Eggs Benedict

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Eggs Benedict has always felt like the kind of breakfast you treat yourself to at a charming café on a lazy Sunday, but once I learned how to make it at home, I realized it’s even more satisfying in my own kitchen. The silky hollandaise, the perfectly poached eggs, that buttery crunch of toasted English muffin—it’s comfort, elegance, and indulgence all layered in one bite.

I’ve tried countless versions over the years, from classic diner styles to smoked salmon twists, but nothing beats the original. This version captures everything I love about Eggs Benedict: a delicate balance of richness, tang, and texture, all topped with fresh herbs for brightness. If you’ve been intimidated by making it yourself, let me show you how doable (and rewarding) it really is.

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Why You’ll Love This Eggs Benedict

This recipe turns a classic brunch dish into something you’ll want to make more often than just holidays or special mornings. It’s satisfying without being heavy, fancy without being complicated. You’ll love how the creamy hollandaise melts into the soft poached egg, and how it all comes together on a warm, toasty muffin. Plus, you don’t need restaurant-grade skills—just a little patience and the right guidance.

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What Kind of Ham Should I Use for Eggs Benedict?

For classic Eggs Benedict, Canadian bacon is the traditional choice. It’s leaner than regular bacon and gives you that slightly salty, smoky flavor without overpowering the other components. However, you’re not stuck with it—I’ve also used thin slices of Black Forest ham, leftover holiday ham, or even pancetta with excellent results. The key is to lightly sear the ham so it’s warm and just starting to crisp on the edges, giving you the ideal savory layer between the muffin and egg.

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Options for Substitutions

If you’re looking to switch things up, there are lots of ways to make this dish your own:

• Protein Swap: Use smoked salmon or crispy bacon for a different flavor profile. For a vegetarian twist, try sautéed spinach or avocado slices.
• English Muffin Alternatives: A toasted brioche bun, sourdough slice, or even a gluten-free option will work beautifully as the base.
• Dairy-Free Hollandaise: Substitute butter with a plant-based version like vegan butter or use olive oil to create a similar creamy sauce.
• Egg-Free Option: Try a tofu scramble or poached silken tofu for a vegan variation, paired with vegan hollandaise.

These tweaks don’t take away from the heart of the dish—they just tailor it to your preferences or dietary needs.

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Ingredients for This Eggs Benedict

English Muffins
These form the base and provide that essential crunch. I toast them until golden so they can stand up to the sauce and runny yolk.

Canadian Bacon (or Ham)
A salty, meaty layer that pairs beautifully with the creaminess of the eggs and hollandaise. Lightly pan-searing it brings out the flavor.

Eggs
Poached eggs are the heart of Eggs Benedict. Their runny yolks mix with the hollandaise to create a rich, irresistible bite.

White Vinegar
Just a splash in the poaching water helps the egg whites hold together more neatly during cooking.

Butter
You’ll need real butter—melted and warm—for the hollandaise. It’s what gives the sauce its luxurious, silky texture.

Egg Yolks
Used for the hollandaise sauce, egg yolks are emulsified with lemon juice and butter for that classic, velvety finish.

Lemon Juice
Adds brightness and cuts the richness in the hollandaise. Fresh lemon is best here.

Salt & Cayenne Pepper
Just a pinch of each brings out the flavors and gives the sauce a little heat and depth.

Fresh Parsley or Chives
Optional, but highly recommended. A sprinkle on top adds freshness and color.

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Step 1: Prepare the Hollandaise Sauce

Start by melting the butter and setting it aside to cool slightly. In a heatproof bowl, whisk the egg yolks with lemon juice until light and frothy. Place the bowl over a saucepan with gently simmering water (double boiler style) and whisk continuously. Slowly drizzle in the melted butter while whisking until the sauce thickens to a creamy consistency. Season with salt and a dash of cayenne pepper. Keep warm.

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Step 2: Toast the English Muffins

Slice the English muffins in half and toast them until they’re crisp and golden. You want a sturdy base that won’t go soggy when topped with warm ingredients.

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Step 3: Warm the Canadian Bacon

In a skillet over medium heat, warm the Canadian bacon slices until they’re slightly browned at the edges. This takes just 1–2 minutes per side but adds a lot of flavor.

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Step 4: Poach the Eggs

Bring a pot of water to a gentle simmer and add a splash of white vinegar. Crack each egg into a small bowl, then carefully slide it into the water. Poach for 3–4 minutes, until the whites are set but yolks remain soft. Use a slotted spoon to lift them out and drain on a paper towel.

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Step 5: Assemble the Eggs Benedict

Place a slice of Canadian bacon on each toasted muffin half. Top with a poached egg, then spoon the warm hollandaise sauce generously over the top. Garnish with chopped parsley or chives if desired.

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How Long to Cook the Eggs Benedict

This dish comes together pretty quickly once you’re prepped:

• Hollandaise Sauce: Takes about 8–10 minutes to make, including whisking and emulsifying.
• Toasting Muffins & Heating Bacon: Around 5 minutes total.
• Poaching Eggs: 3–4 minutes per egg for a perfect runny yolk.

In total, you’re looking at roughly 20–25 minutes from start to finish, especially if you multitask the steps.

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Tips for Perfect Eggs Benedict

• Use Fresh Eggs: They hold their shape better when poached, giving you that neat, compact appearance.
• Keep Hollandaise Warm, Not Hot: Too much heat can cause it to separate. A thermos or warm water bath can help keep it stable until serving.
• Toast Muffins Well: A light crisp helps keep them from getting soggy once the sauce and egg go on.
• Don’t Crowd the Poaching Water: Poach eggs one or two at a time to maintain control and avoid whites tangling.
• Add Sauce Just Before Serving: This keeps everything from cooling down or soaking through the base too quickly.
• Whisk Constantly for Hollandaise: Don’t walk away from it. Constant movement ensures a silky, lump-free sauce.

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Watch Out for These Mistakes While Cooking

• Overheating the Hollandaise: If your sauce gets too hot, it can curdle. Use gentle heat and constant whisking to avoid this.
• Skipping the Vinegar in Poaching Water: Without it, your egg whites can spread too much, leading to messy poached eggs.
• Using Cold Butter in the Sauce: Always melt and slightly cool your butter first—cold butter won’t emulsify well.
• Not Drying Poached Eggs: A quick pat with a paper towel prevents excess water from watering down your muffin or hollandaise.
• Overcooking the Eggs: Watch the clock. Poaching longer than 4 minutes usually results in a firm yolk, which defeats the signature ooze.
• Not Toasting the Muffins Enough: A soft base turns soggy fast. Give it a nice golden toast for both flavor and structure.

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What to Serve With Eggs Benedict?

Fresh Fruit Salad

A colorful mix of berries, citrus, and melons adds a refreshing contrast to the richness of the dish.

Roasted Asparagus

Lightly seasoned and roasted, it adds a crisp, savory balance without being too heavy.

Crispy Hash Browns

Golden and crunchy potatoes are a brunch classic and perfect for soaking up extra hollandaise.

Mixed Greens with Vinaigrette

A simple side salad adds brightness and helps cut through the richness.

Freshly Squeezed Orange Juice

Citrusy and clean, it pairs beautifully with the creamy components of Eggs Benedict.

Smoked Salmon Platter

If you’re serving a crowd, add a platter with lox, capers, and red onions for guests to build their own variation.

Buttery Croissants

Flaky and warm, they’re ideal if you want an extra carb on the table without competing with the main dish.

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Storage Instructions

Eggs Benedict is best enjoyed fresh, but if you have leftovers, here’s how to store them:

• Poached Eggs: Store in cold water in an airtight container in the fridge for up to 2 days. Reheat gently in hot (not boiling) water for 30–60 seconds.
• Hollandaise Sauce: Doesn’t store well. If needed, keep in a warm thermos for up to an hour. Reheating can cause it to split, so it’s best made fresh.
• English Muffins and Ham: These can be stored separately in the fridge and reheated in a toaster or skillet before assembling.
• Assembled Benedicts: Not recommended for storage as the sauce and eggs will compromise the texture quickly.

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Estimated Nutrition

Here’s an approximate breakdown for one serving (1 muffin half with toppings and sauce):

• Calories: 370–420 kcal
• Protein: 17–20g
• Fat: 28–32g
• Carbohydrates: 22–25g
• Fiber: 1g
• Sugar: 2g
• Cholesterol: ~270mg
• Sodium: ~750mg

These values will vary depending on the ingredients used, especially the type of ham and portion of hollandaise.

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Frequently Asked Questions

Can I make hollandaise sauce ahead of time?

It’s best made fresh, but if needed, keep it warm in a thermos for up to an hour. Reheating can cause it to split.

What’s the best way to reheat poached eggs?

Slip them into hot (not boiling) water for about 30–60 seconds until warmed through without cooking the yolk further.

Can I use a blender for the hollandaise?

Yes! A blender hollandaise is quicker and more foolproof—just stream in the butter slowly while blending the yolks and lemon juice.

What if my hollandaise sauce breaks?

Whisk in a tablespoon of hot water or another egg yolk over gentle heat—it usually brings the sauce back together.

Can I freeze hollandaise sauce?

Freezing is not recommended. It tends to separate and lose its creamy consistency after thawing.

What if I don’t have vinegar for poaching?

You can still poach without it, but the whites may be a bit wispier. Lemon juice is a good substitute in a pinch.

Can I make Eggs Benedict without eggs?

For a vegan version, use tofu slices or a chickpea scramble, and make a dairy-free hollandaise with plant-based butter and cashew cream.

How do I make it for a crowd?

Poach eggs in advance and hold them in cold water. Just before serving, reheat them in hot water and keep everything else warm for quick assembly.

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Conclusion

Eggs Benedict is one of those dishes that feels like a special occasion every time you make it. Whether you’re cooking a quiet weekend breakfast or hosting a brunch with friends, it’s an impressive and comforting choice that never disappoints. Once you’ve mastered the components—especially that velvety hollandaise—you’ll find yourself turning to this recipe again and again, eager to recreate that perfect bite of savory, silky, buttery indulgence.

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