Why You’ll Love these Classic Eggs Benedict
Breakfast classics don’t get more indulgent than Eggs Benedict.
I’m telling you, there’s something magical about that perfect stack of toasty English muffin, savory ham, perfectly poached egg, and silky hollandaise sauce. The contrast of textures is absolutely divine—crisp muffin, tender ham, the egg with its firm white and runny yolk, all bathed in buttery sauce.
What makes this version special? The hollandaise is foolproof, with that perfect balance of richness and lemon brightness.
And who can resist that moment when your fork breaks the egg, releasing golden yolk that mingles with the sauce? Pure breakfast luxury.
What Ingredients are in Classic Eggs Benedict?
To create the perfect Eggs Benedict, you’ll need a handful of simple but quality ingredients. The classic combination begins with a toasted English muffin base, topped with savory ham, a perfectly poached egg, and that heavenly hollandaise sauce that brings everything together.
The sauce itself—a velvety emulsion of egg yolks, butter, and lemon juice—is what elevates this dish from ordinary breakfast to something truly special.
- 8 large eggs (for poaching)
- 4 English muffins, split
- 4 slices fully-cooked boiled ham
- 3 egg yolks (for hollandaise)
- 1/2 cup butter, cut into 8 pieces
- 2 tablespoons lemon juice
- 2 tablespoons cold water
- 1/8 teaspoon salt (plus additional for egg poaching)
- 1 dash cayenne pepper
- Soft butter (for spreading on muffins)
- Parsley (optional, for garnish)
When shopping for these ingredients, quality really does matter. Farm-fresh eggs with vibrant, orange yolks will give your hollandaise a gorgeous color and richer flavor.
Good English muffins with nooks and crannies will toast up beautifully and catch all that runny yolk and sauce. And while the recipe calls for boiled ham, you could absolutely substitute Canadian bacon or even smoked salmon if you’re feeling fancy.
Just remember, the simplicity of this dish means each ingredient plays an important role, so choose the best you can find.
How to Make these Classic Eggs Benedict
The magic of Eggs Benedict lies in its perfect orchestration of components, starting with that luscious hollandaise sauce. In a double boiler setup, whisk 3 egg yolks with 2 tablespoons cold water until just blended. Cook this mixture over hot (not boiling) water, stirring constantly until it begins to thicken—about a minute.
Now comes the meditative part: add your 1/2 cup of butter (cut into 8 pieces) one piece at a time, beating after each addition until fully incorporated before adding the next. This process takes about 5 minutes total, and patience here really pays off. Once all butter is incorporated, slowly whisk in 2 tablespoons of lemon juice until the sauce thickens to a mayonnaise-like consistency, then stir in 1/8 teaspoon salt and that vital dash of cayenne for warmth. Cover and keep warm over water (not direct heat).
For the poached eggs (the heart of any Benedict), lightly butter the cups of an egg poacher, add salted water to the base, and bring to a boil before reducing to a simmer. Break each of your 8 large eggs individually into a custard cup first—trust me, this prevents those annoying white tendrils from forming—then slip into the poacher cups. Cook for 3-5 minutes depending on how runny you like your yolks (I’m a 4-minute person, myself).
Meanwhile, butter your English muffin halves, wrap 4 slices of ham in foil, and broil until the muffins get that perfect golden-brown edge. The assembly is where it all comes together: place two buttered muffin halves on each plate, top each half with ham and a well-drained poached egg, then spoon about 1/4 cup of that silky hollandaise over each serving. A sprinkle of parsley adds a pop of color, if you’re feeling fancy.
The timing here matters more than you might think. Have everything ready for assembly before you start poaching eggs, and warm plates aren’t just restaurant fussiness—they help keep everything at the perfect temperature while you’re enjoying each heavenly bite. For a different cooking approach, you could prepare a slow-cooked hollandaise in a Dutch oven slow cooker for a hands-off alternative that maintains perfect temperature. Using a premium soup maker can also streamline the hollandaise process by maintaining consistent temperature control throughout preparation.
If making hollandaise seems intimidating, remember it’s really just a warm emulsion. Keep the heat gentle, whisk continuously, and you’ll be rewarded with a sauce that transforms simple ingredients into something extraordinary.
Can breakfast get any more satisfying than cutting into that perfect egg, watching the yolk blend with the hollandaise, all atop that crispy yet tender muffin? I think not.
Classic Eggs Benedict Substitutions and Variations
While classic Eggs Benedict holds a special place in brunch history, you’d be surprised how many delicious variations this dish has spawned over the decades.
Try swapping Canadian bacon for smoked salmon (Eggs Royale), avocado (California Benedict), or crab meat (Crab Benedict).
Not a fan of English muffins? Use croissants, potato cakes, or even cornbread as your base.
Hollandaise intimidating you? I get it. A Greek yogurt sauce with lemon and dill makes a tangy substitute with less fuss.
For vegetarians, sautéed spinach and mushrooms create a hearty alternative to ham.
Each variation maintains that essential combination of creamy, savory, and rich that makes Benedict so crave-worthy.
What to Serve with Classic Eggs Benedict
Since Eggs Benedict serves as the star of any brunch table, choosing complementary sides deserves careful consideration.
I recommend fresh fruit to balance the richness—think berries or citrus segments. A simple arugula salad with lemon vinaigrette cuts through that decadent hollandaise beautifully.
For heartier appetites, crispy roasted potatoes or hash browns provide textural contrast.
Can’t decide? A classic mimosa or spicy Bloody Mary completes the experience.
Final Thoughts
After mastering this classic Eggs Benedict recipe, you’ll likely find yourself preparing it for special occasions and lazy weekend mornings alike.
The combination of perfectly poached eggs, savory ham, toasted English muffins, and that velvety hollandaise is simply irresistible.
Don’t be intimidated by the hollandaise—it’s a skill worth perfecting. The key? Patience with the double boiler and adding butter gradually.
Remember, cooking should bring joy, not stress. For another weeknight option, try a Creamy Alfredo with chicken that uses simple pantry ingredients for a satisfying Italian-American inspired meal.
What makes this dish special is its timeless appeal. While there are countless variations, I believe nothing quite compares to the original.
For another comfort food classic that’s satisfying yet simple to prepare, try Chicken Parmesan served with spaghetti and tomato sauce.
Wouldn’t you agree?
