Classic Eggs Benedict Breakfast Recipe with Hollandaise Sauce
I absolutely adore Eggs Benedict—no, that doesn’t even begin to capture it. I am utterly, completely head over heels in love with this breakfast entrée. The delicate poached eggs mix with the silky, rich hollandaise sauce. Add in the perfectly toasted English muffin. Together, they create a harmony of flavors. It feels like a little celebration on every plate. Whenever we go out to breakfast and I see it listed on the menu, nothing else appeals to me. Every other option vanishes from my thoughts. I don’t even glance at the pancakes, waffles, or omelets; my heart and my appetite are already claimed. Eggs Benedict is my unwavering choice. I savor this meal not just for its taste. It is the comforting, indulgent ritual of every bite.
Making this breakfast item is quite simple. It just has a lot of steps. It will make you use up most of your stovetop space. Timing is truly your hardest challenge. You need the perfect timing to poach the eggs and keep them warm. The hollandaise sauce has to be
But don’t let the timing challenge scare you off. The breakfast item is definitely worth the try. Don’t be afraid to practice and fail. You will eventually succeed and it will be glorious. I promise.
Cost to make this recipe.
Eggs benedict always seems like a fancy breakfast. You can order it at prime restaurants from the breakfast or brunch menu. I have also realized that it always comes with a pretty high price tag. I have known my receipts to show me paying up to $15.00 for a plate of eggs benedict. And oh yes, it was worth it because I love this recipe for breakfast.
My homemade version which is just as good cost me $6.89 for four servings or $1.72 for a single serving of two individual eggs benedict. That is an amazing price difference from retail restaurant to homemade. The cost is in how difficult it is to make poached eggs and hollandaise sauce. But once you get the technique down, it is easy to make all the time.
Check out our other eggs benny recipe posts.
Recipe adapted
This classic eggs benedict is
Classic Eggs Benedict
Ingredients
- 8 large eggs …[$1.84]
- 3 Tbsp white vinegar …[$0.06]
- 4 English muffins …[$1.64]
- ½ stick butter …[$0.50]
- 8 slices Canadian ham …[$1.60]
Hollandaise Sauce
- ½ stick butter …[$0.50]
- 2 large egg yolks …[$0.46]
- 1 tbsp lemon juice …[$0.04]
- 1 pinch salt …[$0.25]
Instructions
Poached Eggs
- In a large pot, bring a large amount of water to a steady simmer. Then add the white vinegar to the pot of water.
- Crack each egg into a shallow bowl that fits one egg at a time. Stir the simmering bath with a large spoon and drizzle each egg into the water bath. Keep the water swirling without breaking the egg yolks and keep the egg whites together to wrap around the yolk.
- After about 1-2 minutes of cooking in the bath, remove each egg with a slotted spoon. Place it on a kitchen towel or paper towel to remove the excess water. Save eggs for later.
Hollandaise Sauce
- Melt butter and skim off the white milk solids that float to the top and keep warm.
- Fill a saucepan with about 1 inch of water and bring to a simmer over low to medium heat. Place a bowl that fits on top of the saucepan and doesn’t touch the water.
- Put egg yolks, lemon juice, melted, skimmed butter, and salt in the Dutch oven bowl. Whisk the mixture vigorously until the mixture is thick and frothy and the whisk leaves a trail in the mixture. Should take 2 to 5 minutes.
- Remove the bowl from the heat and whisk for another 30 seconds to cool down the egg mixture. Lay a towel over the bowl and set it aside until ready to use.
Construct Eggs Benedict
- Pull apart each English muffin and toast until crispy and browned. Spread butter on each side of the muffins.
- Heat all the Canadian bacon. Top each buttered muffin with one bacon slice, then one poached egg, and drizzle with warmed Hollandaise sauce.
Classic Eggs Benedict
Ingredients
- 8 large eggs, …[$1.84]
- 3 tbsp white vinegar, …[$0.06]
- 4 English muffins, …[$1.64]
- ½ stick butter, …[$0.50]
- 8 slices Canadian ham, …[$1.60]
Hollandaise Sauce
- ½ stick butter, …[$0.50]
- 2 large egg yolks, …[$0.46]
- 1 tbsp lemon juice, …[$0.04]
- 1 pinch salt, …[$0.25]
Instructions
Poached Eggs
- In a large pot bring a large amount of water to a steady simmer. Then add the white vinegar to the pot of water.
- Crack each egg into a shallow bowl that fits one egg at a time. Stir the simmering bath with a large spoon and slowly pour each egg into the water bath. Keep the water swirling without breaking the egg yolks and keep the egg whites together to wrap around the yolk.
- After about 1-2 minutes of cooking in the bath, remove each egg with a slotted spoon and place on a kitchen towel or paper towel to remove the excess water. Save eggs for later
Hollandaise Sauce
- Melt butter and skim off the white milk solids that float to the top and keep warm.
- Fill a saucepan with about 1 inch of water and bring to a simmer over low to medium heat. Place a bowl that fits on top of the saucepan and doesn’t touch the water.
- Put egg yolks, lemon juice, melted skimmed butter and salt in the Dutch oven bowl. Whisk mixture vigorously until the mixture is thick and frothy and the whisk leaves a trail in the mixture. Should take 2 to 5 minutes.
- Remove the bowl from the heat and whisk for another 30 seconds to cool down the egg mixture. Lay a towel over the bowl and set aside until ready to use.
Construct Eggs Benedict
- Pull apart each English muffin and toast until crispy and browned. Spread butter on each side of the muffins.
- Heat up all the Canadian bacon. Top each buttered muffin with one bacon slice, then one poached egg, and drizzle with warmed Hollandaise sauce.