Eggs Benedict

Name: Eggs Benedict
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 English muffins, split and toasted; 8 Canadian bacon slices; 8 large eggs; 2 tbsp white vinegar; 3 large egg yolks; 1/2 cup unsalted butter, clarified or melted; 2 tbsp fresh lemon juice; 1/8 tsp cayenne pepper; 1/2 tsp kosher salt; 2 tbsp fresh chives, thinly sliced

Toasted English muffins topped with Canadian bacon, perfectly poached eggs, and a velvety homemade hollandaise sauce. A classic brunch centerpiece that is easier than it looks.

40 minHardServes 4580 cal/serving

AmericanBreakfastStovetopStandardCorn-Free

Ingredients

4 English muffins, split and toasted
8 Canadian bacon slices
8 large eggs
2 tbsp white vinegar
3 large egg yolks
1/2 cup unsalted butter, clarified or melted
2 tbsp fresh lemon juice
1/8 tsp cayenne pepper
1/2 tsp kosher salt
2 tbsp fresh chives, thinly sliced

Instructions

1

Make the hollandaise: In a heatproof bowl set over a pot of barely simmering water, whisk 3 large egg yolks with 2 tbsp fresh lemon juice and 1 tablespoon of cold water until thick and pale, about 3-4 minutes.
2

Remove the bowl from heat and very slowly drizzle in the warm 1/2 cup clarified or melted unsalted butter, whisking constantly, until a thick smooth sauce forms. Season with 1/2 tsp kosher salt and 1/8 tsp cayenne pepper. Keep warm over the warm water.
3

Warm 8 Canadian bacon slices in a skillet over medium heat for 1-2 minutes per side until lightly browned. Set aside.
4

Bring a wide, shallow pot of water to a gentle simmer. Add 2 tbsp white vinegar. Crack each egg into a small cup. Stir the water to create a gentle swirl, then slide an egg into the center. Poach 8 large eggs for 3-4 minutes until whites are set and yolks are still runny. Drain on paper towels.
5

Place toasted 4 split and toasted English muffins cut-side up on plates. Lay 2 slices of Canadian bacon on each muffin half.
6

Top each with a poached egg, then generously spoon hollandaise sauce over the top.
7

Garnish with 2 tbsp thinly sliced fresh chives and an extra pinch of cayenne. Serve immediately.

Questions

Can I make Eggs Benedict dairy-free?

Yes. The dairy in this entry is 1/2 cup unsalted butter, clarified or melted. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Eggs Benedict keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Eggs Benedict?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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