• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sunday Supper Movement logo
  • Home
  • About
    • Contact Us
    • Sunday Supper Pledge
    • Family Foodie TV
  • Browse Recipes
    • Instant Pot Recipes
    • Appetizers & Snacks
    • Dinner Ideas
    • Side Dishes
    • Desserts
  • Holiday Recipes
  • Cooking Chart
  • Newsletter
menu icon
go to homepage
search icon
Homepage link
  • Browse Recipes
  • The Sunday Supper Pledge
  • Holiday Recipes
  • Cooking Chart
  • Newsletter
  • Media
  • Contact Us
  • Follow us on social!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Breakfast » How to Make Eggs Benedict

    How to Make Eggs Benedict

    Published: Apr 27, 2022 Modified: Oct 27, 2023 by Isabel Laessig

    Share
    Pin
    Share

    This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.

    Jump to Recipe

    Learn How to Make Eggs Benedict following my easy recipe! This classic brunch recipe is a restaurant favorite, but it’s easier to make at home than you might think. Foolproof poached eggs smothered in homemade hollandaise sauce make a delicious breakfast, brunch, or breakfast for dinner! Ready in 20 minutes or less from start to finish.

    Eggs benedict on a plate: two poached eggs over slices of ham on English muffins, on a black plate with half a lemon and fresh herbs
    Jump to:
    • What is Eggs Benedict?
    • Eggs Benedict Ingredients
    • Eggs Benedict Sauce Ingredients
    • How to Make Hollandaise Sauce
    • How to Make Poached Eggs
    • How to Make Eggs Benedict
    • Recipe for Eggs Benedict FAQ
    • Tips for Making Eggs Benedict
    • Eggs Benedict Variations
    • Easy Breakfast Recipes
    • 📌 Pin it for later!
    • 📋 Recipe
    • 💬 Reviews

    What is Eggs Benedict?

    Eggs Benedict is a classic breakfast recipe consisting of a poached egg and Canadian bacon over an English muffin. It’s topped with creamy Hollandaise sauce, which is typically made using egg yolks, lemon juice, and butter.

    eggs benedict on a black plate with hollandaise sauce and half a lemon

    The first time I tried Eggs Benedict was when my mother took me to a restaurant for brunch on a special day. I had never had it before, and I’m sure she was skeptical whether or not I would finish my plate!

    But I did finish it: every last bite. That Eggs Benedict left such an impression on me that it became one of my favorite breakfasts, and still is. If it’s on the menu, you know I’m going to order it! It goes without saying that I had to learn how to make Eggs Benedict at home, so my family could finally understand the dish I was so obsessed with.

    Now, I’ll show you how to make the perfect Eggs Benedict from scratch, including homemade Hollandaise sauce and beautiful poached eggs. It’s much easier than you might have been led to believe!

    Eggs Benedict Ingredients

    • English muffins
    • Canadian bacon or ham
    • White vinegar
    • Eggs
    • Hollandaise sauce
    How to Make Eggs Benedict ingredients

    Eggs Benedict Sauce Ingredients

    • Egg yolks
    • Lemon juice
    • Unsalted butter; salted butter may also be used
    • Cayenne

    How to Make Hollandaise Sauce

    1. Separate egg yolks: Ready two bowls. Crack an egg, then carefully pry the egg open into your hand over one of the bowls. Move the egg from one hand to the other or between the shells, letting the egg whites drip into the first bowl until they are completely separated from the yolks. Drop the yolk in the second bowl.
    2. Make the egg mixture: In a heat-proof bowl (such as a glass or metal bowl), add egg yolk and lemon juice, and whisk together to fully combine.
    3. Melt butter: Melt butter in a small pan over medium-low heat, or in the microwave for about 30 seconds. Stir, and if it isn’t completely melted after stirring, add it back to the microwave for another 30 seconds and stir again.
    4. Prepare the double boiler: If you have a double boiler, you can use it for this recipe. If not, you can make your own very easily. Set a deep pan or pot on the stove and fill it halfway with water. Bring it to a simmer. Once simmering, place the heat-proof bowl with the egg mixture over the pot so it sits over the water, but not in it, so the steam heats the bowl.
    5. Whisk and stir: Whisk the melted butter into the egg mixture, stirring gently as it thickens. It should form a smooth, creamy Hollandaise sauce. As soon as it thickens to your liking, remove the bowl from the heat and sprinkle with cayenne pepper.

    If you want to use the blender method, see my guide on making Simple Hollandaise Sauce.

    Easy Hollandaise Sauce

    How to Make Poached Eggs

    1. Prepare the water: Fill a pot with about 3 inches of water. Bring the water to a simmer, then add 1 teaspoon of white vinegar. This helps the egg whites cook faster and stops them from spreading out too much.
    2. Cook the eggs: Carefully crack eggs into the pot of simmering water and cook for 3½ minutes, until the white is opaque and cooked through, but the yolk is still soft.
    3. Gently remove: Gently remove the poached egg from the water with a slotted spoon.
    Step by step poaching an egg

    How to Make Eggs Benedict

    1. Prep the eggs: Set a pot of water to simmer for the poached eggs, following the above directions. Do not set the eggs to poach before the other steps, as they cook quickly.
    2. Prep the toast: Split an English muffin in half, and toast to desired degree. You can use any toast you prefer, but an English muffin is the classic choice for an Eggs Benedict recipe.
    3. Warm up the ham: If using Canadian bacon, you can simply warm it up as desired, or cook in a skillet for a few minutes until lightly golden (an oven broiler works too: cook 1-2 minutes). Simply warm up ham if using.
    4. Make your Hollandaise: Prepare Hollandaise sauce according to the steps above for How to Make Hollandaise Sauce (link).
    5. Poach eggs: Poach your eggs by carefully cracking them into the simmering water with a teaspoon of white vinegar. Let them cook 3½ minutes, then remove with a slotted spoon.How to Make Eggs Benedict - poaching eggs
    6. Assemble Eggs Benedict: Top the bottom half of your toasted English muffin with Canadian bacon or ham. Add the poached egg, and top with Hollandaise sauce. Serve with fresh parsley if desired, and enjoy!How to Make Eggs Benedict - putting it together

    Recipe for Eggs Benedict FAQ

    Can I leave out the Canadian bacon?

    You can substitute regular bacon, ham, or sausage patties for Canadian bacon in Eggs Benedict, if you wish. Alternatively, you can leave the meat out entirely, if you prefer. Try adding an additional vegetable protein, like sauteed spinach, if you leave out the meat.

    Why do I need vinegar when poaching eggs?

    Vinegar helps the egg whites cook faster rather than spreading too much. If you don’t want to use vinegar, your eggs will turn out just fine, but the egg whites may spread out more.

    Can I make Eggs Benedict in advance?

    Although Eggs Benedict is best enjoyed immediately after preparing it, you can make it in advance if necessary. Poach eggs up to 2 days in advance and reheat them in boiling water for about 30-60 seconds. Gently reheat Hollandaise sauce in the microwave in 30 second intervals, or in a saucepan over low heat, whisking as necessary. The English muffin and Canadian bacon is best served right after heating.

    Tips for Making Eggs Benedict

    • Use the freshest eggs possible to help prevent the egg whites from spreading out more. If you can get your hands on them, farm fresh eggs are an amazing choice.
    • The water only needs to come to a simmer, not a boil. Make sure to add a teaspoon of white vinegar if you have it on hand.
    • Do not add salt to your simmering water. This will cause the eggs to spread more.
    • If you find your poached eggs are spreading too much, you can swirl the water before adding the cracked egg in to create a whirlpool. This will prevent the egg whites from spreading as much.
    • If you like more of a kick to your Hollandaise sauce, add in a little extra cayenne pepper!

    Eggs Benedict Variations

    Most eggs benedict recipes keep the components of the muffin, egg and Hollandaise sauce, but switch out the ham for something else. Some of the more popular variations are:

    • Eggs Royale, or Eggs Benedict Salmon, is made with smoked salmon.
    • Eggs Florentine, made with spinach.
    • Steak Benedict, made with steak.
    • Eggs Chesapeake, made with blue crab (my favorite!).

    I’ve also made a lobster Eggs Benedict using lobster! You can even make variations on the sauce, such as Eggs Mornay, which uses Mornay sauce made with Gruyere cheese, and California Benedict, which is made using avocado sauce.

    Other variations change up the ham and sauce, like Huevos Benedictos with Mexican chorizo, avocado, and salsa on top. If you’re feeling creative, why not make your own?

    Easy Breakfast Recipes

    • Sausage Breakfast Casserole
    • Air Fryer Hard Boiled Eggs
    • French Toast Casserole
    • Strawberry Crepes
    • Sausage Gravy Recipe

    Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!

    📌 Pin it for later!

    Did you enjoy this page? Save it on Pinterest for later!

    Pin

    📋 Recipe

    Eggs benedict on a black plate with fresh citrus

    How to Make Eggs Benedict

    Isabel Laessig
    Learn How to Make Eggs Benedict following my easy recipe for Eggs Benedict! Ready in 20 minutes or less from start to finish.
    5 from 6 votes
    Print Recipe Pin Recipe
    Cook Time 20 minutes mins
    Total Time 20 minutes mins
    Course Breakfast and Brunch
    Cuisine American
    Servings 2 servings
    Calories 610 kcal

    Equipment

    • 1 Pot for poaching eggs
    • 1 Slotted spoon for poaching eggs
    • 1 heat-proof bowl for Hollandaise sauce
    • 1 Pan for Hollandaise sauce
    • 1 Whisk for Hollandaise sauce

    Ingredients
      

    • 2 English muffins
    • 4 slices Canadian bacon or ham – use less if large or thick
    • 1 teaspoon white vinegar
    • 4 eggs

    Hollandaise Sauce

    • 2 egg yolks
    • 1 Tablespoon lemon juice
    • 4 Tablespoons unsalted butter salted butter may also be used
    • 1 dash Cayenne Pepper to taste
    Cooking Conversions

    See our Cooking Conversions Chart for help converting measurements!

    Instructions
     

    Eggs Benedict Instructions

    • Fill a pot with about 3 inches of water. Bring the water to a simmer, then add 1 teaspoon of white vinegar. When you poach eggs, this helps the egg whites cook faster and stops them from spreading out too much.
      1 teaspoon white vinegar
      How to Make Eggs Benedict ingredients
    • Split an English muffin in half, and toast to desired degree. You can use any toast you prefer, but an English muffin is the classic choice for an Eggs Benedict recipe.
      2 English muffins
    • If using Canadian bacon, you can simply warm it up as desired, or cook in a skillet for a few minutes until lightly golden (an oven broiler works too: cook 1-2 minutes). Simply warm up ham if using.
      4 slices Canadian bacon
      making hollandaise sauce in a bowl with a whisk
    • Prepare Hollandaise sauce according to the steps below, if you have not already made it.
    • Poach your eggs by carefully cracking them into the simmering water with a teaspoon of white vinegar. Let them cook 3½ minutes, then gently remove with a slotted spoon. Be careful not to break them!
      4 eggs
      Collage of photos showing how to drain the egg through a sieve into a bowl, poaching the egg in water, and drying poached egg on paper towel
    • Top the bottom half of your toasted English muffin with Canadian bacon or ham. Add the poached egg, and top with Hollandaise sauce. Serve with fresh parsley if desired, and enjoy!
      two eggs benedict on a gray plate with a sliced lemon

    Making Hollandaise Sauce (10 Minutes)

    • Separate egg yolks: Ready two bowls. Crack an egg, then carefully pry the egg open into your hand over one of the bowls. Move the egg from one hand to the other or between the shells, letting the egg whites drip into the first bowl until they are completely separated from the yolks. Drop the yolk in the second bowl.
    • Make the egg mixture: In a heat-proof bowl (such as a glass or metal bowl), add egg yolk and lemon juice, and whisk together to fully combine.
      2 egg yolks, 1 Tablespoon lemon juice
    • Melt butter: Melt butter in a small pan over medium-low heat, or in the microwave for about 30 seconds. Stir, and if it isn’t completely melted after stirring, add it back to the microwave for another 30 seconds and stir again.
      4 Tablespoons unsalted butter
    • Prepare the double boiler: If you have a double boiler, you can use it for this recipe. If not, you can make your own very easily. Set a deep pan or pot on the stove and fill it halfway with water. Bring it to a simmer. Once simmering, place the heat-proof bowl with the egg mixture over the pot so it sits over the water, but not in it, so the steam heats the bowl.
    • Whisk and stir: Whisk the melted butter into the egg mixture, stirring gently as it thickens. It should form a smooth, creamy Hollandaise sauce. As soon as it thickens to your liking, remove the bowl from the heat and sprinkle with cayenne pepper.
      1 dash Cayenne Pepper

    Notes

    • Use the freshest eggs possible to help prevent the egg whites from spreading out more. If you can get your hands on them, farm fresh eggs are an amazing choice.
    • The water only needs to come to a simmer, not a boil. Make sure to add a teaspoon of white vinegar if you have it on hand.
    • Do not add salt to your simmering water. This will cause the eggs to spread more.
    • If you find your poached eggs are spreading too much, you can swirl the water before adding the cracked egg in to create a whirlpool. This will prevent the egg whites from spreading as much.
    • If you like more of a kick to your Hollandaise sauce, add in a little extra cayenne pepper!
    • 1 serving is 2 eggs per person.

    Nutrition

    Serving: 1servingCalories: 610kcalCarbohydrates: 29gProtein: 30gFat: 41gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 610mgSodium: 917mgPotassium: 427mgFiber: 2gSugar: 1gVitamin A: 1456IUVitamin C: 3mgCalcium: 114mgIron: 3mg
    Keyword eggs benedict ingredients, eggs benedict recipe, how to make eggs benedict, recipe for eggs benedict
    Did you try this recipe?Tag #SundaySupper on social and leave a comment below!

    Share
    Pin
    Share

    More Breakfast

    • chilaquiles with fried eggs, avocado slices, jalapenos, and avocado crema in a pan
      Chilaquiles Recipe
    • creamy polenta with a topping of sauteed mushrooms
      Creamy Polenta
    • breakfast sliders fully cooked
      Easy Breakfast Sliders
    • tater tot breakfast casserole on a plate with a fork
      Tater Tot Breakfast Casserole
    Isabel, AKA Family Foodie

    About Isabel Laessig

    Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!

    » About Me

    Reader Interactions

    Comments

    1. Melissa Griffiths says

      March 19, 2019 at 2:22 pm

      I’m always intimidated by these, but I’m determined to try now.

      Reply
      • Em Beitel says

        March 19, 2019 at 4:33 pm

        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!

        Reply

    Let us know what you think or ask a question about the recipe! Cancel reply

    Your email address will not be published. Required fields are marked *

    Leave a rating!




    Primary Sidebar

    Isabel, AKA Family Foodie

    Hi! I’m Isabel Laessig, also known as Family Foodie. Sunday Supper is my mission to bring family back around the dinner table!

    • Family Foodie Facebook
    • Sunday Supper Pinterest
    • Sunday Supper Youtube
    • Family Foodie Instagram
    • Family Foodie Tiktok

    Sunday Dinner Ideas

    • Southern smothered pork chops in a cast iron skillet
      Smothered Pork Chops
    • Overhead shot of beef chuck roast recipe on a white platter with carrots and fresh herbs
      Beef Chuck Roast
    • up close baked portobello mushrooms surrounded by lettuce
      Portobello Mushroom Recipe
    • A fork with a bite of air fryer pork chops
      Air Fryer Pork Chops
    • Candied Bacon
    • Elotes Mexicanos on a white platter
      Elote Recipe

    Footer

    As an Amazon Associate, I earn from qualifying purchases.

    logos of brands sunday supper has worked with

    Connect with us!

    Join us around our family table by following us on social media, including our Sunday Supper Recipes group!

    • facebook
    • instagram
    • pinterest
    • youtube

    Our Brands

    Follow all of our websites for the best recipes catered to your needs!

    Sunday Supper Movement |
    Best Beef Recipes | Easy Sauce Recipes | Side Dish Ideas | Pork Recipe Ideas

    About Us

    • Contact Us
    • About Isabel and Sunday Supper
    • Our Partners
    • Disclosure & Privacy
    • No AI

    ↑ back to top

    Sunday Supper Logo

    Copyright 2012-2023 Sunday Supper Movement®, All Rights Reserved.