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Eggs Benedict Recipe


    • 4 large eggs
    • 2 English muffins, split
    • 4 slices Canadian bacon or ham
    • For the Hollandaise sauce:
    • 3 large egg yolks
    • 1 tablespoon lemon juice
    • 1/2 cup (1 stick) unsalted butter, melted
    • Pinch of salt
    • Pinch of cayenne pepper or dash of hot sauce (optional)
    • Chopped fresh parsley or chives for garnish (optional)


    Prepare the Hollandaise sauce:

    Fill a saucepan with a couple of inches of water and bring it to a simmer over medium heat.

    In a heatproof bowl that fits snugly on top of the saucepan without touching the water, whisk together the egg yolks and lemon juice until well combined.

    Place the bowl over the simmering water and whisk constantly until the mixture begins to thicken, about 2-3 minutes.

    Slowly drizzle in the melted butter while continuing to whisk vigorously until the sauce is smooth and thickened. Season with salt and cayenne pepper or hot sauce to taste. Remove from heat and keep warm while you prepare the other components.

    Poach the eggs:

    Fill a large saucepan with water, adding a splash of vinegar if desired (this helps the egg whites to set faster).

    Bring the water to a gentle simmer over medium heat.

    Crack each egg into a small bowl or ramekin.

    Carefully slide each egg into the simmering water. Poach for about 3-4 minutes, or until the whites are set but the yolks are still runny.

    Remove the poached eggs with a slotted spoon and transfer them to a plate lined with paper towels to drain excess water.

    Toast the English muffins:

    Place the English muffin halves in a toaster or under the broiler until lightly toasted.

    Cook the Canadian bacon:

    Heat a skillet over medium heat. Add the Canadian bacon slices and cook for 2-3 minutes on each side until heated through and lightly browned.

    Assemble the Eggs Benedict:

    Place a slice of Canadian bacon on each toasted English muffin half.

    Top each with a poached egg.

    Spoon Hollandaise sauce generously over each egg.


    Sprinkle chopped fresh parsley or chives over the Eggs Benedict for added flavor and visual appeal.

    Serve immediately:

    Serve the Eggs Benedict hot, with additional Hollandaise sauce on the side if desired.

    Enjoy your classic Eggs Benedict!

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