Eggs Benedict Recipe: A Classic Brunch Delight

Eggs Benedict is a timeless and indulgent brunch dish that combines perfectly poached eggs, savory ham or bacon, and rich hollandaise sauce on a toasted English muffin. This elegant and flavorful meal is a favorite among brunch enthusiasts and is sure to impress your guests. In this article, we will guide you through the step-by-step process of creating a delicious Eggs Benedict from scratch, right in your own kitchen.

Table of Contents

  1. Introduction to Eggs Benedict
  2. Ingredients Required
  3. Step 1: Making the Hollandaise Sauce
  4. Step 2: Poaching the Eggs
  5. Step 3: Preparing the Ham or Bacon
  6. Step 4: Toasting the English Muffins
  7. Step 5: Assembling the Eggs Benedict
  8. Tips for the Perfect Eggs Benedict
  9. Frequently Asked Questions (FAQs)
  10. Conclusion

Introduction to Eggs Benedict

Eggs Benedict is a classic brunch dish that originated in New York City in the late 19th century. It typically consists of a toasted English muffin topped with a slice of ham or bacon, a perfectly poached egg, and a velvety hollandaise sauce. The combination of flavors and textures creates a harmonious and satisfying meal that has stood the test of time.

Ingredients Required

To make Eggs Benedict, gather the following ingredients:

  • 4 large eggs
  • 2 English muffins, split and toasted
  • 4 slices of cooked ham or bacon
  • Fresh chives or parsley for garnish (optional)

For the Hollandaise Sauce:

  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • Salt and cayenne pepper to taste

Step 1: Making the Hollandaise Sauce

  1. Fill a saucepan halfway with water and bring it to a simmer over medium heat.
  2. In a heatproof bowl, whisk together the egg yolks and lemon juice until well combined.
  3. Place the bowl over the simmering water, making sure the bottom of the bowl does not touch the water.
  4. Gradually whisk in the melted butter, pouring it in a slow and steady stream while whisking continuously.
  5. Continue whisking until the sauce thickens to a smooth and creamy consistency. This should take about 5-7 minutes.
  6. Remove the bowl from the heat and season the hollandaise sauce with salt and cayenne pepper to taste. Keep the sauce warm while you prepare the remaining components.

Step 2: Poaching the Eggs

  1. Fill a large saucepan with water and bring it to a gentle simmer.
  2. Crack one egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water using a spoon.
  3. Carefully slide the egg into the center of the whirlpool. Repeat with the remaining eggs, one at a time.
  4. Poach the eggs for about 3-4 minutes for a soft, runny yolk or longer for a firmer yolk.
  5. Using a slotted spoon, carefully remove the poached eggs from the water and place them on a plate lined with paper towels to drain any excess water.

The only classic eggs Benedict recipe you'll ever need

Step 3: Preparing the Ham or Bacon

  1. If using ham, heat a non-stick skillet over medium heat and cook the slices of ham for about 1-2 minutes on each side until heated through.
  2. If using bacon, cook the slices in a separate skillet until crispy. Drain on paper towels to remove any excess grease.

Step 4: Toasting the English Muffins

  1. Preheat a toaster or toaster oven. Split the English muffins in half and toast them until golden brown.
  2. Spread a thin layer of butter on each toasted English muffin half, if desired.

Step 5: Assembling the Eggs Benedict

  1. Place a slice of cooked ham or bacon on each toasted English muffin half.
  2. Carefully place a poached egg on top of the ham or bacon.
  3. Spoon a generous amount of hollandaise sauce over each poached egg.
  4. Garnish with fresh chives or parsley, if desired.

Tips for the Perfect Eggs Benedict

  • To achieve the best results, use fresh eggs for poaching. Fresh eggs have firmer whites, which will help the eggs hold their shape during poaching.
  • If you find poaching eggs challenging, you can use an egg poacher or silicone egg poaching cups to simplify the process.
  • Make sure the hollandaise sauce is kept warm but not too hot, as overheating can cause the sauce to curdle.
  • For added flavor, you can incorporate different variations such as smoked salmon, avocado, or spinach to your Eggs Benedict.

Frequently Asked Questions (FAQs)

  1. Can I make the hollandaise sauce ahead of time?
    • Hollandaise sauce is best served immediately after preparation. However, if you need to make it ahead of time, you can keep it warm in a heatproof bowl set over a pan of hot water. Stir occasionally to prevent a skin from forming.
  2. Can I substitute the ham or bacon with other ingredients?
    • Absolutely! Eggs Benedict can be customized to your liking. You can substitute the ham or bacon with smoked salmon, sautéed spinach, or even grilled vegetables for a vegetarian option.
  3. Can I use a different type of bread instead of English muffins?
    • While English muffins are traditional, you can use other bread options such as toasted brioche, bagels, or even crusty sourdough bread.
  4. How do I store leftover hollandaise sauce?
    • Leftover hollandaise sauce can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over a double boiler, whisking constantly, until warmed through.
  5. Can I make Eggs Benedict in advance?
    • While it’s best to assemble Eggs Benedict just before serving, you can prepare the components in advance. Poach the eggs and store them in a bowl of cold water in the refrigerator. Reheat them in simmering water for 1 minute before assembling.


Eggs Benedict is a classic brunch dish that offers a delightful combination of flavors and textures. With perfectly poached eggs, savory ham or bacon, and creamy hollandaise sauce, it’s a feast for the senses. By following this step-by-step recipe, you can create a restaurant-quality Eggs Benedict right in the comfort of your own kitchen. So, gather your ingredients, channel your inner brunch chef, and treat yourself to this indulgent and satisfying dish.

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