This homemade Benedict recipe tastes as good as what you get from the restaurant, and even better than what you get from the restaurant. With our ingenious skills, making it at home is very easy.
For a long time, I thought Benedict eggs were the ultimate restaurant indulgence, a special treat for dining out. The idea of making a full poached egg, baked muffin, crispy ham and whipping picky hollanda sauce seems like the secret to disaster.
But after discovering the trick to prepare poaching eggs in advance and using a blender to make our homemade hollanda sauce sauce for our butter, this dish has become my favorite way to impress friends and family. Our egg Benedict recipe removes stress and it’s really great. I can’t wait for you to do this, your guests will love it!
Key Ingredients
Benedict Classic Eggs have four main parts. Our recipes have some clever tips to make it as easy as possible for home cooks.
- British muffins: This is the classic foundation for Benedict eggs, although you can always swap them for homemade cookies. If you want to start from scratch, see our homemade English muffin recipe.
- Canadian bacon or ham: Benedict’s traditional eggs come in a slice of Canadian bacon or two, but you can swap it for shaved ham, crispy thick-cut bacon, homemade crab cakes, smoked salmon, homemade breakfast sausage, or vegetarian with a slice of tomato. For egg Florence, use stir-fried spinach instead.
- Poached eggs: I share how to boil eggs in Benedict below. I like the firm white and runny egg yolk. .You can also check out more tips here: How to boil eggs.
- Hollanda sauce: This is the classic sauce for Benedict eggs. It is creamy, thick and incredibly delicious. The traditional way to make it is in a double pot, but we make it into a blender, which makes it even more faulty. I’ve shared our recipe below, but for more tips, see our Holland Sauce Recipe.
Find the complete recipe in the measurements below.
How to Make Eggs Benedict – Your Game Plan
Benedict is not only a restaurant. With the right plan, you can make this at home, and it’s absolutely feasible. This is our stress-free way to make eggs. We use an approved technology for eggs, which means you don’t need to rush and everyone will have warm dishes during service hours.
1: Eggs: Cook the eggs for 2 to 3 minutes so that the whites are fixed, but the yolks are still liquid. Then, transfer them to a large bowl of ice water to stop cooking. After refrigeration, you can store them in the refrigerator for up to 24 hours. This is your biggest stress relief! I like this technique when making eggs for more than two people.
2: Prepare ingredients: Collect all the ingredients of the hollanda sauce, measure them, and prepare your ham and English muffins.
3: Make Holland Sauce: Dutch fuel is the most sensitive part, so it is best to prepare it to get close when planning assembly. When completing the other steps, keep the bowl warm on a very warm (not hot) water. If you sit as a sauce, it will thicken or cool too much, you can always stir in a tablespoon or two of hot water and bring it back immediately!
4: Crispy Ham and Grilled English Muffins: Quickly crisp Canadian bacon or ham in a skillet and then use rendered fat and a little butter to bake the English muffins in the same pan. By baking the muffins in the same skillet, they add some extra flavor from the bacon (yum!)
5: Heat the eggs: Fill a wide deep frying pan with water until very hot, but don’t boil. Gently place the cold water eggs in water for about 30 seconds to warm them up. This will make the egg yolk perfect again.
6: Assembly and Service: Place a piece of ham on each baked English muffin. Quickly lift the warm egg with a slotted spoon, pat it onto a tissue, and place it on top of the muffin slices. Pour a lot of holland sauce sauce on top. Service now and enjoy!
More brunch favorites
Perfect Egg Benedict
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Our Egg Benedict recipes allow you to make all the components while keeping the stress low. The trick to make sure everything is getting hot and the time is to make poached eggs ahead of time and then place them in an ice water bath until served. You will then quickly dip them in hot water to reheat them, making them very hot and have the perfect flowing egg yolk.
4 servings
You will need
For Benedict’s Egg
8 big eggs
1 tablespoon white vinegar or rice wine vinegar
8 slices of Canadian bacon, thickly cut bacon or shaved ham
4 English muffins, try homemade English muffins
Butter, baked English muffins
Chopped fresh herbs, such as chives or parsley, optional
For Hollanda sauce
12 tablespoons unsalted butter (170g)
3 large egg yolks, cold from the refrigerator
1 tablespoon fresh lemon juice, more flavor
1½ tablespoons warm water
2 teaspoons white wine, optional
½ teaspoon fine sea salt
¼ teaspoon grated white pepper or chili, and more flavor
direction
- Making poached eggs
1This recipe makes 8 poached eggs. You will cook four in four batches.
2Filter eggs: Place a fine mesh strainer on the bowl. Stuff an egg into the filter to cope with the whiteness of the water. This ensures a compact, clean poached egg. Carefully transfer the eggs to a small bowl. Repeat this process with three more eggs, placing each egg in its own bowl.
3Preparing for poaching water: Use water at least 4 inches deep and bring to a boil over high heat. Lower the heat to the low point and then bring the water to a very mild low heat. The bubbles should form at the bottom of the pan, but in fact only a few will crack on the surface. Add vinegar to water (optional).
4Add the eggs to water: Carefully dip a small bowl into the water so that you can slide out gently. Quickly follow the remaining three eggs. Set a timer for flowing egg yolk for 3 minutes.
5Rotate the eggs: After 20 to 30 seconds, gently flip each egg over with a slotted spoon.
6Transfer to an ice water bath: When the timer goes out and the egg whites look soft, transfer it to a large bowl of ice water with a slotted spoon to stop the cooking process.
7Repeat the cooking process: Once all four eggs are placed in the ice bath, repeat the entire poaching process (tension, cooking and transfer to the ice bath) to get the remaining four eggs. Place the hot water pot on the stove, but turn off the heat.
- Making hollanda sauce
1Clarified butter: Melt the butter in a small pan and slowly cook the melted butter. Cook for 2 to 3 minutes until a foamy layer is formed on the top and the butter below appears transparent and golden.
2Brushing the bubble: Spoon through all foam from the top and discard. Set aside the pan with clarified butter.
3Mixed eggs: Add egg yolks, water, lemon juice, white wine, salt and white pepper to the mixer. The pulse takes about 5 seconds.
4Heat the butter: Place the pan clear butter on low heat until steamed for about 30 seconds. Be careful not to make it brown.
5Emulsified sauce: After the mixer is running, remove the center insert from the lid. Slowly and steadily pour the hot butter into the opening, stopping before any milky milk solids. The sauce will thicken and emulsify.
6Season and keep warm: Taste as needed and adjust with more salt, pepper or lemon juice. Place the mixer jar in a bowl of warm water (or transfer it to a bowl and place it in a second bowl of warm water) to maintain the perfect temperature.
- Assemble eggs Benedict
1Crispy bacon and bake muffins: Crispy bacon in a skillet over medium heat, cut the English muffin in half. Once the bacon is finished, transfer it to the plate. Add a little butter to the same skillet and bake the cut side of each muffin until golden brown. Place the toasted muffins on a serving dish.
2Prepare water to recover eggs: Place the hot water pot on medium heat on the stove. Bring the water to a mild low heat and turn off the heat immediately.
3Reheat the eggs: Carefully slide the cold water eggs into the steaming water. Let them sit for about 30 seconds to warm up. Use a slotted spoon to gently remove each egg and wipe on a tissue to remove excess water.
4Assembly and service: Place a slice of crispy bacon on one half of each baked English muffin. Top with warm, drained poached eggs and then spoonfuls of spoonfuls of holland sauce. Service now. Quick tip: If your hollanda sauce is too thick, heat a tablespoon of water and stir at a time until you reach the desired consistency.
Adam and Joanne’s Tips
- Bacon alternatives: Benedict’s traditional eggs come in a slice of Canadian bacon or two, but you can swap it for shaved ham, crispy thick-cut bacon, homemade crab cakes, smoked salmon, homemade breakfast sausage, or vegetarian with a slice of tomato. For egg Florence, use stir-fried spinach instead.
- Poached eggs made: After transferring them to an ice water bath, you can store them in the refrigerator for up to 24 hours. I put them in an airtight container covered with clean cold water.
- Reheat the Netherlands: I do not recommend using a microwave, but rather reheat on the stove. Pour the sauce into the pan over low heat. Add a little melted butter and a tablespoon of warm water. Stir as it warms to make it smooth, creamy sauce. If it is too thick, add more warm water.
- Clarified with melted butter for homemade Dutch fuel: You can use plain melted butter in this recipe. Clarified butter is an extra failsafe to prevent the sauce from cracking, and it tastes richer, buttery. The sauce is still cute when made with light butter.
- The nutritional information provided is the estimated value.
Nutrition per serving
Service size
1/4 of the recipe
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Calories
541
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Total fat
34.4 grams
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Saturated fat
16.3g
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cholesterol
518.7mg
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sodium
1202.1mg
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carbohydrate
29.5 grams
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Total fiber
0.7 g
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Total sugar
0.4 g
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protein
27.6g
