Egg Benedict Recipe | Fancy Brunch

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There are few dishes that signal a slow, luxurious weekend morning quite like Eggs Benedict. The sight of a perfectly poached egg, perched atop a toasted English muffin and salty ham, all generously draped in a velvety, golden hollandaise sauce is enough to make anyone feel utterly pampered. This is my go-to recipe when I want to create a café-quality brunch at home, and it always gets glowing reviews. It’s a combination of distinct textures and rich flavours that work in perfect harmony: the soft, yielding muffin, the savoury ham, the wobbly, delicate egg white, and that glorious, runny yolk that mingles with the buttery, tangy sauce.

While it has a reputation for being a bit fiddly, I promise that with a few key techniques, a truly spectacular Eggs Benedict is well within your reach. We’re going to break it down, step by step, from whisking up a foolproof hollandaise to poaching eggs like a professional. The origin of this famous dish is much debated, with several New York hotels laying claim to its invention in the late 19th century, but you can read more about the fascinating history of Eggs Benedict if you’re curious. For now, let’s focus on creating our own little piece of brunch history in our own kitchens.

This recipe is ideal when you want to mark a special occasion—a birthday breakfast, an anniversary, or even just a Saturday when you have a little more time to savour your food and the company you’re with. It feels indulgent and special, a real treat that transforms a simple meal into a memorable event. If you enjoy making impressive savoury dishes, you might also like my recipe for Bang Bang Chicken Thighs.

Recipe Overview

This Egg Benedict recipe guides you through creating the classic brunch dish from scratch. You’ll learn to make a smooth, tangy hollandaise sauce that won’t split, poach eggs with beautifully runny yolks, and assemble everything for a picture-perfect plate. After a few attempts, I found that using a blender for the hollandaise is the most reliable method for a consistently creamy texture without the stress of constant whisking.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 people
Difficulty: Medium

Why You’ll Love This Egg Benedict Recipe

Authentic Flavour Profile: The hollandaise is rich and buttery with a distinct lemony tang that beautifully cuts through the richness of the egg yolk and salty ham. It’s a classic for a reason.
Ready in Under 30 Minutes: Once you get the hang of the workflow, this impressive breakfast comes together in about 30 minutes, making it achievable even on a busy weekend.
Wonderfully Flexible: This recipe is a fantastic base. You can easily swap the ham for smoked salmon to make Eggs Royale, or use wilted spinach for a delicious Eggs Florentine.
Works Beautifully for Special Mornings: It’s the ultimate dish for a celebratory brunch, a lazy Sunday, or whenever you want to make the morning feel a little more special.
Family Tested: My husband requests this every year for his birthday breakfast. It’s one of those meals that just feels like a celebration, and everyone I make it for seems to agree.

Egg Benedict Recipe

⏱️ 10 min prep • 🍳 20 min cook • 👥 2 servings

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Ingredients You’ll Need

For the best results, use the freshest eggs you can find, especially for poaching. I find that high-quality, free-range eggs with deep orange yolks, like Burford Browns, make for a visually stunning and flavourful dish. All measurements are in metric for accuracy.

For the Hollandaise Sauce:
3 large, fresh egg yolks
1 tbsp lemon juice, freshly squeezed
1 tbsp white wine vinegar
125g unsalted butter
A pinch of cayenne pepper
Salt and freshly ground black pepper, to taste
For the Poached Eggs:
4 large, very fresh eggs
1 tbsp white wine vinegar (for the poaching water)
For Assembly:
2 English muffins, split in half
4 slices of good-quality cooked ham or Canadian bacon
1 tbsp chopped fresh chives, for garnish (optional)

Sophia’s Tip: Don’t skip the small amount of vinegar in the poaching water. It helps the egg whites set more quickly and coagulate around the yolk, which is the key to getting that lovely, neat teardrop shape instead of wispy, stringy whites.

How to Make This Egg Benedict Recipe

The secret to a stress-free Eggs Benedict is all in the timing and preparation. We’ll make the hollandaise first and keep it warm while we poach the eggs and toast the muffins. Read through all the steps before you begin, and have all your ingredients ready to go.

Melt the Butter: Start by gently melting the 125g of unsalted butter in a small saucepan over a low heat. Once melted, take it off the heat. You want it to be warm, not sizzling hot.
Make the Hollandaise Base: In a heatproof bowl or the jug of a blender, add the 3 egg yolks, 1 tbsp of lemon juice, and 1 tbsp of white wine vinegar. If using a blender, blitz for 5-10 seconds to combine. If doing it by hand, whisk vigorously for 30 seconds until slightly pale and foamy.
Emulsify the Sauce: With the blender running on a low speed, very slowly begin to drizzle in the warm melted butter until it’s all incorporated and the sauce is thick, pale, and creamy. If whisking by hand over a bain-marie (a bowl set over a pan of simmering water), do the same, drizzling the butter in a thin, steady stream while whisking constantly until thick. What works best for me is the blender method; it’s practically foolproof. Season with a pinch of cayenne, salt, and pepper.
Keep the Sauce Warm: Pour the finished hollandaise into a small jug or bowl. To keep it warm while you prepare everything else, you can stand the jug in a bowl of warm (not hot) water. Do not try to reheat it directly or it will split.
Poach the Eggs: Bring a medium saucepan of water to a gentle simmer – you should see small bubbles rising from the bottom, but the water should not be at a rolling boil. Add 1 tbsp of vinegar. Crack one egg into a small ramekin. Stir the simmering water to create a gentle vortex, then carefully tip the egg into the centre. Cook for 3-4 minutes for a soft, runny yolk. For a great visual guide, you can check out this article on how to poach an egg perfectly.
Remove and Drain: Using a slotted spoon, carefully lift the poached egg out of the water and let any excess water drain off. You can gently dab it on a piece of kitchen paper. Place it on a warm plate and repeat with the remaining eggs.
Prepare the Base: While the last eggs are poaching, toast the four English muffin halves until they are golden brown. Lightly butter them if you wish. Gently warm the slices of ham in a dry frying pan for about 30 seconds on each side.
Assemble Your Eggs Benedict: Place two muffin halves on each plate. Top each half with a slice of warm ham. Carefully place a poached egg on top of the ham. Now for the grand finale: spoon a generous amount of the warm hollandaise sauce over each egg, letting it cascade down the sides.
Garnish and Serve: Sprinkle with a little chopped fresh chives and an extra pinch of cayenne pepper if you like a bit of warmth. Serve immediately and enjoy every single bite.

Tips From My Kitchen

Temperature Control is Key: The biggest risk with hollandaise is the eggs scrambling. If making it by hand, ensure your bain-marie is providing gentle, indirect heat. The water should be simmering, not boiling, and the bottom of the bowl should not touch the water.
The Secret to Perfect Poached Eggs: Use the freshest eggs you can get. I learned that as eggs age, the proteins in the white (albumen) break down, making it more watery. This is why older eggs create those wispy ‘ghosts’ in the water. Fresh egg whites are tighter and hold their shape beautifully.
Make-Ahead Advice: Eggs Benedict is best assembled and eaten straight away. However, you can make the hollandaise sauce up to an hour in advance and keep it warm in a thermos flask or in a bowl set over warm water. Don’t refrigerate it, as it will solidify and likely split upon reheating.
Storage: I really don’t recommend storing leftovers. The components lose their ideal texture very quickly. The hollandaise will split, the egg yolk will harden, and the muffin will become soggy. It’s best to make just enough to enjoy fresh.

Equipment You’ll Need

Small saucepan (for butter and poaching)
Blender or a whisk and heatproof bowl
Slotted spoon
Toaster or grill
Small frying pan

Delicious Variations to Try

Once you’ve mastered the classic, it’s fun to experiment. The combination of muffin, poached egg, and hollandaise is a wonderful canvas for other flavours.

Eggs Royale: Swap the cooked ham for good-quality smoked salmon. Drape a slice or two over the toasted muffin before adding the egg and sauce. A sprinkle of fresh dill works wonderfully here.
Eggs Florentine: For a vegetarian version, replace the ham with a spoonful of wilted spinach. Be sure to squeeze out all the excess water from the spinach to avoid a soggy muffin.
Californian Benedict: For a modern twist, use crispy bacon instead of ham and add a few slices of fresh avocado on top of the muffin. My Bacon Brown Sugar Chicken Tenders recipe proves just how good bacon can be!

What to Serve With This Egg Benedict Recipe

While Eggs Benedict is a complete meal in itself, a few simple sides can round out your brunch plate beautifully.

Crispy Sautéed Potatoes: Cubed potatoes, pan-fried with a little onion and rosemary until golden and crisp, provide a lovely textural contrast to the soft eggs.
A Simple Green Salad: A handful of rocket or mixed leaves tossed in a sharp lemon vinaigrette helps to cut through the richness of the hollandaise sauce.
Buck’s Fizz or Mimosa: A celebratory drink is a natural partner. The bubbly citrus notes are a perfect match for a luxurious brunch. For a non-alcoholic option, freshly squeezed orange juice is always a winner.

Frequently Asked Questions

My hollandaise sauce split! Can I save it?

Yes, you often can! The trick is to re-emulsify it. In a clean bowl, whisk one fresh egg yolk with a teaspoon of warm water. Then, very, very slowly, drizzle your broken sauce into the new yolk, whisking constantly. The new yolk should help bring the separated butter and liquid back together into a smooth sauce.

Why did my poached eggs fall apart in the water?

This is almost always due to the freshness of the eggs. Very fresh eggs have tight whites that hold their shape. As eggs age, the whites become more watery and prone to spreading. Using a splash of vinegar in the water helps, as does creating a gentle vortex to wrap the whites around the yolk. Cracking the egg into a sieve first to drain off any watery parts of the white is another great professional trick.

How do I store leftovers?

Honestly, Eggs Benedict is a dish that doesn’t lend itself to leftovers. Once assembled, the muffin becomes soft, the egg yolk hardens, and the sauce is prone to splitting when reheated. It’s far better to scale the recipe to the number of people you’re serving and enjoy it all while it’s fresh and at its best.

Can I use something other than English muffins?

Absolutely! While English muffins are traditional, this dish is fantastic on a thick slice of toasted brioche, sourdough, or even a crispy potato rosti. Each will bring a slightly different texture and flavour, so feel free to experiment and find your favourite base.

Can I make the hollandaise sauce less rich?

Hollandaise is inherently rich due to the butter and egg yolks. While you can’t fundamentally change its nature, you can adjust the acidity. Adding a little extra lemon juice can brighten the flavour and make it taste less heavy. I wouldn’t recommend substituting the butter, as that would change the sauce entirely.

There you have it – everything you need to create a truly spectacular Eggs Benedict at home. Taking the time to craft this dish is such a rewarding experience, and the result is a breakfast that feels wonderfully indulgent. It’s the perfect way to elevate a weekend morning into something truly special. For a sweet finish to your brunch, why not try my Peach Crumb Cheesecake? I’d love to hear how you get on with this recipe, so please leave a comment below and let me know!

Happy cooking,
Sophia