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The Boat Shed Kitchen

Classic Eggs Benedict

This classic eggs benedict recipe includes crisp English muffins, seared Canadian bacon, velvety poached eggs, and a foolproof homemade hollandaise sauce. With just a few simple steps, you can create a gourmet brunch favorite right at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Calories: 480
Ingredients Method Notes

Ingredients
  

  • Hollandaise Sauce
  • 1 cup unsalted butter melted
  • 4 egg yolks
  • 1 tbsp lemon juice
  • 1 tsp sea salt
  • Pinch cayenne pepper
  • Eggs Benedict
  • 4 English muffins
  • 8 eggs
  • 1 tbsp white vinegar
  • 8 slices Canadian bacon
  • Fresh dill parsley, or chives (for garnish)

Method
 

  1. Melt butter; keep warm.
  2. Whisk yolks and lemon juice off heat until light in color.
  3. Set bowl over simmering water and whisk constantly while drizzling in butter.
  4. Continue until thickened. Remove from heat; stir in salt and cayenne. Cover.
  5. Toast muffins and sear Canadian bacon.
  6. Simmer water with vinegar.
  7. See full steps with tips & photos → https://theboatshedcafe.com/classic-eggs-benedict/

Notes

  • Don’t let the water boil while poaching—gentle simmering keeps the egg whites from scattering.
  • If your hollandaise breaks, whisk in a splash of hot water to revive it.
  • Poached eggs can be made ahead and reheated briefly in warm water.