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Classic Eggs Benedict on a white plate next to cups of coffee and orange juice.

Classic Eggs Benedict

Course: Breakfast / Brunch
Cuisine: American
Keyword: Brunch, Hollandaise, Poached Eggs
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 486kcal
Classic Eggs Benedict is the iconic brunch dish that is absolutely a taste sensation with every bite.  Using the Easy Hollandaise Sauce recipe and creating a fluffy, could-like poached eggs via the vortex method, you will not believe how easy it is to produce restaurant-quality Eggs Benedict for you and your loved ones in your own kitchen.  In no time at all!
Print Recipe


  • 8 large eggs
  • Distilled white vinegar
  • 1 cup Easy Hollandaise Sauce
  • 2 tbsp unsalted butter
  • 16 slices Canadian bacon or ham medallions
  • 4 English muffins split in half and toasted
  • 2 tbsp chives finely chopped
  • 1 tbsp smoked paprika for garnish



  • Bring a large pot of water to a rolling boil.
  • 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.
  • 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. 


  • Meanwhile, prepare the Easy Hollandaise Sauce and set aside.  If necessary, you can re-heat the sauce in the microwave on high for about 30 seconds just before serving. 
  • 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.
  • 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!


Calories: 486kcal