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American Breakfast Featured

Classic Eggs Benedict

A quintessential brunch dish pairing buttery, tangy hollandaise sauce with delicate poached eggs and savory Canadian bacon on an English muffin.

Level Hard Prep 15 min Cook 15 min Servings 2 Score 4.7/10

Ready in

30 min

Makes 2 servings

Prep 15m

Cook 15m

Level Hard

About this recipe

A quintessential brunch dish pairing buttery, tangy hollandaise sauce with delicate poached eggs and savory Canadian bacon on an English muffin.

An elegant, traditional recipe for restaurant-quality Eggs Benedict at home.

Ingredients

Servings

Units

Base

1 pack English muffins (split and toasted)
4 slices Canadian bacon

Poached Eggs

4 pieces large eggs (fresh)

Hollandaise

3 large egg yolks
1 tbsp lemon juice
1/2 cup unsalted butter (melted and hot)
1 pinch cayenne pepper (optional)

Equipment

Blender For the hollandaise sauce
Deep saucepan For poaching eggs
Toaster

Instructions

Prepare hollandaise: blend yolks and lemon juice. With blender running, slowly drizzle in hot melted butter until thick and creamy.
Poach eggs: bring water to a gentle simmer with a splash of vinegar. Crack eggs one by one and cook for 3 minutes until whites are set but yolks are runny.
Toast English muffin halves and heat Canadian bacon in a pan.
Assemble: Place bacon on toasted muffin, top with a poached egg, and generous drizzle of hollandaise sauce.

Nutrition

Calories 420

Protein 19g

Carbs 22g

Fat 28g

Fiber 1g

Sugar 2g

Sodium 780mg

Serving Size 1 benedict

Cooking Timeline

Prep 15 min

Cook 15 min

Total 30 min

Recipe Scorecard

Overall 9.2 /10

Expert 4.7 95% conf.

Taste 10.0
Presentation 10.0
Nutrition 6.0
Value 7.5
Instructions 8.5
Ingredients 8.0
Time Accuracy 9.0
Difficulty 9.0
Would Make Again 7.5

Expert Review

Reviewed by FindEdition Kitchen

Verdict

The pinnacle of brunch luxury, worth the effort for the perfect hollandaise.

Pros

Indulgent flavor
Classic presentation

Cons

Hollandaise requires technique
Time-sensitive assembly

Overview

An elegant, traditional recipe for restaurant-quality Eggs Benedict at home.

AI Insights

Summary

A quintessential brunch dish pairing buttery, tangy hollandaise sauce with delicate poached eggs and savory Canadian bacon on an English muffin.

Tips

Use very fresh eggs for better poaching results
Keep the hollandaise warm by placing the container in a bowl of warm water
Add a teaspoon of vinegar to poaching water to help egg whites set

Substitutions

Canadian bacon → Smoked salmon (Eggs Royale) or Spinach (Eggs Florentine)
English muffin → Thick sliced sourdough

Storage

Eggs Benedict is best eaten fresh; it is not recommended for storage or freezing.

Pairing

Freshly squeezed orange juice
Crispy roasted breakfast potatoes

AI Cooking Assistant

Ask about substitutions, timing, or technique for this recipe.

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FAQ

How do I keep the egg yolks runny?

Keep the poaching water at a gentle simmer, not a rolling boil, and cook for exactly 3 minutes.

Can I make the sauce ahead?

Hollandaise is best served warm immediately; it does not reheat well.

About the Author

FindEdition Kitchen

Specialty: American cuisine

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