cook · breakfast · american
How to Make Eggs Benedict
This is a dish that rewards confidence over perfection. Your hollandaise might break the first time, your eggs might not be perfectly round, but when it comes together — runny yolk mixing with rich sauce — you'll understand why people order this at brunch.
- Total time: 45 min
- Hands-on: 45 min
- Serves: 4
- Difficulty: Intermediate
Before you start
Make the hollandaise first and keep it warm
Hollandaise waits for no one. Get it made and set over barely warm water while you handle the rest. Have all your ingredients ready before you start — this dish moves fast at the end.
- medium saucepan
- whisk
- slotted spoon
- toaster
- small bowl for egg whites
Ingredients
- 3 egg yolks
- 1 tbsp lemon juice, fresh
- 1/2 cup butter, cut into small pieces
- 1/4 tsp salt
- pinch cayenne pepper
- 4 eggs, very fresh
- 2 tbsp white vinegar
- 2 English muffins, split
- 8 slices Canadian bacon or ham
The hollandaise whisking technique
Constant motion prevents scrambled eggs
Never stop whisking once you start adding butter. The emulsion builds gradually — rushing it with high heat or too-fast butter addition will break your sauce.
Step by step
- Make the hollandaise. Whisk egg yolks and lemon juice in a small saucepan over very low heat. Add butter piece by piece, whisking constantly until each piece melts before adding the next. The sauce will thicken to coat a spoon. Season with salt and cayenne. Remove from heat and keep warm over a pot of barely warm water.
- Set up for poaching. Fill a medium saucepan with 3 inches of water. Add vinegar and bring to a gentle simmer — bubbles should barely break the surface. Crack each egg into a small bowl.
- Poach the eggs. Create a gentle whirlpool with a spoon. Tip one egg into the center of the whirlpool. The whites will wrap around the yolk. Poach for 3-4 minutes until whites are set but yolks still soft. Lift out with a slotted spoon. Repeat with remaining eggs.
- Warm the ham and toast the muffins. While eggs poach, warm the Canadian bacon in a dry pan for 1 minute per side. Toast the muffin halves until golden.
- Assemble immediately. Place toasted muffin halves on plates. Top each with 2 slices of warm ham, then a poached egg. Spoon hollandaise over the top. Serve right away.
Tips & troubleshooting
- Use eggs no more than a week old — fresher whites hold together better when poaching
- If your hollandaise breaks, whisk in a tablespoon of warm water to bring it back
- Keep a bowl of warm water nearby to dip your poached eggs before serving — it warms them back up
- Make hollandaise up to an hour ahead and keep it warm in a thermos
Variations
- Eggs Florentine. Replace ham with sautéed spinach for a vegetarian version
- Smoked Salmon Benedict. Use smoked salmon instead of ham and add fresh dill to the hollandaise
- Avocado Benedict. Top with sliced avocado and use sriracha hollandaise for heat
Questions
- Can I make hollandaise without breaking it?
- Keep the heat very low and add butter slowly. If it starts to look grainy, remove from heat and whisk in cold butter to cool it down.
- What if I don't have Canadian bacon?
- Regular ham works fine. Even thick-cut bacon or prosciutto will do — just warm it through before assembling.
- How do I know when the poached egg is done?
- Gently touch the yolk through the water — it should feel soft but not liquid. The whites should be completely set with no clear parts remaining.