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Eggs Benedict

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Eggs Benedict

Hailing from New York City, Eggs Benedict is a rich breakfast dish enjoyed in all four corners of the globe. Featuring a simply delicious mix of poached eggs, hollandaise sauce, bacon and English muffins, it’s a classic dish to master for elevated breakfasts at home. Read on for our best Eggs Benedict recipe.

17 May, 2023
Average: 3.5 (4 votes)

serves for


total time

0 HR 40 MIN


140g / 5 oz
White wine vinegar
½ tsp / 0.1 oz
Fine salt
½ tsp / 0.1 oz
Lemon juice
1 tbsp / 0.5 oz
Cayenne pepper
½ tsp / 0.1 oz
4 slices
2 (English)
For serving

Step 01

To make the hollandaise sauce, melt 125g butter in a saucepan. Whilst melting, place a separate pan over a medium heat, filled with an inch or two of water, to simmer.

Step 02

Add 2 egg yolks, ½ tsp white wine vinegar, ½ tsp salt and a splash of cold water to a metal or glass bowl that will fit over your pan of water. Whisk for 2-3 minutes, then place the bowl over the pan of water, and whisk continuously until pale and thick, which takes around 3-5 minutes. Make sure the bottom of the pan does not touch the water.

Step 03

Remove the sauce from the heat, and slowly whisk in the melted butter until all incorporated together. Season with 1 tbsp lemon juice and a touch of cayenne pepper to your liking. Keep warm.

Step 04

In a large frying pan, melt the remaining butter over a medium to high heat. Add the bacon, and cook on both sides, flipping once, for around 4 minutes.

Step 05

Poach the eggs. Fill a large saucepan with enough water to cover the eggs, and bring to a simmer. Break the eggs into the pan one at a time and you may need to cook the eggs separately depending on the size of the pan. Cook for around 3 minutes, and remove the eggs and place on a paper towel to drain.

Step 06

Toast the English muffins and place 2 halves on each plate. Arrange the bacon on top of the halves, and then top with the poached eggs. Drizzle the hollandaise sauce over each egg. Garnish with chives to serve.


Tips & tricks

The hardest part of making an Eggs Benedict is creating a delicious hollandaise sauce. If the heat is too high when you’re whisking the eggs over the pan of water, your sauce is likely to curdle and split. This means your sauce will look lumpy and grainy, but there is a simple way to bring it back. Simply whisk in 1 tbsp hot water at a time until the sauce begins to come back together again and reaches the right consistency. The sauce can also split when you add the melted butter, if this is too hot or poured in too quickly. Allow a little time for the butter to cool slightly first and make sure you add this slowly to create the finest Eggs Benedict sauce.

To find out more about the history of hollandaise, and more tips on how to make this sauce, head to our helpful article here.

Variation of the recipe

Eggs Benedict has been reimagined a multitude of times, bringing in different ingredients and flavour variations. Eggs Benedict with salmon is commonly known as Eggs Royale, as a pescatarian twist on the recipe, inviting chefs to swap the bacon for salmon. And, for the vegetarians, Eggs Florentine switches bacon for sautéed spinach. You can find our favourite version of an Eggs Florentine recipe here.


Leftovers can be stored in the fridge for 2-3 days, but make sure if you choose to do this you keep your hollandaise sauce separate from any other elements of the dish. In our opinion, though, this one is best enjoyed fresh.

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