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

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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.

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Questions

What is Eggs Benedict?

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. This reference files it under American breakfast: made on the stovetop, rated hard and about 40 minutes start to finish.

Can I use turkey bacon instead of bacon in Eggs Benedict?

Yes. Turkey bacon renders almost no fat, so add a tablespoon of oil wherever the method counts on the drippings. As written, the entry for Eggs Benedict uses 8 Canadian bacon slices.

Can I make Eggs Benedict less spicy?

Yes. The heat in Eggs Benedict comes from 1/8 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes.

Can I make Eggs Benedict dairy-free?

Yes. The dairy in Eggs Benedict 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 many calories are in Eggs Benedict?

One serving (the recipe makes 4) is about 580 calories, with 18 g protein, 32 g carbohydrate and 28 g fat, plus 1 g fiber and 680 mg sodium. The figures are estimates computed from the ingredient list.

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