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Eggs Benedict is a rich and bold breakfast that is great for lazy weekend mornings, brunch, or holidays! Crispy bacon, flavorful eggs, and smooth hollandaise sauce make for one delicious bite.
Both our Eggs Benedict Casserole and Eggs Benedict with Asparagus recipes are based off this tasty original! Try this unique breakfast recipe and you won’t be disappointed.
What is Eggs Benedict?
Eggs Benedict is a classic and traditional breakfast that starts with an English muffin and topped with bacon, poached eggs, and hollandaise sauce.
And what is hollandaise sauce? It is made with melted butter, egg yolks, and lemon juice. It’s very rich and can be a little intimidating to make—but with my tips and tricks you will do a great job!
This is such a delicious breakfast. When you have a few extra minutes in the morning, definitely try this recipe! It’s definitely not a “on-the-go” breakfast, but it’s not too hard either! Take your time to make and fully enjoy your eggs Benedict—you deserve it!
Different Ways to Make It
It seems like there are a few different ways to make eggs Benedict. There are different methods to poaching eggs—the old fashioned way, or with an egg poacher. We prefer the old-fashioned method.
Start by adding water to a large saucepan and fill with water to 2/3 full. Bring to a boil and then add the 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 the 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).
How to Make Eggs Benedict
After you have poached your eggs and removed them from the pan, make the hollandaise sauce (more info on that below!).
Toast the English muffins to a golden brown. Assemble the eggs Benedict by buttering one side of the muffin, adding bacon, a poached egg and then hollandaise sauce on top. Garnish with chopped parsley.
Pour yourself a large glass of orange juice, sit down and enjoy every last bite!
Hollandaise Sauce
Make the hollandaise sauce by first melting 10 tablespoons of butter in the microwave.
Add 3 egg yolks, 1 tablespoon of lemon juice and 1/2 teaspoon of salt to a blender and blend it 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.
Garnish the eggs Benedict with a little chopped parsley, a sprinkle of paprika, freshly ground pepper, or some chopped chives.
How to Make ahead + STORE
Since egg whites do not freeze well, I don’t recommend freezing this recipe. However, you can store poached eggs in the fridge for 1-2 days. The bacon and Sauce can also be pre-made and stored in the fridge. This is great news for those who want to prep all the ingredients ahead of time, or if you have leftover ingredients.
To store poached eggs in the fridge:
- Once the eggs have been poached immediately put them in an ice bath to cool.
- Carefully remove any stringy, wispy edges and place poached eggs in bowl full of cold water.
- Store in the fridge for a day. Two days tops.
- 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, check out:
How to Make 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.