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5 from 9 votes

Eggs Benedict Recipe

Learn how to make eggs benedict! It's a rich and bold breakfast that is great for lazy weekend mornings, brunch, or holidays!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Servings: 4
Author: Lil' Luna

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

Calories: 613kcal | Carbohydrates: 15g | Protein: 16g | Fat: 55g | Saturated Fat: 27g | Cholesterol: 416mg | Sodium: 787mg | Potassium: 200mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1336IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg