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Cooking & Baking
Classic Eggs Benedict Recipe (With Homemade Hollandaise Sauce)
If you’re searching for the ultimate brunch recipe, look no further than classic Eggs Benedict. This iconic dish—featuring toasted English muffins, savory Canadian bacon, silky poached eggs, and rich homemade Hollandaise sauce—is a showstopper that’s surprisingly simple to make at home. Whether you’re hosting an elegant Easter brunch, celebrating Mother’s Day, or just treating yourself to a cozy weekend breakfast, this restaurant-quality Eggs Benedict recipe is the perfect choice.
Why You’ll Love This Recipe
- Elegant but easy enough for beginners
- Perfect balance of creamy, savory, and tangy flavors
- Ideal for brunch gatherings or holiday mornings
- Looks like it came from a fine dining restaurant
Eggs Benedict Recipe
Guiseppe
4
15 minutes
15 minutes
879
American
Breakfas, Brunch
Make classic Eggs Benedict at home with this easy recipe. Toasted English muffins, Canadian bacon, poached eggs, and creamy Hollandaise make the perfect brunch.
Ingredients
Hollandaise Sauce
- 4 egg yolks
- 3 ½ tablespoons lemon juice (adjust to taste)
- 1 tablespoon water
- ⅛ teaspoon Worcestershire sauce
- 1 pinch ground white pepper
- 1 cup butter, melted
- 1 teaspoon hot water (optional, for thinning)
- ¼ teaspoon salt, or to taste
Eggs Benedict
- 1 teaspoon distilled white vinegar
- 8 large eggs
- 8 slices Canadian-style bacon
- 4 English muffins, split
- 2 tablespoons butter, softened
Directions
- In a heatproof bowl over simmering water, whisk egg yolks, lemon juice, water, Worcestershire sauce, and white pepper.
- Slowly drizzle in melted butter while whisking continuously until sauce thickens.
- If it becomes too thick, add 1–2 teaspoons of hot water. Stir in salt. Keep warm.
- Fill a saucepan with 2–3 inches of water and bring to a simmer. Add vinegar.
- Crack each egg into a small bowl and gently slide into the simmering water.
- Poach for 2–3 minutes, until whites are firm but yolks remain soft. Remove with a slotted spoon and drain on paper towels.
- Prepare the Muffins and Bacon
- Brown Canadian bacon in a skillet until lightly crisp.
- Toast English muffin halves and spread with softened butter.
- Place a slice of Canadian bacon on each muffin half.
- Spoon Hollandaise sauce generously over the top.
- Garnish with fresh chives (optional) and serve immediately.