Eggs Benedict

Make classic Eggs Benedict with this easy recipe! It starts with our blender Hollandaise Sauce that’s drizzled over poached eggs, Canadian Bacon and toasted English Muffins! This breakfast is a classic for brunch. Great for serving to guests!

Just wait until you make this eggs benedict recipe for your next family brunch. Everyone will think you went to culinary school! This is a classic eggs benedict just like you get at a restaurant but better because it’s homemade. And it’s extra good if serve it on homemade english muffins!

It might look complicated, but it’s not a difficult dish to make! So, if you’re feeling a little unsure, let me reassure you – you can totally do this, and you are going to love it. Follow my steps, and you can make eggs benedict for four like it’s no big deal! Once you do, it might just become your favorite brunch dish to make at home, especially if you add a mimosa to go with it!

Why You’ll Love this Eggs Benedict Recipe

• This is such a fun recipe to make! Even though it’s a bit of work, the end result is beyond worth it.
• If you need a way to wow a crowd, this is by far one of the most impressive recipes. The presentation is just gorgeous!
• Looking for a fancy recipe for your next brunch or party? This dish is elegant and tasty, perfect for any gathering.

Ingredients for Eggs Benedict

Hollandaise Sauce Ingredients

• Butter – I recommend using unsalted butter for the hollandaise so that you can easily control the salt level.
• Egg yolks – Egg yolks are the key ingredient to make a rich and creamy hollandaise sauce!
• Fresh lemon juice – Trust me, squeeze your own fresh lemon juice for the best flavor. The bottled stuff just doesn’t cut it.
• Salt – Season up the sauce with a bit of salt.
• Cayenne pepper – I like to add a dash of cayenne pepper for a little bit of warmth in this hollandaise sauce.

Eggs Benedict

• Large eggs – I like to use large eggs so that the yolk is larger!
• White vinegar – I promise, your eggs aren’t going to taste like white vinegar. This is just a key ingredient to the poaching process.
• Canadian bacon – Pan fry some Canadian bacon to add that salty bacon flavor that every savory breakfast needs!
• English muffins – Grab some of your favorite store-bought English muffins or even make some homemade English muffins.
• Butter – You can use unsalted or salted butter for eggs benedict.
• Garnishes
  • Chopped parsley
  • Chives
  • Salt and pepper

How to Make Eggs Benedict

There are all kinds of ways to make this process easy, and this is the way I like to do it. Feel free to adjust it if needed, but here’s how to make eggs benedict:

Prep the Canadian Bacon and english muffins

Toast the English muffins first, then butter them with softened butter and place them in a low oven to keep them warm while you make the rest of the dish.

Heat a large skillet over medium heat and place the slices of Canadian bacon in the pan. Cook them for a minute or so on each side until just beginning to brown.

Then remove them from the skillet and place onto an oven-safe plate or small sheet pan. Place them in the oven to stay warm.

Prepare the Hollandaise Sauce

Now you can make the hollandaise sauce!

Blend the egg yolks, lemon juice, salt, and cayenne until the eggs have lightened in color. After butter is completely incorporated, turn off blender and add the mixture to a saucepan.

Cook on low heat, stirring constantly, for just 20-30 seconds. Remove from heat and set aside, this mixture thickens as it cools. If you want it thinner add a splash of cream and whisk to thin.

Fill a saucepan approximately 2/3 full with water. Then add the vinegar and bring the water to a boil. Lower the heat and crack the eggs into a small bowl.

Once the water is barely simmering (there should be little bubbles on the bottom of the pan), carefully slip the eggs into the hot water.

Cook them for three to four minutes or until the whites are fully set. Scoop them out with a slotted spoon.

Assemble the Eggs Benedict

Place each muffin on a plate and top each with a slice of bacon and a poached egg.

To finish the sauce, melt the butter in the microwave and then slowly pour it into the egg mixture while running the blender. The warm butter will cook and thicken the eggs.

Pour the hollandaise over the top of each poached egg. Sprinkle the herbs over the top, along with a few pinches of salt and pepper.

How to Store Eggs Benedict

This dish doesn’t store too well — I really recommend eating it fresh. However, if you have leftovers you can attempt to store them separately. Allow everything to cool and then carefully transfer each element to separate airtight containers.

Poached Eggs: Store in water in an airtight container. They’ll last in the fridge for about a day. When you’re ready to eat, reheat by submerging in simmering water for about a minute.

Hollandaise Sauce: Store in a container with an airtight lid, in the fridge, for about a day. To reheat, gently heat in a double boiler over low heat, whisking constantly to maintain its texture.

English muffins: Place leftovers in an airtight container or plastic zip top bag. Reheat in the toaster oven or toaster.

Canadian bacon: This will last in the fridge for a few days if stored in an airtight container or plastic bag. Reheat on the stove top before serving.

Do I have to use Canadian bacon?

Canadian bacon is traditional, but feel free to swap it for regular bacon instead. My oven bacon is a great way to cook a big batch!

What is eggs benedict made from?

A classic eggs benedict recipe is made from poached eggs, creamy hollandaise sauce, half of a toasted english muffin and pan-fried Canadian bacon. This tasty dish isn’t necessarily the easiest to make, but the flavor combo is second to none!

Why is it called eggs benedict?

There are a couple different theories as to the origins of this breakfast recipe! Some believer that it was first created at a restaurant called Delmonico’s in New York City. The story goes that this restaurant crafted this dish for Mr. and Mrs. LeGrand Benedict in the 1860s when they specifically requested that the chef make them something not on the menu. In fact, one of Delmonico’s former chefs actually published a recipe named eggs à la Benedick in 1894 as well! So that very well could be the true story.

But the other theory is fun too! A stock broker named Lemuel Benedict swore that this combo of breakfast foods was the cure to a hangover. In 1942, he told The New Yorker that he ordered the first eggs benedict in the Waldorf hotel in 1894 as a search for a breakfast to cure his hangover. He reportedly ordered buttered toast, bacon, poached eggs, and Hollandaise sauce.

The maître d’hôtel at the Waldorf-Astoria loved the combo and, later changed the toast to English muffins and the bacon to Canadian bacon. 

Of course, there’s other theories too! But these are the two most popular.

What to Serve with Eggs Benedict

Add a delicious side dish to make your brunch complete! We love breakfast potatoes and air fryer asparagus. Add some easy caramel rolls, too!

Don’t forget to add a latte or mimosas for the adults and some fresh orange smoothies for the kiddos!

Ready to impress your guests with amazing homemade eggs benedict? Just be warned, once you make it at home you won’t want to get it at a restaurant and you might want to make it every weekend!

More Brunch Recipes!

Looking for more amazing brunch ideas? Here are some main dish brunch ideas I love to make, too.

• A Spinach Frittata is an easy egg dish that’s easier to make than a quiche or a traditional omelet. It’s savory and pairs perfectly with so many other dishes.
• If you want a real crowd-pleaser, make my Tater Tot Breakfast Casserole that’s loaded with eggs, bacon, cheese, and lots of tots!
• Cheddar Ham Quiche Cups are the perfect bite-sized brunch dish that everyone will love.
• Save time in the morning and make Overnight Breakfast Enchiladas. They are easy to make and so delicious.

I hope you give this recipe a try! If you love it leave a comment and your 5-star rating – it will make my day!

Be sure and snap a photo and share it with me on Instagram! You can find me at @julieseatsandtreats or just hashtag your pic #julieseatsandtreats – please share, I’d love to see it!