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If you've ever wanted to make your own Eggs Benedict but you've been too intimidated to try, my guide on How to Make Eggs Benedict is here to save the day! This easy eggs benedict recipe walks you through every step with detailed instructions so you can learn to make this breakfast easily every time.
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Easy Eggs Benedict Recipe
In today's post, I'm here to teach you how to make easy Eggs Benedict, just like you might get from your favorite restaurant! One of my favorite breakfasts I ever had was a plate of Eggs Benedict at a little corner restaurant while visiting a friend, and I've been obsessed with capturing that experience to share with my family.
I'm proud to say I think I've done it! The perfect Eggs Benedict recipe, made easy. And now I'm here to share it all with you, starting with making homemade hollandaise sauce and ending with the perfect poached egg! Trust me- it's all so much easier than you think.
Looking for the perfect breakfast, brunch, or breakfast for dinner? This easy eggs Benedict has it all! Serve it up for guests to treat them to a fancy meal or start your day off right with a breakfast of champions.
Tools to Make Eggs Benedict
- A small pot for poaching the eggs.
- A slotted spoon for removing the poached eggs.
- Two bowls for separating out the egg yolks. (Alternatively, you can use any other method of separating yolks!)
- A double boiler or a pot with a heat-proof bowl that can sit over top of it.
- Alternatively, you can use a blender for making the sauce.
Ingredients in Eggs Benedict
- English muffins: The traditional choice! I like white or sourdough English muffins, but you can use any variety, or even a slice of toast.
- Canadian bacon: Canadian bacon or ham are the classic choices. However, you can also use American style bacon, or even leave it out entirely. Check out my list of variations below!
- White vinegar: While not strictly necessary, vinegar helps the poaching eggs stay together so the egg white doesn't spread out too much.
- Eggs: It's very important to use the best quality eggs you can find. I highly recommend either local farm eggs, or pasture-raised eggs, which will have a far superior flavor and texture. It really does matter with eggs.
- Hollandaise sauce: Check out the ingredients below!
Hollandaise Sauce ingredients
- Egg yolk
- Lemon juice
- Butter salted or unsalted
- Cayenne pepper
How to Make Eggs Benedict
Equipment
- 1 Pot
Ingredients
- 2 English muffins
- 4 slices Canadian bacon - or ham
- 1 teaspoon white vinegar
- 4 eggs
- Hollandaise sauce
Instructions
- Fill a medium-large pot with about 3 inches of water and bring to a simmer.
- Split an English muffins in half and toast too desired likeness.2 English muffins
- Make or warm up your Hollandaise sauce.Hollandaise sauce
- Add vinegar to the pot of simmering water – it helps the egg whites cook faster rather than spreading too much. Then carefully crack the eggs into the simmering water and cook for around 3 ½ minutes until the white is opaque and cooked, but the yolk is still soft.1 teaspoon white vinegar,4 eggs
- If using Canadian bacon, cook it either in a skillet or under the broiler. If using ham, gently warm it in a skillet.4 slices Canadian bacon
- Assemble the eggs Benedict – on each plate put the two halves of the English muffin, cut side up, top each half with the ham/bacon, then a poached egg, and top with Hollandaise sauce.2 English muffins,4 slices Canadian bacon,4 eggs,Hollandaise sauce
Notes
- You can make the hollandaise sauce ahead of time to save time! Check out my detailed Hollandaise sauce guide for instructions plus all sorts of easy ways to make this sauce, such as in a blender or the microwave!
- While English muffins are the classic, you can use any sort of bread, such as a slice of sourdough bread!
- Make sure to whisk the Hollandaise rapidly, or else it can start to get lumpy! Similarly, keep an eye on the eggs so they don't overcook.
- Make sure the water is at a rapid simmer so the eggs don't fall apart or fall to the bottom and burn.
Nutrition
How to Make Eggs Benedict Detailed Instructions
Part 1: Make the Hollandaise Sauce
Note: You can either use these instructions for how to make hollandaise in a double boiler, or follow my Blender Hollandaise Sauce instructions! Check it out for more details!
Step 1: Separate the egg. Using either your hands, two bowls, or an empty water bottle, separate out the egg yolk and egg white. Store the egg white or discard. I like to store them for making meringues!
Step 2: Make the egg mixture. In a heat-proof bowl (such as glass or metal), add the yolk and lemon juice, and whisk to combine until there are no streaks remaining.
Step 3: Melt the butter. Melt the butter any way you'd like (I like to melt it in a small bowl in the microwave, just until fully melted). Just be careful as to avoid spattering- I find butter melts more easily when chopped up into smaller pieces.
Step 4: Assemble the double boiler. If you have a proper double boiler, that can be used. Otherwise, set a deep pot over medium heat and fill it halfway with water, then bring it to a simmer. Once simmering, place the heat-proof bowl with the egg mixture over top so it's resting on the rim- you don't want it to make contact with the water!
Step 5: Whisk until thick. Pour in the just-melted butter and whisk gently as it heats. It should form a smooth, creamy sauce, and can be removed from the heat once it thickens to your preferred consistency. Make sure to whisk constantly and scrape up the sides so there are no clumps. Sprinkle with cayenne, and set aside.
Part 2: Poach the Eggs
You can also follow my detailed guide for poaching the perfect egg!
Step 1: Heat the water. Start this after making the hollandaise! Fill a medium pot with about 3 inches of water, and bring it to a simmer. Add 1 teaspoon of white vinegar to the water. This will give the eggs a tiny bit of tangy flavor, but also helps the egg whites stay together instead of dissipating into the water.
Step 2: Add the eggs. Carefully crack the eggs into the pot, gently pouring them in or even lowering them in in a spoon. Cook for 3½ minutes, until the white is opaque and cooked through. Don't cook for too long, as the yolk can start to harden!
Step 3: Remove and drain. Gently remove the eggs from the water using a slotted spoon and place them on a paper towel lined dish to drain off excess water. 
Part 3: Assemble Eggs Benedict
Step 1: Heat the bacon. Place the ham or bacon in a pan and heat it up until lightly browned. In the same pan, toast the halved English muffins until lightly toasted.
Step 2: Assemble and serve! Place the bacon on the toasted muffin, then place on a poached egg on each half. Pour over Hollandaise sauce, serve, and enjoy! Best eaten piping hot and fresh off the stove!
Hi, I'm Isabel! I've been sharing my recipes online, in cookbooks, and in TV specials since 2012. The most important thing to me is Sunday supper with my family, and inspiring togetherness with my recipes!
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Expert Tips
- You can make the hollandaise sauce ahead of time to save time! Check out my detailed Hollandaise sauce guide for instructions plus all sorts of easy ways to make this sauce, such as in a blender or the microwave!
- While English muffins are the classic, you can use any sort of bread, such as a slice of sourdough bread!
- Make sure to whisk the Hollandaise rapidly, or else it can start to get lumpy! Similarly, keep an eye on the eggs so they don't overcook.
- Make sure the water is at a rapid simmer so the eggs don't fall apart or fall to the bottom and burn.
Eggs Benedict Variations
FAQ
The vinegar helps keep the egg white from spreading out when placed in the water. It's a helpful way to keep the eggs in one piece without using things like an egg poacher! Don't add salt, as that will actually make the eggs spread even more.
Eggs Benedict are delicious topped with watercress, parsley, pickled red onion, or slices of fresh avocado! Anything flavorful or creamy will be incredible. I tend to prefer adding avocado, red onion, and a bit of sauteed spinach to add some greens to my breakfast.
Melissa Griffiths says
I'm always intimidated by these, but I'm determined to try now.
Em Beitel says
Hi Melissa! We're so glad to hear that! It's a lot less intimidating than it looks, and there's nothing like a good eggs benedict for brunch. We hope you love it!