Eggs Benedict Recipe
Eggs Benedict is the epitome of a luxurious breakfast — poached eggs layered on toasted English muffins with crispy ham or bacon, all topped with a silky homemade hollandaise sauce. This elegant dish balances rich, creamy textures with light, fresh flavors, making it a perfect weekend brunch indulgence.
3 weeks ago
Ingredients
For the Hollandaise Sauce
For the Poached Eggs & Assembly
Nutrition Facts (per serving)
- Calories480
- Total Fat36 g
- Saturated Fat18 g
- Cholesterol375 mg
- Sodium620 mg
- Total Carbohydrate18 g
- Protein19 g
Instructions
- 1Make the Hollandaise Sauce: Place a heatproof bowl over a pot of gently simmering water (double boiler). Whisk together egg yolks and lemon juice until slightly thickened and pale.
- 2Slowly drizzle in melted butter while whisking continuously until sauce becomes smooth and creamy. Add salt and a pinch of cayenne or white pepper. If too thick, whisk in a teaspoon of warm water. Keep warm.
- 3Prepare the Poached Eggs: Fill a saucepan with 3 inches of water, bring to a gentle simmer (not boiling), and add vinegar.
- 4Crack one egg into a small bowl. Swirl the simmering water with a spoon to create a vortex and gently slide in the egg. Poach for 2½–3 minutes until whites are set but yolk is still soft. Repeat for remaining eggs. Remove with a slotted spoon and place on a paper towel.
- 5Assemble: Lightly toast the English muffin halves and top each with a slice of ham or Canadian bacon.
- 6Place one poached egg over each muffin half. Spoon warm hollandaise sauce generously over the top.
- 7Garnish with chopped parsley or chives. Serve immediately with a side of salad or roasted potatoes for a complete brunch plate.
Storage Tips
- 1Hollandaise sauce is best made fresh but can be kept warm for up to 1 hour in a thermos or over barely warm water (not hot, or it will curdle).
- 2Poached eggs can be cooked 1–2 hours ahead. Store them in cold water and reheat in warm water for 30 seconds before serving.
- 3Assembled Eggs Benedict should be eaten immediately for the best flavor and texture — it does not reheat well once plated.
Pro Tips
- 1Use the freshest eggs possible — fresher eggs hold their shape better during poaching.
- 2Keep the water just below boiling for poaching; too much bubbling will break the eggs.
- 3Whisk continuously while making hollandaise to prevent curdling — patience is key!
- 4For variety, replace ham with smoked salmon (Eggs Royale) or sautéed spinach (Eggs Florentine).
- 5Warm your serving plates before plating — hollandaise cools quickly, and warm plates keep the dish perfect longer.
