Eggs Benedict Recipes

Eggs Benedict Recipes

Prepare this classic breakfast favorite like a pro, then personalize it to your liking.



By: Elizabeth Stark

Because they require both poaching and a seemingly complex French sauce, eggs Benedict have a well-earned reputation for being tough to make. But with the right tools and a little practice, making this brunch staple is a breeze.

Eggs Benedict Recipe
Serves: 4
Prep time: 5 minutes
Cook time: 20 minutes
Cost: $$
Difficulty: Intermediate

Ingredients
4 slices Canadian bacon
1/2 teaspoon neutral oil, such as canola
3 egg yolks
12 tablespoons unsalted butter, plus more for buttering English muffins
3/4 teaspoon sea salt, divided

A pinch of dry mustard powder
2 to 3 teaspoons freshly squeezed lemon juice
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons apple cider vinegar
4 fresh eggs
2 English muffins

Instructions

  1. Heat a medium sauté pan over medium-high heat. Add the canola oil, and then the four slices of Canadian bacon. Fry until the edges have browned, 1-2 minutes per side. Set the bacon aside on a paper towel
  2. Fill a wide, deep-sided sauté pan two-thirds full with water, and place over high heat. Once water is boiling, add vinegar and 1/2 teaspoon of sea salt. Turn the heat down so that the water is bubbling gently


To Make the Hollandaise Sauce

  1. Melt the butter in a medium saucepan over low heat so the butter is warm, but not browned. Meanwhile, set the egg yolks in a large, stable bowl and whisk in 1/4 teaspoon sea salt and the dry mustard. Whisking vigorously, add a small drizzle of melted butter. The mixture should absorb the butter and thicken up right away
  2. Continue adding warm butter in very small amounts and whisking until you’ve added about half the butter; the mixture should be pale and thick enough to form very soft peaks
  3. Continue whisking in the remaining butter in larger drizzles. Once you've added all of the melted butter, whisk in the lemon juice. Check salt and acidity levels by taste and adjust if needed. Set the bowl aside while you prepare the remaining ingredients
  4. Toast the English muffins, divide between the four plates and add a pat of butter to each. Top each with a slice of cooked Canadian bacon
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To Poach the Eggs

  1. Crack an egg in a shallow dish, then lower the dish into the gently bubbling water and tip the egg out. Repeat for each remaining egg. Using a slotted spoon, give each egg a gentle nudge to prevent it from sticking to the bottom of the pan. Cook each egg for 3-4 minutes
  2. Use a slotted spoon to lift and drain each poached egg carefully. Gently lay the egg on top of the Canadian bacon. Drizzle with two tablespoons hollandaise sauce and finish with a twist of black pepper. Now they’re ready to serve

Tip: Practice makes perfect when it comes to poaching eggs. Get more tricks with our easy-to-follow guide.

Substitution Ideas

Once you've got the basics down, try changing up your recipe:

  • Swap traditional English muffins for waffles or homemade biscuits.
  • Replace Canadian bacon with regular bacon, smoked salmon or crabmeat.
  • Try a vegetarian take with sautéed spinach, leafy greens or cooked asparagus instead of the bacon.




Elizabeth Stark, along with her husband Brian Campbell, writes the blog Brooklyn Supper — the story of a family eating with the seasons in Virginia and Brooklyn. They believe strongly that good, local food and wholesome meals should be for everyone.

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