There’s something indisputably awesome about brunch. I mean, aside from being a charming portmanteau of “breakfast” and “lunch,” this leisurely mid-morning meal is filled with so many flavorful possibilities.
From the sweet n’ savory combo of chicken and waffles to spicy chilaquiles and custardy quiche to endless variations on sticky buns, there are simply no rules about what you can eat for breakfast! Oh, and don’t forget the brunch cocktails like bloody marys or French 75s — the only thing better than a midday smorgasbord of sweet and savory treats is one served alongside some boozy daytime drinks.
So, next time you’re hosting everyone’s favorite lazy weekend meal, try making this brunch recipe for perfect eggs benedict — it’s sure to earn you lots of “oooohs!” and “ahhhhhs!” with just 30 minutes of effort. And, despite tasting like it came from your favorite breakfast spot, making your own Eggs Benny will also save you money, plus you can skip all the crowds.
What You Need To Make This Recipe
Unsalted Butter — Using unsalted butter gives you greater control over the final seasoning of the dish. If you and dairy aren’t friends, feel free to swap in your favorite vegan stick-style butter instead.
Egg Yolks — These golden orbs are central to creating the perfect hollandaise sauce for homemade eggs benedict. Make sure to separate your eggs while they’re still cold from the fridge; the yolks are less likely to break that way.
Lemon Juice — Fresh lemon juice tastes far superior to bottled, so reach for real fruit whenever possible.
Salt & Black Pepper — Basic seasoning is all you need. I prefer using sea salt over iodized table salt for a cleaner, less bitter flavor. Make sure to crack your own black pepper for the freshest, spiciest flavor.
Cayenne Pepper or Paprika — If you want a little kick, cayenne is the way to go. As far as paprika is concerned, you can use mild sweet paprika, spicy hot paprika, or even smoked paprika if you prefer.
Vinegar — Plain white vinegar is the cheapest option here, but any vinegar or acidic ingredient (e.g. bottled lemon juice) will also work. The idea is to increase the acidity of the egg-poaching liquid, which both helps the egg whites to set more quickly and more tenderly for a perfect poached egg.
Eggs — While any store-bought variety will work, this easy eggs benedict recipe is the perfect place to showcase the stunning saffron-hued yolks you can only get from farm-fresh eggs. The freshest eggs will make poaching eggs even easier, so take a peak at the date on the carton.
English Muffins — The classic carby vehicle for sopping up all the yolky, saucy goodness from your eggs benedict. Try splitting them open with the tines of a fork for maximum cragginess. If you’re gluten-free and can’t find GF english muffins, shredded hashbrowns make a lovely substitute.
Canadian Bacon — With a slightly milder flavor and firmer texture than ham, Canadian bacon is the ideal meat for this traditional brunch dish. That said, feel free to swap in anything from regular bacon or ham to pescatarian options like smoked salmon or crab cakes.
Chives — A touch of green adds a lovely contrast to the cheerful yellow hollandaise sauce. Other options include chopped fresh parsley or thinly sliced scallion greens.
How To Make Eggs Benedict
1. In a 2-cup glass measuring cup or small mixing bowl, whisk the egg yolks until pale yellow. Whisk in the lemon juice, cayenne or paprika, and black pepper.
2. Slowly pour the hot melted butter into the egg mixture, whisking vigorously until thickened, about 1 minute. Set aside.
3. Fill a medium saucepan with 3 inches of water. Bring to a boil over high heat, then reduce the heat enough to keep the water at a simmer. Stir in the vinegar.
4. Crack one egg into a small bowl. Lower the cup into the water, gently easing the egg out of the cup. Poach the egg for 3 to 5 minutes, depending on the desired doneness. (A longer cook time will result in a firmer white and less runny yolk.) Remove the egg with a slotted spoon and gently place on a plate. Repeat with remaining eggs. Depending on the size of your pan, you can try poaching two eggs at a time. While eggs are poaching, toast the English muffin halves until golden brown and sear the slices of Canadian bacon until heated through.
5. Arrange 2 slices of bacon on each muffin half. Place a poached egg on top of the bacon.
6. Spoon the Hollandaise sauce over the top. Garnish with chives and sprinkle with cayenne or paprika, if desired, and serve immediately.
Pro Tips For Making This Recipe
- Hollandaise sauce can keep in the refrigerator for up to 3 days in an airtight container. To reheat, place the measuring cup in a bowl of hot water and stir sauce occasionally until it comes to room temperature.
- Using a 2-cup measuring cup versus a bowl can help to whisk up the Hollandaise a bit faster. With a smaller area to whisk in, more air can be incorporated more quickly and the sauce will get thicker. However, you can use a small mixing bowl if needed!
- Waste not, want not — save your egg whites to make some light n’ lovely meringues for dessert or frothy gin fizzes to serve alongside this easy recipe for eggs benedict.
- Oh, and don’t forget the fruit! Zest your lemon before juicing and rub it into sugar to use as a cocktail rimmer, then use the spent rind to refresh your wooden cutting boards or garbage disposal.
Frequently Asked Questions
So, imagine this: you wake up on a lazy Sunday morning, feeling fancy but not too ambitious. You stroll into your favorite cozy little brunch spot (i.e. your kitchen), and whip up your favorite brunch dish — Eggs Benedict!
This classic breakfast dish is made up of four scrum-diddlyy-umptious components: a toasted English muffin, a slice of Canadian bacon, a jammy-yolked poached egg, and a dreamily creamy hollandaise sauce. When you take that first delectable bite, you get a perfect harmony of textures and flavors – the soft gooeyness of the poached eggs, the craggy chewiness of the English muffin, the saltiness of the pork, and the richness of the yolk- and butter-based Hollandaise sauce. YUM.
The age-old question — how do you feed a group of people a warm plate of eggs benny all at the same time?? Well, the trick is in pre-poaching your eggs and making the hollandaise ahead of time.
After about 3-4 minutes in the hot water, remove the poached eggs with a slotted spoon and immediately dunk them into an ice bath to prevent them from cooking further. If you’re working the night before, you can then gently drain the eggs and put them in the fridge.
When your guests arrive, begin toasting the English muffins using the broil function of your oven and a sheet pan. Heat some water and drop the pre-poached eggs in for about a minute to warm them through. Set the hollandaise container in a bowl of hot water and whisk until it comes to room temp. Now, just assemble as instructed — easy, peasy!
If you love this recipe try these out!
If you’ve tried this Eggs Benedict recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Eggs Benedict
Video
Equipment
- Saucepans
- Whisk
Ingredients
- ¼ cup unsalted butter (56g)
- 4 egg yolks
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper or paprika
- ⅛ teaspoon ground black pepper
- ¼ teaspoon vinegar
- 4 large eggs
- 2 English muffins (114g)
- 8 slices Canadian bacon (136g)
- Chopped chives for garnish
Instructions
- Melt the butter in a small saucepan over medium heat.
- In a 2-cup glass measuring cup or small mixing bowl, whisk the egg yolks until pale yellow. Whisk in the lemon juice, cayenne or paprika, and black pepper. Slowly pour the hot butter into the egg mixture, whisking vigorously until thickened, about 1 minute. Set aside.
- Fill a medium saucepan with 3 inches of water. Bring to a boil over high heat, then reduce the heat enough to keep the water at a simmer. Stir in the vinegar.
- Crack one egg into a small cup. Lower the cup into the water, gently easing the egg out of the cup. Poach the egg for 3 to 5 minutes, depending on the desired doneness. (A longer cook time will result in a firmer white and less runny yolk.) Remove the egg with a slotted spoon and gently place on a plate. Repeat with remaining eggs. Depending on the size of your pan, you can try poaching two eggs at a time.
- While eggs are poaching, split the English muffins in half and toast.
- Heat a large skillet over medium-high heat. Add the Candian bacon and cook on each side until heated through, about 2 minutes.
- Arrange 2 slices of bacon on each muffin half. Place a poached egg on top of the bacon. Spoon the Hollandaise sauce over top. Garnish with chives and sprinkle with cayenne or paprika, if desired, and serve immediately.
Notes
- Hollandaise sauce can keep in the refrigerator for up to 3 days in an airtight container. To reheat, place the measuring cup in a bowl of hot water and stir sauce occasionally until it comes to room temperature.
- Using a 2-cup measuring cup versus a bowl can help to whisk up the Hollandaise a bit faster. With a smaller area to whisk in, more air can be incorporated more quickly and the sauce will get thicker. However, you can use a small mixing bowl if needed!
- Waste not, want not — save your egg whites to make some light n’ lovely meringues for dessert or frothy gin fizzes to serve alongside this easy recipe for eggs benedict.
- Oh, and don’t forget the fruit! Zest your lemon before juicing and rub it into sugar to use as a cocktail rimmer, then use the spent rind to refresh your wooden cutting boards or garbage disposal.
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