This Homemade Eggs Benedict is a breakfast favorite for a reason. It’s poached eggs, buttery hollandaise, and Canadian bacon stacked on an English muffin to create breakfast heaven!
Homemade Eggs Benedict is a classic brunch favorite made with toasted English muffins, savory Canadian bacon, perfectly poached eggs, and a rich, velvety hollandaise sauce. The combination of crisp, buttery muffins, silky egg yolks, and tangy lemon-infused hollandaise creates an elegant dish that’s surprisingly easy to make at home.
This Eggs Benedict is definitely one of my favorite breakfasts. I like to pair it alongside my Orange Creamsicle Smoothie and Sausage French Toast Roll-ups for a hearty and flavor filled breakfast!
Table of Contents
What is Eggs Benedict?
Eggs Benedict is a traditional American breakfast and brunch recipe that originated in New York City. It has a fascinating history, dating back to the 1860s when it was created for regulars at a popular Manhattan restaurant. While I don’t make this dish on a regular basis, it’s always a special treat for occasions.
Recipe Ingredients
Hollandaise Sauce – Because hollandaise uses raw eggs, I highly recommend using pasteurized eggs.
Lemon Juice – You can use fresh lemons or bottled. If you want more of a tangy flavor, use equal parts lemon juice to butter for an extra zing!
Canadian Bacon – More like a ham steak than American bacon, the rounds typically come from pork loin and have an ideal shape for breakfast sandwiches.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Protein Options – Add variety to your dish by using smoked salmon and cream cheese, tender crab, or crispy thick-cut bacon instead of Canadian bacon.
Casserole – Turn Eggs Benedict into a breakfast casserole by layering Canadian bacon in a casserole dish, topping it with cut pieces of English muffin, and pouring whisked eggs over the top. Let it sit overnight, bake in the morning, and serve with hollandaise sauce.
Eggs Florentine – Replace Canadian bacon with sautéed spinach to create a vegetarian-friendly version known as Eggs Florentine.
How to Make Homemade Eggs Benedict
For the Hollandaise Sauce
Step 1: Set a small saucepan over medium heat. Add 2 inches of water. Set a glass bowl over the top that fits without touching the water. Bring water to a simmer.
Step 2: Add cream, egg yolks, lemon juice, mustard, cayenne, salt, and pepper to the bowl. Continuously whisk to bring the mixture up to 155°F (68°C) on an instant-read thermometer.
Step 3: Reduce heat to low and slowly drizzle in the warm melted butter while whisking. Remove from heat and set aside.
For the Poached Eggs
Step 1: Bring a stockpot full of water to a boil. Crack eggs one at a time and add them to boiling water, fitting four eggs into the pot at one time.
Step 2: Cook until the whites are set, and the yolks are still runny, about 3 ½ minutes. Transfer to a paper towel-lined plate to drain. Repeat with the remaining eggs. (Note: I used an OXO egg poacher to assist me with this step.)
To Assemble
Step 1: Place a toasted English muffin cut side up. Add Canadian bacon or ham, then top with the poached egg. Add a generous amount of hollandaise, then sprinkle paprika and chives over the top.
Expert Tips
Use a Slotted Spoon – Use a slotted spoon and tablespoon/dessert spoon to gently turn the eggs upside down. Start with the first egg that went in and end with the last.
Strain Excess Egg Whites – Crack each egg into a fine mesh strainer before poaching to remove excess watery whites for a neater and more compact poached egg.
FAQs
Yes, you can blend the hollandaise sauce for a faster method that reduces the risk of it breaking. It’s a simpler approach for beginners or quick preparation. To keep it warm before serving, place the entire blender in a bowl of lukewarm water.
Sprinkle smoked paprika, a pinch of cayenne, or additional fresh herbs like parsley or dill to enhance the taste and add an extra layer of flavor.
Storage Information
To STORE leftover Eggs Benedict, keep each part separate:
Hollandaise Sauce – Store in an airtight container in the fridge for up to 2 days. Reheat in the microwave at 20% power in 15-second intervals, stirring until warm.
Poached Eggs – If making extra or preparing ahead, immediately place the eggs in ice-cold water after poaching. Transfer them to a container with a lid and fill with water. Store in the fridge for up to 5 days. Reheat by running them under hot tap water using a strainer.
Bacon and Muffins – Store in sealed containers for up to 3 days. Reheat bacon in a skillet and muffins in a toaster.
Homemade Eggs Benedict Recipe
Ingredients
For the Hollandaise Sauce
- 1/2 cup heavy cream
- 4 egg yolks
- 1 1/2 tbsp lemon juice
- 1/2 tsp dijon mustard
- 1/8 tsp cayenne pepper
- 1/4 tsp salt
- ⅛ tsp black pepper - ground
- 1/2 cup unsalted butter - melted
For the Eggs Benedict
- 8 large eggs
- 1 tbsp white vinegar
- 4 English muffins - cut in half and toasted
- 8 Canadian bacon slices - or deli ham, heated in a skillet
- 1/4 tsp paprika
- 2 tsp chives - chopped
Instructions
For the Hollandaise Sauce
- Set a small saucepan over medium heat. Add 2 inches of water. Set a glass bowl over the top that fits without touching the water. Bring water to a simmer.
- Add cream, egg yolks, lemon juice, mustard, cayenne, salt, and pepper to the bowl. Continuously whisk to bring the mixture up to 155°F (68°C) on an instant-read thermometer.
- Reduce heat to low and slowly drizzle in the warm melted butter while whisking. Remove from heat and set aside.
For the Poached Eggs
- Bring a stockpot full of water to a boil. Crack eggs one at a time and add them to boiling water, fitting four eggs into the pot at one time.
- Cook until the whites are set, and the yolks are still runny, about 3 ½ minutes. Transfer to a paper towel-lined plate to drain. Repeat with the remaining eggs. (Note: I used an OXO egg poacher to assist me with this step.)
To Assemble
- Place a toasted English muffin cut side up. Add Canadian bacon or ham, then top with the poached egg. Add a generous amount of hollandaise, then sprinkle paprika and chives over the top.
Made this last week and love it. Will be making this again.