Classic Eggs Benedict Recipe
Perfectly poached eggs on English muffins with silky hollandaise sauce
By Sarah Mitchell • June 14, 2026
Eggs Benedict is the crown jewel of brunch — perfectly poached eggs perched on toasted English muffins and Canadian bacon, draped in a velvety hollandaise sauce that cascades down the sides when you cut into the runny yolk.
The hollandaise is simpler than it seems: just egg yolks, melted butter, lemon juice, and a gentle hand with the heat. The poached eggs need barely simmering water and a splash of vinegar.
Timing is everything — have your muffins toasted, bacon warm, and hollandaise ready before you poach the eggs.
About This Recipe
"Classic Eggs Benedict" is a Breakfast recipe that brings English muffins, split and toasted, Canadian bacon, eggs, egg yolks (for hollandaise) and unsalted butter, melted together into a flavorful, well-balanced dish. Rated Medium and ready in about 30 minutes, this recipe fits easily into a busy schedule. It serves 4 and works equally well for a weeknight dinner or a relaxed weekend meal. The American inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 4 whole English muffins, split and toasted
- 8 slices Canadian bacon
- 8 large eggs
- 3 large egg yolks (for hollandaise)
- 1/2 cup unsalted butter, melted
- 1 tbsp fresh lemon juice
- 1 tsp white vinegar (for poaching)
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
Instructions
- 1
Make hollandaise: blend egg yolks and lemon juice. With blender running, slowly stream in melted butter until thick. Season with cayenne and salt.
- 2
Bring a wide pot of water to a bare simmer. Add vinegar.
- 3
Crack each egg into a small cup. Slide into the swirling water. Poach 3-4 minutes until whites are set but yolks are runny.
- 4
Toast English muffins and warm Canadian bacon in a skillet.
- 5
Assemble: muffin half, bacon, poached egg, generous spoonful of hollandaise.
- 6
Sprinkle with chopped chives and black pepper. Serve immediately.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. English muffins, split and toasted is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Blender work especially well for this preparation. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Classic Eggs Benedict" is a versatile Breakfast dish that pairs beautifully with fresh fruit, Greek yogurt, toast or a warm croissant and classic American sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Classic Eggs Benedict stores well in an airtight container in the refrigerator for 2–3 days. Let it cool to room temperature before refrigerating before sealing the container. Reheat gently until warmed through, adding a small splash of liquid if needed to restore the original texture.
Nutrition Facts (per serving)
Frequently Asked Questions
How long does it take to make Classic Eggs Benedict?
This recipe takes about 15 minutes of prep and 15 minutes of cooking, for a total of roughly 30 minutes. It serves 4 and is rated Medium.
How do I store leftover Classic Eggs Benedict?
Store leftover Classic Eggs Benedict in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool to room temperature before refrigerating. Reheat in the oven or on the stovetop for best results.
Can I make Classic Eggs Benedict ahead of time?
Yes, you can prepare Classic Eggs Benedict in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving to preserve the best texture and flavor.
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