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Eggs Benedict Recipe

This classic Eggs Benedict Recipe is a delicious breakfast consisting of English muffins, poached eggs, Canadian bacon, and a homemade hollandaise sauce.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 802kcal


For the Hollandaise:

  • 4 egg yolks
  • juice of ½ lemon
  • ¼ cup chardonnay wine
  • 4-6 ounces clarified butter
  • sea salt and cayenne to taste

For the Eggs benedict:

  • 8 eggs
  • 8 asted English muffin halves
  • 8 slices of Canadian bacon heated
  • chopped fresh parsley and chives for garnish
  • sea salt and pepper to taste


  • Hollandaise: whisk together the egg yolks, lemon juice and wine in a large metal bowl until it becomes frothy, about 2 minutes.
  • Add the bowl over a double boiler and whisk vigorously until it is very foamy and no egg liquid at the bottom of the bowl.
  • Whisk while slowly drizzling in the clarified butter until completely emulsified. Remove from the double boiler, season with salt and cayenne and set aside.
  • Eggs Benedict: Add some vinegar to a medium-size pot with water and simmer over medium-low heat.
  • Stir the water using a spoon for 10 seconds to create a vortex and add 1 egg to the center of it so the whites of the egg wrap around the yolk. Cook for 3 minutes or until the egg is cooked but the yolk is runny.
  • Remove the egg and season with salt and pepper. Repeat 5 more times with the rest of the eggs.
  • To Plate: Place the toasted English muffin halves on a plate and layer on with the Canadian bacon, poached eggs, hollandaise sauce and garnish of parsley and chives.



Calories: 802kcal | Carbohydrates: 55g | Protein: 35g | Fat: 47g | Saturated Fat: 24g | Cholesterol: 624mg | Sodium: 1179mg | Potassium: 497mg | Fiber: 3g | Sugar: 1g | Vitamin A: 735IU | Calcium: 136mg | Iron: 3mg