Classic Eggs Benedict

Eggs Benedict

 Kristina Vanni

Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 4 servings
Yield: 4 plates
Nutrition Facts (per serving)
1127 Calories
81g Fat
69g Carbs
31g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1127
% Daily Value*
Total Fat 81g 104%
Saturated Fat 39g 194%
Cholesterol 693mg 231%
Sodium 1498mg 65%
Total Carbohydrate 69g 25%
Dietary Fiber 2g 6%
Total Sugars 37g
Protein 31g
Vitamin C 4mg 22%
Calcium 169mg 13%
Iron 4mg 23%
Potassium 639mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The thing about eggs Benedict is that it's comfort food. As such, it's as much about the textures as it is the flavors. You don't want the English muffin to be too crispy, because you should be able to cut into it with a knife without it cracking or crumbling. Eating eggs Benedict should be like biting into a soft, fluffy, cloud.

The recipe below will walk you through the whole process, but can also read up on details about how to poach an egg and how to make hollandaise. If feeling ambitious, you can even make your own English muffins.

Ingredients

For the Hollandaise Sauce:

  • 1 cup (8 ounces) unsalted butter

  • 2 large egg yolks

  • 2 tablespoons fresh lemon juice

  • 1/2 teaspoon dry ground mustard

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground white pepper

  • 1/8 teaspoon cayenne pepper

For the Eggs:

  • 8 large fresh eggs

  • 4 English muffins

  • Butter, softened, for buttering the muffins

  • 8 slices Canadian bacon

  • Paprika powder, for garnish

  • Snipped chives, for garnish

  • Kosher salt, to taste

  • 1 teaspoon vinegar, for the poaching water

Steps to Make It

Make the Hollandaise Sauce

  1. Gather the ingredients.

    Eggs Benedict
     Kristina Vanni
  2. Melt the butter on the stove or in the microwave until piping hot.

    Eggs Benedict
     Kristina Vanni
  3. Warm the blender bowl by filling with hot water and then emptying and drying the bowl. Add the egg yolks, lemon juice, cayenne, salt, white pepper, and mustard and blend at medium speed.

    Eggs Benedict
    Kristina Vanni 
  4. Slowly drizzle in the hot melted butter with the machine still running until emulsified.

    Eggs Benedict
     Kristina Vanni

Prepare and Assemble the Eggs Benedict

  1. Arrange the 8 slices of Canadian bacon on a sheet pan, and warm them in a 400 F oven for 5 to 10 minutes.

    Eggs Benedict
     Kristina Vanni
  2. Bring a large pot of water to a simmer—not a boil. If the water boils, lower the heat until it's merely simmering. 180 F to 190 F is best. Add a teaspoon of vinegar and some kosher salt to the water.

    Eggs Benedict
     Kristina Vanni
  3. Crack each egg into its own bowl or ramekin, and, when the water is ready, gently tip each egg down the side of the pot and into the water.

    Eggs Benedict
     Kristina Vanni
  4. Cook for 4 to 5 minutes then carefully remove each egg with a slotted spoon, and transfer to a sheet pan lined with paper towels to absorb any excess water. Use another paper towel to gently pat the tops of the eggs dry as well. Don't forget about the Canadian bacon in the oven.

    Eggs Benedict
     Kristina Vanni
  5. Toast and butter the English muffins.

    Eggs Benedict
     Kristina Vanni
  6. Top each half with a slice of Canadian bacon, then a poached egg, and then some hollandaise.

    Eggs Benedict
     Kristina Vanni
  7. Garnish with chopped chives and a fine dusting of paprika. It helps to sprinkle the paprika from high above the plate so that it dusts the tops more evenly. Serve with steamed asparagus for an elegant brunch meal and enjoy.

    Eggs Benedict
     Kristina Vanni

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness.

Tip

  • For the poached eggs, you're going to want to crack each egg individually into a little ramekin or bowl, so you'll need eight ramekins or bowls.

Recipe Variations

  • You can use bacon instead of Canadian bacon. If you do, try to keep the bacon a little softer than you might otherwise prefer it. Overly crispy bacon will detract from the "soft, fluffy cloud" texture you're looking for.
  • You can also substitute corned beef hash for the ham/bacon. Or substitute a slice of smoked salmon.
  • And of course, use cooked spinach instead of the meat, and you have eggs Florentine.
  • Substitute Mornay sauce for the hollandaise and you have eggs Mornay.