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Eggs Benedict

Eggs Benedict is a brunch specialty consisting of hot buttered English muffins, Canadian-style bacon, and poached eggs topped with a rich homemade Hollandaise sauce. Wonderful for Easter, Mother's Day, or brunch anytime! If you're not a lemon fan, start with 1 tablespoon of lemon juice. If you like a tangy Hollandaise, you can add the full amount.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine French
Servings 4 people
Calories 2779.6 kcal

Equipment

  • 1 Double Boiler Or a heatproof bowl set over a saucepan of simmering water.
  • 1 Whisk For emulsifying the Hollandaise sauce.
  • 1 Large Saucepan For poaching the eggs.
  • 1 Slotted Spoon For carefully removing poached eggs.
  • 1 Medium Skillet For browning the Canadian bacon.

Ingredients
  

Main

  • 4 egg yolks
  • 3 ½ tablespoons lemon juice or less to taste
  • 1 tablespoon water
  • ⅛ teaspoon Worcestershire sauce
  • 1 pinch ground white pepper
  • 1 cup butter melted
  • 1 teaspoon hot water or more as needed (Optional)
  • 1/4 teaspoon salt or to taste
  • 1 teaspoon distilled white vinegar
  • 8 eggs
  • 8 strips Canadian-style bacon
  • 4 English muffins split
  • 2 tablespoons butter softened

Instructions
 

  • To make the Hollandaise: Whisk egg yolks, lemon juice, 1 tablespoon of water, Worcestershire sauce, and white pepper in the top of a double boiler over simmering water. Add melted butter, 1 or 2 tablespoons at a time, while whisking yolks constantly. If Hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all of the butter is incorporated. Whisk in salt, then remove from heat. Place a lid on the pan to keep sauce warm. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
  • To poach the eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until whites are firm and yolks have thickened but are not hard, 2 ½ to 3 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate. Dotdash Meredith Food Studios
  • Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brown bacon in a medium skillet over medium-high heat. Dotdash Meredith Food Studios
  • Toast English muffins on a baking sheet under the preheated broiler.
  • To serve eggs Benedict: Spread toasted muffins with softened butter and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with Hollandaise sauce. Sprinkle with chopped chives and serve immediately. DOTDASH MEREDITH FOOD STUDIOS 

Notes

For a superior Hollandaise, consider using clarified butter; it removes milk solids that can destabilize the emulsion. Maintain a very gentle simmer for the double boiler, never boiling, to prevent scrambling the yolks. Gradually whisk in butter for a stable, creamy sauce, adjusting lemon juice to personal preference. When poaching eggs, ensure the water is at a gentle simmer, not a rolling boil, and the addition of vinegar helps the whites set quickly and neatly. Crack eggs into individual small bowls before gently slipping them into the water for a cleaner shape. Timing is crucial for serving: aim to have all components hot and ready simultaneously for the best experience. Warm plates beforehand to keep the dish warm longer.