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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
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How to make Eggs Benedict

Learn how to make Eggs Benedict with an EASY hollandaise sauce and foolproof poached eggs in the comfort of your own kitchen with this easy-to-follow guide!
Course Breakfast and Brunch
Cuisine American
Keyword brunch recipe, Eggs Benedict
Cook Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 397kcal
Author Isabel Laessig

Ingredients

  • 2 English muffins
  • 4 slices ham or Canadian bacon (less if large or thick)
  • 1 tsp white vinegar
  • 4 eggs
  • Hollandaise sauce

Instructions

  • Fill a medium-large pot with water about half full (around 3in deep) and bring to a simmer.
  • Split the English muffins in half and toast them. 
  • Warm your Hollandaise sauce, or make it using separate recipe.  
  • If using Canadian bacon, cook it either in a skillet or under the broiler. If using ham, gently warm it in a skillet (or you can use it room temperature, if you want to make things a little easier). 
  • Add the 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. 
  • 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.

Video

Nutrition

Calories: 397kcal | Carbohydrates: 26g | Protein: 27g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 362mg | Sodium: 1056mg | Potassium: 356mg | Fiber: 1g | Vitamin A: 475IU | Calcium: 79mg | Iron: 2.5mg