Eggs Benedict Recipe (2024)

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posted by Amy Johnsonon December 31, 2015 (updated Sep 14, 2021) 24 comments »

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Classic Eggs Benedict, topped with homemade Hollandaise, is an over-the-top start to the day. Rise and shine!

Welcome my favorite person, Randy, as he shares about a memorable meal we enjoyed a few years back. Take it away Randy!

Every time I have Eggs Benedict I am reminded of the best Eggs Benedict I’ve ever had. We were on a family vacation in St. John, USVI. We made the trek East to Miss Lucy’s Restaurant, located on the arid side of the island. Miss Lucy’s camehighly recommendedso we found ourselves at a picnic table under a shade tree ready to enjoy Sunday brunch.

Friendly live chickens were strolling about. Goats in a nearby pen were enjoying the morning too. A jazz duo were playing some mellow tunes. They sounded great. I spoke with the guitarist during a break. I asked him about his super cool guitar.

He said it was a Gibson L4 from the 1950’sthat hadsurvived falling off a truck in Mali during a tour some years earlier. (Funny how I can remember details from years ago but I can’t remember where I left my keys earlier this morning.) The Eggs Benedict that day was as superb as the setting, the sounds and the company. It’s something I’ll never forget.

Thankfully,we don’t have to wait to be on vacation to enjoy Eggs Benedict. It’s easy to make right at home. And when topped with a homemade hollandaise sauce you can close your eyes and pretend to be in whatever heavenly place you can conjure up in your mind. Enjoy!

A few Eggs Benedict Recipe notes:

If you’ve never poached eggs before, it’s not as difficult as you may think. Check out tips and tricks in this post onHow to Poach Eggs.
Once you learn how to make fresh Hollandaise Sauce you will be whisking up batches to go on everything. It’s not just for Eggs Benedict!
A few simple substitutes for Canadian Bacon: regular bacon, prosciutto, ham, smoked salmon, avocado.

Eggs Benedict Recipe

Eggs Benedict

Yield: 2

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A classic breakfast or brunch recipe perfect with homemade Hollandaise.

Ingredients

4 slices Canadian bacon
2 English muffins, split and toasted
4 eggs, poached
Hollandaise Sauce recipe (see recipe link above)
optional garnish: fresh dill or parsley

Instructions

Brown Canadian bacon in a skillet. Plate English muffins cut side up. Place two slices of Canadian bacon on top of each muffin half, top with a poached egg. Drizzle warm Hollandaise Sauce over the egg. Garnish with fresh chopped dill or parsley.

Did you make this recipe?

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Originally posted April 30, 2015.

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originally published on December 31, 2015 (last updated Sep 14, 2021)

24 commentsLeave a comment »

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What began as a place for me to explore and share about my random hobbies and interests, has morphed into mostly sharing recipes — essentially a living, breathing, growing cookbook that is my absolute pleasure to share with you. The recipes here are simple, easy to prepare and nourishing for body and soul. Read more...

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24 comments on “Eggs Benedict Recipe”

Karen @ On the Banks of Salt Creek —04.30.15 @ 9:55 am Reply
Eggs Benedict is my FAVORITE breakfast but I never make it because my hubby doesn’t like it. 🙁
- Amy Johnson —04.30.15 @ 7:32 pm
  Awww … perhaps you should treat yourself? 😉
Susie —04.30.15 @ 1:07 pm Reply
Great story and great to hear from you, Randy!
Maralyn Woods —04.30.15 @ 3:49 pm Reply
I love Eggs Benny! And, your post reminded of all the little places I dined on St. Thomas yeeeears ago. I substitute Trader Joe’s incredibly good pork belly for ham or bacon in any dish because of sodium issues. I just slice it and drench it in maple syrup (grade B) and liquid smoke and fry it up. Thanks for the recipe and the memories.
Natalie | Paper & Birch —05.4.15 @ 10:01 pm Reply
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Eggs Benedict are my all time favourite. I would put Hollandaise sauce on everything if it wouldn’t gross out everyone I know! 🙂
- Amy Johnson —05.5.15 @ 7:40 pm
  It would be good on everything, Natalie!
Charissa (@ColourfulPalate) —05.8.15 @ 6:09 pm Reply
I’m so in love with Hollandaise sauce. I seriously love everything with eggs!
- Amy Johnson —05.9.15 @ 10:38 am
  Me too, Charissa! We eat eggs daily. Thank goodness they are a healthy food, in moderation, of course.
Sabrina @ Dinner, then Dessert —05.8.15 @ 6:58 pm Reply
I’m a sucker for Eggs Benedict and just made something sort of similar! Love your recipe
- Amy Johnson —05.9.15 @ 10:37 am
  Thank you, Sabrina. What did you make?
- Sabrina @ Dinner, then Dessert —05.9.15 @ 12:03 pm
  I did a cornmeal pancake, topped with a lime crabcake and an over easy egg. I had some spicy remoulade piped on top. I think my husband drooled on it before I could finish taking photos of it, haha.
- Amy Johnson —05.11.15 @ 11:12 am
  That sounds delicious, Sabrina!
- Sabrina @ Dinner, then Dessert —05.11.15 @ 4:57 pm
  Thanks 🙂
Thalia @ butter and brioche —05.8.15 @ 11:37 pm Reply
Your hollandaise looks seriously amazing, clearly I need to make the recipe – love a classic eggs benedict!
- Amy Johnson —05.9.15 @ 10:36 am
  It’s so delicious, Thalia. I want to put it on everything!
Zelda —07.22.15 @ 1:52 am Reply
I too always think of the best Egg’s Benedict I ever had…some small restaurant in the Laurel Mountains of PA some 20 years ago.
It’s actually on my menu for this week…it will be a brunch, lunch or dinner in my house.
For me it’s a timing thing with this dish…toasting, poaching and making the hollandaise all at once…well needless to say my kitchen is a disaster as I try to get it plated at it’s peak,but, it’s always an appreciated dish that my family loves.
Z
- Amy Johnson —07.22.15 @ 9:07 pm
  I hear ya. It’s helpful to have a few extra hands to split the tasks up.
MEAL5 —06.28.17 @ 10:16 am Reply
Eggs Benedict are my all time favourite.
Amber —08.29.17 @ 11:53 am Reply
So I come to Pinterest to find a good Eggs Benny recipe. Oddly enough, the one I pull up not only has a great recipe, but you speak of my most favorite place on Earth- St John!!!! We are heading there again in just 33 short days and I can’t WAIT to go to Miss Lucy’s!!! Thanks for sharing this recipe!!
Martha Bastin —11.6.17 @ 11:46 pm Reply
I’m delighted to have this receipe for Eggs Bennedict too; thank you! However, Sabrina brought up a spicy sauce I haven’t tasted for years and love as well. It too brings back a memory for me… Remoulade Sauce! And you know, I’ve never had a receipe for that one; can you help me out?
Amy —12.11.17 @ 3:53 pm Reply
I can’t find the link for the sauce! Help please
- Amy Johnson —12.14.17 @ 10:34 am
  Here it is: https://shewearsmanyhats.com/hollandaise-sauce-recipe/
Nicole —06.23.18 @ 11:19 am Reply
I followed your directions & it all turned out perfect! What a treat, thanks!!
온라인바둑이 —04.29.19 @ 4:04 am Reply
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FAQs

What is the secret of eggs Benedict? ›

Hollandaise can break, which means the butter and eggs will separate. The secret is all in the butter–make sure the butter is hot, but not too hot, add it slowly, and don't add too much!

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What is the difficulty level of eggs Benedict? ›

Difficulty: 3/5. Eggs Benedict is made up of 3 parts, 2 of them being a higher technical level.

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Why isn't my hollandaise thickening? ›

How do you fix a runny hollandaise? Blenders tend to make runny hollandaise - it's usually because the butter was too cold and hasn't cooked the eggs enough to thicken them. To thicken a runny hollandaise, tip the mixture into a heatproof bowl set over simmering water and whisk over the heat until thickened.

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Why is eggs Benedict so high in calories? ›

The calories come in the high-fat Hollandaise sauce.

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Is the yolk runny in Eggs Benedict? ›

One of the key components of any Eggs Benedict is the poached egg. What would our Lobster Eggs Benedict be without that perfect runny egg yolk soaking into the brioche and coating the tender lobster meat?

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What is a common mistake with hollandaise sauce? ›

If the butter is too hot, it cooks the egg on contact, also preventing the emulsion. If you add oil too fast, the emulsion breaks. If the egg is too cool, or the butter is too cool, then the yolks also won't emulsify as well. Think of Hollandaise as a sort of hot custard mayonnaise.

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Can you add too much butter to hollandaise sauce? ›

Why Does Hollandaise Sauce Break? Over-heating or overcooking the egg yolks is one culprit. Next time, be sure to use a double boiler and heat the yolks gently to avoid overcooking them. The second cause is either adding too much butter or adding it too quickly.

What's so great about Eggs Benedict? ›

The English muffin provides a crispy, buttery base for the dish. By contrast, Canadian bacon or ham adds a salty, savory flavor. The poached egg adds a rich, creamy texture, and the hollandaise sauce provides a tangy, buttery flavor that ties everything together! Eggs Benedict is also an excellent source of protein.

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What is special about Eggs Benedict? ›

Read The Full Story ›

What is the story behind Eggs Benedict? ›

Supposedly, Delmonico's created the dish for Mr. and Mrs. LeGrand Benedict in the 1860s when they requested something new and not on the menu. One of Delmonico's former chefs also published a recipe named eggs à la Benedick in 1894.

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What is the difference between eggs royale and Eggs Benedict? ›

Eggs Benedict is with ham or pancetta. Eggs Florentine is with sauteed spinach. Eggs royale is with smoked salmon. All three breakfasts are created the same, starting with a toasted English muffin, poached eggs and topped with hollandaise sauce.

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Does Eggs Benedict have anything to do with Benedict Arnold? ›

The most important thing to know about eggs Benedict is that they have nothing to do with the famed traitor Benedict Arnold.

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