Homemade Eggs Benedict Recipe
Homemade Eggs Benedict is a breakfast favorite for a reason. With poached eggs, buttery hollandaise, and bacon on a muffin, it’s easy to see why everyone loves it.
Servings: 4
Calories: 629kcal
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
- 1/8 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.
Notes
Adapted from Cooking Classy
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.
This dish is best served fresh, but reheating each part makes it easy to enjoy later!
Nutrition
Calories: 629kcal | Carbohydrates: 29g | Protein: 20g | Fat: 48g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 617mg | Sodium: 580mg | Potassium: 271mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1992IU | Vitamin C: 3mg | Calcium: 131mg | Iron: 3mg
