Eggs Benedict Recipe

Hollandaise adds the perfect touch for these Eggs Benedict; use either Canadian bacon or smoked salmon on the English muffin before adding the eggs.

eggs benedict

This creamy Eggs Benedict Recipe will hit the spot.

Photo Courtesy American Egg Board

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A classic poached egg with Canadian-style bacon and an easy hollandaise sauce. Substitute smoked salmon for a twist on this brunch favorite.

Basic Egg Recipes  

Eggs Benedict Recipe

8 eggs, cold
4 English muffins, split, toasted
8 slices Canadian-style bacon, warmed
3/4 cup hollandaise sauce

In large saucepan or deep skillet, heat 2 to 3 inches of water to boiling. Adjust heat to keep liquid simmering gently. Break eggs, 1 at a time, into custard cup or saucer. Holding dish close to surface, slip egg into water.

Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. Lift eggs from water with slotted spoon and drain well.

Top each muffin half with 1 bacon slice, 1 egg and about 1 1/2 tablespoons hollandaise sauce. Serve immediately. Yields 4 to 8 servings.