Eggs Benedict Recipe

Classic Eggs Benedict is a true brunch delight! The dreamy, rich Hollandaise sauce over the crisp English muffin and creamy poached egg is everything!

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The weekend, y'all.

Right now, Brian works six days a week in the office. I work six days on here (blogging isn't cheap or easy, honey). So Sunday, I make sure we sit still for the day. We sleep in, even Greyson, we eat brunch, we set off to church (If you follow me on Instagram, you may see my live-streaming our worship team. It gets wild, they really do a fantastic job getting everyone excited and dancing!) we chill out. It's the only day we chill out.

After a whole week of cooking, blogging, taking care of Greyson, photo shoots, and all the aspects that blogging takes in the background, I don't want to spend my Sunday morning making a big brunch, but I don't want to give Brian cereal and milk for the only day he's home in the morning either, you know?

That's why I love Eggs Benedict for Sunday brunch. It's easy, it's quick, it's decadent. I mean, it's hedonistic in how just darn good it is. Avocado toast may be my weekday healthy breakfast, but egg bennies are my weekend vice. It's a super easy, delicious luxury we love to partake in almost every Sunday.

Really! I know poached eggs and Hollandaise sauce have a bad rep, so many people say they're hard to do or that they're intimidating, but I promise as long as you follow my recipe, the poached eggs will come out perfectly.

As for the Hollandaise, keep a good eye on it. It can be tricky when doing it if you don't keep your one good eye on it, but the results are so worth it when you do. I have an easy blender Hollandaise recipe so that even the most beginner Benedict maker can have creamy Hollandaise. Did I mention it's quicker than the classic, too? Be careful not to over whisk or blend, or you'll end up with Hollandaise mayo.

Let me prepare you for what's about to happen.

Butter.

Butter.

Butter.

Butter.

Butter.

Alright, you ready for that? Eggs Benedict is nothing without butter! Hollandaise is (literally) nothing without butter! You will be using a whole stick of it for 2 servings, and it's worth it. It is SO worth it.

Besides the poached egg and creamy homemade Hollandaise, are the Canadian bacon and toasty English muffin. It wouldn't be classic without them. You can set them on a baking sheet under a low-heat broiler for a couple minutes before serving.

Yes, it's rich, yes, I know I'm going to get comments about how this isn't healthy and alllllll the butter...

Bleh. Life is short.

Eat half a stick of butter per serving. Eat a poached egg. Live wild.

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📖 Recipe

Eggs Benedict

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Classic Eggs Benedict is a true brunch delight! The dreamy, rich Hollandaise sauce over the crisp English muffin and creamy poached egg is everything!

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Ingredients

Eggs Benedict

• 1 tablespoon distilled white vinegar
• 4 extra large eggs
• 4 slices Canadian bacon or ham
• 2 English muffins, toasted

Hollandaise Sauce

• 7 tablespoon unsalted butter, melted but not hot
• 3 egg yolks
• 1 tablespoon fresh lemon juice
• kosher salt, to taste
• fresh pepper, to taste
• cayenne pepper, optional

Instructions

Egg Benedict

1. Bring oven to broil on low. IF you do not have a broiler, you can toast the English muffins in a toaster or on a cast iron pan with a bit of butter over medium-high heat. Place muffins, cut side up, and Canadian bacon (or ham) on a baking sheet and leave under broiler for 2-4 minutes, or until desired crispness is achieved. Set aside once done.
2. In a large, high sided skillet, bring water to a lively simmer, with small columns of bubbles rising gently. The water should be about 3-4 inches tall, it needs to be able to completely cover the eggs.
3. Add vinegar to the water and crack eggs one at a time into a small bowl. Get the bowl's edge as close to the water as possible, then gently slip the egg into the water. Repeat for all eggs and set a timer for 3-3:30 minutes. Once they are done, place them on a plate lined with paper towels to drain the excess water.

Hollandaise Sauce

1. Place egg yolks and lemon juice into blender. Blend on high for 25-30 seconds, until just combined. Remove blender top or middle opening in blender top, turn blender on low and begin pouring a very slow stream of melted butter into the blender until butter is gone. Pour sauce into serving container and stir in salt, pepper, and cayenne pepper to taste. Squeeze in more lemon juice if you want more tartness.
2. To serve, place two English muffin halves on each plate, cut side up. Place a slice of Canadian bacon on each half. Place a poached egg on top of the ham, season with salt, pepper and cayenne if desired, and top with a generous spoonful of Hollandaise

Notes

Note 1: If poached eggs have cooled, gently place eggs back into the hot water for 20 seconds and let drain on paper towels before serving. Note 2: If Hollandaise thickens before serving, whisk in a few small drops of water to loosen it up.

Nutrition Information:

Amount Per Serving: Calories: 450

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Eden Westbrook

Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.

www.sweetteaandthyme.com