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Eggs Benedict

Eggs Benedict is a classic brunch dish featuring poached eggs and Canadian bacon on toasted English muffins, topped with rich hollandaise sauce. This luxurious combination of creamy, crispy, and savory elements creates an indulgent breakfast experience beloved at restaurants and home kitchens alike.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Course: Breakfast
Cuisine: British
Calories: 600
Ingredients Method Notes

Ingredients
  

  • 8 slices thick-cut Canadian bacon
  • 2 English muffins halved
  • 4 large eggs
  • Butter for spreading
  • Fresh flat-leaf parsley to garnish
  • 2 tsp lemon juice
  • 2 tsp white wine vinegar
  • 3 large egg yolks at room temperature
  • 8 tbsp unsalted butter melted
  • Salt and black pepper

Method
 

  1. Begin by preparing the bacon and English muffins simultaneously under a hot broiler. Place 8 slices of thick-cut Canadian bacon about 3 inches from the heat and broil for 5–7 minutes until crisp, then set aside to keep warm.
  2. Toast the cut sides of 2 English muffins (halved) under the same broiler until golden, and keep them warm as well. These components form the foundation of your dish and benefit from being prepared first so they stay warm while you finish the remaining elements.
  3. Next, prepare the hollandaise sauce, which requires patience and attention. Pour 2 tsp of lemon juice and 2 tsp of white wine vinegar into a small bowl, then add 3 large egg yolks that are at room temperature.
  4. Whisk together with a balloon whisk until the mixture becomes light and frothy. Place the bowl over a pan of simmering water and continue whisking until the mixture thickens.
  5. Gradually add 8 tbsp of melted unsalted butter while whisking constantly until you achieve a thick, creamy sauce. Season with salt and black pepper to taste, then keep the sauce warm but not hot—it should maintain its silky consistency.
  6. Finally, poach the 4 large eggs by bringing a large pan of water to a boil, then lowering the heat to maintain a gentle simmer.
  7. Slide the eggs into the simmering water and swirl the water around them to help them hold their shape as they cook. While the eggs poach, assemble your dish by placing a toasted English muffin half on each plate, topping it with a slice of warm Canadian bacon, then gently placing a poached egg on top.
  8. Spoon the warm hollandaise sauce over each egg and garnish with fresh flat-leaf parsley before serving immediately.

Notes

What is Special About Eggs Benedict?

Eggs Benedict stands out as a brunch icon due to its luxurious combination of textures and flavors. The dish features perfectly poached eggs with runny yolks that cascade over crispy English muffins and savory Canadian bacon, all enveloped in rich, velvety hollandaise sauce. What makes it truly special is the technical skill required: poaching eggs to silky perfection and creating smooth, emulsified hollandaise demands precision and timing. The contrast between the crispy muffin base, tender meat, delicate egg whites, and creamy sauce creates an indulgent eating experience. Originally created in New York City during the 1890s, Eggs Benedict has become the ultimate symbol of elegant brunch dining and culinary sophistication.