Eggs Benedict Recipe

Eggs Benedict is a classic American brunch dish, featuring poached eggs, Canadian bacon, and Hollandaise. Eggs Benedict is elegant and comforting, perfect for weekend brunch.

This classic Eggs Benedict Recipe, topped with homemade Hollandaise, is an over-the-top start to the day. Rise and shine! And please welcome my favorite person, Randy, as he shares about a memorable brunch meal we enjoyed a few years back. Take it away Randy!

Every time I have Eggs Benedict I am reminded of the best version I’ve ever had. While we were on a family vacation in St. John, USVI, we made the trek east to Miss Lucy’s Restaurant, located on the arid side of the island. Miss Lucy’s came highly recommended so we found ourselves at a picnic table under a shade tree ready to enjoy Sunday brunch.

Friendly live chickens were strolling about. Goats in a nearby pen were enjoying the morning too. A jazz duo were playing some mellow tunes. They sounded great. I spoke with the guitarist during a break. I asked him about his super cool guitar.

He said it was a Gibson L4 from the 1950’s that had survived falling off a truck in Mali during a tour some years earlier. (Funny how I can remember details from years ago but I can’t remember where I left my keys earlier this morning.) The Eggs Benedict that day was as superb as the setting, the sounds and the company. It’s something I’ll never forget.

Thankfully, we don’t have to wait to be on vacation to enjoy Eggs Benedict. It’s easy to make right at home. And when topped with a homemade hollandaise sauce you can close your eyes and pretend to be in whatever heavenly place you can conjure up in your mind. Enjoy!

Ingredients

• Canadian Bacon
• English Muffins
• Hollandaise Sauce
• Eggs
• Salt
• Vinegar
• Optional Garnish (like fresh dill or parsley)

How to Make Eggs Benedict

1. Begin by browning the Canadian bacon in a skillet.
2. Split and toast the english muffins.
3. Prepare Hollandaise sauce.
4. Next, poach the eggs. (See my recipe for Poached Eggs with Gouda on Toast for more detailed instructions and tips for how to poach eggs.) Fill a sauce pan with 1 1/2 inches of water and bring to a low boil. Add salt and vinegar to the water. Crack the eggs into individual bowls. Once the water has reached a low boil, reduce heat to barely a simmer and gently slide the eggs into the water, one at a time. Cook for 2-3 minutes for a semi-soft yolk, or 3-4 minutes for a firmer yolk. Gently remove the eggs one at a time with a large spoon and allow to drain on a plate lined with paper towels.
5. When all of the components are cooked and ready, it’s time to compose. Plate the english muffins, cut side up and place two slices of Canadian bacon on each muffin half. Top each with a poached egg and drizzle warm hollandaise sauce over the egg. If desired, garnish with freshly chopped dill or parsley.

A few recipe notes:

• If you’ve never poached eggs before, it’s not as difficult as you may think. Check out tips and tricks in this post on How to Poach Eggs.
• Once you learn how to make fresh Hollandaise Sauce you will be whisking up batches to go on everything. It’s not just for Eggs Benedict!
• A few simple substitutes for Canadian Bacon: regular bacon, prosciutto, ham, smoked salmon, avocado.
• English muffins are a staple of Eggs Benedict, but you can certainly try substituting other breads, we’re always much more likely to have sourdough on hand in our home which toasts beautifully and pairs great with eggs.

I hope you enjoy this recipe for Eggs Benedict, and let me know your favorite brunch comfort foods!

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Eggs Benedict

Yield: 2

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 20 minutes

Total Time: 50 minutes

A classic breakfast or brunch recipe perfect with homemade Hollandaise.

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Ingredients

• 4 slices Canadian bacon
• 2 English muffins
• Hollandaise Sauce recipe
• 4 eggs
• 1 - 2 teaspoons salt*
• 1 tablespoon vinegar of choice*
• optional garnish: fresh dill or parsley

Instructions

1. First brown the Canadian bacon in a skillet. Set aside.
2. Split and toast the english muffins.
3. Prepare Hollandaise sauce and keep warm until ready to serve.
4. Poach the eggs. Fill a shallow sauce pan with 1 1/2 inches of water and bring to a low boil. Stir in salt and vinegar to the water. Then crack the eggs into individual bowls. Once the water has reached a low boil, reduce heat to barely a simmer and gently slide the eggs into the water, one at a time. Cook for 2-3 minutes for a semi-soft yolk, or 3-4 minutes for a firmer yolk. Gently remove the eggs one at a time with a large slotted spoon or skimmer then place on a plate lined with paper towels. (For more details and tips on how to poach eggs, see my Poached Eggs with Gouda recipe.)
5. When ready to serve, plate the english muffins, cut side up and place two slices of Canadian bacon on each muffin half. Top each with a poached egg and drizzle warm hollandaise sauce over the egg. Optional: garnish with freshly chopped dill or parsley.

Notes

* Salt and vinegar amounts for poaching water are approximates and based on 4 cups of water. Adjust accordingly.

Recommended Products

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• 
  Cuisinart Stainless Steel Skimmer, Silver
• 
  All-Clad D3 3-Ply Stainless Steel Fry Pan with Lid 10 Inch, Induction Compatible, Oven Broiler Safe 600F, Fast and Even Heat, Pots and Pans, Cooking Skillet Cookware, Stainless Steel

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Originally posted April 30, 2015. Updated January 23, 2026.

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