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The Ultimate Eggs Benedict

Maybe I should check my horoscope because I feel like it's my lucky week. Last Thursday it was National Grilled Cheese Day (my all-time favorite simple sandwich) and today is National Eggs Benedict Day (my all-time favorite brunch dish)! Although I would love to tell you exactly how this delicious poached egg masterpiece received its name, I can't because the exact origins of the dish remain unclear. I will confess that I've never made homemade Eggs Benedict. Well not completely, I know how to make a perfect poached egg but I usually use store bought Hollandaise Sauce (I hate to admit that!). For some strange unknown reason I am afraid to make this mixture of egg yolk, lemon juice, and butter sauce. Since it's National Eggs Benedict Day, perhaps I'll give it a try. To join me in the egg-cellent adventure,

Eggs Benedict
From Epicurean

4 Canadian bacon slices
2 Teaspoons kosher salt
2 Tablespoons distilled white vinegar
2 English muffins
4 Eggs
Freshly ground pepper
Chopped herbs for garnishing (optional)
Hollandaise Sauce:
2 Egg yolks at room temperature
2 Teaspoons heavy cream at room temperature
1/4 Teaspoon kosher salt, plus more as needed
Dash of cayenne pepper
1/2 Cup (1 stick) plus 2 tablespoons unsalted butter, melted and heated until bubbling but not brown (see note)
2 Teaspoons fresh lemon juice at room temperature
1 Teaspoon white wine vinegar

  1. Preheat the oven to 200 degrees F.
  2. Put the Canadian bacon in a large nonstick skillet. Set over a burner but do not turn on the burner. Put 2 ovenproof plates in the oven to warm.
  3. Fill a medium nonstick skillet nearly to the rim with water. Add the kosher salt and vinegar and bring to a simmer over high heat. Alternatively, fill an egg poacher with water and season with salt.
  4. To make the Hollandaise Sauce: put the egg yolks, cream, the 1/4 teaspoon kosher salt, and cayenne in a blender. Blend on high speed until smooth and frothy, 2 to 3 seconds.
  5. With the blender still on high speed, add the hot butter in a thin, steady stream, then add the lemon juice and white wine vinegar. Season with kosher salt to taste and a generous pinch of sugar.
  6. Transfer the sauce to a microwave-safe cup or bowl. Alternatively, put the sauce in the top pan of a double boiler or in a bowl set over a saucepan of simmering water.
  7. Cut the English muffins in half and lightly toast them.
  8. Carefully break an egg into a cup and slide it into the simmering water, or into the cups of an egg poacher. Repeat with the remaining eggs. (Arrange the eggs in a clockwise pattern in the skillet so you will know which one you put in first. Remove the eggs in the same order.) Remove the skillet from the heat and cook until the yolks are medium-firm, 3 to 4 minutes.
  9. Meanwhile, heat the Canadian bacon over high heat until slightly crisp, about 1 minute.
  10. Place 2 English muffin halves on each of warmed plates.
  11. Top each muffin half with a slice of Canadian bacon.
  12. Using a slotted spoon, carefully lift out each egg and drain over the skillet. Blot the eggs lightly with a paper towel. Gently place 1 egg on top of each Canadian bacon slice.
  13. If not keeping the hollandaise sauce warm in a double boiler, warm it in the microwave for about 10 seconds and pour generously on top of the eggs and around the English muffins. Season with pepper to taste and garnish with tarragon, if desired. Serve immediately.

Note: Heat the butter in a glass measuring cup in the microwave until it begins to boil. In order for the egg yolks to thicken the sauce, the butter must be very hot and the egg yolks, cream, and lemon juice must be at room temperature when you begin blending.

Make ahead: hollandaise sauce can be made 1 day in advance and refrigerated.To reheat the sauce, warm it in the microwave in 10-second increments until warm but not hot. (If the sauce gets too hot, it will separate.) Alternatively, put the sauce in the top pan of a double boiler or in a bowl set over a saucepan of simmering water. When entertaining, the eggs can be cooked several hours in advance. After poaching the eggs, transfer them to a bowl of ice water. Store them in the ice water in the refrigerator until ready to serve. Reheat the eggs by lowering them into a pan of simmering water for about 45 seconds. Drain and serve as directed.

Join The Conversation
Stir-Fry-Kitty Stir-Fry-Kitty 10 years
I always thought Eggs Benedict seemed gross until I finally tried it. Yum!
Emshaw Emshaw 10 years
I'm drooling right now. I loove eggs benny. So delicious yet so fattening.
mandiesoh mandiesoh 10 years
ALSW - YA! it IS calorie laden. then again, its soo good :p
bobcatsteph3 bobcatsteph3 10 years
Made it for dinner, Loved it, will make it again and again! Decided to use a hand blender/mixer instead of blender OR the old-fashioned double broiler method. I poached eggs for the first time, and they turned out a little overcooked, just in that I love runny yolk, but really everything was pretty perfect for my first time out! Took less than 20 min to do everything, so time was no issue. I even made some orzo, ground turkey, sweet potato, carrot, and green bean casserole for my dogs since my dinner was so fast and easy. Thanks for the recipe!
PrissyLilBadAss PrissyLilBadAss 10 years
I make hollandaise sauce from scratch, and its quite a project. It takes a lot of practice to get the double-boiler to the right temp, but after a few tries, I've mastered it. I only make it for special occasions like Mother's Day and Easter, etc. And I ALWAYS serve it with mimosas. Eggs benedict is always a great way to impress company. lilren, if you want to just poach egg whites, your going to have to buy an egg poacher as opposed to doing it the fun with with the boiling water. "Party like a rock star, pound like a porn star, play like an all star!"
haze1nut haze1nut 10 years
i really love eggs benedict, i never try to make it myself bc maybe i'll end up making it often and eating more of it! lol
bobcatsteph3 bobcatsteph3 10 years
I'm actually going to tackle making this today, though I can't decide if I'll chicken out and use the blender hollandaise method, I'm also terrified of making it by hand! But since this is my FAVORITE breakfast dish, I figured if I learn to make it properly, I'll be set for life! Happy Eggs Benedict day!
lilren lilren 10 years
Can you poach egg whites instead of whole eggs for this dish?
ALSW ALSW 10 years
Looks good, but isn't it calorie laden?
mandiesoh mandiesoh 10 years
when i was working at coffeebean i used to make these! you can honestly make these with a good microwave! only we used Hollandaise Sauce from a bottle too :p
Looks so yummy... :D
celebrity_soup celebrity_soup 10 years
now this is what I call breakfast! I never had these, there is a cafe near my house that makes really good ones. I'll give them i try there and maybe later at home. :D
amandasunly amandasunly 10 years
Seems a little complicated for me. I'll only try this if I had the time (which I sadly don't!)
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