Name: Eggs Benedict
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 egg yolks; 3.5 tablespoons lemon juice; 1 tablespoon water; 0.125 teaspoon Worcestershire sauce; 1 pinch ground white pepper; 1 cup butter, melted; 1 teaspoon hot water, or more as needed; 1/4 teaspoon salt; 1 teaspoon distilled white vinegar; 8 eggs; 8 strips Canadian-style bacon; 4 English muffins, split; 2 tablespoons butter, softened

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Servings:

4

Jump to Nutrition Facts

This impressive eggs Benedict recipe tastes and looks like it came from a 5-star restaurant, but it’s actually quite easy to make at home.

What Is Eggs Benedict?

Eggs Benedict is an American breakfast dish that consists of a split English muffin topped with Canadian bacon, a poached egg, and Hollandaise sauce. There are conflicting reports about the iconic breakfast’s origins, but most agree it was invented in New York City in the late 1800s (either at Delmonico’s or the Waldorf Hotel).

How to Make Eggs Benedict

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Eggs Benedict Ingredients

These are the ingredients you’ll need to make this eggs Benedict recipe:

For the Hollandaise: egg yolks, lemon juice, water, Worcestershire sauce, white pepper, butter, and salt
For the eggs Benedict: distilled white vinegar, eggs, Canadian-style bacon, English muffins, and butter

How Do You Make Eggs Benedict?

Here’s a brief overview of what you can expect when you make eggs Benedict at home:

Make the Hollandaise sauce.
Poach the eggs.
Brown the Canadian-style bacon and toast the English muffins.
Assemble the eggs Benedict.

Cook’s Note

If you're not a lemon fan, start with 1 tablespoon of lemon juice. If you like a tangy Hollandaise, you can add the full amount.
Delicious with roasted potatoes for mopping up the extra egg yolk and Hollandaise.

What to Serve With Eggs Benedict

Take your eggs Benedict up a notch by serving it with one or more of these top-rated side dishes:

Allrecipes Community Tips and Praise

“This recipe was spot-on and excellent,” raves pjsparks. “There is a slightly strong lemon flavor but we loved it. I also added a dash of onion powder for interest at the end and it turned out great.”

“Wonderful,” according to James Robb. “This recipe halves easily. Tip: Once you are stirring in the butter, whisk like crazy and don't stop. Pour butter very slowly. Take the extra minute or two and it will thicken magically and color will mellow.”

“Delicious and much easier than I thought,” says Andi G. “My family was amazed by the combination of textures and tastes.”

Editorial contributions by Corey Williams

Ingredients

Hollandaise Sauce:

4 egg yolks
1 to 3 ½ tablespoons lemon juice, to suit your taste
1 tablespoon water
⅛ teaspoon Worcestershire sauce
1 pinch ground white pepper
1 cup butter, melted
1 teaspoon hot water, or more as needed (Optional)
1/4 teaspoon salt, or to taste

Eggs Benedict:

1 teaspoon distilled white vinegar
8 eggs
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened

Directions

To make the Hollandaise: Whisk egg yolks, lemon juice, 1 tablespoon of water, Worcestershire sauce, and white pepper in the top of a double boiler over simmering water. Add melted butter, 1 or 2 tablespoons at a time, while whisking yolks constantly. If Hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all of the butter is incorporated. Whisk in salt, then remove from heat. Place a lid on the pan to keep sauce warm.

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Dotdash Meredith Food Studios
To poach the eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until whites are firm and yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.

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Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brown bacon in a medium skillet over medium-high heat.

Dotdash Meredith Food Studios
Toast English muffins on a baking sheet under the preheated broiler.
To serve eggs Benedict: Spread toasted muffins with softened butter and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with Hollandaise sauce. Sprinkle with chopped chives and serve immediately.

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Nutrition Facts (per serving)

879	Calories
71g	Fat
30g	Carbs
32g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 879
% Daily Value *
Total Fat 71g	91%
Saturated Fat 39g	195%
Cholesterol 742mg	247%
Sodium 1719mg	75%
Total Carbohydrate 30g	11%
Dietary Fiber 2g	6%
Total Sugars 1g
Protein 32g	64%
Vitamin C 3mg	4%
Calcium 126mg	10%
Iron 4mg	23%
Potassium 450mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Eggs Benedict