Eggs Benedict is my favorite breakfast of all time, and it’s surprisingly simple to make! I start with buttered and toasted English muffins, then add nice fatty salmon, poached eggs, and finish with lots of homemade hollandaise sauce to take it over the top.
Admittedly, I’m not the biggest fan of eggs on their own. You won’t catch me whipping up scrambled eggs or a French omelette for myself very often. However, everything changes once you add a little hollandaise sauce. There’s just something about the rich flavor and creamy texture that completely wins me over.
I’ve been making my go-to eggs Benedict recipe for years, and have simplified the technique to make it quick, approachable, and failproof. In this post, I’ll walk you through the exact steps I’ve shared with thousands of others online so you can recreate this brunch favorite at home.
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
- Poached Eggs – Take a look at my post on how to create the perfect poached eggs before you begin.
- Eggs – You’ll need eight egg yolks for the base of the hollandaise sauce. Save the egg whites for another recipe!
- Lemon Juice – The acidity balances the richness of the butter and yolks and helps stabilize the sauce, preventing it from separating.
- Butter – Using lots of butter is key to creating a smooth, flavorful sauce.
- English Muffin – I like to use a fork to split my English muffins. To do so, I pierce them through the center, trace along the edges, and pull them open gently with my hands. This creates more texture, allowing for delicious, crispy bits once the muffins are toasted.
- Smoked Salmon – Look for a high-quality, fatty smoked salmon for the best taste.
How to Make Eggs Benedict
Possible Variations
- English Muffins – Swap the English muffins with toast, if preferred.
- Salmon – Feel free to create a more classic eggs Benedict recipe using sliced ham or Canadian bacon. I’ve also substituted leftover turkey and roasted chicken, and they all taste great.
- Veggies – Add a slice of tomato or sautéed spinach for an eggs Florentine-inspired twist.
Eggs Benedict Recipe
Equipment
- 1 Fine Mesh Sieve
- 1 Small Dish
- 1 Large Saucepan
- 1 Spider or Slotted Spoon
- 1 Medium Mixing Bowl
Ingredients
For the Poached Eggs
- 2 large egg
- 1 tablespoon (15 gram) white vinegar
For the Hollandaise
- 8 large egg yolks
- 2 tablespoon (30 gram) lemon juice
- 1 cup (250 milliliter) butter, melted
- kosher salt, to taste
For Serving
- English muffins, halved and toasted
- smoked salmon
- smoked paprika
- chives
Instructions
For Poached Eggs
- Set a fine mesh sieve over a small bowl, and crack an egg over the fine mesh sieve.2 large egg
- Strain any thin, excess egg white into the bowl, and discard.
- Transfer the egg into a small dish, and repeat the process with the other egg(s). Set aside.
- Bring a large saucepan of water to a simmer, and add the vinegar, stirring counterclockwise or clockwise to create a vortex.1 tablespoon white vinegar
- Gently tip the eggs into the water, stirring gently if needed to maintain the vortex.
- Cook for three to four minutes, or until the whites are fully set, but the yolk is still runny.
- Remove the eggs using a spider or a slotted spoon and place on a greased baking sheet.
For the Hollandaise Sauce
- In a medium mixing bowl, add egg yolks and lemon juice, and whisk until doubled in volume, two to three minutes.8 large egg yolks, 2 tablespoon lemon juice
- Place over a pot of simmering water (no more than one inch), and slowly stream in butter, whisking continuously, until the sauce has doubled in volume.1 cup butter
- Season with salt, and remove from the heat.kosher salt
For Serving
- Place the toasted halves of the English muffins onto a plate.English muffins
- Top with smoked salmon, poached egg, hollandaise, smoked paprika and chives.smoked salmon, smoked paprika, chives
- Serve immediately.
Video
Notes
- Transfer the hollandaise sauce to an airtight container, and store it in the refrigerator for up to two days. To serve, reheat it gently in a small saucepan on the stove, stirring frequently, and adding a splash of water as needed.
- Poach the eggs an hour in advance, and transfer them to a bowl of ice water to stop the cooking process. To reheat, gently drop them back in simmering water for 15 to 30 seconds or just until warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Frequently Asked Questions
For the best results, I don’t recommend assembling this eggs Benedict recipe ahead of time. However, if needed, you can prep the eggs and sauce in advance.
To store:
– Transfer the hollandaise sauce to an airtight container, and store it in the refrigerator for up to two days. To serve, reheat it gently in a small saucepan on the stove, stirring frequently, and adding a splash of water as needed.
– Poach the eggs an hour in advance, and transfer them to a bowl of ice water to stop the cooking process. To reheat, gently drop them back in simmering water for 15 to 30 seconds or just until warm.
Personally, I find this recipe plenty filling on its own. However, you can never go wrong with a side of breakfast potatoes or buttermilk pancakes.
Loved it, keep up the good work Nick 👍