FREE BONUS: 5 Secrets to Be a Better Cook!

Home > Breakfast > Eggs Benedict Recipe

Eggs Benedict Recipe

Learn how to make the best Eggs Benedict with Poached Eggs and easy Hollandaise Sauce on a toasted English muffin. This is a famous American dish and it’s a staple on restaurant breakfast menus. You can absolutely recreate this restaurant classic at home.

Eggs Benedict on a plate topped with hollandaise

This post may contain affiliate links. Read my disclosure policy.

We love special breakfast and brunch recipes from Crepes to tender Omelettes and Fluffy Waffles. If you love special weekend breakfasts this Eggs Benedict is a must-try!

What is an Egg Benedict?

Egg benedict is essentially an open-faced breakfast sandwich. You can change up eggs benedict in many ways but a classic egg benedict starts with a toasted English muffin half, then meat which is usually Canadian bacon, ham, or regular bacon. That is topped with a poached egg, a generous coating of hollandaise sauce, and finished with a sprinkle of cayenne pepper.

It all sounds fancy but each step is relatively simple and you can comfortably crank out 4 eggs benedict all at once.

How to make the best Eggs Benedict with Poached Eggs and Hollandaise Sauce on an English muffin. An Egg Benedict is the perfect breakfast.

Ingredients for Eggs Benedict

  • Hollandaise Sauce – the traditional eggs benedict sauce
  • English Muffins – 2 halved English muffins make 4 eggs benedict
  • Unsalted butter – for toasting the English muffins
  • Canadian Bacon, or substitute with thinly shaved ham, or Crispy Bacon
  • Eggs – use large grade AA eggs and super fresh eggs are best for holding their shape
  • Distilled white vinegar – added to the water for poaching eggs
  • Cayenne Pepper, to garnish
  • Garnish – with Chives or dill
Ingredients for Eggs Benedict with eggs, Canadian bacon and Hollandaise ingredients

Egg Benedict Variations

  • Classic: Ham, egg, and hollandaise
  • California: Tomato and avocado, air fryer bacon, egg, and hollandaise
  • Sophisticated: smoked salmon, avocado, poached egg, and hollandaise
  • Fancy: 3 blanched asparagus spears, poached egg, hollandaise 

Pro Tip: If you really want to go all out and impress someone, try Eggs Benedict with Crab Cakes or Salmon Cakes.

How to Make Eggs Benedict

  1. Make the Hollandaise Sauce: cook according to our hollandaise recipe instructions. Cover to keep warm. Add a little hot water to thin if needed.
  2. Prep for Poached Eggs: Place a pot of water on the stove for making poached eggs and bring it to barely a simmer.
  3. Sauté meat: In a large skillet, sauté meat until warm and golden then transfer to a plate, cover to keep warm.
  4. Toast English muffins: Melt 2 tsp butter on the same skillet and add English muffins cut-side down. Toast until golden brown. Turn off the heat and leave muffins in the pan to keep warm.
  5. Poach Eggs: Once water is barely simmering, poach 4 eggs according to our easy poached eggs recipe
  6. Assemble: Place English muffin halves on serving plates, cut side up, and top with your meat. Place the egg over the meat. Pour the hollandaise sauce over the eggs, sprinkle the top with cayenne pepper and garnish with chives. Serve immediately. 
How to make the best Eggs Benedict with Poached Eggs and Hollandaise Sauce on an English muffin. An Egg Benedict is the perfect breakfast.

Common Questions

Are Eggs Benedict French?

People assume eggs benedict are of French origin because they use Hollandaise Sauce (a popular French sauce), but it actually originated in New York, USA at the Waldorf hotel when a customer requested the combination as a custom order, and the restaurant was so impressed by it, they added it to their menu.

What is the difference between Eggs Florence and Eggs Benedict?

Eggs Florence has a layer of sauteed spinach beneath the poached eggs, but otherwise, they both have a toasted English muffin and are topped with Hollandaise.

When to serve eggs benedict?

This is typically a breakfast or brunch menu item.

Can I substitute hollandaise?

You can serve the poached egg without hollandaise and just add a sprinkle of salt, pepper and cayenne pepper. You can also try topping with Salsa, Pico de Gallo, or Adjika.

Egg Benedict served on a plate topped with poached egg and hollandaise sauce

Make-Ahead

This is really best when enjoyed freshly made. You can cover and keep the Hollandaise sauce warm while you are making the other components of the recipe, but I don’t recommend making these ahead of time.

More Breakfast Recipes

Breakfast is my favorite meal on weekends because those are our ‘days off,’ we aren’t in a hurry and can afford to take a little extra time to make breakfast special. If you love this Eggs Benedict Recipe, then you won’t want to miss these breakfast favorites:

I hope you’re excited to make Eggs Benedict. The combination of poached eggs, warm Canadian bacon, and creamy hollandaise sauce over a buttered and toasted English muffin makes an excellent weekend breakfast.

Eggs Benedict Recipe

5 from 11 votes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Eggs Benedict with Hollandaise sauce served on a white plate
How to make the best Eggs Benedict with Poached Eggs and Hollandaise Sauce on an English muffin. This recipe makes 4 Eggs Benedict but you can scale it down and make 1 or 2 if you prefer.
Author: Natasha Kravchuk
Skill Level: Easy/Medium
Cost to Make: $10-$12
Keyword: egg benedict recipe, eggs benedict
Cuisine: American
Course: Breakfast
Servings: 4 people

Ingredients

  • 1 recipe Hollandaise Sauce
  • 2 English muffins, halved
  • 4 tsp unsalted butter, to toast muffins
  • 4 slices Canadian bacon, thin shaved ham, or crispy bacon
  • 4 large eggs, for poached eggs
  • 1 Tbsp white vinegar for poaching eggs
  • cayenne pepper, to garnish
  • chives or dill, to garnish

Instructions

  1. Make the Hollandaise Sauce: combine hollandaise sauce in a small saucepan and cook according to our hollandaise recipe instructions. Cover with lid to keep warm. If it gets too thick, add a teaspoon of hot water at a time to thin it out.

  2. Prep for Poached Eggs: Place a pot of water with 1 Tbsp vinegar on the stove for making poached eggs and bring it just to a simmer.

  3. Sauté meat: In a large skillet, sauté your meat until hot and golden then transfer to a plate and cover to keep warm.

  4. Toast English muffins: Melt 2 tsp butter on the same skillet and add English muffins cut-side down and toast until golden brown. Remove the skillet from the heat, leaving the muffins in the skillet to keep warm.

  5. Poach Eggs: Once water is barely simmering, poach 4 eggs according to our easy poached eggs recipe.

  6. Assemble: Place English muffin halves on serving plates cut-side up. Top with your desired meat. Place the egg over the meat. Pour the hollandaise sauce over the eggs, dividing the hollandaise recipe between the 4 eggs. Sprinkle the top with cayenne pepper and garnish with chives. Serve immediately.

Recipe Notes

Variations:
1. California: Tomato and avocado, bacon, poached egg, hollandaise
2. Sophisticated: Lox smoked Salmon, Avocado, poached egg, hollandaise
3. Fancy: 3 blanched asparagus spears, poached egg, hollandaise

FREE BONUS: 5 Secrets to Be a Better Cook!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Guy Clement
    April 30, 2022

    As always, love your recipes and you are the best at showing everyone they can be the Chef at home. Had the Southern version Egg Benedict in Charlston SC with green fry tomato, fresh crab meat with the poach egg and Hollandaise sauce, it was out of this world.

    Reply

    • NatashasKitchen.com
      April 30, 2022

      Thank you so much, Guy! That is very kind. I’m happy to help.

      Reply

  • MARCIA LUICK
    April 27, 2022

    I love your easy Hollandaise sauce recipe. Thank you so much from a retired nurse.

    Reply

    • Natasha's Kitchen
      April 27, 2022

      You’re welcome, Maria. Happy that you loved it!

      Reply

  • Laura Reese
    April 26, 2022

    This recipe was restaurant quality! Perfect for Sunday brunch! We loved it.

    Reply

    • Natasha's Kitchen
      April 27, 2022

      So glad to hear that, Laura! Thank you for the review and feedback.

      Reply

  • Steven
    April 26, 2022

    Wow! I am really looking forward to making this recipe! Perhaps for my wife on Mother’s Day which is coming up very soon. I’ve made Eggs Benedict before, but few things motivate me more than a recipe from Natasha’s Kitchen! Thank you for sharing this! I know this will become a standard in my repertoire of go-to recipes!

    Reply

    • Natasha's Kitchen
      April 27, 2022

      You’re welcome. Steven. I hope your wife will love this and all the other recipes that you will try!

      Reply

  • Betsy
    April 26, 2022

    One of my husband’s favorites! Love how easy your directions are! I can totally make this for him whenever he wants because the directions are so easy and the recipe is so delicious! Perfect!

    Reply

    • Natasha's Kitchen
      April 26, 2022

      Hello Betsy, that’s good to know! I hope your family will love all the recipes that you will make for them.

      Reply

  • Jeanie and Chuck, California
    April 26, 2022

    My husband started cooking during covid because of the fun you were having in the kitchen with your recipes and videos. Every recipe he tried was a success.
    So we started making a collection of the recipes, printed them after we tried them, and again, we weren’t disappointed. So, thanks to you, I have a partner in the kitchen, we have a lot of good recipes and you got two very devoted fans!

    Reply

    • Natashas Kitchen
      April 26, 2022

      That’s just awesome! Thank you for sharing!

      Reply

    • Natasha's Kitchen
      April 26, 2022

      Love it, thanks a lot for sharing! That helps motivate and inspire me to do more videos and recipes for you all!

      Reply

  • Dan Cannon
    April 26, 2022

    Natasha, have you had an egg sardou?

    Hollandaise sauce, artichoke bottoms, creamed spinach, and buttered toast. Bom.

    Please try, love your content!

    Reply

    • Natasha's Kitchen
      April 26, 2022

      Thanks for your suggestion, Dan! I’ll try to add that to our list.

      Reply

Add comment/review

Leave a comment

Recipe Rating




As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

5 Secrets to

Be a Better Cook

FREE EMAIL SERIES

Natasha’s favorite tips to unleash your inner chef!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.