Eggs Benedict Recipe

There are actually a few people in history that claim they created the recipe for Eggs Benedict. So what is Eggs Benedict anyway? You start with a toasted English muffin half that was buttered when hot. Next add Canadian bacon, but ham or bacon strips can be used instead. A poached egg is placed on top which is smothered in hollandaise sauce.

Eggs Benedict is usually a dish that is reserved for special occasions and they are wonderful for breakfast or brunch. While it looks complicated, it’s actually an easy recipe, especially if you have a blender to make the best hollandaise! 

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

• 4 slices of Canadian bacon (or 8 slices bacon)
• 4 eggs
• 2 teaspoons white vinegar
• 2 English muffins
• Salted butter
• 2 tablespoons chopped parsley, for garnish

For the Hollandaise:

• 10 tablespoons unsalted butter, melted
• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• Dash of cayenne pepper or Tabasco

How to Make Eggs Benedict

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Timing is everything. Keeping everything warm while other elements are cooking can be challenging, but the results are worth it.

1. In a large skillet over medium low heat. Add the sliced Canadian bacon. Cook slowly turning occasionally until browned on both sides. Remove from the pan and keep warm on a covered plate.
2. Meanwhile, bring a large saucepan of water to a boil over medium high heat, then add the vinegar. Bring back to a boil, then lower the heat to a low simmer.
3. As the water comes to a boil, make the Hollandaise sauce. Add 3 egg yolks, a tablespoon of lemon juice, and 1/2 teaspoon salt in a blender. Process medium high speed for 20-30 seconds, until the egg mixture is light in color.
4. Melt 10 tablespoons unsalted butter. Turn blender down to lowest setting and slowly drizzle in the hot melted butter, while continuing to blend. 
5. Transfer sauce to a container you can use for pouring. Set it on a warm (not hot) place on or near the stovetop.
6. To poach the eggs, first crack each egg into four separate small bowls. 
7. Working with one egg at a time carefully slide it into the barely simmering water. Once it begins to solidify, you can add another egg, until you have all four cooking.
8. Turn off the heat (remove from heat if using an electric stovetop), cover the pan, and let sit for 4 minutes.
9. Remove the eggs by gently lifting out with a slotted spoon.
10. Once you’ve added the last egg to the poaching water, begin toasting your English muffins.

How to Assemble Eggs Benedict

1. Ingredients

   • 4 slices of Canadian bacon or 8 slices bacon
   • 4 large eggs
   • 2 teaspoons white vinegar
   • 2 English muffins
   • Salted butter
   • 2 tablespoons chopped parsley for garnish

   For the Hollandaise:

   • 10 tablespoons unsalted butter melted
   • 3 large egg yolks
   • 1 tablespoon lemon juice
   • 1/2 teaspoon salt
   • Dash of cayenne pepper or tabasco

   Before You Begin

   Recipe credit Simply Recipes

   Instructions

   • In a large skillet over medium low heat. Add the sliced Canadian bacon. Cook slowly turning occasionally, until browned on both sides. Remove from the pan and keep warm on a covered plate.
   • Meanwhile, bring a large saucepan of water to a boil, then add the vinegar. Bring back to a boil, then lower the heat to a low simmer.
   • As the water comes to a boil, make the Hollandaise sauce. Add 3 egg yolks, a tablespoon of lemon juice, and 1/2 teaspoon salt in a blender. Process medium high speed for 20-30 seconds, until the egg mixture is light in color.
   • Melt 10 tablespoons unsalted butter. Turn blender down to lowest setting and slowly drizzle in the hot melted butter, while continuing to blend. Transfer sauce to a container you can use for pouring and set it on a warm—but not hot—place on or near the stovetop.
   • To poach the eggs, first crack each egg into four separate bowls. Working with one egg at a time carefully slide it into the barely simmering water. Once it begins to solidify, you can add another egg, until you have all four cooking.
   • Turn off the heat (remove from heat if using an electric stovetop), cover the pan, and let sit for 4 minutes.
   • Remove the eggs by gently lifting out with a slotted spoon.
   • Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.
   • Once you’ve added the last egg to the poaching water, begin toasting your English muffins.

   Assemble your Eggs Benedict

   • Butter one side of an English muffin.
   • Top with 1 slice of Canadian bacon.
   • Place a poached egg on top of the Canadian bacon.
   • Pour Hollandaise over the egg.
   • Sprinkle with fresh chopped parsley and serve immediately.

   Nutrition

   Serving: 1egg with half a muffin | Calories: 536cal | Carbohydrates: 14g | Protein: 17g | Fat: 45g | Saturated Fat: 25g | Cholesterol: 453mg | Sodium: 820mg | Potassium: 238mg | Vitamin A: 1710IU | Vitamin C: 4.1mg | Calcium: 74mg | Iron: 1.9mg