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Learn how to make eggs benedict! It’s a rich and bold breakfast that is great for lazy weekend mornings, brunch, or holidays!
Our Eggs Benedict Casserole is based on this tasty original! Now you can learn how to make eggs benedict, a unique breakfast recipe!
We Love This Classic!
Eggs benedict is a classic and traditional breakfast that starts with an English muffin and is topped with bacon, poached eggs, and hollandaise sauce.
Hollandaise sauce is made with melted butter, egg yolks, and lemon juice. It’s very rich and delicious. Learn how to make eggs benedict and take your time to make and fully enjoy – you deserve it!
Why we love it:
- Easy. It can be a little intimidating to make—but with my tips and tricks, you will do a great job!
- Delectable. This is such a delicious breakfast, perfect for when you have a few extra minutes in the morning!
- Special occasions. This show stopper is not an “on-the-go” breakfast, but it’s not too hard either!
Ingredients
- bacon – ham or slices of Canadian bacon works too
- whole eggs – Older eggs have yolks that are a bit flatter and can break easily, so stick with the freshest eggs possible.
- vinegar
- English muffins
- water
- unsalted butter
- egg yolks – check out this post on how to separate egg whites and yolks.
- lemon juice – fresh or bottled lemon juice.
- salt
Poaching Eggs
Use the old-fashioned way (our preferred method) or an egg poacher.
- PREP. Start by adding water to a large saucepan and fill it with water to ⅔ full.
- WATER. Bring to a boil and then add the vinegar. Bring water back to a boil and then turn to low to simmer.
- EGGS. Add a cracked egg to a small bowl and slowly pour it into the simmering water, using a spatula to make sure it stays all together. Repeat with more eggs. Cover the pan with a lid, turn off the heat, and let sit for 4-5 minutes.
- Use a slotted spoon to remove the eggs from the skillet (in the order they were placed). You may need to change cooking times based on how you like your eggs.
Hollandaise Sauce
- BUTTER. Make hollandaise sauce by melting 10 tablespoons of butter.
- EGGS. Add 3 egg yolks, 1 tablespoon lemon juice, and ½ teaspoon salt to a blender and blend on medium speed for 30 seconds. Eggs should be light in color.
- COMBINE. Slowly add the melted butter to the blender and blend on LOW until all combined.
- Make homemade hollandaise sauce by first melting 10 tablespoons of butter in the microwave.
Temperature Tip!
Ideally, the hollandaise sauce recipe should be warm or at room temperature. The eggs in the sauce are finicky so if the sauce is cold, heat it carefully. It is best to use a double boiler, but you can reheat it in the microwave in 5-second increments stirring in between.
How to Make Eggs Benedict
- BACON. Cook bacon and set aside. (Ham or Canadian bacon works too).
- ASSEMBLE. While eggs are finishing cooking, toast English muffins. Assemble eggs benedict by buttering one side, adding bacon, a poached egg, and then hollandaise sauce on top.
- SERVE. Garnish the eggs benedict with a little chopped parsley, a sprinkle of paprika or cayenne pepper, freshly ground black pepper, or some chopped chives.
- Pour yourself a large glass of orange juice, sit down, and enjoy every last bite!
Storing Info
- Make ahead of time. The bacon and sauce can also be pre-made and stored in separate containers in the fridge.
- STORE. Once the eggs have been poached immediately put them in a bowl of ice water. Carefully remove any stringy, wispy edges and place poached eggs in a bowl full of cold water. Store in an airtight container in the fridge for 1-2 days tops.
- To reheat bring a pot of water to a simmer. Place the egg in the water for about a minute to warm it up.
For More Egg Recipes:
Eggs Benedict Recipe
Ingredients
Eggs Benedict
- 8 slices bacon
- 4 eggs
- 2 teaspoons vinegar
- 2 English muffins
- water
Hollandaise Sauce
- 10 tablespoons unsalted butter
- 3 egg yolks
- 1 tablespoon lemon juice
- ½ teaspoon salt
Instructions
- Cook bacon and set aside. (Ham or Canadian bacon works too).
- Poach eggs. You can do this with an egg poacher or the old-fashioned method. Add water to a large saucepan and fill with water to ⅔ full. Bring to a boil and then add vinegar. Bring water back to a boil and then turn to low to simmer.
- Add a cracked egg to a small bowl and slowly pour it into the simmering water, using a spatula to make sure it stays all together. Repeat with more eggs. Cover the pan with a lid, turn off heat, and let sit for 4-5 minutes.
- Remove eggs (in the order they were placed in) with a slotted spoon. (NOTE: You may need to change cooking times based on how you like your eggs).
- Make hollandaise sauce by melting 10 tablespoons butter. Add 3 egg yolks, 1 tablespoon lemon juice, and ½ teaspoon salt to a blender and blend on medium speed for 30 seconds. Eggs should be light in color. Slowly add the melted butter to the blender and blend on LOW until all combined.
- While eggs are finishing cooking, toast English muffins. Assemble eggs benedict by buttering one side, adding bacon, a poached egg, and then hollandaise sauce on top. Garnish with chopped parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Probably my husbands favorite breakfast. Anything with a sauce makes for a great morning meal. Its a bit better than your standard cereal.
Totally worth the extra effort to make these eggs. My husband especially loves the sauce.
I love this easy way to make eggs benedict!
this is probably my favorite breakfast! So good!
THIS WILL BE MY GO-TO BREAKFAST RECIPE. i’m EXCITED TO MAKE THIS FOR MY HUSBAND AND KIDS.
This is such a hearty breakfast, packed with lots of flavor. The hollandaise sauce is so tasty & creamy. I can’t imagine it without the sauce.