There is nothing quite as delightful as waking up to a perfectly balanced breakfast that feels both luxurious and comforting. This Classic Eggs Benedict Recipe captures that morning magic with its silky hollandaise sauce, delicately poached eggs, and savory Canadian bacon atop toasted English muffins. It’s a dish that comes together surprisingly simply but delivers a burst of rich, tangy, and satisfying flavors every single time. Whether you’re treating yourself or impressing guests, this recipe is a timeless favorite you’ll want to make again and again.
Ingredients You’ll Need
Gathering the right ingredients is the first step to mastering this classic dish. Each component plays a crucial role—from the creamy hollandaise to the perfectly poached eggs—making the final result harmonious and unforgettable.
- 3 large Egg Yolks: Use fresh eggs for a richer, smoother hollandaise.
- 1/2 cup Unsalted Butter: Melt gently to ensure a creamy sauce without separation.
- 1 tablespoon Lemon Juice: Fresh-squeezed adds a bright, zesty punch to the sauce.
- Salt to taste: Enhances all flavors subtly without overpowering.
- 1/4 teaspoon Cayenne Pepper (optional): Adds a gentle warmth and complexity to the hollandaise.
- 2 pieces English Muffins: Toasted for crunch and that classic bready base.
- 4 slices Canadian Bacon: Provides savory, meaty goodness; can be swapped for ham or crispy bacon.
- 4 large Eggs: Freshness matters here for the perfect poached texture.
- 1 tablespoon White Vinegar: Helps hold egg whites together during poaching.
- 2 tablespoons Chives or Dill: Fresh herbs brighten the finished dish.
- Cayenne Pepper to garnish (optional): A final sprinkle for color and subtle spice.
How to Make Classic Eggs Benedict Recipe
Step 1: Prepare the Hollandaise Sauce
Begin by gently whisking the egg yolks, fresh lemon juice, and a pinch of salt in a medium saucepan over low heat. Slowly drizzle in the melted butter while stirring continuously until you achieve a smooth, velvety sauce. This creamy, tangy hollandaise is the heart of any Classic Eggs Benedict Recipe, and keeping it warm by covering ensures it stays perfect for plating.
Step 2: Simmer Water for Poaching
Fill a pot with water and add the white vinegar, which is the secret helper that keeps your eggs perfectly compact as they cook. Bring the water to just under a boil—a gentle simmer is key to poached eggs with tender whites and luscious runny yolks.
Step 3: Cook the Canadian Bacon
Warm a skillet over medium heat and sear the Canadian bacon slices until they develop a slight golden crust. This step intensifies their smoky flavor and adds a satisfying chew, making each bite unforgettable.
Step 4: Toast the English Muffins
In the same skillet, melt a touch of butter and toast the halved English muffins cut side down. This not only adds a lovely crunch but also infuses the bread with subtle buttery richness, creating a sturdy, flavorful base for your masterpiece.
Step 5: Poach the Eggs
Carefully crack each egg into the simmering, vinegar-infused water. Let them gently cook for 3 to 4 minutes, until the whites are set but the yolks remain delightfully runny. Perfect poached eggs are what make a Classic Eggs Benedict Recipe truly shine.
Step 6: Assemble Your Classic Eggs Benedict Recipe
On each toasted English muffin half, layer one slice of Canadian bacon, then top with a freshly poached egg. Generously drizzle the warm hollandaise sauce over the top. Finish with a sprinkle of fresh chives or dill and a pinch of cayenne pepper if you fancy a subtle kick. Serve immediately to enjoy the best textures and flavors.
How to Serve Classic Eggs Benedict Recipe
Garnishes
Fresh herbs like chives or dill brighten up this rich dish with pops of green and bursts of earthiness. A light dusting of cayenne pepper not only adds a touch of heat but also enhances visual appeal, making your plate look as fabulous as it tastes.
Side Dishes
Pair your eggs benedict with crispy roasted potatoes, a fresh fruit salad, or lightly dressed greens for a well-rounded breakfast or brunch. The contrast between the rich eggs and tangy hollandaise and the freshness or crunch of your sides will make each bite an absolute joy.
Creative Ways to Present
Try serving your Classic Eggs Benedict Recipe on different breads like toasted brioche or bagels for a delightful twist. For a lighter version, swap Canadian bacon for smoked salmon to create a luxurious Eggs Royale. Adding avocado slices or microgreens can also elevate the presentation and flavor complexity.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftovers, store the components separately in airtight containers in the refrigerator. Hollandaise sauce can be stored for up to 24 hours, and poached eggs should be eaten within a day for best texture and safety.
Freezing
Freezing is not recommended for poached eggs or hollandaise sauce as the texture will be compromised. However, you can freeze toasted English muffin halves and cooked Canadian bacon slices separately for future quick assembly.
Reheating
To gently reheat hollandaise sauce, use a double boiler or warm it slowly over low heat while whisking to restore its silky consistency. Poached eggs are best enjoyed fresh, but if needed, reheat them in warm water for a short time, carefully monitoring to avoid overcooking.
FAQs
Can I prepare hollandaise sauce in advance?
Yes, you can prepare hollandaise sauce up to a few hours ahead and keep it warm by covering the bowl. Just give it a good whisk before serving to maintain its smooth texture.
What if I don’t have Canadian bacon?
Canadian bacon is traditional, but you can easily substitute with ham, regular bacon, or even smoked salmon for a delicious variation of the Classic Eggs Benedict Recipe.
How do I know when the eggs are perfectly poached?
The whites should be fully set and slightly firm to the touch while the yolks remain soft and runny inside. Cooking time typically varies between 3 to 4 minutes once the water is simmering gently.
Is there a way to fix hollandaise sauce if it breaks?
If your hollandaise sauce splits, try whisking in a teaspoon of hot water slowly to bring it back together, or start with a fresh egg yolk in a clean bowl and gradually whisk the broken sauce back in.
Can I make this recipe vegan or dairy-free?
For vegan or dairy-free versions, you can experiment with plant-based butter and egg substitutes, though it will alter the classic flavor profile. There are some creative hollandaise sauce recipes using cashews or aquafaba worth trying!
Final Thoughts
There’s something truly special about the Classic Eggs Benedict Recipe that makes it a beloved go-to for brunch lovers everywhere. With simple yet thoughtful ingredients and straightforward steps, you can easily bring a touch of elegance and comfort to any morning. Trust me, once you try this recipe, it’ll become one of your breakfast staples too!
Print
Classic Eggs Benedict Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
This classic Eggs Benedict recipe offers a rich and elegant start to your day with perfectly poached eggs, savory Canadian bacon, toasted English muffins, and a creamy homemade hollandaise sauce, garnished with fresh herbs and a hint of cayenne for a touch of heat.
Ingredients
Hollandaise Sauce
- 3 large Egg Yolks (Use fresh eggs for best flavor)
- 1/2 cup Unsalted Butter (Melted gently)
- 1 tablespoon Lemon Juice (Fresh-squeezed is preferred)
- Salt to taste
- 1/4 teaspoon Cayenne Pepper (Optional)
Main Components
- 2 pieces English Muffins (Split and toasted for extra texture)
- 4 slices Canadian Bacon (Can be swapped for ham or crispy bacon)
- 4 large Eggs (Fresher eggs yield better results)
- 1 tablespoon White Vinegar (Helps maintain egg shape during poaching)
- 2 tablespoons Fresh Chives or Dill (For garnish and flavor enhancement)
- Cayenne Pepper to taste (Optional garnish)
Instructions
- Preparation Steps: Gather all ingredients and prepare your workstation to streamline the cooking process. This ensures every component is ready to be cooked without delay.
- Prepare Hollandaise Sauce: In a medium saucepan over low heat, whisk together the egg yolks, lemon juice, and a pinch of salt. Slowly drizzle in the melted butter while continuously whisking to achieve a smooth and creamy sauce. Keep the sauce warm by covering it, and avoid overheating to prevent curdling.
- Simmer Water for Poaching Eggs: Fill a pot with water and add the white vinegar. Bring it to a gentle simmer over medium heat, ensuring the water is hot enough to cook the eggs but not boiling vigorously.
- Sauté Canadian Bacon: Heat a large skillet over medium heat. Add the Canadian bacon slices and cook for 3 to 4 minutes until they are heated through and have a golden-brown color. Remove from heat and set aside.
- Toast English Muffins: In the same skillet, add a small amount of butter and melt it. Place the English muffin halves cut side down and toast for about 2 to 3 minutes until they turn golden brown and slightly crisp.
- Poach Eggs: Crack each egg carefully into the simmering water. Poach the eggs for 3 to 4 minutes or until the whites are fully set while the yolks remain runny. Use a slotted spoon to remove the eggs gently and drain.
- Assemble Your Dish: On each toasted English muffin half, layer one slice of Canadian bacon followed by a poached egg. Generously drizzle the warm hollandaise sauce over the top. Garnish with freshly chopped chives or dill and a sprinkle of cayenne pepper if desired. Serve immediately to enjoy the best texture and flavor.
Notes
- Use the freshest eggs possible for the best poaching results.
- Keep the hollandaise sauce warm but do not overheat as it can curdle.
- If you prefer, substitute Canadian bacon with ham or crispy bacon as a variation.
- Adding white vinegar to poaching water helps the egg whites coagulate faster, keeping a neat shape.
- Toast English muffins just before serving to maintain their crispness.
