Tested till perfect Classic Eggs Benedict
Classic Eggs Benedict
Photography by Jeff Coulson

Classic Eggs Benedict

The basis of great eggs Benedict is a perfect hollandaise sauce. When making it, keep the water at a bare simmer so that the egg yolks don't scramble.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2008

Recipe3 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Cook time 30 minutes
  • Portion size 6 servings


Hollandaise Sauce:

  • 1/2 cup 1/2cupbutter
  • 2 2egg yolkegg yolks
  • 1 tbsp 1tbspcold water
  • 1 tbsp 1tbsplemon juice
  • dash dashhot pepper sauce
  • 1 pinch 1pinchsalt

Eggs Benedict:

  • 1 tbsp 1tbspwhite vinegar
  • 12 12eggseggs
  • 24 slices 24slicesback bacon
  • 6 6English muffinEnglish muffins, split and toasted
To change the number of servings, enter the number, then press "calculate". or reset


Hollandaise Sauce: Cut 2 tsp of the butter into tiny pieces; refrigerate. In saucepan, melt remaining butter over medium heat; skim off foam. Reduce heat to low and keep warm.

In heatproof bowl, whisk egg yolks with cold water for 1 minute (mixture should appear pale and foamy). Place bowl over saucepan of barely simmering water; whisk until mixture is thickened, foamy and holds a ribbon for at least 6 seconds when whisk is lifted about 5 minutes.

Remove from heat; whisk in cubed butter, 1 cube at a time, until melted. Slowly whisk in melted butter. Whisk in lemon juice, salt, pepper and hot pepper sauce. If necessary, gently whisk in up to 1 tbsp warm water, 1 tsp at a time, to reach desired consistency. Place bowl over saucepan of hot water (off heat) to keep warm.

Eggs Benedict: When hollandaise is done, in large saucepan or deep skillet, pour in enough water to come 2 to 3 inches (5 to 8 cm) up side. Bring to simmer over medium-high heat; add vinegar. Crack 1 egg into small cup; gently slide into simmering water. Working in small batches, repeat with remaining eggs, adding 1 at a time. Reduce heat to low; cook until whites are set and yolks are still soft, about 3 minutes per batch. With slotted spoon, transfer to paper towel–lined baking sheet to dry.

While eggs are poaching, in large skillet, cook bacon over medium-high heat, turning once, until lightly browned, about 5 minutes.

Assemnly: Top each English muffin half with two slices of the bacon and 1 egg. Spoon hollandaise sauce over each.

Change it up:

Eggs Florentine: Omit bacon. In skillet, heat 1 tbsp (15 mL) olive oil over medium-high heat; cover and cook 2 pkg (8 oz/227 g each) trimmed spinach until wilted, about 3 minutes. Drain in colander, pressing out moisture. Sprinkle with 1/4 tsp (1 mL) each salt and pepper; coarsely chop. Assemble as directed.

Eggs Neptune: Omit bacon. In skillet, melt 1 tbsp (15 mL) butter over medium-high heat; sauté pkg (200 g each) thawed cooked salad shrimp until heated through, about 3 minutes. Sprinkle with 1 tsp (5 mL) lemon juice and pinch salt. Assemble as directed.

Smoked Salmon Eggs Benedict with Dill: Omit bacon. Substitute 12 slices (about 4 oz/125 g) smoked salmon. Sprinkle each serving with pinch chopped fresh dill.

Nutritional Information Per serving: about

cal 394 pro 16g total fat 31g sat. fat 16g
carb 14g fibre 1g chol 355mg sodium 559mg

% RDI:

calcium 9 iron 13 vit A 30 folate 30
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