Eggs Benedict

Make this classic egg dish any time you want to make breakfast or brunch feel a little special.

Classic Eggs Benedict
Classic Eggs Benedict. Photo:

Matt Taylor-Gross / Food Styling Amelia Rampe

Prep Time:
40 mins
Total Time:
40 mins
4 servings

Egg Benedict is a sign that your breakfast or brunch is more than an everyday meal. This luxurious dish is worth the effort of making the hollandaise sauce that puts it over the top. Once your hollandaise is made, just hold it warm while you pull the other elements together — toasting the English muffins, poaching the eggs, and searing the sliced Canadian bacon. Then, just stack everything together, ladle the sauce on top, and scatter a few chopped herbs on top for a final touch. This basic Eggs Benedict is easily modified; add a slice or two of avocado, a forkful of cooked greens, or a few cooked shrimp. You can take it to the next level with smoked salmon and capers. Whatever you do, you are sure to enjoy your decadent breakfast.


  • 4 egg yolks

  • 2 tablespoons dry white wine

  • 1/2 teaspoon kosher salt, plus more as needed

  • 1/2 cup (4 ounces) unsalted butter, melted

  • 1 1/2 tablespoons fresh lemon juice

  • 1/4 teaspoon cayenne pepper

  • 8 eggs

  • 1 teaspoon white vinegar

  • 8 slices Canadian bacon

  • 4 English muffins, split and toasted

  • 1 tablespoon chopped fresh herbs (dill, tarragon, parsley, and/or basil)

  • Kosher salt and freshly ground black pepper


  1. Place a heatproof bowl over a pot of barely simmering water over medium-low heat. Add egg yolks, wine, and salt and whisk until mixture has doubled in volume and is slightly thickened, about 2 minutes. Very slowly pour in melted butter, whisking constantly, until mixture forms a thick, creamy sauce, about 5 minutes. Whisk in lemon juice and cayenne and season hollandaise with salt. Keep hollandaise sauce warm, whisking occasionally.

  2. Heat a medium pot filled halfway with water, add vinegar, and bring to a low simmer. Crack 1 egg into a small bowl. Stir simmering water, then pour egg into center of swirling water. Repeat process with 3 more eggs. Simmer eggs until whites are completely set but yolks are soft, about 4 minutes. Use a slotted spoon to remove eggs from pot; drain on a paper towel-lined plate. Repeat poaching process with remaining 4 eggs.

  3. While eggs poach, cook Canadian bacon in a skillet over medium-high until lightly browned and crisp on each side, about 5 minutes, flipping pieces halfway through cooking.

  4. Top each toasted English muffin half with a slice of Canadian bacon, then a poached egg. Spoon hollandaise sauce over top of eggs. Sprinkle chopped herbs on top, season with salt and pepper and serve.

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