Eggs Benedict Recipe

If there’s one dish that defines brunch culture, it’s Eggs Benedict — a luxurious plate of poached eggs perched on English muffins, draped in golden hollandaise sauce, and finished with ham or smoked salmon.

Elegant, indulgent, and surprisingly achievable at home, Eggs Benedict is a restaurant favorite that you can now master with just a few pantry ingredients and some pro tips.

🌟 Why You’ll Love This Recipe

1. Creamy, buttery, restaurant-style hollandaise
2. Perfectly poached eggs every time
3. Customizable with spinach, salmon, avocado & more
4. Ideal for brunch, breakfast-in-bed, or a special weekend treat
5. Looks gourmet, tastes heavenly — but made in 30 minutes!

🕒 Prep & Cook Time

1. Serves: 2 (makes 4 halves)

🛒 Ingredients

🧈 For the Hollandaise Sauce:

1. 3 egg yolks
2. 1 tbsp lemon juice (fresh)
3. ½ cup (1 stick) unsalted butter, melted and warm
4. Salt, to taste
5. A pinch of cayenne pepper or white pepper (optional)

🍳 For the Eggs Benedict Assembly:

1. 4 large eggs (for poaching)
2. 2 English muffins, split and toasted
3. 4 slices Canadian bacon, ham, or smoked salmon
4. 1 tbsp white vinegar (for poaching water)
5. Fresh chives or parsley, for garnish (optional)

🥑 Optional toppings: sautéed spinach (Eggs Florentine), avocado slices, grilled tomato

👨‍🍳 How to Make Eggs Benedict

🔹 1. Make the Hollandaise Sauce (First!)

Tip: Make this just before poaching the eggs for best texture.

Blender Method (Fast & Foolproof):

1. Add egg yolks and lemon juice to a blender.
2. Blend on low for 20 seconds.
3. With blender running, slowly drizzle in hot melted butter.
4. Blend until thick and smooth.
5. Season with salt and cayenne.

🧠 Pro Tip: Keep it warm by placing the sauce bowl in a warm water bath (not over direct heat).

🔹 2. Toast the English Muffins

1. Lightly toast muffin halves until golden and crisp.
2. Butter if desired.

🔹 3. Heat the Meat

1. Warm Canadian bacon or ham in a skillet for 1–2 minutes per side.
2. If using smoked salmon, no cooking needed.

🔹 4. Poach the Eggs

1. Fill a deep saucepan with water and bring to a gentle simmer.
2. Add a tablespoon of white vinegar (helps whites set quickly).
3. Crack eggs one at a time into a small bowl.
4. Swirl the water gently and slide in an egg. Repeat.
5. Poach for 3–4 minutes until whites are set but yolk is runny.
6. Remove with a slotted spoon and drain on paper towels.

🥚 Chef’s Tip: Don’t overcrowd — poach two at a time for better control.

🔹 5. Assemble the Eggs Benedict

1. Place a slice of ham on each toasted muffin half.
2. Top with a poached egg.
3. Spoon warm hollandaise sauce generously over the top.
4. Garnish with chives, paprika, or parsley.

🔄 Variations You’ll Love

📌 Tags

#eggsbenedict #brunchrecipes #breakfastclassics #poachedeggs #hollandaise #weekendcooking #easygourmet #homemadebrunch

🗂️ Recipe Summary

1. Cuisine: American / French-influenced
2. Course: Breakfast, Brunch
3. Skill Level: Intermediate
4. Method: Poaching, Toasting, Blending
5. Diet: Non-vegetarian (vegetarian versions possible)

🥄 Final Thoughts: Bring the Brunch Home

Making Eggs Benedict at home might sound fancy, but it's surprisingly doable with the right steps. From that pillowy poached egg to the silky hollandaise — it’s everything brunch dreams are made of. So whip up this iconic plate and wow yourself (or your guests) with a golden crown of weekend deliciousness.

📸 Share Your Benedict Brilliance

Tried this recipe? Snap a shot and tag it with #BenedictAtHome or #BrunchGoals — because hollandaise this good deserves a spotlight!