Classic Eggs Benedict: A Delicious Brunch Staple

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How to Make Perfect Eggs Benedict with Homemade Hollandaise Sauce

Eggs Benedict has become an iconic dish in the world of brunch, known for its rich flavors and elegant presentation.

The dish is thought to have originated in New York City in the late 1800s, and its creation is credited to a man named Lemuel Benedict.

According to the story, Benedict walked into the Waldorf Hotel one morning in 1894 and asked for "buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise".

The hotel's chef was so impressed with Benedict's order that he put it on the menu, and the rest is history.

Since then, Eggs Benedict has become a brunch staple at restaurants and cafes around the world. Its popularity lies in the perfect combination of textures and flavors - the crispy English muffin, savory Canadian bacon or ham, perfectly poached egg, and creamy hollandaise sauce all come together to create a heavenly breakfast experience.

Despite its sophisticated appearance, Eggs Benedict is actually quite simple to make at home. With just a few basic ingredients and a little bit of practice, you can master this delicious dish and impress your friends and family at your next brunch gathering.

So why not try your hand at making classic Eggs Benedict and take your breakfast game to the next level?


  • 4 English muffins
  • 8 slices of Canadian bacon or ham
  • 8 eggs
  • 1/2 cup unsalted butter
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • Fresh parsley for garnish


  1. Split the English muffins and lightly toast them.
  2. Heat a large skillet over medium heat and cook the Canadian bacon or ham until lightly browned on both sides. Keep the bacon or ham warm in a low oven.
  3. Fill a large saucepan with about 2 inches of water and bring it to a simmer. Crack the eggs into the simmering water, one at a time. Cook for 3 to 4 minutes, until the egg whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and drain on paper towels.
  4. In a small saucepan, melt the butter over low heat. In a separate bowl, whisk together the egg yolks, lemon juice, salt, and cayenne pepper. Slowly whisk the melted butter into the egg yolk mixture until it thickens.
  5. To assemble the Eggs Benedict, place a slice of Canadian bacon or ham on each English muffin half, followed by a poached egg. Spoon the hollandaise sauce over the top and garnish with fresh parsley. Serve immediately.

Watch the video tutorial to learn how to Eggs Benedict and the Secret to Quicker Better Hollandaise

Source: Brian Lagerstrom

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