Easy Eggs Benedict Recipe

I perfected restaurant-style Eggs Benedict with tender poached eggs on a toasted English muffin and a silky Easy Hollandaise Sauce that keeps readers coming back for Sunday brunch ideas.

I’ve always thought Eggs Benedict felt out of reach, until I tried making it at home and realized it’s not rocket science. This Easy Eggs Benedict is the kind of breakfast that looks restaurant fancy but comes together with things like eggs for poaching and split English muffins.

My quick hack for a silky hollandaise, which I sometimes call Easy Hollandaise Sauce, makes all the difference, and it’s not as fragile as people say. I like that you can keep it classic or tweak it a bit, and honestly once you try it you’ll be hooked.

Try it on a slow weekend and see how restaurant quality mornings suddenly feel possible.

Ingredients

• Eggs: Eggs give lots of protein and B vitamins, yolks add richness and healthy fats.
• Butter: Butter brings silky texture and calories, mostly saturated fat so use modestly.
• Lemon juice: Lemon juice adds bright sourness, little calories and a boost of vitamin C.
• English muffins: English muffins supply carbs for base, choose whole grain for more fiber.
• Canadian bacon: Canadian bacon offers lean protein and smoky flavor, lower fat than streaky bacon.
• White vinegar: Vinegar helps eggs hold shape when poaching, adds subtle tang, almost no nutrition.
• Chives or parsley: Chives or parsley give fresh green herb lift, small vitamins and color.

Ingredient Quantities

• 4 large eggs for poaching
• 3 large egg yolks for the hollandaise
• 1/2 cup unsalted butter (113 g), melted
• 1 tablespoon fresh lemon juice
• 1 tablespoon distilled white vinegar for the poaching water
• 2 English muffins, split
• 4 slices Canadian bacon or thick sliced ham
• 1 to 2 tablespoons unsalted butter for toasting
• Kosher salt and freshly ground black pepper, to taste
• Pinch of cayenne or a few dashes of hot sauce, optional
• 1 tablespoon chopped fresh chives or parsley, optional garnish

How to Make this

1. Make the hollandaise first so it stays warm: melt 1/2 cup (113 g) unsalted butter and set aside; in a heatproof bowl whisk 3 large egg yolks with 1 tablespoon fresh lemon juice and a pinch of salt until a bit pale, set the bowl over barely simmering water and whisk constantly while you slowly drizzle in the warm melted butter until thick and creamy; season with salt, pepper and a pinch of cayenne or a few dashes of hot sauce if you like. If the sauce looks too thick or it breaks, whisk in a teaspoon or two of warm water to smooth it out.

2. Quick blender hack for hollandaise if you dont want to babysit a double boiler: blend the 3 yolks with the lemon juice for 10-15 seconds, then with the blender running slowly pour in the warm melted butter in a thin steady stream until it emulsifies; season the same way.

3. Bring a wide shallow pan of water to a gentle simmer and add 1 tablespoon distilled white vinegar (this helps the whites set). You want low bubbles not a rolling boil.

4. Crack each of the 4 large eggs into small cups or ramekins so you can slide them in gently; create a gentle whirlpool in the water with a spoon and slip eggs in one at a time, cooking 3 to 4 minutes for runny yolks (longer if you like them more set). Spoon warm water over any ragged whites if needed.

5. Use a slotted spoon to lift the poached eggs, let excess water drip off and rest them briefly on a paper towel while you finish the rest.

6. While the eggs poach, split 2 English muffins and butter the cut sides with 1 to 2 tablespoons unsalted butter; toast them in a skillet cut-side down until golden and crisp or use a toaster, either works.

7. In the same skillet brown 4 slices of Canadian bacon or thick ham about 1 to 2 minutes per side until nicely heated and slightly caramelized.

8. Keep the hollandaise bowl over warm (not boiling) water to stay saucy while you assemble.

9. Assemble each muffin half: English muffin, a slice of Canadian bacon, a poached egg, spoon over generous hollandaise, finish with kosher salt, freshly ground black pepper and a pinch of cayenne or hot sauce if you want a kick.

10. Garnish with 1 tablespoon chopped fresh chives or parsley, serve immediately and enjoy — this is best eaten right away so the muffin stays crisp and the yolk mixes with the sauce.

Equipment Needed

1. Small saucepan and heatproof bowl for a double boiler to make and keep the hollandaise warm
2. Whisk or blender for emulsifying the yolks, whisk if you want to babysit it, blender if you dont
3. Measuring cup and measuring spoons for the butter and lemon juice
4. Wide shallow pan for poaching the eggs
5. Slotted spoon plus small cups or ramekins to crack the eggs into before sliding them in
6. Skillet for toasting the English muffins and browning the Canadian bacon
7. Tongs or spatula and a butter knife for spreading and assembling
8. Paper towels and serving plates to drain the eggs and plate the finished dish

FAQ

Easy Eggs Benedict Recipe Substitutions and Variations

• 4 large eggs for poaching → Soft boiled eggs (6 to 7 minutes) or gently fried sunny-side with runny yolks. They’re easier if you don’t wanna mess with poaching, texture is a little different but still delicious.
• 3 large egg yolks for the hollandaise → Use 2 yolks + 1 whole egg, or 3 whole eggs if you want a slightly lighter, more stable sauce. Watch the heat, lower it a bit so it doesn’t scramble.
• 1/2 cup unsalted butter (melted) → Clarified butter or ghee, same amount, for cleaner flavor and fewer solids. If you only have salted butter, use it but cut back on added salt.
• 2 English muffins, split → Split and toast brioche, croissants, bagels or sturdy sourdough. Brioche makes it richer, sourdough gives a tangy bite, bagels hold up really well.

Pro Tips

– Make the hollandaise like a boss but don’t overheat it. Use warm melted butter and add it slowly so the sauce emulsifies, or use the blender trick if you wanna multitask. If it breaks, whisk in a teaspoon or two of warm water and it usually comes back, so dont panic.

– Poach eggs in a wide shallow pan with just a splash of vinegar and very gentle simmering water. Crack each egg into a small cup first, slip it in, and use a slow whirlpool to help the whites wrap the yolk; use a slotted spoon and blot briefly on paper towel so the sauce doesnt get watered down.

– Time things so everything finishes together. Keep hollandaise over warm but not boiling water to stay saucy, toast the muffins right before plating so they stay crisp, and brown the Canadian bacon in the same pan to save cleanup and add extra flavor.

– Little seasonings make a big difference. Brighten the hollandaise with a squeeze of lemon, finish with a pinch of cayenne or a few drops of hot sauce if you like heat, and sprinkle chopped chives or parsley for color.