Eggs Benedict

When I want a special breakfast, I look no further than eggs Benedict. This beloved egg recipe stacks an English muffin with Canadian bacon, a poached egg and smooth hollandaise sauce. Though we don’t know for sure who invented eggs Benedict, we do know that it originated in New York City in the late 1800s, and that it’s been the perfect Sunday breakfast ever since.

The star of this dish is the hollandaise sauce, which is prepared over a double boiler to ensure its egg yolks are cooked. It might seem like an intimidating task at first, but making hollandaise is much easier than it looks. It won’t take long to master the technique—and then you can skip the long restaurant brunch lines!

Ingredients for Eggs Benedict

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• Eggs: You’ll use eggs both for poaching and for the hollandaise (a mother sauce made by emulsifying egg yolks and butter together). For the best poaching possible, use fresh eggs so they hold together.
• Butter: Unsalted butter is melted and then mixed with egg yolks to make the velvety hollandaise.
• Water: Water thins out the hollandaise sauce as it thickens, giving it a perfectly creamy consistency.
• Lemon juice: Lemon juice is super important for a flavorful hollandaise because it cuts the richness of all the other flavors. Add an extra squeeze if you like it zingy!
• English muffins: Toasted English muffins are the perfect vessel for eggs Benedict because the nooks and crannies soak up all the sauce.
• Canadian bacon: It’s traditional to use Canadian bacon in an eggs Benedict recipe, though you can substitute sliced ham or another type of bacon.
• Paprika: The dash of paprika on top of the hollandaise sauce completes the dish.

Direction

Step 1: Make the hollandaise sauce

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In the top of a double boiler or in a metal bowl over simmering water, whisk the egg yolks, water and lemon juice until they’re blended. Cook, whisking constantly, until the mixture is just thick enough to coat a metal spoon and the temperature reaches 160°F. Remove from the heat.

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Very slowly drizzle in the warm melted butter, whisking constantly. Whisk in the pepper. Transfer it to a small bowl if necessary. Place the bowl in a larger bowl of warm water. Keep the hollandaise warm, stirring occasionally until you’re ready to serve it, up to 30 minutes.

Editor’s Tip: Hollandaise will thicken as it sits. If it gets too thick to pour, add a splash of water or lemon juice to bring it back to the right consistency before serving.

Step 2: Prepare poaching liquid

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Add 2 to 3 inches of water in a large saucepan or a skillet with high sides. Bring the water to a boil, then reduce the heat to maintain a gentle simmer. Break one egg into a small bowl. Holding the bowl close to the surface of the water, gently slip the egg into the water. Repeat this with three more eggs.

Editor’s Tip: A splash of any kind of vinegar will help bring the egg whites together in the simmering water, making for a nicely poached egg. I use rice vinegar, white vinegar or apple cider vinegar.

Step 3: Poach eggs

Cook the eggs, uncovered, for two to four minutes or until the whites are completely set and the yolks begin to thicken but are not hard. Using a slotted spoon, lift the eggs out of the water one by one and place them on a towel-lined plate. Poach the remaining four eggs.

Step 4: Assemble your eggs Benedict

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When all eight of your eggs are poached, it’s time to assemble. Top each toasted muffin half with a slice of bacon, a poached egg and 2 tablespoons of hollandaise sauce. Finish with a sprinkle of paprika, and serve them immediately.

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Eggs Benedict Variations

• Change up the base: English muffins work perfectly here, but so do lots of other breads. I think a thick slice of toasted brioche would be delicious, as would a fresh biscuit or even a bagel.
• Make a seafood Benedict: Smoked salmon is a popular alternative to Canadian bacon for eggs Benedict. But my favorite seafood alternative is crab! Either use fresh crab meat instead of bacon or do what I do: use crab cakes as the base of the Benedict instead of English muffins.
• Flavor the hollandaise with pesto: Stir fresh pesto into your hollandaise. The herby addition helps cut the richness of the sauce.
• Make vegetarian eggs Benedict: Instead of Canadian bacon, assemble with a handful of fresh spinach, slices of tomatoes, sauteed mushrooms or grilled or blanched asparagus spears.

How to Store Eggs Benedict

It’s rare that I have leftover eggs Benedict, which is just as well because this dish tastes best when it’s freshly made. If you do have extra, store everything separately so they can be reheated. If you poach your eggs the day before, store them in the fridge in either a covered container or in a bowl of water.

How long does eggs Benedict last?

Eggs Benedict is best eaten right when it’s made, when the hollandaise is at its smoothest. However, if you store the ingredients separately, they’ll each last for up to a day in the fridge.

Can you reheat eggs Benedict?

You can reheat the different components of the dish separately. Precooked poached eggs can be reheated by dropping them in a pot of boiling water for one minute. Hollandaise can be reheated, though it might not be as velvety smooth as it was when it was made. Heat it in the microwave for 10 to 20 seconds, adding some water if the sauce needs to be thinned out.

Can you make eggs Benedict ahead of time?

Poach your eggs up to a day ahead to save some time if you must, but hollandaise is best made fresh to order.

Eggs Benedict Tips

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Should you serve hollandaise hot or cold on eggs Benedict?

Hollandaise should always be served hot when it’s easy to pour and will drip down the sides of the English muffin. If it’s cold, it will congeal, and that’s not nearly as appetizing.

What can you serve with eggs Benedict?

Eggs Benedict goes well with all things breakfast. I love it with home fries or hash browns, and a fresh frisee salad for something crunchy and light to balance the richness of the Benedict. Round the meal out with a batch of bloody Marys or mimosas.