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Classic Eggs Benedict: Restaurant Quality Breakfast at Home

Close-up of a perfectly made eggs benedict stack with hollandaise sauce dripping over poached egg and ham on an English muffin.
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Make this classic brunch centerpiece at home. This recipe provides simple steps for perfectly poached eggs and a rich, creamy Hollandaise sauce made easily in a blender.

Ingredients

Scale
  • 4 large eggs (for poaching)
  • 4 English muffin halves
  • 4 slices Canadian bacon or ham
  • 1 tablespoon white vinegar (for poaching water)
  • Butter or cooking spray (for muffins and ham)
  • For the Blender Hollandaise Sauce:
  • 3 large egg yolks
  • 1 cup (2 sticks) unsalted butter, melted and warm
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt, or to taste
  • Pinch of cayenne pepper

Instructions

  1. Prepare the English Muffins and Meat: Lightly toast the English muffin halves. In a skillet over medium heat, lightly brown the Canadian bacon or ham slices until warmed through and slightly crisp. Set aside.
  2. Make the Hollandaise Sauce (Blender Method): Place the egg yolks, lemon juice, salt, and cayenne pepper into a blender jar. Blend on low speed for about 10 seconds until combined. With the blender running on low, slowly drizzle the warm, melted butter through the opening in the lid in a very thin, steady stream. Continue blending until the sauce is thick and emulsified. If the sauce is too thick, add a few drops of warm water. Keep the sauce warm, but do not let it overheat.
  3. Poach the Eggs: Bring a wide, shallow pan of water to a gentle simmer (small bubbles should form, but it should not boil rapidly). Add the white vinegar to the water. Crack each egg into a small bowl or ramekin first. Create a gentle whirlpool in the simmering water with a spoon. Carefully slide one egg into the center of the whirlpool. Poach for 3 to 4 minutes for a runny yolk. Remove the egg with a slotted spoon and place it on a paper towel to drain excess water. Repeat with the remaining eggs.
  4. Assemble the Dish: Place one toasted English muffin half on each plate. Top the muffin with one slice of warm Canadian bacon. Gently place one poached egg on top of the bacon.
  5. Serve Immediately: Spoon a generous amount of the warm Hollandaise sauce over each poached egg. Serve your restaurant quality breakfast right away.

Notes

  • For simple poached eggs, use very fresh eggs; the whites hold together better.
  • You can prepare the poached eggs and Hollandaise sauce up to 2 days ahead and gently reheat them before serving.
  • For a variation, substitute the English muffin with toasted sourdough or a potato latke for Latke Eggs Benedict.
  • To make an Eggs Benedict Casserole, layer bread cubes, cooked ham, and cheese in a baking dish, pour an egg/milk mixture over top, bake, and top with hollandaise before serving.

Nutrition

Find it online: https://cookingbycarla.com/eggs-benedict-classic-brunch-recipe/