How to make eggs benedict

Making Eggs Benedict is easier than you think — especially if you make Hollandaise in a blender! It just takes a little planning and know-how. Perfect for a special meal for a special someone.

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

How to make eggs benedict

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How to make eggs benedict

Making Eggs Benedict requires careful orchestration.

You have to have warm, crispy bacon, hot buttered toasted English muffins, eggs poached perfectly to your desire, and a warm, creamy, unbroken Hollandaise sauce, all at about the same time.

No wonder I rarely eat Eggs Benedict unless I’m eating out, my brain is scrambled enough as it is in the morning without having to juggle in the kitchen.

Video! How to Make Eggs Benedict

Eggs Benedict

That said, if you know how to toast an English muffin, know how to cook bacon, and know how to poach eggs, then the only element that is not your standard fare is the Hollandaise sauce, which is actually quite easy if you have a blender.

There may be an occasion, such as Mother’s Day for example, for which you might want to make a special someone, such as your mother, something special for breakfast or brunch. Eggs Benedict is as special as they come. Believe me, if you make these for me, I will worship the ground you walk on.

More Special-Occasion Breakfast Ideas

  • Cloud Eggs (Egg Nests)
  • Honey Ricotta Stuffed French Toast
  • How to Make French Crêpes
  • Ham and Asparagus Quiche
  • Lemon Ricotta Pancakes

How to Make Eggs Benedict

Ingredients

  • 8 pieces of bacon or 4 pieces of Canadian bacon
  • 2 tablespoons chopped parsley, for garnish
  • 4 eggs
  • 2 teaspoons white or rice vinegar
  • 2 English muffins
  • Butter
  • Blender Hollandaise:
  • 10 tablespoons unsalted butter (if using salted butter, omit the added salt)
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Dash of cayenne or tabasco

Method

Heat a large skillet on medium low heat. Add the strips of bacon or the slices of Canadian bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides, and if using strip bacon, much of the fat is rendered out (about 10 minutes).

Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat.

Don’t pour the bacon fat left in the pan down the drain! Either sop it up with paper towels when it has cooled a bit, or pour it into a jar to be used later (see rendering bacon fat).

While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.

To make blender hollandaise, melt 10 Tbsp unsalted butter.

Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color.

Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.

Transfer it to a container you can use for pouring and set it on a warm—but not hot—place on or near the stovetop.

Here is an easy method for poaching eggs. Essentially, working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking.

Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you’ll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon.

Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.

As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.

To assemble, butter one side of an English muffin. Top with two slices of bacon or 1 slice of Canadian bacon. You can trim the bacon to fit the muffin if you’d like.

Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.

What is eggs Benedict?

Eggs Benedict is a traditional breakfast dish composed of an English muffin topped with Canadian ham, poached eggs, and hollandaise sauce. It’s the latter that gives Eggs Benny its reputation for being difficult. Hollandaise is an emulsion of egg yolks, melted butter, and lemon juice. (The yolks have a tendency to scramble.)

What’s the difference between eggs Benedict and eggs Florentine?

They’re almost the same thing, but eggs Florentine is somewhat healthier because it has sautéed spinach instead of bacon.

Are eggs Benedict supposed to be runny?

Yes. It’s not a law, but it’s the traditional—and in our opinion, the best—way to enjoy the classic breakfast. The combination of runny yolk + creamy sauce = perfection.

Why do people add vinegar when poaching eggs?

It’ll help your egg whites solidify more quickly. You know those weird egg-white tails that form when poaching eggs? It also helps combat that. Don’t worry if you don’t have vinegar or forget to use it. It’s not necessary. We didn’t use it when we made the video above, and our eggs came out lovely.

How do you poach eggs?

The easiest method for poaching eggs is using a strainer to get rid of excess egg white, bringing the pot to a bare simmer, and using vinegar. Check out our easy guide for more help.

Hosting a big crowd?

Made this yet? Let us know how it went in the comments below!

Eggs Benedict, a showy restaurant favorite, is also a luscious brunch entree to make at home. We’ll show you how to make the classic version and a few shortcuts, too.

What Is Eggs Benedict?

The standard recipe calls for English muffins topped with Canadian bacon or sliced ham, poached eggs, and hollandaise sauce, which is a rich sauce made from eggs, butter, and lemon juice. Legend has it that it originated in Delmonico’s Restaurant in New York City. Apparently Mr. and Mrs. LeGrand Benedict complained that there was nothing new on the lunch menu, so the maitre d’ and Mrs. Benedict collaborated and came up with what is now known as Eggs Benedict.

How to Make Eggs Benedict

Here is what you will need for 4 servings of the classic version:

1 recipe Hollandaise Sauce or Mock Hollandaise Sauce (see below)

2 English muffins, split (half of a muffin per serving)

4 slices Canadian-style bacon

1. Prepare Poached Eggs

Poach the eggs in a pan of water. Click here for step-by-step instructions on cooking poached eggs. Or use an electric egg poacher, following manufacturer’s instructions.

Step 2. Make the Hollandaise Sauce

The classic sauce for Eggs Benedict is Hollandaise Sauce. You will need a double boiler to keep the eggs from curdling during preparation. For a foolproof sauce that is a bit simpler but still tasty, try Mock Hollandaise Sauce.

3. Broil the Muffins & Canadian Bacon

  • Preheat the broiler.
  • Place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted. Top each muffin half with a slice of Canadian-style bacon; broil about 1 minute more or until meat is heated through.

4. Assemble the Eggs Benedict.

To serve, place each bacon-topped muffin half on a plate and top with a poached egg. Spoon Hollandaise Sauce over each egg. If desired, sprinkle with paprika to add a little color.

Make-Ahead Tip: Prepare the eggs and toast the English muffins as above. Place muffin halves in a greased 8x8x2-inch baking pan. Top each muffin half with a slice of Canadian-style bacon and 1 cooked egg. Cover and chill for up to 24 hours. To serve, prepare Hollandaise Sauce; spoon hot sauce over eggs. Bake, covered, in a 350 degrees F oven about 30 minutes or until heated through.

Salmon Benedict Variation: Prepare as above, except spread 1 tablespoon softened tub-style cream cheese with herbs on each toasted English muffin half and substitute 4 ounces thinly sliced smoked salmon (lox-style) for the Canadian-style bacon. If desired, stir 1 tablespoon drained capers and 1/2 teaspoon dried dill weed into the Hollandaise Sauce. Do not use the paprika.

Mushrooms Benedict Variation: This is a meatless option. Select 4 portobello mushrooms with 3-1/2- to 4-inch caps and remove stems. Prepare Eggs Benedict as above, except before cooking eggs, cook the mushroom caps in 1 tablespoon hot olive oil in a large skillet over medium-high heat until mushrooms are tender, about 6 minutes, turning once. Remove from pan and pat mushrooms with a paper towel to soak up excess liquid. Slice mushrooms. Sprinkle lightly with salt and ground black pepper; cover with foil to keep warm. Continue as directed, using the mushroom slices instead of the Canadian-style bacon. Sprinkle each with finely chopped seeded tomato instead of the paprika.

Eggs Benedict, a showy restaurant favorite, is also a luscious brunch entree to make at home. We’ll show you how to make the classic version and a few shortcuts, too.

What Is Eggs Benedict?

The standard recipe calls for English muffins topped with Canadian bacon or sliced ham, poached eggs, and hollandaise sauce, which is a rich sauce made from eggs, butter, and lemon juice. Legend has it that it originated in Delmonico’s Restaurant in New York City. Apparently Mr. and Mrs. LeGrand Benedict complained that there was nothing new on the lunch menu, so the maitre d’ and Mrs. Benedict collaborated and came up with what is now known as Eggs Benedict.

How to Make Eggs Benedict

Here is what you will need for 4 servings of the classic version:

1 recipe Hollandaise Sauce or Mock Hollandaise Sauce (see below)

2 English muffins, split (half of a muffin per serving)

4 slices Canadian-style bacon

1. Prepare Poached Eggs

Poach the eggs in a pan of water. Click here for step-by-step instructions on cooking poached eggs. Or use an electric egg poacher, following manufacturer’s instructions.

Step 2. Make the Hollandaise Sauce

The classic sauce for Eggs Benedict is Hollandaise Sauce. You will need a double boiler to keep the eggs from curdling during preparation. For a foolproof sauce that is a bit simpler but still tasty, try Mock Hollandaise Sauce.

3. Broil the Muffins & Canadian Bacon

  • Preheat the broiler.
  • Place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted. Top each muffin half with a slice of Canadian-style bacon; broil about 1 minute more or until meat is heated through.

4. Assemble the Eggs Benedict.

To serve, place each bacon-topped muffin half on a plate and top with a poached egg. Spoon Hollandaise Sauce over each egg. If desired, sprinkle with paprika to add a little color.

Make-Ahead Tip: Prepare the eggs and toast the English muffins as above. Place muffin halves in a greased 8x8x2-inch baking pan. Top each muffin half with a slice of Canadian-style bacon and 1 cooked egg. Cover and chill for up to 24 hours. To serve, prepare Hollandaise Sauce; spoon hot sauce over eggs. Bake, covered, in a 350 degrees F oven about 30 minutes or until heated through.

Salmon Benedict Variation: Prepare as above, except spread 1 tablespoon softened tub-style cream cheese with herbs on each toasted English muffin half and substitute 4 ounces thinly sliced smoked salmon (lox-style) for the Canadian-style bacon. If desired, stir 1 tablespoon drained capers and 1/2 teaspoon dried dill weed into the Hollandaise Sauce. Do not use the paprika.

Mushrooms Benedict Variation: This is a meatless option. Select 4 portobello mushrooms with 3-1/2- to 4-inch caps and remove stems. Prepare Eggs Benedict as above, except before cooking eggs, cook the mushroom caps in 1 tablespoon hot olive oil in a large skillet over medium-high heat until mushrooms are tender, about 6 minutes, turning once. Remove from pan and pat mushrooms with a paper towel to soak up excess liquid. Slice mushrooms. Sprinkle lightly with salt and ground black pepper; cover with foil to keep warm. Continue as directed, using the mushroom slices instead of the Canadian-style bacon. Sprinkle each with finely chopped seeded tomato instead of the paprika.

  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 2 servings

Ingredients

4 extra-large eggs, at room temperature

2 thin slices of prosciutto

2 English muffins, sliced in half and toasted

Easy Hollandaise Sauce (recipe follows)

Minced fresh chives, for serving

Easy Hollandaise Sauce:

2 extra-large egg yolks, at room temperature

1 1/2 tablespoons freshly squeezed lemon juice

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Pinch of cayenne pepper

6 tablespoons (3/4 stick) unsalted butter

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Directions

  1. Preheat the oven to 400 degrees.
  2. Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.
  3. Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.
  4. Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto.

Easy Hollandaise Sauce:

  1. Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
  2. “Barefoot Contessa Foolproof” by Ina Garten © Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

How to make eggs benedict

We’ve taken our very best eggs benedict recipe and scaled it up to serve a crowd! Our trick? Make most of the components ahead of time, for a stress-free brunch with friends and family.

An Easy Timeline for Make-Ahead Eggs Benedict For A Crowd

So you’ve got a special occasion coming up—we always turn to eggs benedict for Easter brunch, but any occasion will do—and you need a brunch recipe that’ll really wow the crowds. You know for sure that everyone loves eggs benedict—and who doesn’t?!— but maybe you’re a little intimidated by them. The perfectly poached egg, with just-set whites and a yolk that spills out with the pressure of an eager fork. Yellow and gushing, the yolk runs into lemony hollandaise and you sort of scrape together a little bit of everything—toasty English muffin, runny yolk, Canadian bacon, and a generous swipe of hollandaise—into one, perfect brunchy bite. Chase it with a sip of mimosa, and ooooooooh if that little bite of heaven is not proof that breakfast is the most important meal of the day, we don’t know what is. Getting all of these components to happen at the same time is hard enough for one serving of eggs benedict, let alone for a whole bunch at once. OR SO IT MAY SEEM! But guess what?! We’ve nailed a nearly foolproof method for making eggs benedict for a crowd that’s stress-free and (largely) make-ahead, which is always important for brunch recipes.

Here’s your super easy, make-ahead egg benedict timeline:

Up to 2 days ahead: poach all the eggs.

The night before: make the hollandaise sauce.

Day-of: toast English muffins, assemble and serve!

How to make eggs benedict

How to Make Eggs Benedict

The whole idea that making eggs benedict is some kind of insane balancing act best left to professional chefs is a complete (convincing) lie—we’re betting it was made up by the same people who have convinced us time and time again to wait in a 2-hour brunch line on Easter Sunday. Well, no more! Now you’ve got eggs benedict at your fingertips. With a little planning, you can do this, friends! You can serve your friends and family a restaurant-level brunch, no wait required. Here’s how it’s done:

Make a whole bunch of poached eggs. Here’s how. Store them in the fridge until you’re ready to use them.

Make hollandaise sauce. Store it in the fridge until you’re ready to use it.

Top each English muffin half with butter and toast them on a baking sheet in the oven.

While the English muffins toast, warm the hollandaise and the poached eggs. They don’t need to be piping hot—better just warm than over-cooked. You just want to take the chill off.

Assemble! Top each muffin with ham (or Canadian bacon), a poached egg, and a generous drizzle of hollandaise. Let the accolades roll in!

How to make eggs benedict

How to make eggs benedict

3 Ways To Reheat Hollandaise Sauce (Yes, It Can Be Done!)

Ideally, you’ll make your hollandaise sauce right before you serve the eggs. But if you like to work ahead—and it’s always nice to have the option when cooking for a crowd—you can make the hollandaise in advance and store it in the fridge for 6-12 hours. Do not, repeat, do not reheat your hollandaise sauce in the microwave. It will end in disaster. For any of these three methods, keep a close watch on the hollandaise sauce and don’t keep it over the heat for more than one minute at the very most. If your hollandaise breaks—it happens, don’t beat yourself up—it can be rescued! Move it quickly to your blender and blend on high until it re-emulsifies.

Saucepan + hot water. Pour the hollandaise into a small saucepan over low heat, and vigorously whisk a tablespoon of hot water into the sauce.

Saucepan + melted butter. Pour the hollandaise into a small saucepan over low heat and whisk in two tablespoons of melted butter, stirring constantly until it is fully incorporated.

Double boiler. Place the bowl of hollandaise over a double boiler and allow the steam to reheat it while stirring constantly.

How to make eggs benedict

Eggs Benedict Variations

While we’re pretty die-hard traditionalists when it comes to eggs benedict, it can be nice to offer your guests a few options. Instead of the ham or Canadian bacon, try swapping in:

Smoked salmon (aka Eggs Royale)

Fresh spinach, raw or sautéed. (aka Eggs Florentine)

How to make eggs benedict

We’ve taken our very best eggs benedict recipe and scaled it up to serve a crowd! Our trick? Make most of the components ahead of time, for a stress-free brunch with friends and family.

An Easy Timeline for Make-Ahead Eggs Benedict For A Crowd

So you’ve got a special occasion coming up—we always turn to eggs benedict for Easter brunch, but any occasion will do—and you need a brunch recipe that’ll really wow the crowds. You know for sure that everyone loves eggs benedict—and who doesn’t?!— but maybe you’re a little intimidated by them. The perfectly poached egg, with just-set whites and a yolk that spills out with the pressure of an eager fork. Yellow and gushing, the yolk runs into lemony hollandaise and you sort of scrape together a little bit of everything—toasty English muffin, runny yolk, Canadian bacon, and a generous swipe of hollandaise—into one, perfect brunchy bite. Chase it with a sip of mimosa, and ooooooooh if that little bite of heaven is not proof that breakfast is the most important meal of the day, we don’t know what is. Getting all of these components to happen at the same time is hard enough for one serving of eggs benedict, let alone for a whole bunch at once. OR SO IT MAY SEEM! But guess what?! We’ve nailed a nearly foolproof method for making eggs benedict for a crowd that’s stress-free and (largely) make-ahead, which is always important for brunch recipes.

Here’s your super easy, make-ahead egg benedict timeline:

Up to 2 days ahead: poach all the eggs.

The night before: make the hollandaise sauce.

Day-of: toast English muffins, assemble and serve!

How to make eggs benedict

How to Make Eggs Benedict

The whole idea that making eggs benedict is some kind of insane balancing act best left to professional chefs is a complete (convincing) lie—we’re betting it was made up by the same people who have convinced us time and time again to wait in a 2-hour brunch line on Easter Sunday. Well, no more! Now you’ve got eggs benedict at your fingertips. With a little planning, you can do this, friends! You can serve your friends and family a restaurant-level brunch, no wait required. Here’s how it’s done:

Make a whole bunch of poached eggs. Here’s how. Store them in the fridge until you’re ready to use them.

Make hollandaise sauce. Store it in the fridge until you’re ready to use it.

Top each English muffin half with butter and toast them on a baking sheet in the oven.

While the English muffins toast, warm the hollandaise and the poached eggs. They don’t need to be piping hot—better just warm than over-cooked. You just want to take the chill off.

Assemble! Top each muffin with ham (or Canadian bacon), a poached egg, and a generous drizzle of hollandaise. Let the accolades roll in!

How to make eggs benedict

How to make eggs benedict

3 Ways To Reheat Hollandaise Sauce (Yes, It Can Be Done!)

Ideally, you’ll make your hollandaise sauce right before you serve the eggs. But if you like to work ahead—and it’s always nice to have the option when cooking for a crowd—you can make the hollandaise in advance and store it in the fridge for 6-12 hours. Do not, repeat, do not reheat your hollandaise sauce in the microwave. It will end in disaster. For any of these three methods, keep a close watch on the hollandaise sauce and don’t keep it over the heat for more than one minute at the very most. If your hollandaise breaks—it happens, don’t beat yourself up—it can be rescued! Move it quickly to your blender and blend on high until it re-emulsifies.

Saucepan + hot water. Pour the hollandaise into a small saucepan over low heat, and vigorously whisk a tablespoon of hot water into the sauce.

Saucepan + melted butter. Pour the hollandaise into a small saucepan over low heat and whisk in two tablespoons of melted butter, stirring constantly until it is fully incorporated.

Double boiler. Place the bowl of hollandaise over a double boiler and allow the steam to reheat it while stirring constantly.

How to make eggs benedict

Eggs Benedict Variations

While we’re pretty die-hard traditionalists when it comes to eggs benedict, it can be nice to offer your guests a few options. Instead of the ham or Canadian bacon, try swapping in:

Smoked salmon (aka Eggs Royale)

Fresh spinach, raw or sautéed. (aka Eggs Florentine)

Start your morning off with this classic breakfast.

The jury’s out on the true origin of eggs Benedict (and exactly who the dish was named after), but two New York City restaurants began serving the dish around the same time in the late 1800s. Eggs Benedict may seem like a feat of timing best left to the pros, but you can—and absolutely should—make this brunch classic at home. Our ingenious prep-ahead approach removes any short-order stress, and the simple hollandaise will bring down the house (yes, your house).

How to Make Eggs Benedict

There are four layers to this classic egg breakfast, and they’re what put the dish in a league of its own. To create a smooth and creamy hollandaise sauce, start by combining egg yolks, lemon juice, and salt in a blender. Slowly stream in one stick of melted butter until the sauce has fully absorbed the butter and thickened.

To build eggs Benedict, start with a good-quality English muffin, such as Bay’s, with a generous schmear of butter. Next comes crispy Canadian bacon, which is browned in a skillet for about eight minutes. Top with a perfectly poached egg, which cooks in just about three minutes, and then spoon the rich hollandaise sauce on top. Garnish with watercress and a dash of cayenne pepper.

The Prep-Ahead Plan

You can poach the eggs up to a day in advance, and then you won’t have to worry about cracking under pressure when it’s showtime. Transfer the cooked eggs to an ice-water bath so the yolks stay runny. Set aside at room temperature for up to an hour, or cover the bowl and refrigerate overnight. Reheat by briefly placing the eggs in a bowl of hot water from the tap, just until warmed through.

Top Swaps

Canadian bacon and hollandaise are the two ingredients that define eggs Benedict, but there’s a world of variations—from eggs California to eggs Florentine—to enjoy come brunch time. Swap out the Canadian bacon for seared tenderloin for eggs Omar or chorizo sausage for Huevos Bendictos. Eggs Chesapeake features a crab cake atop a craggy English muffin and eggs Royale is made with a luxurious combination of smoked salmon and salmon caviar. We’re also a fan of adding caramelized tomato slices or crab salad in place of the Canadian bacon. Replace the English muffin with a roasted portobello mushroom for a gluten-free option, which is included in our recipe.