Classic Eggs Benedict Brunch

Classic Eggs Benedict Brunch

If you’re looking to elevate your brunch game, there’s nothing quite like the classic Eggs Benedict. This iconic dish is a symphony of flavors and textures that will make your brunch a memorable experience. The perfect marriage of crispy English muffins, velvety poached eggs, savory Canadian bacon, and rich hollandaise sauce will have your taste buds dancing.


  • 2 English muffins
  • 4 large eggs
  • 8 slices of Canadian bacon
  • 1 cup of fresh spinach (optional)
  • Salt and pepper to taste
  • 1 tablespoon of white vinegar
  • For the Hollandaise sauce:
  • 3 large egg yolks
  • 1 tablespoon of lemon juice
  • 1/2 cup of unsalted butter, melted
  • Pinch of cayenne pepper
  • Pinch of salt


  1. Preheat your oven to 200°F (93°C) to keep the cooked components warm while you prepare the hollandaise sauce.
  2. Split and toast the English muffins until they’re golden brown. Keep them warm in the oven.
  3. Fill a large, shallow saucepan with about 2 inches of water and add the white vinegar. Bring the water to a gentle simmer over medium heat.
  4. While the water is heating, make the hollandaise sauce. In a blender, combine the egg yolks, lemon juice, cayenne pepper, and salt. Blend for a few seconds until well mixed.
  5. With the blender running, slowly pour in the melted butter in a thin stream. Continue blending until the sauce is thick and creamy. Transfer the sauce to a bowl and keep it warm.
  6. Now, it’s time to poach the eggs. Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water by stirring it with a spoon, and then slide one egg into the center of the whirlpool. Poach each egg for about 3-4 minutes for a runny yolk, or longer if you prefer your eggs more well-done. Remove the poached eggs with a slotted spoon and drain them on paper towels.
  7. While the eggs are poaching, quickly pan-fry the Canadian bacon until it’s heated through and slightly crispy.
  8. To assemble, place a handful of fresh spinach on top of each toasted English muffin half. Follow with a slice of Canadian bacon and a poached egg. Spoon a generous amount of hollandaise sauce over the top.
  9. Season with salt and pepper to taste, and garnish with chopped fresh herbs if desired.

Prep Time: 15 minutes

Yield: 2 servings

Classic Eggs Benedict is the ultimate brunch indulgence. It’s a dish that combines the elegance of a restaurant meal with the comfort of a homemade breakfast. Treat yourself and your loved ones to this timeless classic.

Nutrition Information (per serving): Calories: 450, Fat: 30g, Carbohydrates: 25g, Protein: 20g

If you’re looking to impress your guests or simply enjoy a luxurious brunch at home, Classic Eggs Benedict is the way to go. With its rich flavors and elegant presentation, this dish is a brunch masterpiece that never goes out of style.

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