Eggs Benedict

Name: Eggs Benedict
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 English muffins split and toasted; 8 large eggs 4 for poaching, 4 yolks for hollandaise; Canadian bacon or another preferred base; Fresh chives for serving; Paprika or cayenne optional; Egg yolks for the hollandaise; Fresh lemon juice for the hollandaise; Melted butter for the hollandaise; Sea salt for the hollandaise; Cayenne pepper optional, for the hollandaise

Toasted English muffins, soft poached eggs, and warm hollandaise — a weekend breakfast that officially becomes an event.

DifficultyMediumTotal time30 minServes4

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Overview

Prep15 min

Cook15 min

Total30 min

Servings4

DifficultyMedium

Equipment

Saucepan
Skillet
Blender or whisk
Small bowls

Method

Make the hollandaise

Make the hollandaise by combining the egg yolks and lemon juice, then gradually blending in warm melted butter until thick and creamy.

Season

Season with salt and a pinch of cayenne.

Toast the muffins

Toast the English muffins.

Warm the bacon

Warm the Canadian bacon in a skillet.

Heat the water

Bring a saucepan of water to a gentle simmer.

Slide in the eggs

Crack each egg into a small bowl, then carefully slide it into the water.

Poach

Poach until the whites are set and the yolks remain soft.

Assemble the base

Place the Canadian bacon over the toasted muffin halves.

Add the eggs

Top each with a poached egg.

Spoon the sauce

Spoon warm hollandaise generously over the top.

Finish

Finish with chives and paprika or cayenne.

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Tips

NotePoached eggs don't want aggressively boiling water. A gentle simmer keeps the whites together much more politely.

NoteHave everything else ready before you poach the eggs. Once they're done, brunch moves quickly.

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Nutrition

AllergensEggs, Dairy, Gluten

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Storage

Best freshServe immediately; poached eggs and hollandaise don't hold well. Hollandaise can be kept warm for up to an hour.

Frequently asked

Can I make the hollandaise ahead?+

It's best fresh, but you can blend it just before poaching the eggs and keep it in a warm (not hot) spot for a short time.

What can I use instead of Canadian bacon?+

Sautéed spinach, smoked salmon, or sliced avocado all make excellent bases.

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