Go Back
Eggs Benedict Recipe

Eggs Benedict Recipe

A cozy, homemade Eggs Benedict recipe with poached eggs, hollandaise
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 serving
Course: Breakfast
Cuisine: American
Calories: 560
Ingredients Equipment Method

Ingredients
  

For the Poached Eggs
  • 4 large eggs
  • Water enough to fill saucepan
  • 1 –2 tsp vinegar helps eggs hold shape
For the English Muffin Base
  • 2 English muffins split into halves
  • 2 tbsp butter for toasting
For the Hollandaise Sauce
  • 3 egg yolks
  • ½ cup unsalted butter — melted and warm
  • 1 tbsp lemon juice
  • Salt — pinch
  • Black pepper — tiny pinch
  • Optional — paprika or cayenne micro heat… trust me
For Traditional Benedict Protein
  • 4 slices Canadian bacon or ham

Equipment

  • Medium saucepan (for poaching)
  • Small heat-safe bowl (for hollandaise)
  • Whisk (your best friend today)
  • Slotted spoon
  • Toaster or pan
  • Knife + cutting board
  • Mixing bowl
  • Small ladle or measuring cup
  • Clean kitchen towel
  • Thermometer (if you like precision)
  • Hand whisking muscles… trust me, you’ll feel them

Method
 

Cooking Method — Step by Step (like we’re side-by-side at the stove)
  1. Let’s break it gently… like cracking an egg softly.
Step 1 — Toast the Muffins
  1. Toast the English muffin halves until lightly golden.
  2. Spread a thin butter layer.
  3. Set aside… try not to snack on one. (I always do.)
Step 2 — Cook the Bacon or Ham
  1. Heat a pan.
  2. Cook Canadian bacon slices until slightly caramelized at the edges. Not burnt. Just kissed by heat.
  3. Place on muffins.
  4. And yeah — that aroma? already promising.
Step 3 — Poach the Eggs (Slow… Calm… Gentle)
  1. Fill the saucepan with water.
  2. Heat until lightly simmering — not wild boiling.
  3. Add vinegar.
  4. Now…
  5. Crack each egg into a small bowl first (trust me — safer).
  6. Swirl water gently — like a tiny whirlpool.
  7. Lower egg slowly.
  8. Let it poach:
  9. 2½–3 minutes for runny yolk
  10. 3½–4 minutes for slightly firmer
  11. Lift using a slotted spoon.
  12. Place on a towel to remove excess water.
  13. If one breaks — don’t panic — that one becomes a “tester egg”. Happens to all of us.
Step 4 — Make the Hollandaise Sauce
  1. Okay — tiny focus moment.
  2. In a heat-safe bowl:
  3. whisk egg yolks + lemon juice
  4. Place bowl over gently simmering water (double boiler style).
  5. Keep whisking — no stopping — tiny circles.
  6. Slowly drizzle in melted butter.
  7. Keep whisking…
  8. It thickens…
  9. Looks glossy…
  10. Feels silky…
  11. Add:
  12. pinch salt
  13. black pepper
  14. tiny paprika (optional — but trust me… beautiful)
  15. If it thickens too much:
  16. Add 1 tsp warm water — fixes everything.
Step 5 — Assemble
  1. Layer like a beautiful brunch tower:
  2. Toasted muffin
  3. Canadian bacon
  4. Poached egg
  5. Spoonful of hollandaise
  6. Maybe a sprinkle of herbs
  7. Pause… admire… smile a little.
  8. Serve immediately — Eggs Benedict waits for no one.