Eggs Benedict Recipe

Three white plates each with two eggs benedict with hollandaise sauce.

5 from 6 votes

Made with poached eggs, Canadian-style bacon, and homemade Hollandaise Sauce on a toasted English muffin, this classic Eggs Benedict Recipe is easy to make. A popular American brunch dish, it's the perfect weekend treat or holiday breakfast option.

Prep Time20

Cook Time15

Total Time35

Course: Breakfast, Brunch, Main Course

Cuisine: American

Keyword: Eggs Benedict, Eggs Benedict Recipe, How to Make Eggs Benedict

Servings: servings

Author: Jessica Randhawa

Ingredients

3 English Muffins each sliced in half
6 slices Canadian Bacon
2 tablespoon butter
6 large eggs
1 tablespoon distilled vinegar
½ teaspoon salt
1 cup hollandaise sauce freshly made

US Customary - Metric

Instructions

Melt the butter in a large skillet set over medium heat and toast the muffins until golden on both sides, about 2 minutes per side (see notes).
Fry the bacon in the same skillet on both sides until golden and lightly charred on the edges, about a minute on each side.
Heat 3 inches of water in a large, deep skillet set over high heat until it reaches a boil, then reduce the heat so that the water calms to a gentle boil.
Pour in the vinegar then crack each egg into its own small bowl and gently slide them into the water. (Little whisps of egg white will form around the egg, use a small strainer to strain them out along with any white foam that forms at the top.)
Cover the pot with a lid and let them cook for 2-4 minutes depending on how jammy you like your eggs. Then use a slotted spoon to remove the eggs and transfer them to a plate.
To assemble, place two English muffin halves on a plate and layer with a slice of bacon or two followed by a poached egg. Right before serving, sprinkle the egg with salt and pepper and pour a generous amount of hollandaise sauce on top.
Garnish with freshly sliced chives if desired and serve immediately.

Notes

Feel free to toast the English muffins in a regular toaster oven if that's preferred.
For best results, always use fresh eggs when making poached eggs.
Eggs benedict should be served as soon as they are assembled. Homemade hollandaise sauce can be stored in an airtight container in the fridge for up to 2 days.

Nutrition