The Unforgettable Classic Eggs Benedict Recipe Every Brunch Lover Needs

Crafting the perfect classic eggs Benedict requires skill and a dash of culinary magic.

Chefs worldwide consider this dish a brunch masterpiece that combines delicate flavors and textures.

Poached eggs nestle atop Canadian bacon, creating a rich and indulgent experience.

Hollandaise sauce drizzled generously brings creamy complexity to each carefully constructed bite.

Crisp English muffins provide a sturdy foundation for this elegant breakfast creation.

Home cooks can confidently master this iconic recipe with a few simple techniques.

We invite you to savor every luxurious moment of this timeless morning delight.

FAQs

• What is the secret to making perfect hollandaise sauce?

The key is to whisk constantly and slowly add melted butter while keeping the bowl over gentle heat. Use room temperature eggs and butter for smoother results, and don’t let the mixture get too hot or it will separate.

• How can I prevent my poached eggs from falling apart?

Add a splash of vinegar to the simmering water before poaching, which helps the egg whites coagulate faster and stay together. Use fresh eggs and create a gentle whirlpool in the water before sliding the egg in.

• What if my hollandaise sauce breaks or looks grainy?

If the sauce separates, remove from heat and whisk in a small splash of warm water. For grainy texture, ensure you’re whisking continuously and maintaining a consistent, gentle temperature.

• Can I make any of these components ahead of time?

You can prepare the hollandaise sauce and keep it warm in a thermos for about 30 minutes. Canadian bacon can be cooked in advance and reheated, but poach eggs just before serving for best texture.

What to Expect from Classic Eggs Benedict

• Impress your guests with a classic restaurant-style dish that looks and tastes professionally prepared.
• Learn sophisticated cooking techniques like poaching eggs and making hollandaise sauce, perfect for expanding culinary skills.
• Easily adapt the recipe by swapping Canadian bacon with ham, smoked salmon, or adding vegetables for personalized variations.
• Combines protein from eggs and bacon with rich, creamy hollandaise, offering a balanced and satisfying morning meal.

Ingredients for a Great Eggs Benedict

• Eggs: Fresh eggs with rich, golden yolks that will create the signature poached eggs and hollandaise sauce.
• English Muffins: Classic base that provides a crispy and sturdy foundation for the dish.
• Canadian Bacon: Lean, flavorful meat that adds a savory protein component to the classic breakfast.

• Egg Yolks, Lemon Juice, Butter: Creamy ingredients that combine to create the silky, rich hollandaise sauce with a tangy undertone.
• Salt, Cayenne Pepper: Seasonings that enhance and balance the hollandaise sauce's flavor profile.

• Chives: Fresh herb that adds a mild onion flavor and bright green color to the finished dish.

Step-by-Step Classic Eggs Benedict Guide

Step 1: Whip Up Creamy Hollandaise Sauce

Grab a heatproof bowl and blend egg yolks with fresh lemon juice until the mixture turns pale and slightly thick.

Position the bowl over a pot of gently bubbling water.

Continuously whisk while slowly streaming in melted butter.

Keep whisking until the sauce transforms into a smooth, luxurious consistency.

Season with a pinch of salt and a hint of cayenne pepper.

Set the sauce aside to stay warm.

Step 2: Sizzle Canadian Bacon

Heat a skillet over medium temperature.

Lay Canadian bacon slices in the pan and cook until they’re warmed through and develop a beautiful golden-brown color.

This should take about 2-3 minutes per side.

Once done, transfer the bacon to a warm plate.

Step 3: Perfect Poached Eggs

Fill a saucepan with water and bring it to a gentle simmer.

Carefully crack each egg into a small bowl.

Gently slide the eggs into the simmering water.

For runny yolks, poach for 3-4 minutes.

If you prefer firmer yolks, leave them in a bit longer.

Use a slotted spoon to remove the eggs and let them drain on paper towels.

Step 4: Build Your Breakfast Masterpiece

Toast English muffin halves until they’re golden and crisp.

Place a slice of sizzled Canadian bacon on each muffin half.

Carefully position a perfectly poached egg on top of the bacon.

Generously drizzle the creamy hollandaise sauce over the eggs.

Step 5: Add Final Flourish

Sprinkle finely chopped chives over the top for a pop of color and fresh flavor.

Serve immediately and enjoy your restaurant-quality breakfast at home.

Helpful Tips for Poaching and Hollandaise

• Use clarified butter or melt butter slowly to prevent sauce separation, ensuring a smooth and creamy hollandaise texture.
• Add a splash of vinegar to simmering water to help egg whites coagulate quickly and maintain a neat, compact shape during poaching.
• Whisk continuously and maintain low, steady heat to prevent curdling and create a silky, emulsified sauce that coats the eggs perfectly.
• Use fresh lemon juice and a pinch of cayenne to brighten the hollandaise, cutting through the richness of butter and creating a harmonious taste profile.
• Assemble eggs benedict right before serving to keep English muffins crisp, eggs warm, and hollandaise sauce at its peak creamy consistency.

How to Store and Warm Eggs Benedict

• Store leftover eggs benedict components separately in airtight containers. Keep hollandaise sauce, Canadian bacon, and poached eggs in different sealed containers in the refrigerator for up to 2 days.
• Gently warm sauce in a double boiler, whisking constantly to prevent separation. Add a splash of warm water if sauce looks too thick.
• Quickly reheat bacon slices in a skillet over medium heat for 1-2 minutes until heated through. Avoid overcooking to maintain tenderness.
• Carefully reheat eggs in warm water for 30-45 seconds. Use a slotted spoon to gently place eggs in barely simmering water to prevent overcooking.

Best Pairings for Eggs Benedict Brunch

• Pair with Crisp White Wine: Select a chilled Sauvignon Blanc or unoaked Chardonnay to complement the rich, creamy hollandaise sauce and cut through the butter's heaviness.
• Toast Texture Match: Choose a sparkling mineral water or light Belgian wheat beer to enhance the crispy English muffin's crunch and balance the dish's luxurious flavors.
• Classic Brunch Beverage: Serve a freshly squeezed mimosa made with cold champagne and orange juice to elevate the eggs benedict's breakfast elegance and provide a citrusy counterpoint.
• Flavor Harmony Side: Add a small mixed green salad with light vinaigrette to refresh the palate and provide a zesty contrast to the sauce's decadent, velvety texture.

Classic Eggs Benedict Variations to Try

• Vegetarian Benedict: Replace Canadian bacon with grilled portobello mushroom slices or roasted asparagus spears for a plant-based protein alternative.
• Gluten-Free Benedict: Swap English muffins with gluten-free corn tortillas or roasted sweet potato rounds to accommodate gluten sensitivities.
• Low-Carb Benedict: Use grilled ham or turkey as a base, and replace muffins with roasted zucchini rounds or large spinach leaves for a carbohydrate-reduced option.
• Salmon Benedict: Substitute Canadian bacon with smoked salmon or gravlax for an elegant seafood variation that adds rich, delicate flavors to the classic dish.

Classic Eggs Benedict Recipe

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4.6 from 32 reviews

• Total Time: 25 minutes
• Yield: 2 1x

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Description

Brunch lovers rejoice with this classic eggs benedict, a delightful harmony of perfectly poached eggs, Canadian bacon, and velvety hollandaise sauce atop toasted English muffins. Rich flavors and creamy textures make you crave this iconic breakfast dish that elevates morning dining to an elegant culinary experience.

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Ingredients

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Protein Components:

• 4 large eggs
• 4 slices Canadian bacon

Bread Base:

• 2 English muffins, split and toasted

Hollandaise Sauce Components:

• 3 large egg yolks
• 1 tablespoon (15 milliliters) lemon juice
• 0.5 cup (120 milliliters) unsalted butter, melted
• Salt, to taste
• Cayenne pepper, to taste

Garnish:

• Fresh chives (optional)

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Instructions

1. Craft the hollandaise sauce by whisking egg yolks and lemon juice in a heatproof bowl until the mixture transforms into a pale, silky consistency.
2. Position the bowl over a pot of gently simmering water, maintaining constant whisking to prevent curdling while gradually incorporating melted butter until the sauce reaches a luxurious, velvety texture.
3. Enhance the hollandaise with a delicate pinch of salt and cayenne pepper, then set aside in a warm location to preserve its smooth consistency.
4. Heat a skillet over medium temperature and sear Canadian bacon until it develops a golden-brown exterior and is thoroughly warmed, approximately 2-3 minutes per side.
5. Fill a saucepan with water, bringing it to a soft, barely bubbling simmer for precise egg poaching.
6. Carefully crack each egg into a small bowl, then gently slide them into the water, allowing them to cook for 3-4 minutes until whites are set but yolks remain gloriously runny.
7. Extract poached eggs using a slotted spoon, letting excess water drain on absorbent paper towels.
8. Toast English muffin halves until they achieve a crisp, golden-brown surface.
9. Arrange a slice of warm Canadian bacon atop each muffin half, then crown with a perfectly poached egg.
10. Generously cascade hollandaise sauce over the eggs, creating an elegant cascade of creamy richness.
11. Optional: Sprinkle finely chopped chives across the dish for a fresh, verdant garnish.
12. Serve immediately to ensure optimal temperature and texture.

Notes

• Use fresh eggs at room temperature for smoother poaching and better hollandaise sauce consistency.
• Create perfectly poached eggs by adding a splash of vinegar to the simmering water, which helps the egg whites coagulate more quickly and maintain a neat shape.
• Whisk hollandaise sauce continuously and avoid overheating to prevent the sauce from breaking or becoming grainy.
• For a lighter version, substitute Canadian bacon with smoked salmon or replace hollandaise with a yogurt-based sauce for reduced calories.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Brunch
• Method: Poaching
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 550
• Sugar: 1g
• Sodium: 780mg
• Fat: 38g
• Saturated Fat: 16g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 23g
• Cholesterol: 375mg