Traditional eggs Benedict is the Queen of brunch dishes. Toasted English muffins, savory Canadian bacon, perfectly poached eggs, and a luxuriously creamy sauce—what’s not to love?
The BEST Traditional Eggs Benedict
I’ve yet to encounter a brunch menu that doesn’t have some type of eggs benny on it, but sometimes I just want to make it at home. I have a couple different eggs Benedict recipes on my site like my Crab and Avocado Eggs Benedict and my Salmon and Bagel Egg Benedict, but this traditional eggs Benedict is a classic and everybody loves a tried and true hit, right?
Poached eggs and a fussy French sauce can seem intimidating but they don’t have to be. When it comes to re-creating your favorite breakfast or brunch dish at home, it doesn’t get much simpler than this. One of the things I love about eggs Benedict is it’s a beautiful dish that looks like it took far more time and attention than it actually does, so it’s great for impressing company.
What Is In Eggs Benedict
There’s some dispute over the origin of this classic breakfast dish. Longtime NYC restaurant Delmonico’s claims it was first created in their kitchen in 1860 by Chef Charles Ranhofer, who came up with the recipe with restaurant patron Mrs. LeGrand Benedict. However, some say Lemuel Benedict is responsible.
As the latter story goes, a hungover Benedict stumbled into the Waldorf Hotel’s restaurant, requesting two poached eggs over buttered toast, with crispy bacon and hollandaise sauce, one morning in 1894. It apparently won over the head chef so much, he had to add it to their menu (subbing Canadian bacon and English muffins). Regardless of who can lay claim to fame for this storied dish, the main thing to know is it’s easy to make and it always hits the spot.
Here’s what you’ll need to make Eggs Benedict:
- Poached eggs are easy with these tips and all you need are eggs, water, and vinegar
- Homemade hollandaise sauce made in the blender and ready in just 3 minutes with butter, egg yolk, kosher salt, lemon juice, and hot water
- English muffins
- Canadian bacon
How to Make Hollandaise Sauce From Scratch
I’m not going to lie, I’m really here for the hollandaise sauce (and I bet you are too). Hollandaise was developed over 300 years ago and is one of the 5 “mother sauces” of French cooking. It’s super silky and made of egg yolks that are emulsified with melted butter (say no more)! The result is creamy, luxurious and bright, thanks to lemon juice (which also helps balance out the richness).
Hollandaise may look and sound fancy but did you know you can make it in a blender, using just 4 ingredients, and that my recipe only takes 3 minutes?
For a thicker hollandaise sauce, pour the sauce from the blender into a saucepan and heat over low heat, stirring, until thickened.
TIP: If the hollandaise sauce breaks, stir an ice cube into the sauce and it will come back together.
What’s in this blender hollandaise sauce recipe:
- Egg yolks
- Lemon juice
- Butter
- Kosher salt
How to Make Easy Poached Eggs
Poached eggs don’t have to be intimidating. With my foolproof method, they are totally easy and you’ll be poaching eggs like a pro.
There are several techniques and tricks for poaching but my preferred approach is over the stove, with a magic ingredient…vinegar.
While you can poach eggs successfully without vinegar, I like it because it helps the egg whites maintain their firmness, preventing them from losing their shape and dispersing too much into the water. Eggs are so cool.
How to Make Eggs Benedict
Make the hollandaise. 1 blender, 4 ingredients, and 3 minutes is all it takes to whip up this decadent sauce! To make it thicker, warm it in a saucepan over low heat.
Prepare the poached eggs. For a perfectly poached egg, 2 1/2-3 minutes in simmering water spiked with a bit of vinegar is the key (just don’t skip the ice bath—it stops your eggs from overcooking).
Warm the Canadian bacon. Heat the Canadian bacon in a dry skillet until warmed through, or place on a sheet pan and warm in a 425°F oven for about 5-10 minutes or until warmed through.
Toast the English muffins. You can toast these in your toaster right before you’re ready to serve, or if you’re cooking for a crowd, you can arrange the English muffin halves on a sheet pan and toast in a 425°F oven for about 5-10 minutes or until golden brown.
Drizzle with warm hollandaise sauce. Spoon a bit of hollandaise over each muffin half before adding the Canadian bacon (the more sauce the merrier) and then drizzle the top with more.
How to Make Eggs Benedict for Crowd
Make your hollandaise ahead of time. Make the sauce up to 3 days in advance (simply rewarm gradually, over low heat).
Poached eggs can also be made ahead, placed in an ice water bath and refrigerated for 24 hours. To reheat, add to simmering water for 30-45 seconds before serving.
To make a bigger batch of poached eggs, bake them in the oven instead of on the stove. Preheat your oven to 375°F. Spray a 6-tin muffin tin with canola oil spray and crack the eggs into the tins. Poke the whites with a sharp knife 3 times around the outside of the yolk to break up the whites and help them set as they cook. (If you want a hard cooked egg, gently pierce the egg yolk with a sharp knife). Cover each egg with 2 tablespoons of water and bake for 8-10 minutes or until desired doneness.
Warm the Canadian bacon on one sheet pan and your English muffins on another. Arrange the English muffin halves on a sheet pan and toast in a 425°F oven, along with the Canadian bacon for about 5-10 minutes or until both are warmed through and the muffins are golden brown.
Variations on Eggs Benedict
- Salmon and Bagel Egg Benedict
- Use prosciutto, sliced ham, or regular bacon instead of Canadian bacon
- Try these with salmon cakes or easy pulled pork to add something different
- Nestle some sautéed spinach or chard in between your Canadian bacon and egg for a pop of color and a nice dose of greens.
- Crab and Avocado Eggs Benedict
- For a bit of pizazz, sprinkle with cayenne or paprika, shake a bit of Tabasco, or top with Everything Bagel Seasoning or freshly-snipped chives.
What to Serve With Eggs Benedict
If you make this recipe, please let me know! Leave a 
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The BEST Traditional Eggs Benedict
Traditional eggs Benedict is the Queen of brunch dishes. Toasted English muffins, savory Canadian bacon, perfectly poached eggs, and a luxuriously creamy sauce—what’s not to love?
Servings 6
Calories 651kcal
Ingredients
- 12 large eggs
- 1 tablespoon white or cider vinegar
- 6 English Muffins
- 12 slices Canadian bacon
- Cayenne or paprika for serving
- Fresh chives for serving
For the Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon lemon juice
- ¼ cup hot water
- 1 cup unsalted butter ½ lb
- Pinch of kosher salt
Instructions
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First, prepare the poached eggs. Fill a non-stick skillet with 2-3 inches of water, or a medium saucepan with 4 inches of water. Add the vinegar. Bring to a gentle simmer over medium eat until bubbles form on bottom of the pan.
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Over a small bowl or ramekin, crack each egg one at a time into a fine sieve or strainer to drain off the watery part of the whites. Doing so creates less wispies as the eggs cook in the water. Slip the egg into the simmering water instead of cracking them into the water. Be sure not to crowd the pan. Use a sieve to skim the water. Cook for 2 ½ to 3 minutes or until the whites are set and the yolks are still tender. Use a slotted spoon to gently release the eggs from the bottom of the pan if sticking and remove from the water. Dab the eggs on a kitchen towel or paper towel and trim any rough edges or wispy whites. Serve immediately or place in an ice water bath to stop cooking. Set aside until ready to serve.
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Preheat the oven to 425°F. Arrange Canadian bacon slices on one sheet pan and the English muffin halves on another. Place both pans in the oven for about 5-10 minutes or until bacon is warmed through and muffins are golden brown. While muffins and bacon warm, make the hollandaise sauce.
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To make the hollandaise sauce, heat butter over low heat in a small pan on the stove until melted, or in a microwave-safe bowl or measuring cup on high heat in the microwave for 30-45 seconds. Add the yolks and lemon juice to the blender and blend on high for 15 seconds. Scrape down the sides and slowly add the water until incorporated.
-
Drizzle the hot butter into the egg yolk mixture, covering the hole of the lid with a kitchen towel to avoid splattering. Blend on high until thickened, about 30-60 seconds. Taste for seasoning and add more lemon juice or salt to taste. To keep the sauce warm and to thicken, pour into a small saucepan over low heat until warmed through, stirring occasionally.
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To assemble the eggs Benedict, plate two muffin halves and top with a generous spoonful of hollandaise. Add a slice of Canadian bacon and then a poached egg to each, then drizzle with more hollandaise. Top with a sprinkle of cayenne or paprika and fresh chives (I like to snip them with scissors, right over the plate). Repeat with remaining ingredients and serve.
Notes
- Poached eggs can be refrigerated for 24 hours and reheated in simmering water for 45 seconds.
- Because this blender hollandaise sauce calls for just 4 ingredients, make sure they’re the highest quality you can find.
- If you like a little more gusto to your hollandaise, add more lemon juice or ½ teaspoon Dijon mustard, a dash or two of Tabasco, or a pinch of cayenne pepper.
- The sauce is best when used immediately. If you have leftovers, the hollandaise will keep stored in the fridge up to 3 days. To reheat, warm slowly over low heat.
- If the hollandaise sauce breaks, add an ice cube to the sauce and stir until it is creamy and consistent.
Nutrition
Calories: 651kcal | Carbohydrates: 28g | Protein: 29g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 535mg | Sodium: 914mg | Potassium: 415mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1551IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 3mg
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