Eggs Benedict

Save this recipe on:

Golden, velvety hollandaise cascading over perfectly poached eggs, nestled atop smoky ham and a toasted English muffin—Eggs Benedict is the ultimate brunch indulgence. This timeless breakfast classic is the kind of dish that transforms an ordinary morning into a restaurant-worthy occasion. The contrast of flavors and textures makes each bite rich yet balanced, luxurious yet comforting.

While it might look like something you’d only order at your favorite café, this dish is surprisingly achievable at home. Once you master the technique for poached eggs and hollandaise sauce, the rest comes together with ease. Whether you’re treating yourself on a lazy weekend or impressing guests at brunch, Eggs Benedict is a dish that never disappoints.

---

What Kind of Ham Should I Use for Eggs Benedict?

Traditional Eggs Benedict calls for Canadian bacon or thick-cut ham, which offers a salty and savory contrast to the rich hollandaise. You can also opt for smoked ham or prosciutto for a twist. Whatever you choose, make sure it’s warm and lightly seared for added texture and flavor.

---

Ingredients for the Eggs Benedict

• English Muffins: These are the crispy base of the dish. Toasted for crunch, they hold all the layers in place.
• Canadian Bacon or Ham: Adds savory depth and meaty texture. Choose thick slices and pan-sear them for best flavor.
• Eggs: The star of the show. Poached to perfection with a runny yolk for that signature richness.
• Hollandaise Sauce: Buttery, lemony, and silky—this sauce ties everything together. Freshly made is always best.
• Vinegar (for poaching): Helps the egg whites stay compact and neat in the water.
• Butter, Egg Yolks, and Lemon Juice: The essentials for homemade hollandaise.
• Fresh Parsley or Chives (optional): A sprinkle on top for a pop of color and fresh bite.

---

How To Make the Eggs Benedict

Step 1: Toast the English Muffins

Slice each English muffin in half and toast until golden brown. This gives a sturdy, crispy base that won’t get soggy under the sauce and egg.

Step 2: Sear the Ham or Canadian Bacon

In a hot skillet over medium heat, sear the slices of Canadian bacon or ham for 2-3 minutes per side until lightly browned. Keep warm while you prepare the other components.

Step 3: Poach the Eggs

Bring a medium saucepan of water to a gentle simmer. Add a splash of vinegar to help the egg whites set. Crack each egg into a small bowl, then gently slide into the water. Poach for about 3 minutes for a soft yolk, then remove with a slotted spoon and drain on a paper towel.

Step 4: Make the Hollandaise Sauce

In a heatproof bowl over a pot of simmering water (or in a double boiler), whisk together 3 egg yolks and 1 tablespoon lemon juice until slightly thickened. Gradually whisk in melted butter until the sauce is thick and smooth. Season with salt and a pinch of cayenne if desired.

Step 5: Assemble the Eggs Benedict

Place the toasted muffin halves on plates. Top each with a slice of seared ham, followed by a poached egg. Generously spoon hollandaise sauce over the top and garnish with chopped parsley or chives. Serve immediately.

---

How to Serve and Store Eggs Benedict

Eggs Benedict is best enjoyed immediately after assembling. Serve it hot with a sprinkle of fresh herbs and perhaps a side of roasted potatoes or a simple arugula salad for a complete brunch spread. If you’re serving a crowd, keep poached eggs in warm water and assemble just before serving to maintain their texture.

Leftovers don’t keep particularly well due to the delicate nature of poached eggs and hollandaise. However, if needed, store components separately in the fridge for up to one day. Reheat the ham and muffin in a skillet, and gently warm the hollandaise in a double boiler. Poached eggs can be briefly reheated in warm water for 30-60 seconds.

Frequently Asked Questions

How do I keep my poached eggs from spreading in the water?

Use very fresh eggs and add a splash of vinegar to the poaching water. Also, stir the water to create a gentle whirlpool before dropping the egg in.

Can I make hollandaise sauce in advance?

Yes, but it must be kept warm and cannot be reheated easily. Store it in a thermos or keep it warm in a bowl over hot water until ready to serve.

What can I use instead of Canadian bacon?

Try smoked salmon for an Eggs Royale variation or sautéed spinach and mushrooms for a vegetarian option. Pulled pork or crab cakes also work well for a creative twist.

My hollandaise sauce curdled. Can I fix it?

Yes! Quickly whisk in a tablespoon of hot water or another egg yolk to bring it back together. Using low, gentle heat is key to preventing curdling.

What’s the best way to reheat poached eggs?

Gently reheat in hot (not boiling) water for about 30 seconds. This helps retain their texture without overcooking.

---

Want More Breakfast Ideas?

If you love the elegance of Eggs Benedict, you’ll probably enjoy these other morning favorites:

• Best Fluffy Pancake Recipe for a soft and pillowy bite.
• Cottage Cheese Egg Bites Recipe for a high-protein, make-ahead breakfast.
• Mississippi Sin Quiche if you’re after something creamy and savory.
• Homemade Flaky Croissants when you’re in the mood for buttery, bakery-style layers.
• Delicious Corned Beef Hash for a hearty, skillet-style breakfast.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest breakfast board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you swap in smoked salmon or try a spicy hollandaise? Maybe you added avocado?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other brunch better.

---

Print

Save this recipe on: