Easy Eggs Benedict Recipe
About this recipe
Eggs Benedict is a classic breakfast dish that combines poached eggs, Canadian bacon, and a rich hollandaise sauce, all served on toasted English muffins. This recipe from John Kanell at Preppy Kitchen simplifies the process, making it accessible for home cooks who want to recreate this restaurant favorite without the fuss.
In just 30 minutes, you can whip up this delicious dish that feels indulgent yet is surprisingly easy to make. With just 10 ingredients, you'll learn the essential techniques for perfect poached eggs and a quick hollandaise sauce.
Ingredient notes
- Use the egg yolks for the hollandaise sauce; the whites can be saved for later use.
- Cayenne pepper can be substituted with paprika, and black pepper can be replaced with white pepper if desired.
Tips from Preppy Kitchen’s video
- Whisk the egg yolks until they are a pale yellow color for the best hollandaise texture.
- Drizzle the melted butter into the yolks while whisking to ensure the sauce thickens properly.
- For poaching eggs, add a small amount of vinegar to the simmering water to help the egg whites hold together.
Good to know
- How many servings does this recipe make?
- This recipe serves 2.
- What is the total time to prepare this dish?
- The total time to prepare Eggs Benedict is 30 minutes.
- What can I use instead of Canadian bacon?
- You can use regular bacon or even smoked salmon as an alternative.
- How long should I poach the eggs?
- Poach the eggs for 3 to 5 minutes, depending on your desired doneness.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Melt the butter in a small pot over medium heat.
- 2
Separate the egg yolks from the whites, using the yolks for the hollandaise sauce.
- 3
Whisk the egg yolks until they are a pale yellow color.
- 4
Add lemon juice, salt, cayenne pepper, and black pepper to the yolks and whisk to combine.
- 5
Drizzle in the melted butter while whisking until the sauce thickens, about a minute.
- 6
Set the hollandaise sauce aside.
- 7
Bring a pot of water to a boil, then reduce to a simmer and add vinegar.
- 8
Cook the Canadian bacon in a pan over medium-high heat for about 2 minutes per side until browned.
- 9
Crack the eggs into small bowls and gently tip them into the simmering water, cooking for 3 to 5 minutes depending on desired doneness.
- 10
Toast the split English muffins until crispy.
- 11
Assemble the dish by placing two slices of Canadian bacon on each muffin half, topping with a poached egg, and spooning over hollandaise sauce.
- 12
Garnish with fresh chives and serve.
Heads up — we had to guess a little:
- The quantity for cayenne pepper was inferred as 1/8 teaspoon based on typical seasoning amounts.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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