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How to make classic Eggs Benedict. (This breakfast dish is incredible!)
If you’ve been following along with us all week, then you might have guessed that we would share this Eggs Benedict recipe today.
What is Eggs Benedict?
It’s an incredibly delicious, decadent breakfast made with Poached Eggs and Canadian bacon served on a toasted English muffin, then smothered in Hollandaise Sauce plus a garnish of chopped fresh herbs on top.
There are a number of different stories about the origins of this 100+ year old dish – and it appears on the breakfast and brunch menu at many hotels and restaurants to this day. It’s a special way to start your day – and you can easily make it at home!
Key ingredients and Substitutions
- English Muffins – Toasted, plain English muffins are the traditional base for Eggs Benedict. However, you can swap in any toasted and buttered bread or bagel if you’d like.
- Canadian Bacon – Also called “back bacon” you can buy pre-sliced Canadian bacon rounds or uncut loins of the lean, smoked ham. (When we can find the loins, we like to thinly slice our own.) You could substitute other breakfast meats such as ham or bacon. Some restaurants even swap in lobster or shrimp.
- Eggs – Poached eggs are traditional for this dish, but you can serve with eggs cooked other ways if you prefer.
- Hollandaise Sauce – Sorry, no substitutions here. Eggs Benedict without Hollandaise sauce just wouldn’t be the same.
- Garnish – We chose fresh chives but chopped parsley would also work.
Special supplies needed
- Toaster
- Sauté pan
- Click here for supplies and instructions on How to Poach Eggs
- Click here for supplies and instructions to make the Hollandaise Sauce
How do I make it?
- Prepare the Hollandaise Sauce and keep warm.
- Use a fork to cut the English muffin open, then toast and butter.
- Slice the Canadian bacon and sear in a sauté pan with a little oil or butter – just long enough to brown and heat through.
- Poach the eggs.
- Assemble the Eggs Benedict. Place an English muffin half on the plate, top with a slice of Canadian bacon and a poached egg. Then drizzle Hollandaise sauce over the top. Garnish with chopped chives. You can serve the other half of English muffin on the side.
Chef’s Tip –
The poached eggs can be made in advance and heated in hot water when ready to serve. The Hollandaise Sauce should also be made in advance and kept warm in a pan of hot, not boiling, water.
Frequently asked Questions
Can I make Eggs Benedict ahead of time? The eggs and sauce can be made ahead, but the rest of the dish should be made to order.
How do I store leftovers? Once assembled, Eggs Benedict would not store well, so only prepare as much as needed for your breakfast or brunch.
How do you make the perfect Benedict egg? Click here to learn all of our tips and tricks for perfect poached eggs.
What is Eggs Benedict sauce made from? It’s a sauce made primarily from egg yolks, lemon and butter called Hollandaise. Click here for an easy to make blender Hollandaise sauce recipe.
You might enjoy these other Brunch recipes:
- Quiche Lorraine
- Scallion Cream Cheese Bagel Spread
- Perfect French Toast
- Morning Glory Muffins
- Hash Browns Breakfast Stacks
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Eggs Benedict
Ingredients
1 cup prepared Hollandaise sauce, see recipe here
4 English muffins, see here
Butter for the English muffin
4 large eggs, poached (see here)
4 slices Canadian bacon
Chopped chives, for garnish
Instructions
Prepare the Hollandaise sauce and keep warm in a pan of hot, not boiling, water.
Split the English muffins in half using a fork to maintain the ridges once toasted.
Poach the eggs and set aside. When ready to serve, dip the cooked eggs in hot water for 30 seconds to reheat.
Place the Canadian bacon in a medium saute pan to cook with a little oil – just to slightly sear and heat through, about 1-2 minutes over medium heat.
At the same time, toast the English muffins and lightly butter once cooked.
To serve, place a toasted, buttered English muffin half on the serving dish and top with a cooked piece of Canadian bacon, a heated poached egg and drizzle 3-4 tablespoons of sauce over each egg.
Serve with chopped chives over each portion along with the other half of the English muffin on the side.
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