Here’s a classic recipe for Eggs Benedict:


  • 4 English muffins, split and toasted
  • 8 slices of Canadian bacon or ham
  • 8 large eggs
  • 1 tablespoon distilled white vinegar
  • 1/2 cup (1 stick) unsalted butter
  • 3 egg yolks
  • 2 tablespoons freshly squeezed lemon juice
  • Salt and pepper, to taste


  1. Preheat the oven to 200ยฐF (95ยฐC). Place the toasted muffin halves on a baking sheet and place in the oven to keep warm.
  2. In a large nonstick skillet, cook the Canadian bacon or ham over medium heat until crisp and heated through, about 4 minutes. Set aside and keep warm.
  3. Fill a large saucepan with 2 inches of water and bring to a simmer. Add the vinegar.
  4. Crack each egg into a separate small bowl or ramekin.
  5. Slip the eggs, one at a time, into the simmering water. Cook for about 3 minutes, or until the whites are set and the yolks are still runny.
  6. Use a slotted spoon to remove the eggs from the water and place them on paper towels to drain.
  7. In a small saucepan, melt the butter over low heat.
  8. In a medium heatproof bowl, whisk together the egg yolks, lemon juice, and a pinch of salt until smooth.
  9. Slowly add the melted butter to the egg yolk mixture, whisking constantly, until the sauce is thick and emulsified.
  10. To assemble the Eggs Benedict, place two toasted muffin halves on each of four plates. Top each muffin half with two slices of Canadian bacon or ham. Place a poached egg on top of each slice of bacon or ham.
  11. Spoon the Hollandaise sauce over the eggs. Season with salt and pepper to taste.

Enjoy your delicious Eggs Benedict!