Classic Eggs Benedict is brunch perfection, combining perfectly poached eggs with a rich and creamy (and easy) hollandaise sauce. This simple yet elegant dish delivers the timeless taste and beautiful presentation that make any brunch special.
Jump to:
🥚 The Ingredients
The simple ingredients of this classic recipe come together harmoniously to create a rich, flavorful, and unforgettable dish. Find ingredient notes (including substitutions and variations) below.
👉 Substitutions and Variations
- Protein – Canadian bacon (or Irish bacon) is traditional, but you can switch out the ham for a sausage patty (Egg Blackstone) or even a crab cake (Crab Cake Benedict).
- Vegetables – The addition of sautéed spinach or a roasted tomato in place of the bacon is delicious and makes the dish vegetarian.
- Bread – Toasted English muffins are traditional, but you could substitute toasted Country White Bread or Southern Buttermilk Biscuits. Leave the bread out to keep the dish gluten-free.
See the recipe card (with video) below for a full list of ingredients and measurements.
Expert Tip
Hollandaise sauce can be easily reheated by warming it in the microwave in 30-second intervals or gently heating it in a small saucepan over simmering water to maintain its creamy texture.
👩🏼🍳 How To Make Classic Eggs Benedict
- Step 1: Use the spiral vortex method to poach the eggs in hot water.
- Step 2: Make the Easy Blender Hollandaise Sauce.
- Step 3: Sear the Canadian bacon until lightly browned
- Step 4: Toast the halved English muffins and chop the chives.
- Step 5: On a plate, place the English muffins, and top with Canadian bacon and then the egg.
- Step 6: Pour the Hollandaise sauce over the top, then garnish as desired.
🍽️ How To Serve
- This dish is best served immediately after it’s prepared. The Hollandaise sauce can be made 1 to 2 hours in advance. Simply reheat in the microwave or on the stove (add a couple of splashes of water). Have all ingredients prepped and ready to go, and then it comes together in minutes.
- If serving more than a couple of guests, you can keep the poached eggs warm in a bowl of warm tap water. Use a slotted spoon to remove them and place them on the warm Canadian bacon.
- We love to serve the dish with Crispy Hash Browns or Breakfast Potatoes and fresh fruit.
🙋🏽♂️ Frequently Asked Questions
Yes, you can prepare the blender Hollandaise sauce ahead of time and store it in the refrigerator for up to a couple of hours; just reheat gently before serving to maintain its smooth texture.
To prevent the sauce from breaking, use room temperature ingredients, add the melted butter slowly while blending, and avoid overheating by reheating gently if needed.
The vortex method. Simmer water with a splash of vinegar, create a whirlpool with the handle of a spatula, then carefully add cracked eggs, turn off the heat, and let them rest for 3-4 minutes until the whites are set but yolks remain runny.
🌞 Other Classic Brunch Recipes
Ready to make the best brunch dish in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Classic Eggs Benedict
Video
Equipment
- 1 Blender for the Hollandaise sauce
- 1 Large pot to prepare the poached eggs
Ingredients
- 1 cup Easy Hollandaise Sauce
- 8 large eggs
- Distilled white vinegar
- 2 tablespoon unsalted butter
- 16 slices Canadian bacon or ham medallions
- 4 English muffins split in half and toasted
- 2 tablespoon chives finely chopped
- 1 tablespoon smoked paprika for garnish
Instructions
Do Ahead
- Make the Easy Blender Hollandaise Sauce. Meanwhile, bring a large pot of water to a strong simmer.1 cup Easy Hollandaise Sauce
Prepare the Poached Eggs – Vortex Method.
- Once water is simmering or boiling, and working in batches of two eggs at a time, crack each egg into a small vessel, just large enough to hold it. Add a small spoonful of the vinegar on top of each egg.8 large eggs, Distilled white vinegar
- Lower the handle of a large spoon into the boiling water and begin to vigorously stir the water in one direction to create a swirling vortex. Quickly, but carefully, lower the eggs into the swirling water and then immediately turn off the heat. Allow the eggs to sit in the water for EXACTLY three minutes.
- Use a slotted spoon to carefully remove the cooked eggs from the water. Place the eggs into a bowl of warmed water and repeat this process with the remaining eggs, being sure to return the water to a boil before proceeding with each set of eggs.
Prepare the Remaining Ingredients and Assemble
- Heat a large skillet over medium-high heat and add the butter. Add the Canadian bacon and quickly cook until lightly browned on each side, about 2 minutes per side (don't overcook!). Set aside. Toast the English muffins.2 tablespoon unsalted butter, 16 slices Canadian bacon, 4 English muffins
- On a plate, place the two halved and toasted English muffins. Using a slotted spoon, carefully place one poached egg on each muffin. Pour the Hollandaise sauce over each egg (about 1 to 2 tablespoons each). Repeat with the remaining 3 plates.
- Top with snipped chives and a small sprinkle of paprika, if desired. Serve at once!2 tablespoon chives, 1 tablespoon smoked paprika
william kotik says
I love a challenge but another essay that’s due tomorrow was somewhat too much. Thank the https://expert-writers.net service for taking this over. I received the essay on time, properly written and formatted better than I would care to do. And sleeping all night long feels awesome!
Rhonda says
Hi guys! This recipe looks amazing! Question for you, though: can the Hollandaise be made with an immersion blender instead of a regular blender? I’m still working on broadening my stick blender’s horizons. Thanks!
krislongwell says
Hi Rhonda!! Ha! That is so awesome of you to be expanding your blender’s horizons. The blender better feel special!! YES!! It should have the same effect as the blender. Just carefully pour in the melted butter and have the immersion blender on its highest setting. Let us know how it turns out!!! And thank you so much!! xo Kris & Wesley
Sarah Bailey says
This looks fabulous – can’t wait to try when my brother visits next week. Two questions – can you use country ham instead of Canadian bacon? Also, does the heated butter “cook” the egg in the hollandaise to where one doesn’t worry re salmonella, etc? I’m not a germophobe, and buy high quality free range organic eggs, so not worried so much as curious.
Love you guys – you are my “go to” for recipes!!! Keep them coming!!
Sarah
krislongwell says
Hi Sarah!! Sorry for the delayed response here: First, thank you so much!! We think it’s pretty darn fabulous!! You can absolutely use country ham in place of Canadian bacon…that will be delicious!! The heated butter does cook the egg. No worries for salmonella. We always tell folks who are eating food that’s not 100% cooked through, such as a runny poached egg, or sushi, or Caesar salad (Made with an egg yolk), that these items might need to be avoided for anyone with a compromised immune system. For the vast majority of us, however, the dish is completely safe (and delicious!).