Breakfast Recipes
Recipe:

Eggs Benedict

By Toni Oliver - 03/13/2025

Eggs Benedict is a classic breakfast dish featuring a toasted English muffin topped with Canadian bacon, a perfectly poached egg, and a rich, buttery hollandaise sauce. It is a staple for elegant brunches and a favorite among egg lovers.

Preparation and Yield

Cook time: 15 min Prep time: 10 min Total time: 25 min 2 servings

Nutrition:

450 calories per serving 30 grams of fat per serving

Ingredients:

2 English muffins, split and toasted 4 slices Canadian bacon 4 large eggs 1 tablespoon white vinegar 3 egg yolks 1/2 cup unsalted butter, melted 1 tablespoon lemon juice 1/2 teaspoon Dijon mustard Salt and pepper, to taste Chopped chives, for garnish

Instructions:

To prepare the hollandaise sauce, whisk together the egg yolks, lemon juice, and Dijon mustard in a heatproof bowl. Place the bowl over a pot of simmering water, ensuring it does not touch the water. Gradually drizzle in the melted butter while continuously whisking until the sauce thickens. Season with salt and pepper, then set aside.
In a large skillet over medium heat, cook the Canadian bacon until lightly browned, about 2 minutes per side. Set aside and keep warm.
To poach the eggs, fill a saucepan with water and bring it to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl and gently slide it into the water. Cook for about 3 minutes, until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
To assemble, place a toasted English muffin half on a plate, top with a slice of Canadian bacon, and carefully place a poached egg on top. Spoon warm hollandaise sauce over the eggs and garnish with chopped chives. Serve immediately.

The Origins of Eggs Benedict

Eggs Benedict is believed to have originated in the late 19th century in New York City. One popular story attributes its creation to Lemuel Benedict, a Wall Street broker who, in 1894, ordered a unique breakfast at the Waldorf Hotel. His request for buttered toast, poached eggs, bacon, and hollandaise sauce became a hit, evolving into the dish we know today. Another theory credits Delmonico’s restaurant for its invention. Regardless of its true origins, this classic brunch favorite continues to delight food lovers worldwide.

Mastering the Perfect Poached Egg

The key to a flawless Eggs Benedict lies in achieving the perfect poached egg. The water temperature should be just below boiling, ideally between 180°F and 190°F. Adding a splash of vinegar helps the egg whites coagulate faster, resulting in a neater shape. Swirling the water before gently slipping in the egg can further ensure a round and smooth appearance. Timing is essential—about three minutes will yield a silky, runny yolk encased in a delicate white. Practicing this technique ensures restaurant-quality Eggs Benedict every time.

Variations on the Classic Dish

While the traditional Eggs Benedict features Canadian bacon and hollandaise sauce, there are numerous delicious variations to explore. Smoked salmon can replace the bacon in an Eggs Royale, while sautéed spinach and mushrooms make a delightful vegetarian version. For a Southern twist, substitute the English muffin with a biscuit and the Canadian bacon with fried chicken. Experimenting with different sauces, such as béarnaise or avocado hollandaise, can add a unique flair to this timeless brunch favorite.

FAQs about Eggs Benedict

1 What is the best way to keep hollandaise sauce warm?

To keep hollandaise sauce warm, place it in a heatproof bowl over a pot of warm water. Stir occasionally to prevent it from thickening too much. Avoid direct heat, as it can cause the sauce to separate or curdle.

2 Can I make Eggs Benedict ahead of time?

Yes, but it’s best served fresh. You can poach the eggs in advance and store them in cold water. When ready to serve, reheat them briefly in warm water. Hollandaise sauce should also be made fresh to maintain its creamy texture.

3 What can I use instead of Canadian bacon?

Instead of Canadian bacon, you can use crispy bacon, smoked salmon, avocado, or sautéed spinach for a vegetarian option. Some variations even include pulled pork or grilled tomatoes for a unique twist.

4 Why is vinegar added to poaching water?

Vinegar helps the egg whites coagulate quickly, keeping them together in the water. It prevents the whites from dispersing and creates a more compact and neatly poached egg. Only a small amount is needed to be effective.

5 What are some common mistakes when making Eggs Benedict?

Common mistakes include overcooking the eggs, overheating the hollandaise sauce, and not properly toasting the muffins. Using fresh eggs and controlling water temperature helps prevent these issues for a perfect dish.