Eggs Benedict is a classic dish that adds sophistication to any breakfast spread. This elegant and decadent meal is served at countless restaurants, and diners commonly believe that this brunch favorite requires a special touch to recreate on one’s own. But how hard is it to make eggs Benedict? The answer may surprise you.
Eggs Benedict traditionally consists of two lightly toasted and buttered English muffin halves topped with savory Canadian bacon, poached eggs, and luscious hollandaise sauce. The dish is an extraordinary breakfast treat, undoubtedly one of the most tempting breakfast items on any menu — and it’s much easier to make at home than you would think.
You’ll only need a few ingredients and a lazy weekend morning to whip up some delicious homemade eggs Benedict.
Classic Eggs Benedict
- 4 tablespoons butter
- 4 egg yolks
- 2 tablespoons lime juice
- 1 tablespoon heavy whipping cream
- salt and pepper to taste
In a small saucepan, melt the butter over low heat. In a small bowl, using a whisk, beat the egg yolks until creamy. Blend in the lime juice, heavy whipping cream, salt, and pepper.
Once the butter has melted in the saucepan, take a tablespoon of the hot butter and pour it into the egg mixture. Blend well, adding a tablespoon of butter at a time until all the butter has been incorporated into the egg mixture.
Once the melted butter and egg mixture are blended, return the mixture to the saucepan. Cook the sauce on low heat, continually stirring it, for about 30 seconds. Remove the saucepan from the heat and set it aside.
- 1 tablespoon apple cider vinegar
- 4 large fresh eggs
- 2 English muffins
- 4 slices Canadian bacon
- butter for spreading
Next, fill a medium saucepan with 4 inches of water. Bring the water to a boil and then reduce the water to a simmer. Add the vinegar to the water. (The vinegar will help tighten the egg whites and achieve a spherical shape.)
While waiting for the water to boil, crack an egg into the fine-mesh sieve over a small bowl. Whirl the egg in the fine-mesh sieve, allowing the liquid egg white to fall through into the small bowl. Discard the liquid white. Carefully pour the egg in the sieve into its own ramekin. (The sieve should contain a yolk encased by a tighter egg white.) Repeat this process for the other eggs.
Once the water is simmering, create a vortex using a spoon. Holding 2 of the ramekins close to the water’s surface, gently pour the eggs into the middle of the vortex and cook them for about 3 minutes.
While the eggs are cooking, heat the slices of Canadian bacon in a large skillet over medium-high heat for about 1 minute. Toast the English muffins.
After 3 minutes, using a slotted spoon, carefully remove the poached eggs. Gently dab the eggs with a paper towel to remove excess water. Repeat for the remaining eggs.
Assemble the eggs Benedict. Top each toasted muffin half with butter, a slice of Canadian bacon, and a poached egg. Spoon hollandaise sauce over the poached eggs. Serve immediately.
Are There Less Time-Consuming Ways To Make Eggs Benedict?
Making eggs Benedict entirely from scratch is not always doable. Thankfully, there are some shortcuts. Whether you’re looking to use kitchen gadgets, mixes, or jarred hollandaise sauce to make the job easier, don’t fret — you have options!
Sous Vide Eggs Benedict
Sous vide, which means “under vacuum” in French, is a method of cooking involving vacuum-sealing food in a bag and then placing the bag in a water bath until the food reaches the right cooking temperature. Although using the sous vide method won’t shorten the duration of your cooking time, it will lighten your workload. This sous vide eggs Benedict and hollandaise sauce recipe takes the daunting part out of the eggs Benedict preparation process; you will prepare both items in the same sous vide bath.
Mixes And Jarred Hollandaise Sauce
If the idea of preparing hollandaise sauce makes you nervous, a sauce mix such as McCormick Hollandaise Sauce Mix or Knorr Hollandaise Sauce Mix might be helpful. Just add butter and water, and you’ll be all set.
If you’re looking for an even easier method, a jarred sauce might be the way to go. Our top pick for jarred hollandaise sauce is Aunt Penny’s Hollandaise Sauce.
Eggs Benedict Variations
Although Canadian bacon is the ultimate classic when it comes to eggs Benedict, there are numerous ways to make this traditional dish your own. The hollandaise sauce and poached eggs can be combined with an array of proteins, vegetables, and breads to create new flavors and textures. Feel free to get creative and prepare your eggs Benedict to your tastes. Here are a few variations of this delicious breakfast dish to get you started:
Enjoy a Maryland blue crab cake in place of a traditional slice of Canadian bacon.
Relish corned beef or corned beef hash on top of your lightly toasted English muffin.
Add some leafy greens, such as spinach, in place of Canadian bacon, or pile the greens on underneath for a heartier dish.
For a south-of-the-border flavor, add some chorizo with a fresh slice of avocado and a splash of spicy salsa.
Silky smoked salmon or lox makes a splendid seafood version of this savory dish.
Lobster Eggs Benedict
Add lobster for a luxurious twist on eggs Benedict that will make any brunch an extraordinary event!
Avocado Toast Benedict
Any fan of avocado toast will appreciate the addition of poached eggs and hollandaise sauce. Two breakfasts in one!
Eggs Benedict isn’t challenging to put together, but the meal does take extra time to prepare — more time than your usual Sunday morning pancake breakfast. Despite this, the remarkable flavors of homemade eggs Benedict are worth it! Whether you choose to make your eggs Benedict entirely from scratch, or with a little help from mixes or specialized kitchen tools, we guarantee that you’ll love them.