Eggs Benedict Recipe
There’s nothing quite like a classic Eggs Benedict Recipe to elevate your brunch table with layers of buttery English muffins, savory Canadian bacon, perfectly poached eggs, and silky hollandaise sauce.
Whether you’re hosting a luxurious breakfast or craving an elegant weekend treat, this Eggs Benedict Recipe promises a restaurant-worthy dish you can master at home with just a few fresh ingredients.
What You’ll Need for Classic Eggs Benedict
- Egg Yolks – The rich foundation of the hollandaise, lending it its signature creaminess and golden hue.
- Lemon Juice – Adds a bright, zesty lift that balances the buttery sauce beautifully.
- Chardonnay Wine – Infuses subtle depth and a touch of sophistication to the hollandaise.
- Clarified Butter – Brings that velvety, glossy finish that makes hollandaise irresistible.
- Eggs – The star of the show, with tender whites and a luscious, runny yolk.
- English Muffins – Toasted to perfection for that essential crunch beneath every bite.
- Canadian Bacon – Adds hearty, savory layers that complement the creamy sauce and eggs.
How to Make Eggs Benedict Like a Pro
Start by whisking egg yolks, lemon juice, and chardonnay together until frothy, then place over a double boiler, whisking until light and airy. Slowly drizzle in the clarified butter, whisking until thick and silky. Season with salt and a dash of cayenne for subtle heat.
For the poached eggs, create a gentle vortex in simmering vinegar water, drop an egg in the center, and watch as the whites cocoon the yolk. In just a few minutes, you’ll have perfect poached eggs ready to crown your toasted muffins and warm Canadian bacon.
Assemble by layering each muffin half with bacon, a poached egg, and a generous spoonful of warm hollandaise. Finish with fresh herbs if you’d like, and a sprinkle of cayenne for extra color and kick.
Tips & Tasty Twists for Eggs Benedict
For flawless hollandaise, keep the heat low and whisk constantly—slow and steady makes it silky. If your sauce thickens too much, a splash of warm water can revive it.
Not a fan of Canadian bacon? Try smoked salmon for a twist on Eggs Royale, or sautéed spinach for Eggs Florentine. A toasted brioche bun can swap in for muffins if you love extra richness.
Experiment with toppings—fresh herbs like chives or dill add brightness, while a dusting of smoked paprika can bring gentle warmth.
Keeping Your Eggs Benedict Fresh
Eggs Benedict is best enjoyed fresh, but you can prepare parts ahead. Keep the hollandaise warm in a covered ceramic bowl for up to 30 minutes. Store leftover poached eggs, bacon, and muffins separately in airtight containers for up to three days.
To reheat, gently whisk the hollandaise over a double boiler until smooth. Re-poach the eggs briefly in simmering water to restore their warmth without overcooking the yolks. Toast your muffins fresh to maintain their crisp texture and serve immediately for that signature brunch delight.
Eggs Benedict Recipe
Ingredients
For the Hollandaise:
- Coarse salt and cayenne pepper to taste
- Juice of ½ lemon
- 4 egg yolks
- 4 –6 ounces clarified butter
- ¼ cup chardonnay wine
For the Eggs Benedict:
- 8 toasted English muffin halves
- 8 slices Canadian bacon warmed
- Chopped fresh chives and parsley optional, for garnish
- 8 eggs
- Coarse salt and freshly ground black pepper to taste
Instructions
- Whisk the egg yolks, lemon juice, and chardonnay in a large metal bowl until the mixture becomes light and frothy, about 2 minutes. Place the bowl over a double boiler set to low to medium heat and whisk vigorously until the mixture thickens and no liquid egg remains at the bottom, approximately 3 to 4 minutes. Continue whisking while slowly streaming in the clarified butter until fully emulsified, then remove from heat and season with salt and cayenne. Keep warm. For the poached eggs, fill a medium pot with water and add a splash of vinegar, bringing it to a gentle simmer over low to medium heat. Stir the water in a circular motion for about 10 seconds to form a vortex, then gently drop one egg into the center, allowing the white to envelop the yolk. Cook for 2 to 3 minutes until the white is firm but the yolk stays runny, then remove and season with salt and pepper. Repeat with the remaining eggs. To assemble, arrange the toasted English muffin halves on plates, top each with a slice of warm Canadian bacon and a poached egg, then generously spoon over the hollandaise sauce. Finish with a sprinkle of chopped parsley and chives, if desired, and a light dusting of cayenne.
