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Eggs Benedict
Eggs Benedict is a classic brunch dish featuring toasted English muffins topped with ham or Canadian bacon, poached eggs, and creamy hollandaise sauce. This eggs Benedict recipe creates a rich and elegant breakfast that is popular in cafés and brunch menus around the world.
Origin of Eggs Benedict
Eggs Benedict is believed to have originated in New York City in the late 19th century. One popular story credits Lemuel Benedict, who ordered a combination of toast, eggs, bacon, and hollandaise sauce at a hotel, inspiring the famous dish we know today.
Why It’s Loved
Eggs Benedict is loved for its creamy hollandaise sauce, perfectly poached eggs, and savory ham. The combination of textures—from crispy English muffins to silky egg yolks—makes it a luxurious and satisfying brunch favorite.
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Eggs Benedict
2
servings10
minutes10
minutes420
kcalIngredients
2 English muffins, split
4 eggs
4 slices Canadian bacon or ham
2 tbsp white vinegar
For Hollandaise Sauce:
3 egg yolks
½ cup melted butter
1 tbsp lemon juice
Salt and pepper to taste
Directions
- Toast the English muffins until lightly golden.
- Heat a skillet and cook the Canadian bacon until warmed through.
- Fill a saucepan with water and bring it to a gentle simmer.
- Add vinegar and carefully crack eggs into the water to poach them for about 3–4 minutes.
- Remove the poached eggs with a slotted spoon.
- For the hollandaise sauce, whisk egg yolks and lemon juice in a bowl over simmering water.
- Slowly whisk in melted butter until the sauce thickens.
- Season with salt and pepper.
- Assemble by placing bacon on toasted muffins, topping with poached eggs, and drizzling with hollandaise sauce
Notes
- Serving Suggestion: Serve with roasted potatoes or fresh fruit.
- Tip: Use fresh eggs for easier poaching and better shape.
- Storage: Best served immediately; hollandaise sauce should not be stored long.
