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–+ servings
eggs benedict

Classic Eggs Benedict

A timeless brunch favorite featuring toasted English muffins, savory Canadian bacon, perfectly poached eggs, and rich, creamy hollandaise sauce. This foolproof version makes restaurant-quality Eggs Benedict simple enough for any Sunday morning.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 1 plate
Course: Breakfast, Brunch
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large eggs
  • 1 English muffin, split and toasted
  • 2 slices Canadian bacon or ham
  • 1 tsp white vinegar
  • 3 egg yolks (for hollandaise, divided by servings)
  • 1/2 cup unsalted butter, melted
  • 1 tbsp fresh lemon juice
  • 1 pinch salt
  • 1 pinch cayenne pepper (optional)
  • chopped chives or paprika, for garnish

Equipment

  • medium saucepan or sauté pan for poaching eggs
  • heatproof bowl for whisking hollandaise
  • whisk or hand blender for sauce preparation
  • slotted spoon to lift eggs
  • toaster or skillet for muffins
  • serving plate

Method
 

  1. Fill a shallow pan with water and bring to a gentle simmer. Add vinegar.
  2. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for 3–4 minutes until whites are set and yolks are soft. Remove with a slotted spoon and drain on paper towel.
  3. In a heatproof bowl, whisk egg yolks with lemon juice. Slowly stream in melted butter while whisking until smooth. Season with salt and cayenne.
  4. Toast English muffin halves and warm the Canadian bacon in a skillet.
  5. Assemble: Top each muffin half with bacon and a poached egg, then spoon hollandaise sauce over the top.
  6. Garnish with chives or paprika and serve immediately.

Nutrition

Calories: 520kcalCarbohydrates: 14gProtein: 21gFat: 44gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 515mgSodium: 730mgPotassium: 280mgFiber: 1gSugar: 2gVitamin A: 1320IUVitamin C: 1mgCalcium: 110mgIron: 2.1mg

Notes

For variations, try swapping Canadian bacon for smoked salmon (Eggs Royale), sautéed spinach (Florentine), or mashed avocado for a California twist. To serve a crowd, poach eggs in advance and reheat gently in hot water. Garnish with paprika or chives for a classic finish.

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