Eggs Benedict Recipe

The first time I made Eggs Benedict, I was both nervous and excited it always seemed like one of those “fancy brunch” dishes only restaurants could perfect. But once I tried it at home, I realized how satisfying and doable it really is! The combination of soft poached eggs, crispy English muffins, savory ham, and silky hollandaise sauce felt like pure breakfast luxury. It’s now my go-to dish whenever I want to treat myself or impress guests at brunch.

Eggs Benedict Recipe Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

500

kcal

Ingredients

• For the Hollandaise Sauce

• 3 large egg yolks

• 1 tablespoon lemon juice

• ½ cup (1 stick) unsalted butter, melted and warm

• Pinch of salt

• Pinch of cayenne pepper (optional)

• For the Eggs Benedict

• 2 English muffins, split and toasted

• 4 large eggs

• 4 slices Canadian bacon (or ham)

• 1 tablespoon white vinegar (for poaching water)

• Fresh chives or parsley, chopped (for garnish)

Directions

• To make the hollandaise sauce, whisk the egg yolks and lemon juice in a heatproof bowl until slightly thickened. Place the bowl over simmering water and slowly whisk in the warm melted butter until smooth and creamy. Season with salt and a pinch of cayenne, then keep it warm.
• Toast the English muffins until golden, and in a skillet, cook the Canadian bacon or ham slices until lightly browned on both sides.
• For the poached eggs, bring a saucepan of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small cup, slide it into the water, and cook for about three minutes for runny yolks. Remove with a slotted spoon and drain briefly on paper towels.
• To assemble, place a toasted muffin half on a plate, top with Canadian bacon, then add a poached egg. Spoon hollandaise sauce generously over the top, garnish with fresh chives or parsley, and serve right away.

Nutrition Information

• Calories: ~500 kcal
• Protein: 20 g
• Carbohydrates: 25 g
• Fat: 35 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 950 mg

Expert Tips and Variations

Use Canadian bacon or smoked salmon instead of ham for a flavor twist, or swap the hollandaise with a lighter Greek yogurt-based sauce. You can also make it dairy-free by using almond milk butter alternatives. The key is to poach eggs gently in simmering water with a splash of vinegar and whisk the hollandaise slowly to avoid curdling. Avoid overcooking the eggs or letting the sauce sit too long it’s best served fresh and warm for that perfect creamy finish.

Store and Reheat Eggs Benedict

Store leftover components separately in airtight containers in the fridge for up to 2 days. Reheat the muffins and ham in a skillet, warm the sauce gently in a double boiler, and briefly dip the poached eggs in hot water before assembling again.

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