Indulge in this classic Eggs Benedict recipe that will elevate your brunch. This dish features perfectly poached eggs, layered with savory Canadian bacon, all topped with a rich and creamy hollandaise sauce.
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Eggs Benedict is a beloved brunch classic with roots in New York City. While its exact origin remains a subject of debate, it's widely connected with the Big Apple. Today, this iconic dish has found its place in cafes worldwide, delighting brunch enthusiasts everywhere. With just twenty minutes of your time, you can recreate the flavors of New York right in your own kitchen.
What is hollandaise sauce?
Hollandaise sauce is a rich and creamy sauce made from egg yolks, butter, lemon juice, and a touch of seasoning like cayenne pepper or tabsaco sauce to add depth. It adds a luxurious and velvety texture to Eggs Benedict, complementing the flavors of the dish.
Ingredients and substitutions for the best Eggs Benedict
- English muffins: The traditional savory buns work best here, however, you could replace with brioche buns or plain buns or even something unique like waffles.
- Bacon: The most traditional salty companion to balance out the richness of the hollandaise. You can replace with salmon, spinach or mushrooms.
- Butter: Full fat butter is best to combine with the rich and fatty yolks in our sauce. You could replace in equal measure with non dairy butter, however, the results cannot be guaranteed.
- Eggs: The egg yolks need to be heated slowly for the sauce not to curdle, so it is fine if you're using chilled egg yolks alongside the chilled butter. These are essential to the hollandaise so it is recommended not to omit here.
- Rocket: Peppery rocket is the perfect compliment to the eggs, bacon and sauce here, however, you could replace with other salad greens or even avocado.
See recipe card for quantities.
How to make Eggs Benedict:
Cook your bacon: The longest part of the process is cooking the bacon.
1
Set water into a large saucepan: Cover and set your water will take a little while to come to a rolling boil.
Create the hollandaise: Place all ingredients into your saucepan and place full attention to the sauce as this can be perfect and 10 seconds later curdle.
2
Toast your bread: Traditional English muffins are toasted here.
Prepare the base of your eggs benedict: Butter (or don't, your preference here!) your English muffins and top with a little salad.
Add the bacon: Lay your bacon on top of the bread and salad.
Poach your eggs: Slide the eggs into the water and allow to cook for 1 minute, carefully flip with a slotted spoon and continue until the egg whites are fully cooked and a thin white layer has appeared on top of your yolks.
Drizzle over the hollandaise: That fresh and warm hollandaise is your last perfect addition.
Serve: Grab your knife and fork and dig in.
FAQ's for the best Eggs Benedict
Absolutely! While Canadian bacon is the traditional choice, you can easily substitute it with other meats such as smoked salmon or crispy bacon. This allows you to personalize the dish to your taste preferences.
Absolutely! You can make a delicious vegetarian version of this Eggs Benedict recipe by replacing the Canadian bacon with sautรฉed spinach or grilled tomatoes. This offers a wonderful alternative for those following a vegetarian diet.
To poach eggs perfectly, follow these simple steps: First, bring a pot of water to a gentle simmer. Add a splash of vinegar to help the eggs coagulate. Gently crack the eggs into individual ramekins or bowls. Create a gentle whirlpool in the water using a spoon and slide the eggs into the center. Let them cook for about 3-4 minutes until the whites are set but the yolks are still runny. Use a slotted spoon to carefully lift the poached eggs from the water, allowing any excess water to drain. Serve immediately and enjoy!
Poaching eggs typically takes around 3-4 minutes for perfectly runny yolks and set whites. However, the cooking time may vary depending on personal preferences and the size of the eggs. It's important to keep an eye on the eggs while they cook to achieve the desired level of doneness.
While it is best to serve fresh, you can prepare some components in advance. For example, you can toast the English muffins and cook the Canadian bacon or ham ahead of time. However, the poached eggs and hollandaise sauce are best made just before serving to maintain their optimal taste and texture.
Other breakfast recipes using eggs you'll love
Eggs Benedict
Ingredients
Hollandaise Sauce
- 55 grams / 3 large egg yolks
- 28 grams / 2 tablespoons lemon juice
- โ teaspoon cayenne pepper or tabasco sauce
- 140 grams / 4.9 ounces butter chilled and cubed
Sandwich
- 2 English muffins halved and toasted
- 4 rashers bacon
- 4 eggs
- 1 tablespoon vinegar
- 1 cup rocket or mixed salad
Instructions
Hollandaise Sauce
- Place the egg yolks, lemon juice, salt and butter in a saucepan over low to medium heat, whisking to combine as the yolks heat up and the butter melts.
- Once the butter has melted, allow to cook for a further minute before removing from the heat and whisking to thicken.
- Stir the cayenne pepper or tabasco sauce through, cover and set aside.
Assembly
- Meanwhile, cook the bacon until browned, approximately 5 minutes either side.
- Butter the English muffins, lay the rocket on top of each and place a rasher of bacon on each half.
- Fill a small saucepan โ with water and the vinegar on high heat, with the lid on.
- Once boiling, swirl the water around and add the eggs (I usually crack the eggs into a ramekin and slide into the water this way).
- Cook for 2 minutes, and lower the temperature to medium, before carefully 'flipping' each egg over with a slotted spoon to cook evenly.
- Once the whites look set completely, approximately 3 ยฝ - 4 minutes of cooking before removing from the water with the slotted spoon, carefully draining any excess water away.
- Carefully slide each egg on top of the muffin halves.
- Spoon a quarter of the hollandaise sauce over each egg.
- Serve immediately.
- Dig in!
Notes
- Rocket: Peppery rocket is the perfect compliment to the eggs, bacon and sauce here, however, you could replace with other salad greens or even avocado.
- Heat the eggs slowly when making your hollandaise: The egg yolks need to be heated slowly for the sauce not to curdle, so it is fine if you're using chilled egg yolks alongside the chilled butter.
- Perfect poached eggs: You want your eggs to be ready last as you want smooth runny yolks and completely cooked whites.
- Tip for perfectly easy poached eggs: Vinegar adds a slight salty flavor to the eggs, but holds the whites together so works for this recipe, especially for anyone who is a little weary poaching eggs.
- Make it vegetarian: Simply by replacing the Canadian bacon with sautรฉed spinach or grilled tomatoes.
Nutrition
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