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Eggs Benedict Recipe

Eggs Benedict Recipe

Eggs Benedict is a classic brunch favorite that combines perfectly poached eggs, toasted English muffins, Canadian bacon, and rich, creamy Hollandaise sauce. This recipe is easy to follow, quick to make, and feels fancy without all the fuss. Perfect for impressing guests or treating yourself on a lazy weekend morning.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 People
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 English muffins split in half (~60g each)
  • 4 large eggs ~50g each
  • 4 slices Canadian bacon ~30g per slice
  • 2 egg yolks ~20g each
  • 1/2 cup unsalted butter melted (~115g)
  • 1 tablespoon lemon juice ~15ml
  • Salt to taste (~1/4 teaspoon)
  • Black pepper to taste (~1/8 teaspoon)
  • Pinch of paprika or cayenne ~1/8 teaspoon, optional
  • Fresh chives or parsley for garnish (~5g)

Method
 

  1. Toast the English muffins until golden and slightly crispy.
  2. Lightly brown the Canadian bacon in a pan over medium heat for 1–2 minutes per side.
  3. Whisk egg yolks and lemon juice in a heatproof bowl until slightly thickened.
  4. Place the bowl over simmering water and slowly drizzle in melted butter while whisking until smooth.
  5. Season the Hollandaise sauce with salt and a pinch of cayenne.
  6. Bring a pot of water to a gentle simmer and add a splash of vinegar (optional).
  7. Crack each egg into a small bowl and gently slide into the simmering water. Poach for 3 minutes until whites are set but yolks remain runny.
  8. Remove eggs with a slotted spoon and drain on a paper towel.
  9. Assemble the dish: place toasted muffin halves on plates, add Canadian bacon, then top with poached eggs.
  10. Spoon Hollandaise sauce over the eggs and garnish with paprika and fresh herbs. Serve immediately.

Notes

  • Use fresh eggs for best poaching results.
  • Keep Hollandaise sauce warm but do not overheat to avoid splitting.
  • Customize with smoked salmon, avocado, or sautéed mushrooms for variety.
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