Eggs Benedict

Course: Breakfast
Cuisine: American
Keyword: eggs benedict, hollandaise
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 747kcal
Poached eggs and canadian bacon served on an english muffin, smothered in hollandaise sauce
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For the hollandaise

  • ¾ cup butter
  • 3 large egg yolks
  • 1 ½ teaspoons lemon juice freshly squeezed, plus more to taste
  • 3 dashes Tabasco sauce plus more to taste
  • Kosher salt and freshly ground pepper

For the poached eggs

  • 1 tablespoon white distilled vinegar
  • Kosher salt
  • 8 large eggs

For the benedict and assembly

  • 4 English muffins split
  • 8 slices Canadian bacon
  • 2 tablespoons unsalted butter
  • ¼ cup chopped chives
  • Maldon salt
  • black pepper Coarsely ground


For the hollandaise

  • Melt the butter in a small, shallow skillet until it's foamy, but nor beginning to brown.
  • Place the egg yolks in a blender with 2 teaspoons of water. with the blender on the lowest speed, very slowly drizzle in the butter. Add the lemon juice and Tabasco sauce.
  • Add salt and adjust seasoning to taste. Transfer the sauce to a small bowl and cover with plastic wrap, making sure the plastic touches the surface of the sauce to prevent a skin from forming. Hold at room temp.

For the poached eggs

  • Fill a deep skillet with 3-4" of water. Add vinegar and salt, and bring to a faint simmer.
  • Using a slotted spoon, stir the water to form a whirlpool, then as the water is swirling, crack one egg into the center of the pan. Allow it to set for 30 seconds, then repeat with three more eggs.
  • Check the eggs after 4 minutes by gently lifting them from the water using the slotted spoon and touching the white to see if it's set. If the white is not quite firm yet, cook for one minute longer. The goalis to have the white set, but the yolk completely runny.
  • Remove the eggs from the water, drain, and set on a plate lined with paper towels. Set aside.

To assemble the benedict

  • Heat a large skillet over medium high heat. Split and butter the muffins, then toast, butter side down, in the skillet. Place two halves on each of 4 serving plates.
  • Cook the Canadian bacon in the same skillet until golden. Place one slice of Canadian bacon on each English muffin. Gently place one poached egg on each muffin. Smother the benedict with the hollandaise, and garnish with paprika and chives.


NOTE: This isn't the most traditional way to make hollandaise, but it's definitely the easiest, and it works like a charm.
Also, use the freshest eggs possible for poaching, they hold together better. Even so, a little vinegar in the poaching water helps a great deal, too.


Sodium: 1216mg | Calcium: 110mg | Vitamin C: 1mg | Vitamin A: 1950IU | Sugar: 1g | Fiber: 2g | Potassium: 416mg | Cholesterol: 601mg | Calories: 747kcal | Saturated Fat: 31g | Fat: 57g | Protein: 30g | Carbohydrates: 28g | Iron: 3mg