What is eggs benedict?
This dish is probably one of the most elegant breakfast dishes I have ever seen. This is a pretty simple, classic eggs benedict recipe. So what is eggs benedict? Well, I like to think of it as a little piece of silky heaven. It’s a perfectly poached egg with silky, delicious, runny yokes, over a bed of delicious Canadian bacon, placed onto a perfectly toasted English muffin. The best part is, the “eggs benedict sauce”, known as hollandaise sauce. This sauce, although it’s intimidating to make, especially the first time, it completes the dish. Silky and smooth like a perfect custard, this sauce is good on many dishes.

How to make hollandaise
I love extra hollandaise, so I found this recipe prefect with 5 eggs yokes, the sauce soaks up into the muffins and it is just delicious. Without a doubt, this is my favorite breakfast dish! What you need to make a hollandaise sauce. A small pan, a small glass bowl and a whisk. I recommend a glass bowl over a metal bowl. Although it is possible to use a metal bowl, the process I found to be more tricky. If you only have a metal bowl, you will have to keep removing the sauce from the heat and continue to whisk even off the heat. Otherwise you will cook the egg, even on low heat. The metal bowl will heat up faster and hotter then a glass bowl. Ready to start making the best breakfast ever?
Hollandaise ingredients
- Egg yokes whisked
- Unsalted butter melted
- White wine vinegar
- Lemon juice fresh
- Salt
Prep the hollandaise ingredients. Make sure the glass bowl hovers over the pot. You absolutely do not want the bowl touching the water. Start by heating 2 inches of water in a pan, add whisked yoke to the bowl. Slowly add in the butter and whisk constantly. It should be noted, you will be whisking the sauce the entire time it is cooking. At this time, add in the vinegar, lemon juice and salt. Continue whisking until the mixture begins to thicken, forming a custard consistency. If you notice blobs forming, remove from the heat immediately and keep whisking. Once it smooths out again, add back to the heat. Once thickened, remove from heat completley and set aside. After cooking everything else, reheat the sauce.
Certainly there is an alternative if you don’t have time to make the sauce. Although, it will lessen the quality and flavor of the dish, but you can buy premade hollandaise. Click here!

Build your eggs benedict
Now that your hollandaise is done, let’s focus on the rest of this classic eggs benedict recipe! Remaining ingredients include,
- Eggs poached
- Canadian bacon
- English muffins
- Chives chopped
- Olive oil
- Pinch of smoked paprika
Boil water on high heat in a large pot, add vinegar. While the water is heating, heat oil in a cast iron or non stick skillet over high heat. Add the Canadian bacon and cook for 1 minute on each side or until golden brown and set aside on a paper towel. Separate each egg into its own bowl removing any loose shells that happened to fall in. Important tip, using a whisk, make a vortex in the water, this will help the egg whites stay intact. Gently pour each egg into the middle. Turn heat completely off and cook for 3 mins. Remove eggs from water and place on paper towels. Toast your muffins in the same pan you cooked the Canadian bacon in. Of course, the reasoning for this, is the muffins will soak up all those amazing flavors from the pan.
Last but not least, place your English muffins on plates, add the poached egg and a spoon full (or more) of the hollandaise sauce. Finally, top with a pinched of paprika and chopped up fresh chives, serve that delicious eggs benedict asap!

Want more breakfast ideas? Check out my vegetarian Mexican omelette.

Eggs benedict
Equipment
- small sauce pan
- glass bowl
- whisk
Ingredients
- 4 eggs poached
- 8 pieces canadian bacon
- 2 english muffins
- 5 egg yokes
- 1/4 cup unsalted butter melted
- 1 tbsp white wine vinegar
- 2 tbsp lemon juice fresh
- 1/4 tsp salt
- 1 tbsp chives chopped
- pinch of smoked paprika
- 1 tbsp olive oil
Instructions
- Fill a small sauce pan with 2 inches of water and heat over medium heat. Place a glass bowl over the sauce pan, make sure the bowl sits over the pan, not inside of the pan. Also, make sure the water is not touching the bottom of the bowl. Add in your egg yokes and start to whisk, very slowly add in the melted butter while continuing to whisk. Once butter is added, add in the white wine vinegar and then the lemon juice. Keep whisking until yoke mixture starts to get thick, resmebling a custard texture. Set aside to be re heated, leaving it over the heat could result in cooked eggs.
- Fill a large sauce pan with water and heat over high heat. Add in the vinegar. Heat a skillet or cast iron over high heat, add the oil then the canadian bacon. Cook for 1 minute per side. Set aside on paper towel. Turn heat to medium.
- Add eggs into seprate bowls, removing any shells that happened to get mixed in. Using a whisk, make a votex in the boiling water. Gently pour the eggs in the middle. The eggs will rotate keeping most of the egg whites intact. Turn heat completley off and let sit for 3 minutes. Remove from water and place on paper towel. While eggs are poaching, toast the muffins open side down in the same pan you used for the Canadian bacon. Toast for just a few minutes or until golden brown. Reheat sauce over low heat.
- Essemble the eggs benidict. Muffin first, then the poached egg, then gently pour a spoon full of hollandaise sauce over each egg (or more). Top with a sprinkle of smoke paprika and chives.
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