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Eggs Benedict

How to make classic Eggs Benedict at home with homemade English muffins, perfectly poached eggs, seared Canadian bacon, and rich, creamy Hollandaise sauce. This step-by-step guide shows you how to achieve golden, runny yolks, fresh flavors, and a beautifully presented brunch that elevates any morning. Tips for garnishing with paprika and parsley included.

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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast, brunch
Cuisine American, French-Inspired
Servings 2 servings
Calories 450 kcal

Equipment

Ingredients
 

  • 2 English muffins
  • 4 Slices Canadian bacon
  • 4 Eggs
  • 1 cup Hollandaise sauce
  • 1/4 tsp Paprika
  • 1 tbsp Parsley, chopped

Instructions
 

  • Prepare the hollandaise sauce. (See recipe)
  • Slice the English muffins in half and toast.
  • Place warmed Canadian bacon on the toasted english muffins.
  • Fill a small saucepan with 4 cups of water and 2 tbsp of white vinegar. Bring to a boil and remove from the heat. Swirl the hot water and carefully drop the eggs into the water. Allow to poach for 3 minutes. Gently scoop the eggs with a slotted spoon and place on top of the Canadian bacon.
    Alternatively, you can heat a small skillet and cook eggs over easy.
  • Pour the hollandaise sauce over the top of the eggs.
  • Garnish with paprika and chopped parsley. Serve immediately.

Nutrition

Serving: 1eachCalories: 450kcal
Keyword breakfast classic, brunch favorite, brunch recipe, classic brunch, eggs benedict, english muffins, gourmet breakfast, hollandaise sauce, homemade hollandaise, poached eggs
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