Eggs Benedict Recipe - The Cookie Rookie® (2024)

Eggs Benedict Recipe - The Cookie Rookie® (1)

By: Becky Hardin

This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.

Eggs Benedict is one of my all time favorite breakfast dishes and it’s so easy to make! A homemade hollandaise sauce smothers poached eggs and Canadian bacon, all atop an English muffin. Delicious!

Eggs Benedict Recipe - The Cookie Rookie® (2)

Table of Contents

Easy Eggs Benedict

There’s nothing quite like cutting through the lovely layers of an eggs benedict! The runny poached egg, the savory bacon and the fluffy English muffin provide the most satisfying breakfast bite! It’s such an easy breakfast, and of course it’s an awesome brunch treat too!

Looking for some more brunch ideas? Why not also try my Eggs Benedict Casserole and my Cheesy Sausage and Potatoes Recipe!

Why You’ll Love this Classic Eggs Benedict Recipe:

  • QUICK & EASY: Packed with flavor, this breakfast comes together in a snap!
  • A DELICIOUS SAUCE: The homemade hollandaise sauce is simple but packs a creamy and savory punch, perfect over eggs and bacon!
  • SATISFYING: Protein packed eggs, savory bacon and an English muffin – it’s a hearty breakfast or brunch that’ll set you up for the day!

Make a restaurant favorite easily in your own kitchen! Only a few simple ingredients are needed.

Eggs Benedict Recipe - The Cookie Rookie® (3)

Eggs Benedict Recipe - The Cookie Rookie® (4)

Email This Recipe

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from The Cookie Rookie.

How to Make Eggs Benedict

You can jump to the recipe card for full ingredients & instructions!

  1. Cook your sliced muffins and Canadian bacon under the broiler.
  2. Poach your eggs in a large saucepan.
  3. Blend your hollandaise sauce ingredients in a food processor.
  4. Layer your ingredients onto the English muffin and spoon on the sauce.
  5. Garnish, serve and enjoy!
Eggs Benedict Recipe - The Cookie Rookie® (5)

What is eggs benedict?

Eggs Benedict is an American breakfast dish consisting of poached eggs and sliced ham on toasted English muffins, covered with Hollandaise sauce.

How do I poach an egg?

To poach an egg, fill a large, high-sided skillet with water. Add 1 tablespoon of white wine vinegar and bring the water to a gentle simmer over medium-low heat. Crack an egg into a small bowl and then drop it into the water. Swirl a spoon gently around the egg to create a small vortex. Cook for 3-4 minutes, then remove with a slotted spoon and dab gently with a paper towel to remove any excess water.

What do I do if my Hollandaise sauce breaks?

If the sauce starts to break, gradually add hot water, 1 tablespoon at a time, until it comes back together. If the sauce does not come back together, discard and start over.

Serving Suggestions

These yummy eggs benny are a meal in their own right, but you can certainly amp up your breakfast or brunch with some of these favorites:

  • Coffee Smoothie
  • Blueberry Muffins
  • Maple Syrup Granola
  • Apple Cinnamon Breakfast Cookies

This hollandaise sauce is divine! Rich and buttery with a distinctively savory taste. This is the perfect dish for Mother’s Day brunch, Valentine’s Day, or any weekend that calls for a special breakfast.

Eggs Benedict Recipe - The Cookie Rookie® (6)
Eggs Benedict Recipe - The Cookie Rookie® (7)

Make Ahead Instructions

Poach the eggs up to 2 days in advance. Reheat them in boiling water for 30-60 seconds when ready to serve.

Make the Hollandaise sauce up to 1 day ahead and gently reheat it in the microwave for 10-20 seconds.

I do not recommend cooking English muffins or Canadian bacon ahead of time. Both will be soggy when reheated.

Storage Instructions

Store fully-assembled eggs Benedict in an airtight container in the refrigerator for up to 1 day. Store poached eggs in an airtight container in the refrigerator for up to 3 days.

Tips for Perfect Poached Eggs

  • To reduce the white strings that form around eggs when poaching, first crack your eggs into a small mesh sieve and hold over a bowl to strain off the excess watery egg whites. Then, transfer to a ramekin.
  • Use an egg poaching pan if you have one.
  • Use the freshest eggs possible. Fresh egg whites will be thicker and spread less in the water.
  • Don’t add salt to the water. This will cause the eggs to spread more.
  • If you’re having trouble poaching more than 1 egg at a time, just cook them one at a time. Poaching eggs takes time to master.

More Egg Recipes We Love

  • Mini Quiches
  • Baked Eggs
  • Egg McMuffins
  • Sausage Breakfast Casserole
  • BLT Skillet Frittata
  • Easy Scrambled Eggs
Eggs Benedict Recipe - The Cookie Rookie® (8)

All the flavors of eggs benedict sit perfectly with one another, it just works so well. A creamy hollandaise, runny eggs, salty bacon and a fluffy muffin to mop everything up with – super satisfying and so easy to make!

More Delicious Breakfast Recipes to Try:

  • Breakfast Pizza
  • Blueberry Sheet Pan Pancakes
  • Easy Monkey Bread
  • Breakfast Hash
  • Pumpkin Pie Baked Oatmeal
  • Chocolate Chunk Banana Muffins
  • Blueberry Raspberry Coffee Cake

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.

Recipe

Eggs Benedict Recipe

4.48 from 17 votes

Author: Becky Hardin

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

Eggs Benedict Recipe - The Cookie Rookie® (9)

Serves4 people

Print Rate

Save Shop our store

Eggs Benedict is one of my all time favorite breakfast dishes and it's so easy to make! A homemade hollandaise sauce smothers poached eggs, Canadian bacon, atop an English muffin – perfect!

Eggs Benedict Recipe - The Cookie Rookie® (10)

Email This Recipe

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from The Cookie Rookie.

Ingredients

  • 4 tablespoons unsalted butter for spreading (½ stick)
  • 4 English muffins halved
  • 8 slices Canadian bacon
  • 8 large eggs
  • 1 tablespoon white vinegar

For the Hollandaise

  • 4 tablespoons unsalted butter ½ stick
  • 1 tablespoon lemon juice from ½ lemon
  • 1 teaspoon Dijon mustard
  • 4 egg yolks

For Serving

Instructions

  • Butter the English muffin halves and place them on a baking sheet, cut side up.

    4 tablespoons unsalted butter, 4 English muffins

  • Add the Canadian bacon to the same baking sheet.

    8 slices Canadian bacon

  • Place the sheet under the broiler for 3-4 minutes until the English muffins are toasted and the Canadian bacon is crisped on the edges.

  • In a large saucepan, bring water to a boil.

  • Crack the eggs into small bowls or ramekins.

    8 large eggs

  • Reduce the heat so the water is barely simmering with just a few tiny bubbles at the bottom of the pan.

  • Add 1 tablespoon of vinegar to the water.

    1 tablespoon white vinegar

  • Bring the ramekins close to the water and gently drop in the eggs, 2-4 at a time.

  • Cover the pan, letting the eggs poach for about 4 minutes.

  • Use a slotted spoon to transfer the eggs to a plate lined with paper towel. Set aside.

For the Hollandaise Sauce

  • Melt the butter in the microwave.

    4 tablespoons unsalted butter

  • Add the lemon juice, Dijon mustard, and egg yolks to a blender or food processor and blend until smooth, about 1 minute.

    1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 4 egg yolks

  • Keeping the blender running, slowly stream in the melted butter.

  • Blend until the mixture reaches a smooth and slightly thickened consistency.

Assembly

  • Place one slice of Canadian bacon on each English muffin half. Then, top with a poached egg.

  • Spoon Hollandaise sauce over each egg.

  • Finish with a sprinkle of salt and pepper, chives, and paprika, if desired.

    Salt and pepper, Chopped fresh chives, Ground paprika

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

  • To reduce the white strings that form around eggs when poaching, first crack your eggs into a small mesh sieve and hold over a bowl to strain off the excess watery egg whites. Then, transfer to a ramekin.
  • Use an egg poaching pan if you have one.
  • Use the freshest eggs possible. Fresh egg whites will be thicker and spread less in the water.
  • Don’t add salt to the water. This will cause the eggs to spread more.
  • If you’re having trouble poaching more than 1 egg at a time, just cook them one at a time. Poaching eggs takes time to master.
  • Nutritional information does not include optional ingredients.

Storage:Store eggs Benedict in an airtight container in the refrigerator for up to 1 day.

Nutrition Information

Calories: 610kcal (31%) Carbohydrates: 29g (10%) Protein: 30g (60%) Fat: 41g (63%) Saturated Fat: 20g (125%) Polyunsaturated Fat: 4g Monounsaturated Fat: 13g Trans Fat: 1g Cholesterol: 610mg (203%) Sodium: 930mg (40%) Potassium: 424mg (12%) Fiber: 2g (8%) Sugar: 1g (1%) Vitamin A: 1436IU (29%) Vitamin C: 2mg (2%) Calcium: 115mg (12%) Iron: 3mg (17%)

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

Eggs Benedict Recipe - The Cookie Rookie® (11)

Eggs Benedict Recipe - The Cookie Rookie® (12)

Upload A PhotoTag on
Insta
Leave A Rating

Eggs Benedict Recipe - The Cookie Rookie® (13)

Claim your free ebook!

Subscribe to have posts delivered straight to your inbox!! PLUS get our FREE ebook!

Sign Me Up

Eggs Benedict Recipe - The Cookie Rookie® (2024)

FAQs

How was original eggs Benedict made? ›

Retired Wall Street stock broker Lemuel Benedict told The New Yorker in 1942 that he ordered the first Eggs Benedict in the Waldorf-Astoria in 1894 to help his hangover. His order consisted of buttered toast, bacon, poached eggs, and Hollandaise sauce.

What is the difference between eggs royale and eggs Benedict? ›

The Difference Between Benedict, Florentine and Royale.

Eggs Benedict is with ham or pancetta. Eggs Florentine is with sauteed spinach. Eggs royale is with smoked salmon. All three breakfasts are created the same, starting with a toasted English muffin, poached eggs and topped with hollandaise sauce.

What makes an eggs Benedict a Benedict? ›

What Is Eggs Benedict? Eggs Benedict is a traditional American breakfast and brunch recipe that originated in New York City. It consists of an English muffin, cut in half, toasted, and topped with Canadian bacon, poached eggs, and classic French hollandaise sauce. It's decadent, rich, and satisfying.

Does eggs Benedict have anything to do with Benedict Arnold? ›

The most important thing to know about eggs Benedict is that they have nothing to do with the famed traitor Benedict Arnold.

Was the original Eggs Benedict different than what we have today? ›

The hollandaise sauce, though, was different from the smooth, creamy topping used today. It included ham and hot, hard-cooked eggs in the sauce. His recipe for eggs Benedict passed through to Montgomery's family, according to the letter, which also included the recipe.

What is the difference between Eggs Benedict and eggs Florentine? ›

The primary difference between eggs Florentine and eggs Benedict is the addition of spinach. While eggs Florentine may or may not feature Canadian bacon, the dish always features a sautéed layer of spinach.

What are the three types of Eggs Benedict? ›

Eggs Benedict and three delicious versions–Eggs Florentine with spinach, Eggs Royale with smoked salmon and Eggs Norwegian with both–are perfect ways to create a delicious Sunday brunch. Sometimes I offer more than one version at the same meal.

What is eggs Hemingway? ›

So, what is the dish? Traditionally the dish is a toasted English Breakfast Muffin topped with Smoked Salmon, a soft poached free-range Egg, and some indulgent Hollandaise sauce. A real festive breakfast treat.

What do Americans call Eggs Benedict? ›

Eggs Benedict is a common American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce.

What is the secret of Eggs Benedict? ›

That's One Eggs-ellent Benedict

The cornerstone of the dish is the Hollandaise, a rich and creamy sauce made from eggs, butter, and lemon juice. Add eggs on top of English muffins, and meat or fish and cover it all with Hollandaise for the best breakfast in town.

Can you buy hollandaise sauce in the supermarket? ›

Tesco Finest Hollandaise Sauce 165G - Tesco Groceries.

Is the yolk runny in eggs benedict? ›

The eggs should cook for 3-4 minutes so the egg white is fully cooked but the yolk remains runny. Use a slotted spoon to remove the eggs from the water and serve immediately. Bon appetit!

What is eggs Benedict called without ham? ›

Eggs royale is similar to Eggs Benedict or florentine but uses smoked salmon instead of ham or spinach.

How do you order eggs Benedict not runny? ›

Over Hard: Over hard eggs are the same as over easy except that their middle is solid. If you dislike the runny texture of egg yolk, this is a perfect option.

Should the sauce be hot or cold for eggs Benedict? ›

Definitely not cold on eggs Benedict, one of the finest breakfast dishes known to humans. Hot if you're making it properly and there is a lot. Cold if it is just a spoonful out of a jar and the heat from the egg will be enough to take the chill off.

Is the yolk runny in Eggs Benedict? ›

The eggs should cook for 3-4 minutes so the egg white is fully cooked but the yolk remains runny. Use a slotted spoon to remove the eggs from the water and serve immediately. Bon appetit!

What is the difference between Eggs Halifax and Eggs Benedict? ›

Luxurious Eggs Benedict gets an extra-flavorful twist with the addition of smoked salmon. This is Eggs Halifax, a viral trend that's sure to be your new brunch favorite! You'll love the combination of poached eggs, Hollandaise sauce, smoked salmon, and toasted English muffins.

What restaurant invented Eggs Benedict? ›

Delmonico's Restaurant

First, chef Charles Ranhofer created a custom combination for regular customer Mrs. LeGrand Benedict in the 1860s, who was looking to try something new. She told him to create a dish out of poached eggs, ham, hollandaise and truffles.

What is the origin of the poached egg? ›

It originates from the French word poché, which means small pouch or pocket. Poaching is an ancient cooking technique that was used to prepare different delicacies like dumplings and nut custard. In fact, this cooking technique even finds a mention in the first printed cookbook, Le viandier.

Top Articles
Latest Posts
Article information

Author: Delena Feil

Last Updated:

Views: 6469

Rating: 4.4 / 5 (45 voted)

Reviews: 92% of readers found this page helpful

Author information

Name: Delena Feil

Birthday: 1998-08-29

Address: 747 Lubowitz Run, Sidmouth, HI 90646-5543

Phone: +99513241752844

Job: Design Supervisor

Hobby: Digital arts, Lacemaking, Air sports, Running, Scouting, Shooting, Puzzles

Introduction: My name is Delena Feil, I am a clean, splendid, calm, fancy, jolly, bright, faithful person who loves writing and wants to share my knowledge and understanding with you.