Eggs Benedict

By Becky Hardin

Updated Nov 6, 2025

ggs Benedict is one of my all-time favorite breakfast dishes, and I love how surprisingly easy it is to make at home. There’s just something so satisfying about layering a perfectly toasted English muffin with warm Canadian bacon, topping it with a soft, runny poached egg, and then smothering the whole stack in rich, homemade hollandaise sauce. Every bite is buttery, comforting, and absolutely delicious—truly the kind of breakfast that feels special without requiring a ton of effort.

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Easy Eggs Benedict Recipe

There’s nothing quite like cutting through the lovely layers of eggs Benedict! I just love how 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, an awesome brunch treat too!

This hollandaise sauce is divine, if I do say so myself! Rich and buttery with a distinctively savory taste. I like to serve this on Mother’s Day , Valentine’s Day, Christmas, or any weekend or holiday that calls for a special breakfast.

Tips for Beginners

Reduce the white strings that form around eggs . 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 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.
Cook one egg at a time. I f 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.

Ingredients1x2x3x

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

For the Hollandaise

▢ 4 tbsp unsalted butter ½ stick
▢ 1 tbsp lemon juice from ½ lemon
▢ 1 tsp Dijon mustard
▢ 4 egg yolks

For Serving

▢ salt and pepper to taste
▢ chopped fresh chives optional
▢ ground paprika optional

Video

Instructions

Butter the English muffin halves and place them on a baking sheet, cut side up. 4 tbsp 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 tbsp of vinegar to the water. 1 tbsp 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 tbsp 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 tbsp lemon juice, 1 tsp 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

Equipment

Baking Sheet
High Powered Blender Optional
Food Processor Optional

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Eggs Benedict Step by Step

Toasted English muffins and Canadian bacon on a cookie sheet. - 7

Toast the English muffin and cook the bacon: Butter 4 English muffins with 4 tbsp of butter and lay 8 slices of Canadian bacon on a baking sheet. Broil until the English muffins are toasted and the bacon is crisp around the edges.

Cracking eggs into a ramekin and a pot of boiling water. - 8

Poach the eggs: Bring water to a boil in a large saucepan. Crack 8 eggs into a small bowl. Lower the water temperature, then once the water is barely simmering, add 1 tbsp of vinegar and then gently transfer the eggs, 2-4 at a time, into the water. Cover the pan and let the eggs poach for about 4 minutes.

Transferring the poached eggs to a paper towel. - 9

Transfer the eggs : Use a slotted spoon to transfer the eggs from the pot to a paper-towel lined plate.

Pouring eggs into the blender to make the hollandaise sauce. - 10

Make the hollandaise sauce : Melt 4 tbsp of butter in the microwave. Add 1 tbsp of lemon juice, 1 tsp Dijon mustard, and 4 egg yolks to a blender. With the blender running, slowly stream in the melted butter and blend until the mixture reaches a smooth and slightly thickened consistency.

Pouring hollandaise sauce over the egg on the English muffin. - 11

Assemble the eggs Benedict : Place one slice of Canadian bacon on each English muffin half. Then, top with a poached egg and spoon hollandaise sauce over each egg.

Garnish and serve: Finish with a sprinkle of salt and pepper, chives, and paprika, if desired.

Fork cutting open eggs Benedict on a black plate. - 13

How to Store

If you want to get a head start, you can poach the eggs up to 2 days in advance and 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.

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.

Serving Suggestions

These yummy eggs benny are a meal in their own right, but I like to have a few other things on hand, like blueberry muffins or apple cinnamon breakfast cookies for sweet treats. And, no morning of mine really begins until I’ve had a chance to drink my coffee smoothie .

more egg recipes to try

Mini Quiches

Three bowls of eggs with bacon and basil on a table. - 16

Three bowls of eggs with bacon and basil on a table. - 17

Baked Eggs

One Pan BLT Skillet Frittata

overhead view of scrambled eggs on a white plate with toast and bacon. - 20

overhead view of scrambled eggs on a white plate with toast and bacon. - 21

How to Make Scrambled Eggs (4 Ways)

Eggs Benedict Recipe

Equipment

Baking Sheet
High Powered Blender Optional
Food Processor Optional