How to Make Eggs Benedict

Learn How to Make Eggs Benedict following my easy recipe for Eggs Benedict! Ready in 20 minutes or less from start to finish.

Course Breakfast and Brunch

Cuisine American

Keyword eggs benedict ingredients, eggs benedict recipe, how to make eggs benedict, recipe for eggs benedict

Cook Time 20

Total Time 20

Servings servings

Calories 610kcal

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
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
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
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!

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

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.