Eggs Benedict is a classic brunch dish of poached eggs, bacon, and hollandaise on toasted muffins. Eggs Benedict works because the runny yolk and silky sauce balance salt and toast. The recipe uses common ingredients and simple steps for reliable results. Make it for weekend brunch or special mornings with guests. For another egg-centered breakfast, try this baked cottage cheese eggs recipe.
Why You’ll Love This Recipe
The dish combines soft poached eggs and rich hollandaise for a creamy, balanced bite. The contrast of crisp muffin and tender yolk gives clear texture contrast.
The cooking method focuses on steady heat and quick assembly to keep eggs perfect. Gentle poaching and a simple sauce give consistent results every time.
For similar dishes, try a baked feta eggs variation and a spinach-tomato egg bake. See this baked feta eggs for a related idea.
Ingredients You’ll Need
This list covers the items you will use in the recipe.
- English muffins: Split and toasted for the base of each stack.
- Back bacon or Canadian bacon: Cooked until lightly browned for a salty layer.
- Large eggs: Used for poaching to keep yolks runny and whites set.
- White vinegar: Added to poaching water to help whites hold shape.
- Unsalted butter: Used for hollandaise and to brown the muffins.
- Egg yolks: For a smooth, emulsified hollandaise sauce.
- Lemon juice: Adds brightness to the hollandaise sauce.
- Salt: To season the sauce and eggs lightly.
- Cayenne or hot sauce: Optional heat for the hollandaise if desired.
- Fresh chives: Finely chopped for a fresh garnish.
- Black pepper: Freshly ground to finish the dish.
- Water: For poaching eggs and thinning the sauce if needed.
Measurements are listed in the recipe card.
How to Make This Eggs Benedict
This recipe is straightforward and forgiving. Follow steps for a smooth result.
Step 1. Heat water then reduce: Bring a pot of water to a boil, add vinegar, and lower to a gentle simmer. Keep the surface moving slowly to help eggs hold shape.
Step 2. Poach the eggs: Crack each egg into a small cup, then slide into the simmering water. Cook until whites set but yolks remain soft, about four minutes, then lift with a slotted spoon.
Step 3. Cook the bacon: In a skillet over medium-high heat, brown the back bacon for one to two minutes per side. Drain excess fat and keep warm.
Step 4. Toast and butter muffins: Spread butter on muffin halves and broil or toast until golden brown. Watch closely to avoid burning.
Step 5. Make hollandaise: Whisk egg yolks with lemon juice over low heat, then slowly add melted butter to emulsify. Season with salt and a pinch of cayenne.
Step 6. Assemble: On each muffin half, place bacon, top with a poached egg, and spoon hollandaise over the egg. Garnish with chives and black pepper.
Tips for Success
These tips help you get steady, repeatable results.
- Use fresh eggs: Fresh eggs hold together better when poaching.
- Keep water gentle: A soft simmer prevents eggs from breaking apart.
- Warm plates: Serve on warm plates to keep food hot longer.
- Temper yolks carefully: Add butter slowly to avoid sauce splitting.
- Watch broil time: Muffins brown fast, so stay near the oven.
Follow these steps each time for consistent results.
Equipment Needed
- Medium pot
- Slotted spoon
- Skillet
- Whisk
- Heatproof bowl
- Toaster or oven broiler
- Measuring spoons and cups
Variations
- Smoked salmon: Swap bacon for smoked salmon for a lighter option.
- Avocado: Add sliced avocado for creaminess and a vegetarian twist.
- Spinach: Wilted spinach adds color and a mild green flavor.
- Vegan hollandaise: Use plant butter and blended silken tofu for a dairy-free sauce.
- Sourdough muffin: Use sourdough halves for a tangy base.
Serving Suggestions
- Simple salad: Serve with a small green salad for balance.
- Roasted potatoes: Crispy potatoes pair well with the rich sauce.
- Fresh fruit: A fruit bowl adds a bright, sweet contrast.
- Champagne or sparkling water: Pair with a bubbly drink for brunch.
FAQs About This Recipe
Here are common questions on storage, reheating, prep-ahead, substitutions, and difficulty.
How long can I store leftovers?
Store assembled components separately in airtight containers for up to two days in the fridge. Keep hollandaise in a sealed jar and reheat gently. Poached eggs do not reheat well; store them only if needed for a short time.
Can I reheat hollandaise sauce safely?
Reheat hollandaise very gently over low heat or in a warm water bath. Whisk constantly and add a teaspoon of warm water if it separates. Do not overheat or the sauce will curdle.
Can I prep parts ahead of time?
Yes. Cook bacon, toast muffins, and make hollandaise a few hours ahead. Keep items refrigerated and warm them before serving. Poach eggs right before serving for best texture and presentation.
What are good substitutions for bacon?
Use smoked salmon, ham, or a thick-cut turkey slice as alternatives. For vegetarian versions, use grilled tomato or wilted spinach. Each swap changes the flavor but keeps the structure.
Is this recipe hard for beginners?
This recipe is moderate in difficulty. Poaching and emulsifying require practice, but clear steps make it manageable. With steady heat control and patience, beginners can get reliable results.
Conclusion
For a tested hollandaise method and more details, see Eggs Benedict with Hollandaise Sauce – Tastes Better From Scratch.
Eggs Benedict
Ingredients
Method
- Bring a pot of water to a boil, add vinegar, and reduce to a gentle simmer.
- Crack each egg into a small cup, then slide into the simmering water. Cook until whites are set but yolks remain soft, about four minutes.
- In a skillet over medium-high heat, brown the back bacon for one to two minutes per side. Drain excess fat and keep warm.
- Spread butter on muffin halves and broil or toast until golden brown. Watch closely to avoid burning.
- Whisk egg yolks with lemon juice over low heat, then slowly add melted butter to emulsify. Season with salt and a pinch of cayenne.
- On each muffin half, place bacon, top with a poached egg, and spoon hollandaise over the egg. Garnish with chives and black pepper.
