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A serving of classic Eggs Benedict with perfectly poached eggs and hollandaise sauce.

Proven way to grow 5 Eggs Benedict dishes

This recipe provides a method to prepare five servings of Eggs Benedict, featuring perfectly poached eggs, Canadian bacon, and a rich hollandaise sauce, all assembled on toasted English muffins.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 5 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Eggs Benedict
  • 5 English muffins
  • 10 Canadian bacon slices
  • 10 Large eggs
  • 1 tbsp White vinegar
  • 2 tbsp Butter or oil for toasting
For the Hollandaise Sauce
  • 3 Egg yolks
  • 113 g Unsalted butter, melted
  • 1 tbsp Lemon juice
  • 0.25 tsp Salt
  • Pinch of cayenne pepper

Equipment

  • Large pot
  • Skillet
  • Heatproof bowl
  • Whisk
  • Slotted spoon

Method
 

Prepare Ingredients
  1. Gather all ingredients for Eggs Benedict and Hollandaise sauce, ensuring they are measured and ready.
  2. Toast the English muffins until golden brown, then set aside, keeping them warm.
Cook Canadian Bacon
  1. Heat butter or oil in a pan over medium heat and cook Canadian bacon until lightly browned and warmed through, about 2-3 minutes per side.
Make Hollandaise Sauce
  1. In a heatproof bowl, whisk egg yolks and lemon juice until pale; slowly drizzle in melted butter while whisking constantly.
  2. Place the bowl over a saucepan of simmering water (bain-marie) and continue whisking until the sauce thickens; season with salt and a pinch of cayenne pepper.
Poach Eggs
  1. Fill a large pot with an inch or two of water, add white vinegar, and bring to a gentle simmer.
  2. Carefully crack each egg into a separate small bowl, then gently slide each egg into the simmering water; poach for 3-4 minutes until the whites are set and yolks are still runny.
Assemble Eggs Benedict
  1. Place half of an English muffin on each plate, top with Canadian bacon, then a poached egg.
  2. Spoon a generous amount of Hollandaise sauce over each egg; repeat for all servings and garnish if desired.

Notes

For best results, use fresh eggs for poaching. If you find the hollandaise sauce too thick, you can whisk in a teaspoon of warm water at a time until desired consistency is reached. Serve immediately for optimal flavor and texture.