Sunday Morning Eggs Benedict

Savor the best part of the day with ultra comforting eggs benedict. Learn how to poach eggs and create this restaurant quality meal at home!

Homemade Eggs Benedict Recipe is a staple at our house! Click through for the recipe on sallysbakingaddiction.com

Let’s talk about weekend breakfasts. Are you a savory breakfast person or a sweet breakfast person? A savory quiche recipe with crispy hash browns or a stack of buttermilk pancakes with a side of cinnamon rolls?

Or are you a “nothing because I’m still half asleep” person? That would be my husband!

I’m most definitely a sweet breakfast person, surprise surprise. However, there is one exception: Eggs Benedict is my favorite!

Homemade Eggs Benedict Recipe is a staple at our house! Click through for the recipe on sallysbakingaddiction.com

Luxurious eggs benedict is one of life’s simple pleasures. It’s just guaranteed to make your mornings spectacular, but many people never take the time to prepare this brunch standard at home. Let’s change that! When you spend time making silky hollandaise sauce or perfectly poaching the eggs to get that magnificent runny egg yolk, you might appreciate this breakfast and the entire experience of preparing it… even more.

I’ve had eggs benedict many ways. My favorite is topped with jumbo lump Maryland crab and Old Bay. I’ve also had eggs benedict with sliced avocado on top and nearly lost my mind it was so good. And (last one, promise) I also like eggs blackstone – ever try that? It’s the same as eggs benedict but there’s crispy bacon instead of canadian bacon. And there’s a tomato slice, which is the red you see in my eggs benedict today.

I now love preparing eggs benedict with a thick, peppered tomato slice.

Homemade Eggs Benedict Recipe is a staple at our house! Click through for the recipe on sallysbakingaddiction.com

Let me walk you through a few things before you begin the recipe.

Homemade hollandaise. This is a recipe I’ve been making for awhile. Melted butter, egg yolks, a touch of lemon juice, salt, and pepper. That’s all. The trick here is to melt the butter first. Do that before anything else. Then, let the butter cool as you poach the eggs. You absolutely do not want your melted butter to be scorching hot because it will cook the egg yolks. Resulting in a chunky, strange, not at all appetizing hollandaise sauce.

Oh, and I make my hollandaise in a blender. I learned this method from talking with a William’s Sonoma employee. Totally normal to somehow get in a conversation about hollandaise while at the mall.

Poached eggs. Ok, I began typing this post one morning after having 3 cups of coffee. And the more I worked on it, the longer and more drawn out this poached egg paragraph became. Apparently I’m pretty chatty about eggs. So, I’ll let you poached egg experts skip all that and just make the recipe below. But for anyone learning how to make the perfect poached egg, see my poached egg spiel.

Besides homemade hollandaise and poached eggs, you’ll need a toasty english muffin and a thick slice of Canadian bacon. If you care to try my tomato addition, you’ll need 2 tomatoes as well. I like to lightly cook the sliced tomatoes and brown the Canadian bacon before adding to the eggs benedict. A little sprinkle of pepper adds flavor.

Homemade Eggs Benedict with Hollandaise Sauce -- get the recipes on sallysbakingaddiction.com

Homemade Eggs Benedict Recipe is a staple at our house! Click through for the recipe on sallysbakingaddiction.com

Sure this breakfast is incredibly rich, but enjoyed every now and then? Makes it even more special. Treat yourself to a lavish Sunday morning meal. And maybe even eat it in bed. 😉 Enjoy!

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Sunday Morning Eggs Benedict

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: serves 4; 1 cup hollandaise
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: American

Description

Sunday morning eggs benedict is a tradition for me. Spending time preparing this lavish brunch is almost as enjoyable as that first bite of the poached egg, creamy hollandaise, and crispy Canadian bacon. Read how to poach the perfect egg below my recipe.


Ingredients

Eggs Benedict

  • 2 medium tomatoes, cut into 4 slices each (optional)
  • 1 teaspoon olive oil
  • salt & fresh ground black pepper, to taste
  • 8 slices Canadian bacon
  • 4 English muffins (I like using whole wheat – or try making your own)
  • 2 teaspoons distilled white vinegar*
  • 8 large eggs*

Hollandaise Sauce

  • 7 Tablespoons unsalted butter
  • 3 large egg yolks
  • 1 Tablespoon fresh lemon juice
  • salt & fresh ground black pepper, to taste

Instructions

  1. I prefer to begin with the butter used to make the hollandaise sauce. Melt the butter in a small dish over the stove or in the microwave. Set aside to allow it to cool down. You do NOT want scorching hot melted butter – this will cook the egg yolks. So, I always melt it before poaching the eggs and finish the hollandaise right before serving.
  2. Heat 1 teaspoon olive oil in a skillet over medium heat. Place the tomatoes and Canadian bacon to the skillet, sprinkle the tomatoes with a pinch of salt and pepper. Cook the tomatoes and Canadian bacon on both sides for 2 minutes each. Even though the Canadian bacon is pre-cooked, I like it warm and slightly crisp. Feel free to cook it in the skillet a little longer. The tomatoes only need 2 minutes on each side. Turn off the heat and set the skillet aside.
  3. Poach the eggs using your preferred method. I poach my eggs using Kevin’s method explained (in great!) detail below this recipe. Feel free to use any poached egg tutorial you like. The below method works best for me. Read it through before beginning. In the last step you’ll read at the very bottom of this post, I give my tips for cooking 8 poached eggs and having them all be warm for serving.
  4. Toast the English muffins to your liking. Add two toasted English muffin halves onto 4 plates. Set aside.
  5. Finish the hollandaise. Place the egg yolks and lemon juice in a blender. Blend on high speed for 30 seconds until combined. Give the melted butter a quick whisk to combine any bits that separated. Working quickly and with the blender running on medium speed, remove lid insert and slowly pour melted butter into blender in a thin stream. Blend until creamy sauce forms. Season to taste with salt and pepper and add a little more fresh lemon juice if you prefer. A dash of hot sauce is also tasty. *If you do not own a blender, you may use a whisk. Make sure you are whisking vigorously.
  6. Top the English muffin halves with 1 slice Canadian bacon, followed by a tomato slice. Carefully top with poached egg and generously drizzle each with prepared hollandaise sauce. Sprinkle with fresh ground pepper, if desired.
  7. Enjoy immediately. Recipe may easily be halved to only serve 2 people. Poached eggs are best used the day they’re cooked, but they can be kept overnight in the ice bath explained in the last step below.

Notes

  1. Poached Eggs: See below this recipe to learn how I poach eggs – using the vinegar.

Keywords: eggs benedict

Poached Eggs

Poached eggs are easier than you think to master. I know it seems difficult and “why not just make scrambled eggs, they’re easier” but the runny egg yolk (!!!) is the best part. There are so many different tricks and techniques I’ve read about and I’m sure there are more that you will share with me. Feel free! I am absolutely no expert on poaching eggs, but what I’m sharing is just the way we poach eggs.

As with most cooking and baking, practice makes perfect. It took me a few tries to get the perfect poached egg, so don’t get discouraged. They won’t all be perfect at first.

1) Watch this video from professional chef Jamie Oliver about poaching eggs. It is so helpful and will give you visuals of what you’re doing.

2) Start with the freshest of fresh eggs. Absolutely positively the freshest eggs you can. I try to grab a carton from the very bottom or the very back of the egg selection in the store. They’re always the freshest. Why the freshest eggs? The fresher the egg, the more firm and sturdy the egg white.

3) The pot. Some people prefer wide skillet pans, but I prefer a deep pot. Especially when I’m poaching more than a couple eggs at a time. Fill a pot with 3-4 inches of water. Heat the water on high until it reaches a bare simmer and bubbles start appearing at the bottom of the pan. Just before boiling. If you care to be extra precise, you’re looking for about 190F degrees.

4) At this point, add 2 teaspoons of distilled white vinegar. Jamie says he does not do this because it makes your eggs taste like vinegar, but I do not think the eggs taste like vinegar at all. I also use a very small amount for 8 eggs (if making 4 poached eggs, reduce white vinegar to 1 teaspoon – if making 2 poached eggs, reduce to 1/2 teaspoon.) Some people, like Jamie, are very anti-vinegar, but I find my poached eggs turn out best with this little addition. Especially if (1) your eggs aren’t straight-from-the-chicken fresh and (2) when I’m making more than 1 or 2 poached eggs at a time. The vinegar helps reduce the “feathering” of the egg white when it’s dropped in the water as well as prevents the egg white from sticking to the bottom of the pot.

5) Working with one egg at a time, crack the egg into a small bowl or cup. Place the bowl close to the surface of the hot water and slip the egg into the water. Repeat with 3 more eggs. I only like to poach 4 eggs in the pot at a time. NOTE! Some people swear by the “whirlpool” method. Basically, you create a whirlpool in the center of the barely simmering water and gently drop the egg in the whirlpool. This helps the egg white wrap around the yolk. Jamie shows the whirlpool trick at the 2:00 minute mark of the video. I’ve tried both ways (whirlpool vs no whirlpool) and honestly do not find it necessary. However, try it if you’d like.

6) Turn off the heat and cover the pot. My preferred cook time for poached eggs is between 3:30 – 4 minutes. So, set a timer for 3:30 minutes. If the egg white around the yolk still looks translucent, give it an additional 30 seconds. If you like your eggs more done, cook for 4 – 4:30 minutes. After 4 minutes, the egg whites should be completely cooked with the egg yolks still runny. PLEASE NOTE that the time depends on the size of the eggs, if they were cold or at room temperature to begin with, and/or if you are cooking at high altitude (in which they’d likely need to be cooked a little longer). If you find 3:30-4 minutes is too long for your eggs and the yolks aren’t runny enough, reduce the time by 30 seconds in your next batch.

7) Gently lift the poached eggs out of the pan with a slotted spoon and place on a paper towel lined plate. Sometimes I trim a bit of the excess egg white off around the yolk, though that is not necessary.

8) If you are making 8 poached eggs, like my recipe above, follow the preceding instructions and then: Fill a large bowl halfway with water and add a handful of ice cubes. Poach the eggs as directed, then remove from the pot and slip into the ice water. When all 8 eggs are done, bring a pot of water to a boil, add the eggs and cook for 20 to 30 seconds to warm them up again. The eggs are best used the day they’re cooked, but they can be kept overnight in the ice bath.

There is NOTHING like homemade eggs benedict on the weekend! Click through for my recipe.

47 Comments

  1. Averie @ Averie Cooks says:

    I never poach eggs or make Hollandaise. Just those kinds of things I never make but whenever I see them, I want them! Your dish is gorgeous, Sally! The light coming in so perfectly on the eggs, total morning glow, love it! And such pretty, drippy, glistening Hollandaise. The few times I’ve made it, I did made it in my blender too. So pretty – pinned!!

    Hope you guys are having an AMAZING TIME! 🙂

  2. I’ve never tried to make this, but now I’m inspired!
    Especially because, like you, I’m ravenous the second I wake up. I kind of wish I weren’t, but them’s the breaks!

  3. Haha, look at you saying “my husband” doesn’t like breakfast. 😉 I bet that’s fun to say! I’ve never actually tried Eggs Benedict; I thought there was a lot more meat in it! Your recipe looks great for me, though, if I just leave out the Canadian bacon. Hm… 😀

    1. Hope you try it, Caley! I can’t remember if you like avocado. It would be a great sub for the bacon!

  4. Gayle @ Pumpkin 'N Spice says:

    This definitely looks like the perfect Sunday morning breakfast, Sally! My mom loves eggs benedict, so I will have to make these for her sometime. Gorgeous pictures, too!

  5. Julie @ This Gal Cooks says:

    If I had the choice of pancakes or eggs benedict for breakfast, I’d jump all over the eggs benedict! While I do love the breakfast sweets, I’m more of a savory breakfast gal. LOVE your gorgeous recipe, Sally!

    1. Thanks Julie!

  6. Laura @ Raise Your Garden says:

    Love this savory breakfast option. I find that if I personally start my day with something sweet, I consume more calories (more sweet stuff) and eat more even healthy food then if I didn’t! This looks like something I’d order from a restaurant, a fancy smancy restaurant to boot.

  7. Eggs Benedict is one of my favourite things to order when I go out for brunch! This looks so yummy, such a perfect meal 🙂

  8. Monica @ Mocha and Moccasins says:

    This looks like the perfect weekend breakfast. I have yet to master the poached egg, but I think I’ll have to give it a try this weekend.
    Hope you’re enjoying the honeymoon! 🙂

  9. Dang it, Sally. Eggs Benedict is my jam. I will order it 12 times out of 10. Savory bfast for the win! When my hubs and I go out for breakfast or brunch, I don’t even look at the menu. I drink 2 cups of coffee while he debates chocolate chips or fruit on his pancakes.

    Eggs Benedict might be my love language. I can drink Hollandaise sauce, right?

    1. YES! I’m so glad to hear from someone who is just as crazy about eggs benedict as I am. 😉

  10. ahu @ ahueats says:

    This looks so comforting !! Hope you’re having a blast on your honeymoon!!

  11. Shashi @ runninsrilankan says:

    I am ALWAYS ravenous in the morning too and these would hit the spot! Poaching eggs with vinegar – i am so intrigued!!!

  12. I like Canadian bacon so much better than ‘usual’ bacon. I need to find it in a grocery store near me!

  13. I love Eggs Benedict so much. I even made a sweet version once (Cadbury Creme Eggs Benedict, since you asked). This looks like a perfect version, and know that I am a snob about my benedict – a friend even calls me the “Benedictator”.

    1. A sweet version!! I would love something like that. And your name for it is incredible. As is your nickname.

  14. Wow, Sally. They look amazing! The first time I tried to make Eggs Benedict was for Mother’s Day when I was 12 years old (a whole 6 years ago). lol The poached eggs turned out alright, but I scorched the Hollandaise and it had flour clumps in it. She ate it like a champ. lol But now that I’ve had some more experience in the kitchen, (and also because your sauce looks considerably simpler than the first one I tried), I will have to give this another go! Hope you and your husband are having a great time in Hawaii! (:

    1. Thanks Carolina – we had a wonderful time! I hope you give hollandaise another try soon! Let me know how it goes.

  15. Enjoy your beautiful honeymoon!
    I love to make eggs benedict, and even enjoy the process of making the hollandaise sauce on the stove top. Wanted to share that Alton Brown’s hints on poaching eggs was transformational for me. Hated making them before I started using his simple technique. Hope that helps some readers. Love the idea of a tomato slice, perfection.

    1. Love Alton Brown, Nancy. Thanks for mentioning that! I’ll check out his poached eggs method.

  16. Looks great- I love the idea of putting a tomato on it. Yummy!

  17. These look delicious! And congratulations 🙂

    Sarah
    Midwest Darling

  18. Oh my… I can’t even describe how absolutely DELICIOUS this looks.. Wake me up for this anytime *drools* Yummmm

  19. Kiss & Make-up says:

    Hmmm looks delicious! I’ve never had eggs benedict, can you believe that?

    1. I hope you try it someday!

  20. Enjoy your honeymoon!
    As I only eat kosher, your version with the bacon does not work for me, however I have had the ‘kosher’ version with strips of lox which was delicious. You still get the smoky taste from the lox that I believe the bacon has. My husband and I ordered it at a kosher bakery/cafe when we were on vacation in LA and it even had some slices of avocado in it – yummy! Runny yolks are the best.

    1. I would LOVE this with lox. Thanks for mentioning it!

  21. Sad but true, I’ve never made or even tried eggs benedict, I need to change that these look delicious!

  22. I love eggs Benedict! I’ve never made it before, but I will give it a try now! Add slices of avacado and pieces of brisket on top. Delicious!

  23. That is the king of REAL breakfast we are missing here, in France. I take some notes!

  24. Didn’t like the comment about skipping the english muffin if you are gluten free. I have celiac disease and must eat gluten free – that does not mean missing out on things or having things be any less delicious. There are many brands of gluten free english muffins available, and if you don’t live near a store that carries them, just google search and have them sent to you from a GF bakery. Anything at all can be made gluten free and just as delicious, if not more so, than the gluten-containing version – it just requires a little bit of caring and knowing what you are doing : )

  25. I love your blog! I looked at other recipes for eggs Benedict and yours was the easiest to understand. haha I feel like you are talking me through it in my kitchen! Thanks a ton!

  26. How long can you hold the hollandaise sauce???

    1. Only a few hours– it is not a great make ahead recipe nor should leftovers be held very long.

  27. Hi Sally,

    I just finished making this for breakfast and my hollandaise was like soup :(. Help me, I double checked the recipe and I followed it exactly.

    Thanks in advance.

    1. Hmm. Are you using butter and not margarine Sarah? It sounds like there is not enough butter in your mixture.

  28. So you don’t cook the hollandaise on the stove??

  29. I learned this trick on another blog (can’t remember which one, I subscribe to so many!) Break your egg into a fine mesh strainer that’s been placed over a bowl. Just swirl it a bit. Then just gently drop the strained egg into your simmering water. The tiny bit of runny, whispy egg white that spreads all over in the pan is eliminated and the egg turns out nice and round and perfect with a beautifully shaped egg white! Looks like a professional did it!! Later, I fry up the whispys left in the bowl and mix into my dogs food after it cools! (Hate wasting food!)

    1. Perfect! Thank you!

  30. This was the perfect breakfast! Super easy!

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