Eggs Benedict

If you’ve ever wondered How To Make Eggs Benedict at home, you’ve come to the right place. My traditional eggs benedict recipe is made with just 10 simple ingredients in only 30 minutes, making it the perfect lazy weekend breakfast- no special occasions needed for this classic brunch dish.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 389kcal

Author John Kanell

Equipment

Saucepans
Skillet
mixing bowl
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.

Video

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.

Nutrition