Eggs Benedict

4.88 from 16 votes

Eggs Benedict - Can you think of a more fabulous meal for brunch? A buttery, toasted English muffin, crisped back bacon, soft poached egg, and the creamiest hollandaise sauce. There's a reason this classic recipe has stood the test of time to continue on as the quintessential brunch menu item!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Brunch

Cuisine: American

Keyword: eggs benedict

Servings:

Calories: 691kcal

Ingredients

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

US Customary - Metric

Instructions

Poach the eggs

Bring a pot of water to a boil, add the vinegar, then reduce the heat to a gentle simmer.
Crack an egg into a ramekin, and gently drop it into the water. Repeat with 3 more eggs. Turn off the heat and cover the pot. Let the eggs cook in the hot water for 4 minutes, or until the whites are set and the yolks are still runny.*
Remove the eggs with a slotted spoon and let them dry on a paper towel lined plate while you poach the remaining 4 eggs.

Eggs Benedict

Heat a skillet over medium-high heat. Add the slices of back bacon, working in batches if needed. Cook for 1-2 minutes per side until browned. Remove the bacon from the skillet and set aside.
Set your oven to broil. Spread butter over each English muffin half, and line them, cut side up, on a baking sheet. Place the sheet on the top rack of your oven and toast for 1-3 minutes, or until golden brown.
To assemble the eggs Benedict, top an English muffin half with a slice of back bacon, then, carefully, spoon a poached egg over the bacon, spoon hollandaise sauce overtop, and garnish with chives.

Notes

*This recipe is written for a classic soft poached eggs Benedict. Cook the eggs for 4 minutes to achieve medium poach, or 5+ minutes for hard poach.
Toasted English muffins: You can put these back into the bag or container you originally bought your muffins in. They will soften back up, you can can re-toast them when the time comes if you'd like.
Poached eggs: Transfer the eggs to an airtight container, top the container off with cold water, and store in the fridge up to 5 days. Reheat the eggs for about 1 minute in simmering water.

Nutrition