Introduction

Eggs Benedict is a classic brunch favorite that combines toasted English muffins, savory Canadian bacon, perfectly poached eggs, and rich hollandaise sauce. This homemade version brings the restaurant experience right to your kitchen with a smooth, creamy sauce and perfectly cooked eggs.

Two eggs Benedict are placed on a white round plate on a white marbled surface. Each serving has a base layer of a lightly toasted English muffin, topped with a slice of pink ham with slightly browned edges. Above the ham, there is a perfectly poached white egg with a smooth, almost shiny texture. The eggs are covered in a rich yellow Hollandaise sauce that drips down the sides, pooling slightly around the base. Small green chive pieces are sprinkled on top for garnish. A silver fork lies behind the eggs on the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 English muffins, split
8 slices Canadian bacon (or ham)

8 eggs
3 egg yolks

1 tablespoon fresh lemon juice
½ teaspoon dry mustard powder

½ cup butter, melted
Salt and pepper, to taste

Instructions

Step 1: Prepare the hollandaise sauce by combining the egg yolks, lemon juice, and dry mustard powder in a blender. Blend on low speed until just combined.

Step 2: With the blender running on low, slowly drizzle in the melted butter until the sauce thickens and becomes creamy. Season with salt and pepper, then set aside.
Step 3: Preheat your broiler to high. Arrange the English muffins and Canadian bacon on a baking sheet and broil for 2-3 minutes until the muffins are lightly browned and the bacon is warmed. Remove from the oven.
Step 4: Bring a pot of water to a boil, then reduce to a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for 3-5 minutes or until they reach your preferred level of doneness.

Step 5: To assemble, place a slice of warmed Canadian bacon on each English muffin half. Top with a poached egg, season with salt and pepper, and spoon hollandaise sauce over the top. Garnish with paprika or parsley if desired.

Tips & Variations

For extra flavor, try substituting smoked ham or prosciutto for the Canadian bacon.
Use fresh lemon juice for the hollandaise to brighten the sauce’s flavor.

If you prefer a thicker hollandaise, blend in the melted butter more slowly and ensure it emulsifies fully.
Adding a pinch of cayenne pepper to the hollandaise adds a subtle spicy kick.

Storage

Eggs Benedict is best enjoyed fresh, but leftover hollandaise sauce can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat or in a warm water bath while stirring to prevent curdling. Poached eggs and toasted muffins do not store well and are best prepared fresh each time.

How to Serve

Two eggs benedict are served on a white plate over a white marbled surface. Each piece has three layers: the bottom layer is a toasted English muffin with a golden-brown color and slightly rough texture, the middle layer is a slice of ham with a light pink color and smooth edges, and the top layer is a poached egg covered in bright yellow hollandaise sauce that drips down the sides, with small green herb sprinkles on top. A fork rests on the plate behind the eggs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the hollandaise sauce ahead of time?

Yes, you can make hollandaise sauce ahead, but it’s best used within 1-2 days and reheated gently. It can lose its texture if overheated.

How do I know when poached eggs are done?

Poached eggs are done when the whites are set but the yolks remain soft and slightly runny. This usually takes 3-5 minutes of simmering, depending on your preference.