How do I keep my hollandaise from breaking?

Blending in the hot butter slowly is key. If it does separate, gently whisk in an ice cube or a splash of hot water—magic! Also, keep it warm but not hot to prevent curdling.

Can I make Eggs Benedict ahead of time?

Absolutely. Poach your eggs and keep them chilled in an ice bath up to a day in advance. Hollandaise is best fresh but can be refrigerated—just reheat gently and swirl in extra water if needed.

What if I don’t have Canadian bacon?

No problem! Try ham, crispy bacon, smoked salmon, or sautéed greens. The magic is in the combination of toasty bread, creamy sauce, and runny egg.

My poached eggs always come out messy. What am I doing wrong?

Try straining the eggs first to remove excess watery whites, and add a splash of vinegar to help the egg set quickly. Also, be sure your water is barely simmering—not boiling—to prevent the eggs from tearing apart.

The BEST Traditional Eggs Benedict Recipe

Name: The BEST Traditional Eggs Benedict Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 12 large eggs; 1 tablespoon white or cider vinegar; 6 English muffins, split; 12 slices Canadian bacon; Cayenne or paprika, for serving; Fresh chives, for serving; 3 egg yolks; 1 tablespoon lemon juice; 1/4 cup hot water; 1 cup unsalted butter (1/2 lb); Pinch of kosher salt

If you’re searching for a breakfast that feels like both an indulgent treat and a comforting classic, look no further—this Traditional Eggs Benedict recipe checks every box. Imagine golden-toasted English muffins, buttery Canadian bacon, perfectly poached eggs, and a luscious hollandaise sauce that brings it all together in the dreamiest way. It’s surprisingly quick to make, and practically impossible to resist. Whether it’s a lazy Sunday or a busy weekday morning, this dish will have you excited to jump out of bed and hit the kitchen.

Why You’ll Love This Recipe

Foolproof for Busy Mornings: Eggs Benedict has a reputation for being a special occasion dish, but this method is refreshingly approachable—even on the most hectic mornings.
Rich, Silky Hollandaise: Trust me, nothing compares to the flavor and texture of homemade hollandaise, and the blender trick means no tricky double boiler or whisking arm workout!
Customizable and Classic: This classic combination is delectable as written, yet easily adapts to your taste buds and what’s already in your fridge.
Impress-without-Stress: Everyone loves seeing Eggs Benedict on the table. You can serve it up to guests (or just treat yourself) with minimal hassle and maximum flavor.

Ingredients You’ll Need

Eggs: These are the stars of the show; poaching them gives you that signature velvety yolk that defines Eggs Benedict.
Vinegar: A little white or cider vinegar in the poaching water helps the egg whites set quickly and neatly, so you get beautiful, compact poached eggs—no wispy bits!
English Muffins: The traditional base; their nooks and crannies soak up every drop of hollandaise and egg yolk. Toast them for texture!
Canadian Bacon: Savory, meaty, and just the right hint of saltiness; it brings a lovely contrast to the creamy eggs and buttery sauce.
Cayenne or Paprika: A dusting on top not only adds color but a gentle heat that perks up the entire bite.
Fresh Chives: Snip them fresh for bright, oniony freshness and a splash of color.
Hollandaise Sauce:
- Egg Yolks: Creamy and rich; the beating heart of the sauce.
- Lemon Juice: Adds perfectly balanced acidity to cut through the richness.
- Hot Water: Ensures a silky smooth texture.
- Unsalted Butter: The secret to a dreamy, luxurious sauce.
- Kosher Salt: Rounds out and heightens all the flavors.

Tip: Always use the best eggs and butter you can find—the sauce especially shines with quality ingredients!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This recipe is a canvas! Here are some ideas if you want to mix things up:

Smoked Salmon Benedict: Swap Canadian bacon for smoked salmon for an elegant, briny twist (great for brunch).
Florentine: Add a bed of sautéed spinach under the egg for a veggie-packed version.
Avocado Benedict: Slice ripe avocado for a luscious, creamy layer—perfection for vegetarians.
Holiday Heat: Add a pinch of cayenne or a splash of hot sauce to your hollandaise for extra kick.
Bread Swap: Try sourdough, biscuits, or even hash browns as a base if you’re out of English muffins.

How to Make Eggs Benedict

Step 1: Poach the Eggs

Fill a non-stick skillet or saucepan with water and a splash of vinegar. Gently simmer (not boil—you don’t want tough eggs). Crack each egg over a fine sieve to remove excess watery whites (this keeps your poached eggs looking restaurant-perfect), then ease each egg into the water. Cook for about 2½–3 minutes, until the whites set but yolks stay tender. Remove with a slotted spoon, dab on paper towels, and trim any wispy bits for a tidy finish.

Step 2: Toast Muffins and Warm Bacon

Preheat your oven to 425°F. Arrange English muffin halves and Canadian bacon slices on separate trays. Toast for 5-10 minutes until muffins are golden and bacon is heated through (perfect chance to finish your coffee or set the table).

Step 3: Blend the Hollandaise Sauce

Melt butter until hot but not browned. In a blender, combine egg yolks and lemon juice, blending briefly. Drizzle in hot water, then, with the blender running, slowly pour in the hot butter for a luscious, thick hollandaise. Season with salt and a squeeze more lemon if you love extra tang, then keep warm on low heat until assembling.

Step 4: Assemble Your Eggs Benedict

Place two toasted muffin halves on each plate. Spoon over some hollandaise sauce, lay on the warm Canadian bacon, add poached eggs, and drizzle with more hollandaise. Finish with a sprinkle of cayenne or paprika, and scatter freshly snipped chives over the top.

Pro Tips for Making the Recipe

No Whisk, No Problem: The blender hollandaise is a game-changer for consistency, speed, and ease.
Egg Poaching Perfection: Use super-fresh eggs for neater poached eggs and always strain to avoid “wispies.”
Keep It Warm: If you’re making a few batches, slide finished poached eggs into a bowl of warm (not hot) water to keep without overcooking.
Revive Broken Sauce: If hollandaise separates, stir in an ice cube until it smooths out.
High-Quality Ingredients: Better butter and eggs really do make all the difference.

How to Serve

Eggs Benedict is the superstar of the breakfast table! Try pairing with:

A light green salad or steamed asparagus for a fresh counterpoint.
Crispy roasted potatoes or hash browns for a heartier brunch.
Fruit salad or fresh berries for balance and a splash of acidity.
Optional touches: Garnish with extra chives or a strip of crispy bacon for drama!

Make Ahead and Storage

Storing Leftovers

Poached eggs can be kept in the fridge for up to 24 hours. Store extra hollandaise in a sealed jar up to 3 days.

Freezing

Eggs and hollandaise don’t freeze well—best to serve fresh.

Reheating

Reheat poached eggs gently in simmering water for about 45 seconds. Warm hollandaise slowly over low heat, whisking occasionally (add a teaspoon of hot water, if needed).

Tip: Store the muffin and bacon separately to keep them from getting soggy; both toast up beautifully again in the oven.

FAQs

How do I keep my hollandaise from breaking?

Blending in the hot butter slowly is key. If it does separate, gently whisk in an ice cube or a splash of hot water—magic! Also, keep it warm but not hot to prevent curdling.
Can I make Eggs Benedict ahead of time?

Absolutely. Poach your eggs and keep them chilled in an ice bath up to a day in advance. Hollandaise is best fresh but can be refrigerated—just reheat gently and swirl in extra water if needed.
What if I don’t have Canadian bacon?

No problem! Try ham, crispy bacon, smoked salmon, or sautéed greens. The magic is in the combination of toasty bread, creamy sauce, and runny egg.
My poached eggs always come out messy. What am I doing wrong?

Try straining the eggs first to remove excess watery whites, and add a splash of vinegar to help the egg set quickly. Also, be sure your water is barely simmering—not boiling—to prevent the eggs from tearing apart.

Final Thoughts

This Traditional Eggs Benedict recipe brings pure joy to the breakfast or brunch table. It’s easier than you might think, endlessly customizable, and absolutely swoon-worthy at first bite. Give it a try—and don’t be afraid to put your own twist on it! Cooking should be as much fun as eating, and this dish makes it impossible not to smile.