Eggs Benedict – A Culinary Delight
With its English muffin base, poached eggs, and silky hollandaise sauce, Eggs Benedict is a brunch classic! With this Eggs Benedict recipe, you can impress your friends and family by serving a restaurant-style brunch right at home.

What is Eggs Benedict?
While there’s much debate about who first invented Eggs Benedict, there’s no debate about its deliciousness! Almost every classic brunch restaurant features some version of this dish on their menu. Traditional Eggs Benedict consists of a halved English muffin, topped with a slice of Canadian bacon, a perfectly poached egg, and rich hollandaise sauce. Although it may seem intimidating to recreate at home, you’ll soon discover it’s much easier than you think, making it the perfect choice for a special brunch!

What is Hollandaise Sauce?
Hollandaise sauce is one of the French “mother sauces,” serving as a versatile base that can be adapted for various dishes. This sauce primarily consists of butter, eggs, and lemon juice. Typically, the fat of the butter and the acid of the lemon juice would separate, but the egg helps to create a thick and silky emulsion. While Hollandaise is most famously used with Eggs Benedict, it’s delicious over steamed veggies, poached fish, or even as a dipping sauce for fries.

How to Make My Eggs Benedict Recipe
Don’t let the thought of making this dish at home intimidate you. This Eggs Benedict recipe is much more approachable than you might assume, setting you up for the most delightful brunch! Keep reading as we discuss the various components of the recipe and how to prepare some of them in advance.
Recipe Components
Here’s what you’ll need for a classic Eggs Benedict:
- English muffins
- Canadian bacon or ham (optional, see “Recipe Variations” for more ideas)
- Poached eggs
- Hollandaise sauce

It’s perfectly acceptable to use your favorite store-bought English muffins while you focus on the hollandaise and poaching the eggs. However, there are also numerous recipes available if you wish to try making homemade English muffins. Remember, you can also use slices of toasted English muffin bread!
Don’t worry if poaching eggs feels daunting; with a little practice, you’ll have it down pat. Plus, you can prepare the poached eggs ahead of time!
Making the Hollandaise
I strongly believe making blender hollandaise is the way to go. While whisking by hand can work, the blender makes it infinitely easier! Begin by melting salted butter over medium-low heat and keep it warm for the next step.
In your blender or using an immersion blender in a measuring cup, combine the egg yolks, lemon juice, mustard, and salt. Next, with your blender running, gradually stream in the warm melted butter, starting slowly and increasing the rate as the sauce begins to emulsify.
After all butter is added, taste your hollandaise. If you’d prefer a thinner sauce, add hot water gradually until it reaches your desired consistency. You can also adjust the seasoning, maybe adding more lemon juice if you like a bit of tang. For an extra kick, consider incorporating a pinch of cayenne pepper or hot sauce.

Assembling the Eggs Benedict
When you’re ready to put your Eggs Benedict together, begin by splitting and toasting the English muffins. Top each toasted half with a slice of Canadian bacon and a perfectly poached egg. Season with a pinch of salt and pepper, then generously spoon hollandaise sauce over each egg. For a finishing touch, garnish with a sprinkle of smoked paprika and a sprig of dill before serving.

Recipe Variations
While traditional Eggs Benedict is made with Canadian bacon, many variations exist! For a twist, consider using:
- Thick slices of American bacon
- Smoked salmon (often referred to as “Eggs Atlantic”)
- Lump crab meat
- Sautéed spinach (known as “Eggs Florentine”)
- Fresh arugula
- Steamed asparagus
- Crab cakes (called “Eggs Chesapeake” or “crab cakes benedict”)
- Seasoned tomato slices
If it sounds delicious paired with a runny poached egg and hollandaise, don’t hesitate to try it!

Make-Ahead Tips
When hosting brunch, no one wants to be stuck in the kitchen worried about poaching eggs and preparing hollandaise at the last minute. Fortunately, you can prep several components for your Eggs Benedict in advance. Poach the eggs a few hours or even the night before. Store them in an ice bath or the refrigerator and simply reheat them in simmering water before serving.
Hollandaise can also be made ahead and stored in an airtight container in the fridge for up to a day. To reheat, place it in a double boiler over low heat, stirring constantly. If the sauce splits, simply whisk in a few drops of hot water to bring it back together.
Now all that’s left is to toast your English muffins, plate those delicious Eggs Benedict, and enjoy the shower of compliments you’ll receive!