Eggs Benedict
Eggs Benedict at home — Classic Eggs Benedict, Eggs Benedict with Crispy Bacon, BLT Eggs Benedict, Smoked Salmon Dill Eggs Benedict — for slow weekend mornings.
★ breakfast
breakfastClassic Eggs Benedict
Eggs Benedict with Canadian Bacon and an easy blender Hollandaise sauce.
John SebeckIngredients
- 4 Large Eggs
- 2 English Muffin
- 4 slices Canadian Bacon
- 1/2 cup Butter
- 3 Egg Yolk
- 1 tbsp Lemon Juice
- 1 tsp Dijon Mustard
- pinch Cayenne Pepper
- dash Hot Sauce
- 1/4 tsp Salt
- 1 tbsp White Vinegar
Instructions
- 1Add 3-4 inches of water to a large pot. Add vinegar. Bring to a boil, then turn heat to low so it holds a slow simmer.
- 2While the water is heating up, strain all your eggs through a fine mesh strainer to get the thin liquid out. Once strained add each egg to a separate ramekin or small container.
- 3Once the water is holding a slow simmer, take a slotted spoon and swirl the water around to create a vortex. Slowly add one egg in the middle. Cook for 3-4 minutes depending on desired yolk consistency.
- 4Remove egg and place in ice water. Repeat for each egg.
- 5Sear off Canadian bacon in a skillet. Set to the side.
- 6Toast English muffins with a shmear of butter.
- 7While muffins are toasting, add egg yolk, lemon juice, cayenne pepper, Dijon mustard, hot sauce and salt to a blender. Mix until well incorporated and frothy.
- 8Melt 1/2 cup (1 stick) of butter.
- 9SLOWLY add melted butter into blender with egg yolk mixture while blender is on.
- 10Drop all eggs back into the pot with warm water for 30 seconds or until heated through.
- 11While eggs are warming, assemble toasted muffins, Canadian bacon.
- 12Once eggs are warm top each muffin with one egg.
- 13Top with Hollandaise sauce, salt, pepper, and whatever else you desire.
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
More to try
breakfast
breakfast
breakfast
breakfast
breakfast
breakfast
breakfast
lunchFind more recipes like this
Join 1M+ cooks discovering, organizing, and sharing their recipes on Pepper
Open in Pepper →A Poached Egg Makes The Morning
A toasted English muffin, a slice of Canadian bacon, a soft poached egg, and warm hollandaise over the top — it looks fancy, but it's four simple things stacked up. Once you've poached an egg or two, the nerves go away and it becomes something you can pull off before anybody's dressed.
Cooks on Pepper reach for these on birthday mornings, Mother's Day, Christmas breakfast, and any Saturday when everybody's home and there's time to stand at the stove a few extra minutes.
Every recipe here is a real breakfast someone made: Classic Eggs Benedict with Canadian bacon, Eggs Benedict with Crispy Bacon, Signature Eggs Benedict with prosciutto, BLT Eggs Benedict, Smoked Salmon Dill Eggs Benedict, a Low carb Eggs Benedict, and a Loaded version with bacon, avocado, and honey-baked ham.
Quick Tips
- 1
Add vinegar to the water
A capful of white vinegar in your poaching water helps the whites set up tight instead of feathering out. Keep the water at a bare simmer, not a boil.
- 2
Poach eggs ahead
Poach eggs up to a day early, slide them into cold water, and refrigerate. Reheat 60 seconds in hot water right before serving.
- 3
Whisk hollandaise off heat
Beat the egg yolks with lemon juice and a tablespoon of water, then drizzle in warm melted butter slowly so it doesn't break. If it splits, whisk in a teaspoon of hot water.
- 4
Toast the muffins hard
Split English muffins with a fork and toast them until deep golden, about 3 to 4 minutes. A sturdy muffin holds up under the egg and sauce.
Never lose a recipe again
Save everything. Stay organized. Share with friends.
