Eggs Benedict

35 min | intermediate | high-protein

Two eggs Benedict on a white plate: toasted English muffin halves topped with Canadian bacon, poached eggs, and glossy hollandaise dripping down the sides, garnished with cracked pepper and chopped herbs.

Published Jul 29, 2025

Prep Time	Cook Time	Total Time
20 min	15 min	35 min

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Introduction

This classic eggs Benedict is rich, buttery, and silky, with a tangy hollandaise that tastes like a cozy brunch cafe at home.

Perfect for a lazy weekend breakfast, Mother’s Day, or any special-occasion brunch, it always feels a little bit fancy.

Smoky Canadian bacon, crisp English muffins, and velvety poached eggs come together in a make-at-home restaurant-worthy plate.

Two eggs Benedict on a white plate: toasted English muffin halves topped with Canadian bacon, poached eggs, and glossy hollandaise sauce, garnished with chopped herbs and black pepper; coffee cups blurred in the background.

How to Make Eggs Benedict

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Prep the poaching station

Fill a medium saucepan with 3 to 4 inches of water.
Stir in the vinegar and bring it to a gentle simmer.
Crack each egg into a small ramekin or cup and set aside.
Toast muffins and warm the Canadian bacon

Split the English muffins and toast them until golden and crisp.
Warm the Canadian bacon in a dry skillet over medium heat until lightly browned.
Keep the toasted muffins and bacon warm on a low oven setting or a covered plate.

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Make the hollandaise sauce

Add the egg yolks and lemon juice to a heatproof bowl.
Set the bowl over a small pot of barely simmering water, making a gentle double boiler.
Whisk constantly until the yolks look slightly thick and creamy.
Slowly drizzle in the melted butter while whisking, until the sauce is thick and glossy.
Season with salt and a pinch of smoked paprika, then keep the sauce warm off the heat.
If the sauce looks too thick, whisk in a teaspoon of warm water.
Poach the eggs

Once the water is at a gentle simmer, stir it to create a soft whirlpool.
Gently slide one egg at a time into the center of the swirl.
Let the eggs cook for about 3 to 4 minutes for runny yolks.
Lift each egg out with a slotted spoon and drain on a paper towel.
Trim any wispy edges if you like a neater presentation.
Assemble the eggs Benedict

Place the toasted muffin halves on warm plates, cut side up.
Top each half with two slices of Canadian bacon.
Nestle a poached egg on top of each bacon stack.
Spoon warm hollandaise generously over each egg, letting it drip down the sides.
Finish with freshly ground black pepper and an extra pinch of smoked paprika, if desired.

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Two eggs Benedict on a plate: toasted English muffin halves topped with Canadian bacon and poached eggs, covered in glossy hollandaise and sprinkled with black pepper; a white cup and eggs sit blurred in the background.

Substitutions

Canadian bacon -> smoked salmon: Smoked salmon gives a slightly salty, buttery flavor that feels extra special for brunch. It pairs beautifully with the lemony hollandaise and keeps the texture rich but delicate.
English muffins -> toasted sourdough slices: Toasted sourdough slices or split brioche buns give a slightly different crunch and mild sweetness. They still hold the toppings well, so nothing gets soggy.
Smoked paprika -> your favorite hot sauce: A dash of your favorite hot sauce instead of smoked paprika brings gentle heat and tang. The sauce tastes a bit brighter, with less smoky depth but plenty of personality.

Tips

Use very fresh eggs for clean poaching: Very fresh eggs hold their shape better in the water, so the whites stay tight and neat. Older eggs tend to feather out, which gives more wispy bits around the edges.
Control the heat for silky hollandaise: Keep the water under the bowl at a bare simmer, not a hard boil. Too much heat can scramble the yolks fast, so pull the bowl off the pot if it feels hot.
Hold hollandaise safely until serving: If you finish the sauce early, keep it warm in a thermos or insulated mug. This keeps it pourable and safe without overcooking it on direct heat.
Toast and warm everything before you poach: Have the muffins toasted and the bacon warmed before you start poaching the eggs. That way the eggs can go straight from the pot to the plate while everything stays hot.

Nutrition Facts ^*

Energy	871	kcal
Protein	48	g
Total Fat	64	g
Carbohydrates	30	g
Dietary Fiber	2	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How can I fix hollandaise that has broken or looks grainy?: Take the bowl off the heat right away and whisk in a teaspoon of warm water. If it still looks separated, whisk one fresh egg yolk in a clean bowl. Slowly drizzle the broken sauce into the yolk while whisking until it becomes smooth again.
Can I poach the eggs ahead of time for guests?: Yes, you can poach the eggs up to a day ahead. Chill them in cold water, then store them in the fridge. To reheat, warm them for about 30 seconds to 1 minute in hot, not boiling, water before serving.
What if I do not have white vinegar for poaching?: You can use apple cider vinegar or rice vinegar instead, as long as the flavor is mild. Avoid dark vinegars, which can tint the egg whites. If you skip the vinegar completely, the eggs may look a little more feathery but will still taste fine.
How do I know when the poached eggs are done?: Gently nudge an egg with a spoon; the whites should feel set, and the yolk should feel soft. For runny yolks, cook about 3 to 4 minutes. For slightly firmer yolks, leave them in the water another minute.
Can I make the hollandaise in a blender instead?: Yes, a blender version is fast and beginner friendly. Blend the egg yolks and lemon juice until frothy. With the blender running on low, slowly stream in very hot melted butter until thick, then season to taste.

Serving Suggestions

This restaurant-style eggs Benedict turns any weekend morning into a cozy, special brunch at home.

Serve it with crisp roasted potatoes and a simple fruit salad for a full brunch plate.

For a lighter variation, use sautéed spinach or tomatoes instead of bacon to add fresh flavor and color.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.