Classic Eggs Benedict
A timeless breakfast masterpiece featuring perfectly poached eggs and silky homemade hollandaise sauce over Canadian bacon on toasted English muffins — an impressive brunch recipe at around 480 calories per serving.
20m
4
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Ingredients
- 4 large eggs, for poaching
- 4 slices Canadian bacon
- 2 English muffins, split and toasted
- 1 tablespoon white vinegar (for poaching water)
- Fresh chives or paprika, for garnish
- 3 large egg yolks
- 1/2 cup (1 stick) unsalted butter, melted and warm
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Instructions
- 1
Prepare the Hollandaise Base
Fill a medium saucepan with about 2 inches of water and bring to a gentle simmer over medium-low heat. In a heatproof bowl that fits over the saucepan without touching the water, whisk together the 3 egg yolks, lemon juice, and Dijon mustard until the mixture is pale and slightly thickened, about 1 minute.
- 2
Emulsify the Hollandaise
Place the bowl over the simmering water (double boiler) and continue whisking constantly. The mixture will become frothy and then thicker — whisk until it doubles in volume and you can see the bottom of the bowl between strokes, about 3–4 minutes. Remove from heat immediately if it gets too hot.
- 3
Add the Butter
Remove the bowl from the heat. Very slowly drizzle in the warm melted butter, whisking constantly — start with just a few drops at a time to build the emulsion, then increase to a thin steady stream. The sauce should thicken to a creamy, ribbon-like consistency. Season with cayenne, salt, and white pepper. Keep warm by setting the bowl over the warm (not simmering) water, whisking occasionally.
- 4
Cook the Canadian Bacon
Heat a medium skillet over medium heat. Add the Canadian bacon slices in a single layer and cook for 1–2 minutes per side until lightly browned and warmed through. Set aside and keep warm.
- 5
Set Up the Poaching Water
Fill a wide, deep skillet or saucepan with about 3 inches of water. Add the white vinegar and bring to a gentle simmer over medium heat — you want small bubbles, not a rolling boil. Crack each egg into its own small ramekin or cup to make it easier to slide into the water precisely.
- 6
Poach the Eggs
Using a spoon, stir the simmering water gently to create a slow whirlpool. Slide one egg at a time into the center of the swirling water. Poach 2 eggs at a time for 3–4 minutes for a runny yolk, or up to 5 minutes for a firmer set. Use a slotted spoon to lift each egg out and drain briefly on a paper towel. Repeat with remaining eggs.
- 7
Toast the English Muffins
While the eggs are poaching, toast the English muffin halves in a toaster or under the broiler until golden brown and slightly crispy on the cut side. Arrange them cut-side up on serving plates.
- 8
Assemble the Eggs Benedict
Place one slice of warm Canadian bacon on each toasted English muffin half. Carefully set a poached egg on top of each slice of Canadian bacon. Spoon a generous amount of hollandaise sauce over each egg, letting it cascade down the sides.
- 9
Garnish and Serve
Finish each plate with a pinch of paprika or a sprinkle of freshly snipped chives. Serve immediately — Eggs Benedict is best enjoyed right away while the eggs are still warm and the yolks are runny.
Chef's Tips
The key to silky hollandaise is temperature control — never let the double boiler water reach a rolling boil or the eggs will scramble. If your sauce breaks (looks greasy and separated), whisk a fresh egg yolk in a clean bowl and slowly whisk the broken sauce into it to re-emulsify. For easier poaching, use the freshest eggs possible — fresh whites cling together more tightly. You can poach eggs up to a day ahead: transfer them to ice water after poaching, refrigerate, and reheat in hot (not boiling) water for 30 seconds before serving.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this classic eggs benedict
How long does it take to make Classic Eggs Benedict?
This recipe takes 45 minutes total time, including 20 minutes prep time and 25 minutes cooking time.
How many servings does this Classic Eggs Benedict recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Classic Eggs Benedict recipe?
This recipe is rated as Hard difficulty level, making it best for experienced cooks.
Can I make substitutions in this Classic Eggs Benedict recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this classic eggs benedict ahead of time?
Yes! You can prepare this classic eggs benedict up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover classic eggs benedict?
Store leftover classic eggs benedict covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with classic eggs benedict?
This classic eggs benedict pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze classic eggs benedict?
Yes, this classic eggs benedict freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.