If you’ve ever wanted to recreate the magic of a classic brunch right in your own kitchen, this Homemade Eggs Benedict recipe will win you over instantly. From the rich, velvety hollandaise sauce to the perfectly poached eggs gently resting atop toasted English muffins and crisp Canadian bacon, each bite offers a celebration of flavor and texture. Homemade Eggs Benedict is a showstopper on any breakfast table and brings a sense of accomplishment and delight that’s genuinely worth every minute.
Ingredients You’ll Need
It’s truly remarkable how a handful of simple, high-quality ingredients come together to make Homemade Eggs Benedict so unforgettable. Every component plays a starring role: from the buttery tang of the hollandaise to the warm, toasty muffins, each ingredient helps build that harmonious taste in every forkful.
- Egg yolks: The base for your hollandaise, making the sauce rich and creamy.
- Lemon juice: Adds a bright, zesty note that balances the richness of the butter.
- Unsalted butter (melted and warm): The essential fat for a luscious, silky sauce.
- Salt: Enhances all the flavors and brings balance to every layer.
- Cayenne pepper (optional): For a gentle kick and subtle depth in the hollandaise.
- Large eggs: Poached to soft, runny perfection for that classic Benedict experience.
- English muffins (split and toasted): The foundation that soaks up all the delicious sauce.
- Canadian bacon or ham: Adds savory, smoky character and satisfying substance.
- White vinegar: Helps the egg whites set neatly when poaching.
- Chopped fresh chives or parsley (optional): For a touch of color and fresh garnish to finish your plate beautifully.
How to Make Homemade Eggs Benedict
Step 1: Prepare the Hollandaise Sauce
Start by whisking together your egg yolks and lemon juice in a heatproof bowl until the mixture is thickened and slightly lighter in color. Set the bowl over a saucepan of gently simmering water, making certain the bottom doesn’t touch the water. Now, here’s the secret to dreamy hollandaise: slowly drizzle in the melted butter while whisking constantly. This will create a sauce that’s luxuriously thick and silky. Season with a pinch of salt and cayenne if you’d like an extra hint of warmth, then remove the bowl from heat and keep the sauce warm but not hot.
Step 2: Poach the Eggs
Fill a wide saucepan with a few inches of water and bring it to a gentle simmer. Add the vinegar, which works a little culinary magic to help your egg whites hug the yolks instead of floating away. Crack each egg into a small bowl, then carefully slide it into the water. Poach for 3 to 4 minutes, until the whites are set yet the yolks remain deliciously runny. Lift them out with a slotted spoon and let them drain on a paper towel while you prepare the next components.
Step 3: Cook the Canadian Bacon
Heat a skillet over medium heat and add the slices of Canadian bacon or ham. Sear them on each side until lightly golden and warmed through—about 2 to 3 minutes per side. The slight crispness will give you that signature bite and a lovely contrast to the other elements of your Homemade Eggs Benedict.
Step 4: Toast the English Muffins
While the other ingredients are coming together, split your English muffins and toast them until they are crisp and just turning golden. A well-toasted muffin provides structure and the perfect base for all those luscious toppings to nestle on without becoming soggy.
Step 5: Assemble Your Eggs Benedict
Now comes the fun part: assembly! Place a slice of Canadian bacon on each toasted English muffin half, then gently set a poached egg on top of the meat. Finally, spoon a generous portion of warm hollandaise sauce over each egg, letting it flow down the sides. Finish with chopped fresh chives or parsley if desired, and serve Homemade Eggs Benedict immediately for the ultimate brunch experience.
How to Serve Homemade Eggs Benedict
Garnishes
Freshly chopped chives or parsley add a burst of color and hint of freshness that makes every serving look vibrant and inviting. If you’re feeling extra fancy, a tiny sprinkle of smoked paprika or a few microgreens can make a beautiful finishing touch for Homemade Eggs Benedict.
Side Dishes
The richness of this classic pairs wonderfully with simple sides—think crispy breakfast potatoes, a handful of arugula with vinaigrette, or a light fruit salad for brightness and balance. If you’re aiming for a full brunch spread, add a little smoked salmon or a small bowl of fresh berries to keep things colorful and celebratory.
Creative Ways to Present
Individual portions on small plates or serving boards look special for a sit-down brunch, while a platter with a rainbow of garnishes can turn Homemade Eggs Benedict into a help-yourself, build-your-own station. For a twist, try using biscuit halves or hearty sourdough instead of English muffins—the possibilities are endless for your own signature presentation.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers (which rarely happens!), store each element separately. Keep the hollandaise sauce in an airtight container in the fridge for up to a day, and tuck the poached eggs and bacon into a separate container. English muffins are best toasted fresh, but can be stored at room temperature in a sealed bag for a day or so.
Freezing
While hollandaise sauce doesn’t freeze well, both the Canadian bacon and English muffins are freezer-friendly. Poached eggs can technically be frozen, but texture may suffer; it’s best to poach them fresh for the best results in your Homemade Eggs Benedict.
Reheating
To gently reheat hollandaise sauce, warm it in a heatproof bowl set over simmering water and stir continuously to keep it smooth—avoid microwaving as this can cause it to split. Poached eggs can be quickly reheated by dipping them back into simmering water for a minute, while the bacon and muffins should be warmed in a skillet or toaster for best texture.
FAQs
Can I make Hollandaise sauce in advance?
Hollandaise is at its silkiest and most luxurious when freshly made, but you can prepare it shortly ahead and keep it warm over barely simmering water for up to 30 minutes. If it thickens too much, whisk in a splash of warm water to loosen it up before serving Homemade Eggs Benedict.
How do I keep my poached eggs from spreading out in the water?
Adding a splash of vinegar and using the freshest eggs you can find makes a huge difference. Creating a gentle whirlpool in the simmering water before adding the egg also helps the white wrap neatly around the yolk.
What’s a good substitute for Canadian bacon?
If you’re not a fan of Canadian bacon or want to make Homemade Eggs Benedict vegetarian, try using sautéed spinach (for Eggs Florentine), smoked salmon, or even a slice of ripe tomato and avocado for a delicious twist.
Can I use a blender to make Hollandaise sauce?
Absolutely! Making hollandaise in a blender is quick, easy, and nearly foolproof. Simply blend the egg yolks and lemon juice on low, then slowly drizzle in the melted butter until thickened. It’s a great shortcut for busy mornings.
Is there a healthier version of Homemade Eggs Benedict?
You can lighten things up by using whole-wheat English muffins, lean ham, and a lighter hand with the hollandaise, or make a yogurt-based sauce. Adding steamed greens like asparagus or spinach is a delicious, nutritious tweak as well.
Final Thoughts
There’s a special thrill that comes from making Homemade Eggs Benedict for yourself or your loved ones—it’s both comforting and a little bit fancy. I hope you’ll give this iconic breakfast dish a try and create your own brunch memories. Whether for a Sunday treat or a celebration, there’s nothing quite like Homemade Eggs Benedict to make an ordinary morning feel extraordinary.
Print
Homemade Eggs Benedict Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the classic breakfast favorite with this homemade Eggs Benedict recipe. Perfectly poached eggs atop Canadian bacon on toasted English muffins, all smothered in a rich and velvety hollandaise sauce.
Ingredients
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- ½ cup unsalted butter (melted and warm)
- pinch of salt
- pinch of cayenne pepper (optional)
For the Eggs Benedict:
- 4 large eggs
- 2 English muffins (split and toasted)
- 4 slices Canadian bacon or ham
- 1 tablespoon white vinegar
- chopped fresh chives or parsley for garnish (optional)
Instructions
- Hollandaise Sauce: Whisk egg yolks and lemon juice until thickened. Place over simmering water, slowly whisk in melted butter until thick. Season and keep warm.
- Eggs Benedict: Poach eggs, brown Canadian bacon, assemble on toasted muffins. Top with hollandaise sauce and garnish.
Notes
- Make hollandaise just before serving to keep it smooth and warm.
- You can use a blender for an easier hollandaise sauce preparation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 muffin half with egg and sauce
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 275mg
