Classic Eggs Benedict (Cozy Brunch Favorite)

There’s something irresistibly comforting about Eggs Benedict — toasted English muffins, savory Canadian bacon, perfectly poached eggs, and a silky hollandaise that melts into every bite. This classic brunch recipe feels indulgent yet timeless, making it perfect for slow weekends, special mornings, or when you want café-style comfort at home.

⏱️ 30 mins | 💪 20–22g protein | 🔥 450–480 kcal | 🍽️ Serves 2 (per serving)

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Why You’ll Love This Recipe

• A timeless brunch classic that never goes out of style
• Rich, creamy, and deeply satisfying
• Restaurant-quality results made right at home

Ingredients

For the Eggs Benedict

• 2 English muffins, split and toasted
• 4 large eggs
• 4 slices Canadian bacon (or ham)
• White vinegar (for poaching water)

For the Hollandaise Sauce

• 3 large egg yolks
• ½ cup unsalted butter, melted and warm
• 1 tbsp fresh lemon juice
• Pinch of salt
• Pinch of cayenne or white pepper (optional)

Instructions

1. Chef Tip: Perfect Hollandaise Every Time. For extra-smooth hollandaise, blend the sauce with an immersion blender instead of whisking by hand. It creates a stable, velvety texture in seconds and reduces the risk of curdling — a favorite trick in professional kitchens.
2. Make the Hollandaise Sauce: In a heatproof bowl, whisk egg yolks and lemon juice until pale. Place the bowl over a pot of gently simmering water (double boiler) and whisk continuously. Slowly drizzle in warm melted butter until the sauce thickens and becomes silky. Season with salt and a pinch of cayenne. Remove from heat and keep warm.
3. Toast the Muffins & Cook the Bacon: Toast the English muffins until golden. In a skillet over medium heat, lightly brown the Canadian bacon on both sides. Set aside.
4. Poach the Eggs: Bring a saucepan of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl, then gently slide into the water. Poach for 3–4 minutes, until whites are set but yolks remain runny. Remove with a slotted spoon.
5. Assemble: Place toasted muffin halves on plates. Top each with Canadian bacon, a poached egg, and a generous spoonful of warm hollandaise sauce.
6. Finish: Serve immediately while warm. Add freshly cracked black pepper or chopped chives if desired.

Tips & Variations

• Eggs Florentine: Swap Canadian bacon for sautéed spinach
• Smoked Salmon Benedict: Replace bacon with smoked salmon
• Lighter Option: Use Greek yogurt hollandaise for a lighter twist

Storage & Reheating

• Eggs Benedict is best enjoyed fresh
• Hollandaise does not reheat well — make just before serving
• Leftover components (muffins, bacon) can be stored separately and reused

FAQ

• Can I make hollandaise ahead of time?
  Hollandaise is best fresh, but you can keep it warm for up to 30 minutes over low heat, whisking occasionally.
• Is Eggs Benedict healthy?
  It’s an indulgent brunch dish — rich in protein and fats — perfect for balance when enjoyed in moderation.