Servings
Font
Back
Eggs Benedict
4.9 from 225 votes

Eggs Benedict

Eggs Benedict features toasted English muffins topped with Canadian bacon, perfectly poached eggs, and a rich, creamy hollandaise sauce made from egg yolks, lemon juice, melted butter, and seasoning. The sauce is prepared gently over simmering water for a smooth texture, and eggs are poached to maintain soft yolks. This classic brunch dish combines savory, tangy, and creamy elements.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Course: Breakfast
Cuisine: American

Ingredients

  • 4 egg yolk
  • 3 ½ tablespoons lemon juice
  • 1 pinch ground white pepper
  • ⅛ teaspoon Worcestershire sauce
  • 1 tablespoon water
  • 1 cup butter melted
  • ¼ teaspoon salt
  • 8 egg
  • 1 teaspoon white vinegar distilled
  • 8 Canadian bacon strips style
  • 4 English Muffin split
  • 2 tablespoons butter softened

Instructions

How to Make Hollandaise:
    Cup of Yum
  1. Fill the bottom of a double boiler part-way with water.
  2. Make sure the water does not touch the top of the pan. Bring the water to a gentle simmer.
  3. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon of water.
  4. Add the melted butter to the egg yolk mixture, 1 or 2 tablespoons at a time while whisking the yolks constantly.
  5. If the Hollandaise begins to get too thick, add a teaspoon or two of hot water.
  6. Continue whisking until all the butter is incorporated. Whisk in the salt, then remove from the heat.
  7. Place a lid on the pan to keep the sauce warm.
How to Poach Eggs:
  1. Preheat the oven on broiler setting.
  2. Fill a large saucepan with 3 inches of water. Bring the water to a gentle simmer, then add the vinegar.
  3. Carefully break the eggs into the simmering water, and allow to cook for 2 1/2 to 3 minutes.
  4. The yolks should still be soft in the center.
  5. Remove the eggs from the water with a slotted spoon and set on a warm plate
  6. While the eggs are poaching, brown the bacon in a medium skillet over a medium-high heat and toast the English muffins on a baking sheet under the broiler.
  7. Spread softened butter on the toasted muffins, and top each one with a slice of bacon followed by one poached egg.
  8. Place 2 muffins on each plate and drizzle with Hollandaise sauce.
  9. Sprinkle with chopped chives and serve immediately.

Notes