Eggs Benedict is the ultimate brunch indulgence.
With crisp English muffins, savory Canadian bacon, perfectly poached eggs, and a silky, buttery Hollandaise sauce, every bite is rich, comforting, and satisfying.
Whether you’re hosting a weekend brunch or treating yourself to a luxurious breakfast, this homemade Eggs Benedict recipe delivers restaurant-quality results at home.
Why You’ll Love This Recipe
Foolproof Hollandaise Sauce – Smooth, buttery, and packed with bright lemon flavor
Perfect Poached Eggs – Soft whites with a gloriously runny yolk
Better Than a Restaurant – Made fresh with clean, wholesome ingredients
Versatile & Customizable – Try smoked salmon, avocado, or sautéed greens
Great for Brunches – Impress your guests without stress
What You’ll Need (Ingredient Highlights)
English Muffins – The toasty base that soaks up the yolk and sauce
Canadian Bacon – Slightly smoky and lean, the classic savory layer
Eggs – Use fresh large eggs for the best poaching results
Unsalted Butter – Key to a rich and creamy Hollandaise
Lemon Juice – Adds balance and brightness to the sauce
Cayenne Pepper & Salt – Enhances the flavor profile
Fresh Herbs – Dill, parsley, or chives for an elegant garnish
Pro Tips Before You Start
Use ramekins to crack eggs individually before poaching
Don’t overheat the yolks when making Hollandaise—gentle heat is key
Poach eggs in simmering—not boiling—water for perfect texture
Use an immersion blender whisk to make the sauce faster and smoother
Warm plates help keep the assembled Benedict hot when serving
How to Make Eggs Benedict
Step 1: Make the Hollandaise Sauce
Melt butter and keep warm.
In a double boiler setup (or bowl over simmering water), whisk the egg yolks with lemon juice until pale and thick.
Gradually drizzle in melted butter while whisking constantly.
Continue whisking until the sauce thickens and doubles in volume.
Remove from heat and stir in salt and cayenne. Cover to keep warm.
Step 2: Toast the Muffins & Cook the Bacon
Toast the English muffins in a pan over medium heat or in a toaster.
In the same skillet, sear Canadian bacon slices until lightly browned and heated through.
Set aside.
Step 3: Poach the Eggs
Fill a wide saucepan with 3 inches of water and bring to a gentle simmer.
Add a tablespoon of white vinegar.
Stir the water and gently slide in the eggs one at a time.
Cook for 3–3½ minutes until the whites are set but yolks are runny.
Remove with a slotted spoon and gently drain on paper towels.
Step 4: Assemble the Eggs Benedict
Place two toasted muffin halves on each plate.
Top each with a slice of Canadian bacon and a poached egg.
Generously spoon warm Hollandaise sauce over each egg and garnish with fresh herbs if desired.
What to Serve It With
Crispy hash browns or breakfast potatoes
Fresh fruit salad with citrus and berries
Mimosas or fresh-squeezed orange juice
Sautéed spinach or arugula for extra greens
Side of bacon or sausage for big appetites
Variations / Substitutions
Avocado Benedict – Swap bacon with sliced avocado for a vegetarian twist
Salmon Benedict – Use smoked salmon for a luxurious upgrade
Gluten-Free – Use gluten-free English muffins
Spinach & Tomato – Add sautéed spinach and tomato slices
Spicy – Add a dash of hot sauce or use chipotle Hollandaise
Storage & Leftovers
Hollandaise sauce doesn’t store well – best made fresh
Poached eggs can be made ahead and kept in cold water, reheated gently
English muffins and bacon can be prepped and stored separately
Assembled Benedict is best served immediately for optimal texture
Store components separately in the fridge for up to 2 days
FAQs
What’s the trick to perfect Hollandaise?
Whisk constantly over gentle heat and drizzle the butter slowly to prevent curdling.
Can I make poached eggs in advance?
Yes! Poach them ahead and store in cold water.
Reheat briefly in hot water before serving.
What if I don’t have a double boiler?
Use a heat-safe bowl over a saucepan of simmering water.
Just make sure the bowl doesn’t touch the water.
Can I use store-bought Hollandaise?
You can, but fresh homemade sauce tastes far better and takes just 10 minutes.
Is vinegar necessary when poaching eggs?
Yes, it helps the egg whites coagulate quickly, giving a neater shape.
Can I use another protein instead of Canadian bacon?
Absolutely—try ham, prosciutto, smoked salmon, or sautéed mushrooms.
What herbs pair best with this dish?
Fresh dill, chives, or parsley add great flavor and visual appeal.
Final Thoughts
This homemade Eggs Benedict recipe brings together everything we love about brunch — bold flavors, creamy sauce, and tender eggs over toasty English muffins.
With a little care and the right method, it’s surprisingly easy to make at home.
It’s a guaranteed way to impress your guests (or yourself!) on a slow weekend morning.
