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Eggs Benedict Recipe
5 from 69 votes

Eggs Benedict Recipe

Eggs Benedict is a composed breakfast dish featuring toasted English muffin halves topped with heated Canadian bacon, perfectly poached eggs, and a rich hollandaise sauce made from egg yolks, lemon juice, chardonnay, and clarified butter. The finished dish is garnished with fresh herbs and seasoned to taste.

Prep Time
10 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Calories: 802 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the Hollandaise:
  • 4 egg yolk
  • lemon juice of ½ lemon
  • ¼ cup chardonnay wine
  • 4-6 ounces clarified butter
  • cayenne pepper coarse salt and cayenne to taste
  • salt coarse salt and cayenne to taste
For the Eggs benedict:
  • 8 egg
  • 8 English Muffin toasted halves
  • 8 lices Canadian bacon heated
  • chive optional, chopped fresh for garnish
  • parsley optional, chopped fresh for garnish
  • black pepper coarse, to taste
  • salt coarse, to taste

Instructions

Hollandaise:
    Cup of Yum
  1. Whisk together the egg yolks, lemon juice and wine in a large metal bowl until it becomes frothy, about 2 minutes.
  2. Add the bowl to a double boiler over low to medium heat and whisk vigorously until it is very foamy and no egg liquid at the bottom of the bowl. This takes 3 to 4 minutes.
  3. Whisk while slowly drizzling in the clarified butter until it is completely emulsified. Remove from the double boiler, season with salt and cayenne, and set it aside.
Poached Eggs:
  1. Add some vinegar to a medium-size pot with water and simmer over low to medium heat.
  2. Stir the water using a spoon for 10 seconds to create a vortex. Add 1 egg to the center of it so the whites of the egg wrap around the yolk. Cook for 2 to 3 minutes or until the egg whites are cooked but the yolk is runny.
  3. Remove the egg and season with salt and pepper. Repeat 7 more times with the rest of the eggs. You can also follow my poached egg recipe for multiple eggs at once.
  4. Place the toasted English muffin halves on a plate and layer on with the Canadian bacon, poached eggs, hollandaise sauce and garnish of cayenne.

Notes

  • Consume the prepared eggs Benedict immediately after poaching for best quality.
  • Store hollandaise, poached eggs, Canadian bacon, and English muffins separately covered for up to 3 days; this recipe does not freeze well.
  • Reheat hollandaise using a double boiler while whisking to maintain texture; re-poach eggs briefly in simmering water and re-toast muffins before assembling.
  • Optionally garnish with minced fresh parsley or chives for added color and mild flavor.
  • Hollandaise sauce will remain stable for up to 30 minutes when kept warm in a covered ceramic pot.
  • Individual egg poachers or baskets can be used for making multiple poached eggs simultaneously.

Nutrition Information

Calories 802kcal (40%) Carbohydrates 55g (18%) Protein 35g (70%) Fat 47g (72%) Saturated Fat 24g (120%) Cholesterol 624mg (208%) Sodium 1179mg (49%) Potassium 497mg (11%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 735IU (15%) Calcium 136mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 802

% Daily Value*

Calories 802kcal 40%
Carbohydrates 55g 18%
Protein 35g 70%
Fat 47g 72%
Saturated Fat 24g 120%
Cholesterol 624mg 208%
Sodium 1179mg 49%
Potassium 497mg 11%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 735IU 15%
Calcium 136mg 14%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.