may seem intimidating at first, it’s surprisingly approachable once you learn the basics of poaching eggs and whisking hollandaise. The result is a dish that looks restaurant-worthy but feels warm and homemade. Perfect for special occasions or when you want to treat yourself, Eggs Benedict is a recipe every home cook should master.

Print Recipe

Eggs Benedict

Author: admin Cuisine: American Courses: Breakfast

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Servings: 2 Calories: 550 per serving

Description

Eggs Benedict is one of the most iconic and luxurious breakfast or brunch dishes. Originating in the United States in the late 19th century, this dish has become a timeless favorite across the world. At its core, Eggs Benedict consists of a toasted English muffin topped with Canadian bacon or ham, a perfectly poached egg, and finished with a silky, golden hollandaise sauce.

Ingredients

Scale

1/2x 1x 2x 3x

For the Hollandaise Sauce:

• 3 egg yolks
• 1 tbsp lemon juice
• ½ cup (1 stick)
• Pinch of cayenne pepper (optional)
• Salt, to taste

For the Benedict:

• 2 English muffins, split and toasted
• 4 slices Canadian bacon or ham
• 4 large eggs
• 1 tbsp white vinegar (for poaching water)
• Chopped fresh chives or parsley (for garnish)

Instructions

1. Step 1: Make the Hollandaise Sauce : Whisk egg yolks and lemon juice in a heatproof bowl over a pan of simmering water (double boiler). Slowly drizzle in melted butter while whisking constantly until sauce thickens. Season with salt and cayenne pepper. Keep warm.
2. Step 2: Prepare the Base : Toast English muffins until golden brown. Heat a skillet and sear Canadian bacon slices until lightly browned.
3. Step 3: Poach the Eggs : Bring a saucepan of water to a gentle simmer. Add 1 tbsp vinegar. Crack each egg into a small bowl, then slide gently into the water. Poach for 3–4 minutes until whites are set but yolks are soft. Remove with a slotted spoon and drain on paper towel.
4. Step 4: Assemble the Benedict : Place toasted muffin halves on plates. Top each with a slice of Canadian bacon, then a poached egg. Spoon hollandaise sauce generously over the eggs.
5. Step 5: Garnish and Serve : Sprinkle with chives or parsley and serve immediately.

Keywords: Eggs Benedict