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Eggs benedict on a white plate.
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Eggs Benedict

Yes you can master how to make poached eggs and homemade hollandaise for Eggs Benedict. I'll show you how to make this classic breakfast recipe in just 20 minutes.
Course Side Dish
Cuisine American
Cook Time 20 minutes
Total Time 20 minutes
Servings 4 servings (2 eggs each)
Calories 890kcal

Ingredients

For the Hollandaise (see note 1):

  • 3 egg yolks
  • 1 tablespoon water
  • 1 teaspoon lemon juice
  • 8 ounces clarified butter warm
  • Salt to taste
  • Tabasco sauce or cayenne pepper, to taste (see note 3)

For the poached eggs (see note 2):

  • 8 eggs
  • 1 tablespoon distilled white vinegar

For the Eggs Benedict:

  • 1 teaspoon salt
  • 4 English muffins split
  • 8 slices Canadian bacon (see note 4)
  • chives thinly sliced, for garnish (optional)

Instructions

To make the Hollandaise:

  • Set a glass or metal bowl over a pot of gently simmering water to make a double boiler (do not let the water touch the bowl). 
  • Add egg yolks to the bowl. Using a metal whisk or wire whip, whisk the yolks constantly without overcooking the yolks. You'll know the yolks have thickened enough when you can draw a line through the yolks and yolks stay put (the line does not fill in).
  • Remove from heat and immediately stir in lemon juice. Off the heat, set a kitchen towel over pot of water and set bowl with the hollandaise on top (this prevents the bowl from sliding around while you finish the sauce).
  • Starting with just a few drops at a time, whisk in the warmed clarified butter. Once the emulsion has formed, drizzle the butter more quickly until it is fully combined. Season to taste with, tabasco, or cayenne pepper if desired.
  • Set aside in a warm (but not hot) place until you are ready to assemble the Eggs Benedict. If the sauce appears too thick, whisk in a few drops of warm water until desired consistency is reached.

To poach the eggs:

  • Adjust oven rack to be about 6 inches away from broiler and heat broiler. Into a mesh strainer, crack each egg one at a time to strain some of the excess egg white, about 20 to 30 seconds. Pour each egg into individual small bowls.
  • Fill a Dutch oven or large pot halfway with water, about 6 cups, and bring to a boil. Add vinegar and bring to a simmer with small bubbles barely breaking the surface, about 200 degrees. Hold this temperature.
  • While water is heating, set a second large pot filled halfway up with water and heat until the water reaches 150 degrees, remove pot from heat and cover to keep warm. The second pot is to keep the poached eggs warm.
  • Crack eggs into separate ramekins, small bowls, or tea cups. Gently drop one egg into the water at a time, leaving space between them. Cover pot, remove from heat, and let stand until whites closest to the yolk are just set and opaque, about 3 minutes (or 4 minutes for medium-cooked yolks or 6 minutes for hard-cooked yolks).
  • If the whites are not set after 3 minutes, continue checking every 30 seconds. Using a slotted spoon, carefully lift each egg out and transfer to the pot with the 150-degree water to keep warm.

To make the Eggs Benedict:

  • Arrange English muffin halves face up on a rimmed baking sheet. Broil until golden brown, about 2 to 4 minutes. Place one slice of Canadian bacon on each muffin and broil until bacon is hot and beginning to brown, about 1 minute. Remove sheet from oven.
  • Working with one at a time, remove a poached egg from water and allow to drain. Gently set on top each muffin half. Spoon 1 to 2 tablespoons of hollandaise over the top of each of the eggs and garnish with sliced chives if desired. Serve, passing remaining hollandaise separately.

Video

Notes

  1. Hollandaise sauceIf your sauce looks grainy or curdled, it probably got too hot. Try pulling it off the double-boiler immediately to cool it down or stir in a small amount of cool water. If your emulsion isn't forming, there are a few possible reasons: the yolks might be too hot or too cold, the butter might be too hot or too cold, you added too much butter too fast, or didn’t whisk quickly enough. If your yolks are a very pale pink rather than pale yellow, you may have left the whites in with your yolks. If your Hollandaise was perfect, but now it's breaking, it may have gotten too hot. Try, try again!
  2. Poached eggs: Don’t skimp on hot water for poaching eggs; the eggs need enough room to cook. I recommend adding vinegar to the poaching water to help the egg whites stay with the yolk.
  3. Tabasco sauce or cayenne pepper: Add to taste (I like 1/8 teaspoon) or omit entirely if you don't dig spice.
  4. Canadian bacon: Traditional Eggs Benedict features Canadian bacon, but if you prefer, substitute slices of cooked ham or pulled pork.
  5. Yield: This recipe makes 4 servings of Eggs Benedicts, 2 Benedicts each.
  6. Make ahead: The Hollandaise sauce can be made up to 1 hour in advance. Keep in a warm (but not hot) place. To make the poached eggs in advance, undercook the eggs by about 1 minute, then place the poached eggs in an ice water bath to cool. Store eggs in cold water in the refrigerator for up to 2 days. Heat them up in a little hot water for 20 to 30 seconds or until warm.
  7. Eggs any style: Poached eggs are classic, but eat what you want. Fried eggs and scrambled eggs are tasty with hollandaise, too.
  8. California Benedict: Substitute a slice of tomato and avocado for the Canadian bacon.
  9. Irish Benedict: Substitute corned beef for the Canadian bacon.
  10. Pulled Pork Benedict: Substitute barbecued pulled pork for the Canadian bacon.
  11. Eggs Blackstone: Add fried bacon and a slice of tomato.
  12. Eggs Florentine: Add spinach instead of, or in addition to, the Canadian bacon.
  13. Eggs Royale: Substitute smoked salmon for the Canadian bacon.

Nutrition

Serving: 2eggs | Calories: 890kcal | Carbohydrates: 28g | Protein: 30g | Fat: 73g | Saturated Fat: 41g | Cholesterol: 647mg | Sodium: 1494mg | Potassium: 407mg | Fiber: 2g | Sugar: 1g | Vitamin A: 670IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 3mg