Classic Eggs Benedict
Eggs Benedict looks like a restaurant brunch, but at home it is four simple parts done in the right order. Make the hollandaise first and keep it warm, then toast the muffins, warm the bacon and poach the eggs at a gentle simmer so the whites set neatly around runny yolks.
Published
- Prep Time
- 10 mins
- Cook Time
- 25 mins
- Total Time
- 35 mins
- Servings
- 4 servings
How do you make Classic Eggs Benedict?
Whisk 3 egg yolks with 1 tbsp each lemon juice and water over simmering water until thick and 71°C (160°F), then slowly whisk in 1/2 cup hot melted butter. Poach 8 eggs in barely simmering water with a splash of vinegar for 3-4 minutes. Layer toasted English muffin halves with warmed back bacon, a poached egg and hollandaise.
- Total time
- 35 mins
- Calories
- 590 per serving
- Protein
- 30 g
- Yield
- 4 servings
- Difficulty
- Medium
- Method
- Poaching
Ingredients
Hollandaise
Benedict
Equipment
Heatproof bowl that sits over a saucepan · Wide saucepan or deep frying pan for poaching · Whisk · Slotted spoon · Small cup or ramekin · Frying pan · Instant-read thermometer
Quick Directions
Cook the hollandaise base
Bring 3-4 cm of water to a gentle simmer in a saucepan.
Whisk in the butter
Take the bowl off the heat.
Warm the bacon and toast the muffins
Cook the back bacon or ham in a frying pan over medium heat for 1-2 minutes per side, until lightly browned and hot.
Poach the eggs
Fill a wide saucepan with 7-8 cm of water, add the vinegar and bring to a bare simmer, with small bubbles rising but no rolling boil.
Assemble
Place 2 muffin halves on each plate and top each with a slice of bacon and a poached egg.
Step-by-Step Instructions
Follow these detailed steps to make the perfect classic eggs benedict.
Cook the hollandaise base
Bring 3-4 cm of water to a gentle simmer in a saucepan. In a heatproof bowl set over the pan (not touching the water), whisk the egg yolks, lemon juice and water constantly for 3-4 minutes, until thick, pale and the whisk leaves trails. The mixture should reach 71°C (160°F). If it starts to look grainy, lift the bowl off the heat and keep whisking.
Whisk in the butter
Take the bowl off the heat. Whisking constantly, pour in the hot melted butter in a thin, steady stream until the sauce is thick and glossy. Season with salt and cayenne. Keep it warm over the pan of hot water with the heat turned off, whisking now and then, and use it within 1 hour.
Warm the bacon and toast the muffins
Cook the back bacon or ham in a frying pan over medium heat for 1-2 minutes per side, until lightly browned and hot. Toast the English muffin halves until golden. Keep both warm on a plate covered with foil.
Poach the eggs
Fill a wide saucepan with 7-8 cm of water, add the vinegar and bring to a bare simmer, with small bubbles rising but no rolling boil. Crack each egg into a small cup. Stir the water gently, then slide in the eggs one at a time, cooking 4 at a time. Poach for 3-4 minutes, until the whites are completely set and the yolks still soft. Lift out with a slotted spoon and drain on paper towel.
Assemble
Place 2 muffin halves on each plate and top each with a slice of bacon and a poached egg. Spoon over the hollandaise, sprinkle with chives and a pinch of paprika and serve straight away.
Recipe Tips
- Fresh eggs hold together best in the water. Tipping each egg into a fine sieve for a few seconds first drains off the watery white that makes wispy strands.
- If the hollandaise splits, whisk 1 tbsp warm water into a clean bowl, then slowly whisk the broken sauce into it a spoonful at a time.
- Runny yolks and lightly cooked sauces are not recommended for pregnant people, young children, older adults or anyone with a weakened immune system. Use pasteurized eggs, or poach the eggs for 5-6 minutes until the yolks are firm.
Variations
- Eggs Florentine: swap the bacon for a handful of sautéed spinach on each muffin.
- Eggs Royale: use smoked salmon instead of bacon and add a few capers.
- Avocado Benedict: top each muffin with sliced avocado and tomato instead of bacon.
Nutrition (per serving)
| Calories | 590 |
|---|---|
| Protein | 30 g |
| Carbs | 28 g |
| Fat | 39 g |
| Saturated fat | 20 g |
| Fibre | 1.5 g |
| Sugar | 2.5 g |
| Sodium | 1200 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Eggs Benedict is best eaten right away. Poached eggs can be made ahead, cooled in iced water and refrigerated in a container of cold water for up to 1 day. Do not keep leftover hollandaise.
- Reheat
- Warm chilled poached eggs in a bowl of very hot tap water for 1-2 minutes, drain well and assemble with freshly toasted muffins and hot bacon.
Classic Eggs Benedict FAQs
What is eggs Benedict made of?
Classic eggs Benedict is a toasted English muffin half topped with back bacon or ham, a poached egg and hollandaise sauce, a warm emulsion of egg yolks, lemon juice and butter.
How long do you poach an egg for eggs Benedict?
Poach large eggs in barely simmering water for 3-4 minutes for set whites and runny yolks, or 5-6 minutes if you want the yolks firm.
How do you keep hollandaise from splitting?
Keep the heat gentle and add the butter slowly while whisking constantly. If it splits, whisk 1 tbsp warm water in a clean bowl and slowly whisk the broken sauce back into it.
Can you make eggs Benedict ahead of time?
Partly. Poach the eggs up to 1 day ahead, chill them in iced water and reheat in very hot water for 1-2 minutes. Make the hollandaise no more than 1 hour before serving and keep it warm over hot water.
Is it safe to eat eggs Benedict?
For most healthy adults, yes. The hollandaise in this recipe is whisked to 71°C (160°F). Soft yolks are not recommended for pregnant people, young children, older adults or anyone with a weakened immune system, so use pasteurized eggs or poach until the yolks are firm.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
