Eggs Benedict is the perfect marriage of simplicity and elegance, making it a standout dish for breakfast or brunch. Soft, perfectly poached eggs nestled atop crisp, golden English muffins, layered with savory slices of back bacon, and topped off with a velvety hollandaise sauce. The combination of creamy, rich, and tangy flavors will leave you wanting more. Whether you’re hosting a weekend brunch or just looking for a special breakfast, this recipe promises to deliver restaurant-quality results at home.

Remember it later

Like this recipe? Pin it to your favorite board NOW!

Ingredients Breakdown

To create the perfect Eggs Benedict, it’s essential to gather all the ingredients before starting. Fresh eggs are key to achieving beautifully poached eggs, as older eggs tend to have looser whites, making them more difficult to poach. Back bacon, also known as Canadian bacon, brings a smoky, savory touch to the dish, though substitutions like smoked salmon or ham can offer delicious alternatives. The hollandaise sauce is another vital component. If making it from scratch, be sure to whisk it continuously to avoid curdling, or opt for a store-bought version if you’re short on time. Finally, the English muffins serve as the base, providing a sturdy yet soft platform to hold all the components together.

Step-by-Step Instructions

Poaching the Perfect Eggs
To get those flawless poached eggs with silky whites and runny yolks, start by filling a pot with water and bringing it to a gentle boil. Adding a tablespoon of white vinegar helps the egg whites set quickly. Once the water simmers, crack each egg into a small dish before carefully slipping it into the water. This reduces the risk of breaking the yolk. Turn off the heat, cover the pot, and let the eggs sit for about 4 minutes. The whites should be opaque and set, while the yolk remains soft. For beginners, swirling the water gently before adding the eggs can help them hold together better.

Preparing the Back Bacon
For the back bacon, heat a skillet over medium-high heat. Add the bacon slices and cook them for 1-2 minutes on each side, allowing them to crisp up without drying out. Back bacon offers a leaner cut compared to traditional bacon, but if you prefer, smoked salmon or ham can be used for a different twist. If you’re after extra crispness, don’t overcrowd the pan, and allow each slice to brown fully before flipping.

Toasting the English Muffins
The English muffins are another important element, offering a satisfying crunch. After cutting them in half, spread softened butter on each side, and place them under the broiler. Keep a close eye on them, as they can quickly go from golden brown to burnt. For those who prefer a bit more texture, try lightly toasting them in a skillet with a dab of butter to create an evenly crisp surface.

Assembling the Perfect Eggs Benedict
Assembly is where the magic happens. Start by placing a slice of crispy back bacon on each toasted muffin half. Gently place a poached egg on top of the bacon, ensuring the yolk remains intact. Generously spoon warm hollandaise sauce over the eggs, allowing it to cascade down the sides. To finish, sprinkle finely chopped chives on top for a pop of color and a hint of mild onion flavor.

Recipe Tips

Use the freshest eggs possible for the best poaching results.
A slotted spoon is ideal for lifting poached eggs out of the water without damaging them.
If your hollandaise sauce thickens too much, whisk in a tablespoon of warm water to loosen it.
Keep hollandaise warm by placing the bowl over a pot of simmering water, ensuring it doesn’t overheat.
For a make-ahead option, poach the eggs in advance, then reheat them by briefly submerging them in hot water before serving.

What to Serve With This Recipe

Eggs Benedict is a rich and indulgent dish, so pairing it with lighter sides will help balance the meal. A fresh green salad with a simple vinaigrette adds brightness and acidity to the plate. Roasted potatoes or hash browns can bring a hearty, crispy element, while a bowl of mixed fruits, such as berries or citrus, will cleanse the palate between bites. For a complete brunch, consider serving mimosas or freshly squeezed orange juice on the side.

Frequently Asked Questions

How can I keep my poached eggs warm while preparing the rest?
To keep poached eggs warm, transfer them to a bowl of warm water. This prevents them from cooling down without overcooking.

What are some alternative ingredients I can use for this recipe?
If you want to switch things up, smoked salmon, ham, or even sautéed spinach can be used instead of back bacon.

How do I reheat leftover Eggs Benedict without losing quality?
To reheat, avoid microwaving, as it can cause the eggs to overcook. Instead, warm the components separately — toast the muffins in the oven, gently reheat the bacon in a skillet, and use a double boiler to warm the hollandaise.

Can I make hollandaise sauce in advance?
Yes, hollandaise can be made a day ahead and stored in the refrigerator. To reheat, warm it slowly over a double boiler while whisking to maintain its creamy consistency.

Storage and Reheating

Storing leftover Eggs Benedict can be tricky due to the delicate nature of the components. If you anticipate having leftovers, it’s best to store the elements separately. The poached eggs can be kept in cold water in an airtight container in the fridge for up to two days. The back bacon will last longer in the fridge for 3-4 days. To reheat the eggs, briefly dip them in hot water. For the hollandaise, use a double boiler to slowly warm it up without scrambling the eggs in the sauce. Toast the English muffins just before serving to maintain their crisp texture.

Presentation is key when it comes to Eggs Benedict. For an added touch of elegance, consider dusting the dish with a light sprinkle of smoked paprika or cayenne pepper for a hint of heat and color. Adding a sprig of fresh herbs, such as parsley or dill, can elevate the visual appeal. Serve with a side of crispy hash browns or sweet potato fries for contrast, and consider using rustic or colorful plates to enhance the brunch vibe.

Ingredients

4 English muffins, halved
8 slices of back bacon (Canadian bacon)
1 cup hollandaise sauce
8 large eggs
¼ cup butter, softened
1 tablespoon white vinegar
1 tablespoon finely chopped chives (for garnish)

Instructions

Poach the eggs

Fill a pot with water and bring it to a boil. Stir in the white vinegar, then reduce the heat to maintain a gentle simmer.

Crack each egg individually into a small dish before carefully sliding it into the simmering water. Repeat with three additional eggs. Once all four eggs are in the water, turn off the heat and cover the pot. Let the eggs sit in the hot water for about 4 minutes until the whites are set and the yolks remain soft and runny.

Use a slotted spoon to lift the poached eggs from the water and set them on a paper towel-lined plate to drain. Repeat the process for the remaining eggs.

Eggs Benedict

Heat a skillet over medium-high heat and cook the back bacon slices for 1-2 minutes on each side, until they are nicely browned. Set aside the cooked bacon.

Turn on your oven’s broiler and set it to high. Spread butter over each half of the English muffins and place them cut side up on a baking sheet. Broil the muffins on the top rack for 1-3 minutes until they are golden and toasted.

To assemble, place a slice of back bacon on each toasted English muffin half, followed by a poached egg. Generously ladle hollandaise sauce over the top, and garnish with chopped chives for a finishing touch.