This Eggs Benedict Recipe has comfort breakfast written all over it! Warm English muffins, crispy Canadian bacon, poached egg, and a rich and creamy Hollandaise sauce are the key elements of a perfect eggs benedict recipe.
This post may contain affiliate links. Read my disclosure policy here. This recipe was originally posted on Aug 18, 2015 we’ve tweaked it a bit since then.
This eggs Benedict recipe is my go-to breakfast dish when I feel like treating my family with a fancy breakfast. It takes a little more time than your average eggs and bacon breakfast, but it’s so worth it!
What is Eggs Benedict?
Eggs Benedict is a popular American breakfast dish the consists of toasted English muffins that are split in half, then buttered and topped with Canadian bacon, poached eggs, and hollandaise sauce.
How to make Hollandaise Sauce
- In a small bowl, add a teaspoon of room temperature water to the egg yolks, then place the bowl over a double boiler.
- Now add the lemon juice while constantly stirring with a whisk. Next, you’ll want to slowly pour in the melted butter. Make sure to constantly stir.
- Once the sauce begins to look pale and creamy, remove it from the heat. Then add the cayenne pepper, garlic powder, white pepper, and salt. Serve immediately.
How to reheat Hollandaise sauce?
If the Hollandaise sauce cools and thickens, add a few drops of warm water to thin it out. You can also reheat it in the microwave in 10-second intervals. Be careful not to overheat the hollandaise sauce or else it will separate.
How to Make Eggs Benedict
Making eggs Benedict is actually quite simple but the Hollandaise sauce is something that requires a little extra care and attention. The key is to stir constantly until the butter and yolks emulsify. Once you get the sauce down, everything after that is a breeze. This eggs benedict recipe calls for poached eggs. If you want to learn how to poach eggs, be sure to check out my recipe, “Poached Eggs with Sauteed Onions”.
What to serve with this eggs benedict recipe
Eggs Benedict alone is a breakfast recipe that will fill you up like no other. But when we host brunch, we have more than just eggs benedict on the menu. Here are some of our favorite breakfast recipe ideas.
- Quiche Lorraine
- Bread pudding with vanilla rum sauce
- Mashed potato pancakes
- Dutch baby pancake
- Blueberry crepes
- For the Hollandaise sauce:
- 3 egg yokes
- 1 tsp water
- 2 tsp lemon juice
- 1/2 cup butter melted
- pinch of cayenne
- 1/2 tsp garlic powder
- 1/4 tsp white pepper
- Pinch of salt or to taste
- For the remaining recipe:
- 2 English muffins split
- 4 poached eggs
- 4 slices Canadian bacon
- butter for spreading
- Add 1 tsp of water to 3 egg yolks and whisk together in a bowl just to combine.
- Place the bowl of egg yolks on top of a saucepan filled with about 1 inch of water. Bring the water to a slight simmer but not a boil. Then add the lemon juice. Make sure to
- keep stirring the egg yolks constantly.
- Slowly add the melted butter to the egg yolks while constantly mixing with a whisk. You want to make sure that the egg yolks and butter don't separate.
- Add the cayenne, garlic powder, white pepper, and salt to the egg yolks and stir well. You'll know that the Hollandaise sauce is done when it becomes creamy and the color is pale yellow. Remove the saucepan from the heat and keep the bowl of Hollandaise sauce in it so it stays warm.
- Brown both sides of the Canadian bacon on a pan over medium heat.
- Split the English muffins in half and toast in the toaster. Then spread the butter onto each half.
- Place the Canadian bacon on each half, then add the poached egg and Hollandaise sauce on top.
If the Hollandaise sauce cools and thickens, add a few drops of warm water to thin it out.