Eggs Benedict

This decadent eggs Benedict recipe delivers restaurant-quality flavor and presentation, yet it’s surprisingly simple to prepare in your own kitchen.

What Is Eggs Benedict?

Eggs Benedict is a beloved American breakfast dish, featuring a toasted English muffin topped with Canadian bacon, a poached egg, and a generous drizzle of Hollandaise sauce. While its exact origin is debated, most sources agree that it was first created in New York City in the late 1800s, either at Delmonico's or the Waldorf Hotel.

How to Prepare Eggs Benedict

The recipe below provides a complete list of ingredients and detailed instructions, but here’s a quick overview of the process:

Ingredients for Eggs Benedict

To make this delicious eggs Benedict, you'll need the following ingredients:

• For the Hollandaise: egg yolks, lemon juice, water, Worcestershire sauce, white pepper, butter, and salt
• For the eggs Benedict: distilled white vinegar, eggs, Canadian-style bacon, English muffins, and butter

How to Create Perfect Eggs Benedict?

Here’s a quick look at the steps involved in making eggs Benedict at home:

1. Prepare the Hollandaise sauce.
2. Poach the eggs.
3. Sear the Canadian bacon and toast the English muffins.
4. Put everything together to assemble your eggs Benedict.

Cook’s Tip

Ideal Sides to Serve with Eggs Benedict

Elevate your eggs Benedict experience by pairing it with one or more of these highly recommended side dishes:

• Oven-Roasted Asparagus
• Crispy Oven-Roasted Breakfast Potatoes
• Quick and Easy Sautéed Spinach
• Croissants
• French Bistro Salad

Community Feedback and Tips

“This recipe was perfect and absolutely delicious,” shares pjsparks. “The lemon flavor is a bit bold, but we loved it. I also added a pinch of onion powder for extra depth, and it turned out fantastic.”

“Wonderful,” says James Robb. “This recipe is easily halved. Pro tip: When adding the butter, whisk vigorously and don’t stop. Pour the butter slowly for best results. Take a little extra time, and it will thicken beautifully and the flavor will soften.”

“Delicious and simpler than I expected,” reports Andi G. “My family was blown away by the blend of textures and flavors.”

Contributions by Corey Williams

Ingredients List

Hollandaise Sauce Ingredients:

• 4 egg yolks

• 1 to 3 ½ tablespoons lemon juice, to suit your taste

• 1 tablespoon water

• ⅛ teaspoon Worcestershire sauce

• 1 pinch ground white pepper

• 1 cup butter, melted

• 1 teaspoon hot water, or more as needed (Optional)

• 1/4 teaspoon salt, or to taste

Eggs Benedict Ingredients:

• 1 teaspoon distilled white vinegar

• 8 eggs

• 8 strips Canadian-style bacon

• 4 English muffins, split

• 2 tablespoons butter, softened

Preparation Instructions

To prepare the Hollandaise: In the top of a double boiler, whisk together egg yolks, lemon juice, 1 tablespoon of water, Worcestershire sauce, and white pepper over simmering water. Gradually add the melted butter, one to two tablespoons at a time, while whisking constantly. If the sauce thickens too much, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Stir in salt, then remove from heat. Cover the pan to keep the sauce warm.

To poach the eggs: Fill a large saucepan with 2 to 3 inches of water and bring it to a boil. Reduce the heat to medium-low, add vinegar, and maintain a gentle simmer. Crack an egg into a small bowl and carefully slide it into the water, keeping the bowl just above the surface. Repeat with the remaining eggs. Cook until the whites are firm and the yolks have thickened but are still soft, about 2 1/2 to 3 minutes. Use a slotted spoon to remove the eggs, blot them with a towel to remove excess water, and place them on a warm plate.

While the eggs are cooking, position an oven rack about 6 inches from the heat source and preheat the broiler. Sauté the bacon in a medium skillet over medium-high heat until browned.

To assemble eggs Benedict: Spread softened butter on the toasted muffins, then top each with a slice of bacon and a poached egg. Arrange two muffins on each plate, drizzle with Hollandaise sauce, and garnish with chopped chives. Serve immediately.

Nutritional Information (per serving)