Eggs Benedict is a luxurious dish that combines poached eggs, English muffins, Canadian bacon, and Hollandaise sauce. It’s celebrated for its perfect balance of creamy, savory, and tangy flavors, making it a favorite in brunch menus worldwide. Originating in New York City in the late 19th century, Eggs Benedict has since become a symbol of culinary elegance in morning dining.
The dish consists of four primary components. The base is a toasted English muffin, typically split into halves. Each half is topped with Canadian bacon or ham, which adds a savory, meaty layer. Poached eggs are then placed on top of the bacon, known for their delicate texture and runny yolk. The final touch is a generous drizzle of Hollandaise sauce, a rich and buttery sauce with a hint of lemon for brightness.
Preparing Eggs Benedict requires a bit of culinary finesse. Poaching eggs is a skillful task, aiming for firm whites and liquid yolks. The Hollandaise sauce, an emulsion of egg yolks, melted butter, and lemon juice, demands constant whisking over gentle heat to achieve its silky consistency. The Canadian bacon is lightly grilled or fried, and the English muffins are toasted until golden.
There are numerous variations of Eggs Benedict to cater to different tastes. The classic Canadian bacon can be replaced with smoked salmon (known as Eggs Royale), spinach (for a vegetarian Eggs Florentine), or even crab meat. The Hollandaise sauce can be flavored with herbs or spices for an added twist.
Eggs Benedict is best served immediately after preparation to enjoy the contrast of warm, oozing egg yolk and creamy Hollandaise sauce. It’s often accompanied by sides such as roasted potatoes, fresh fruit, or a green salad. For beverages, a mimosa, Bloody Mary, or a cup of rich coffee complements the dish perfectly.
1 to 3 ½ tablespoons lemon juice, to suit your 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: Eggs Benedict Recipes
Step 1: 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.
Step 2: 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 1/2 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.
Step 3: 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.
Step 4: Toast English muffins on a baking sheet under the preheated broiler.
Step 5: 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.
This recipe is excellent!! It is my favorite breakfast. I made it for Christmas breakfast this morning, with just an extra tablespoon of lemon. I used smoked salmon instead of Canadian bacon.Garnished with chopped cilantro, and smoked paprika. Wow!! Although I will try the recommendation someone had mentioned of adding paprika to the sauce while making it. Can’t wait to make it again!!
Explanation very clear and the video was excellent
Tasted amazing. Super easy to make
I precook the poached eggs the night before and keep them in a Tupperware bowl filled with water. I heat them up in boiling water for about 10-15 seconds when everything else is ready to go. This works great for large groups and camping. The eggs transport great in the bowl of water. Eggs Benedict while camping is the bomb!
I drastically reduced the lemon to 1 tablespoon, also the hint about egg prep is wonderful: "You can poach your eggs in advance then remove them from the boiling water and place them in a large bowl of ice water, make sure you have plenty of ice in your bowl of water. You can let the eggs stay in the water while you prepare your other ingredients. When you are ready to assemble your eggs benedict simply remove the egg from the ice water and put it back into your boiling water for just a few seconds until it gets warm enough to serve." from Anonymous
This was my first time making it. It was great.I went by other reviewers and just squeezed half a lemon until I thought it was "enough".It was easier than I thought it would be. A bit time consuming, though.
Little time to make!!
This was not my post.I did not microwave the eggs and I have a double boiler. My wife microwaves scrambled eggs often, she likes her eggs fully cooked except in certain dishes like this one.OH yeah, we liked the lemon flavor.
This recipe definitely needs a couple of teaspoons at least of cayenne pepper in the sauce. I garnished with a sprinkle of cayenne pepper on the finished dish.I made this for my parents on Father’s Day; they said it was good, but I think it might had been too rich for them.
✅What are the essential components of a traditional Eggs Benedict recipe?
The traditional Eggs Benedict recipe consists of four key components: lightly toasted English muffins, poached eggs, Canadian bacon or ham, and Hollandaise sauce. The English muffins provide a crisp base, the Canadian bacon adds a savory layer, the poached eggs offer a delicate, runny yolk, and the Hollandaise sauce brings a rich, buttery, and slightly tangy flavor to the dish. This classic combination creates a harmonious balance of textures and tastes, making Eggs Benedict a beloved brunch item.
✅How do you perfectly poach eggs for Eggs Benedict?
To perfectly poach eggs for Eggs Benedict, start by bringing a pot of water to a gentle simmer, then add a small amount of white vinegar. Crack each egg into a small cup or bowl and gently slide it into the simmering water. Cook for about 3-4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to carefully remove the eggs and place them on a paper towel to drain excess water. This method ensures a tender white and a creamy, flowing yolk, essential for Eggs Benedict.
✅What is Hollandaise sauce, and how is it made for Eggs Benedict?
Hollandaise sauce, a key element in Eggs Benedict, is a rich, creamy sauce made from egg yolks, melted butter, and lemon juice. It's an emulsion, which means it requires careful whisking to blend the ingredients without separating. To make it, whisk egg yolks with a bit of lemon juice over gentle heat until thickened, then slowly add melted butter while continuously whisking. Season with salt and a pinch of cayenne pepper for added flavor. The sauce should be smooth, velvety, and have a balanced buttery and tangy taste.
✅Can Eggs Benedict be made in advance?
Preparing Eggs Benedict in advance can be challenging due to its components needing to be served fresh. However, you can streamline the process by pre-poaching the eggs and storing them in cold water in the refrigerator for up to a day. Reheat them in warm water before serving. The Hollandaise sauce is best made fresh but can be kept warm for a short period. The Canadian bacon and English muffins can be prepped ahead and quickly reheated or toasted when ready to assemble.
✅What are some popular variations of Eggs Benedict?
Popular variations of Eggs Benedict include Eggs Royale, where smoked salmon replaces the Canadian bacon, and Eggs Florentine, which features spinach for a vegetarian option. Other creative twists involve using ingredients like crab meat, avocado, or roasted vegetables. The Hollandaise sauce can also be flavored with herbs, spices, or substituted with other sauces like béarnaise or a spicy sriracha-infused version for a different taste profile. These variations cater to diverse preferences and dietary needs, adding a unique twist to the classic dish.
