Recipe at a glance
- Estimated yield: 4 servings (2 muffin halves each)
- Prep: about 20 minutes
- Cooking: about 20 minutes
- Additional time: about 0 minutes (resting, rising, chilling or freezing, where required)
- Total: about 40 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
Here’s a classic recipe for Eggs Benedict:
Ingredients
- 4 English muffins, split and toasted
- 8 slices of Canadian bacon or ham
- 8 large pasteurized eggs
- 1 tablespoon distilled white vinegar
- 1/2 cup (1 stick) unsalted butter
- 3 pasteurized egg yolks
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper, to taste
Instructions
- Preheat the oven to 200°F (95°C). Place the toasted muffin halves on a baking sheet and place in the oven to keep warm.
- 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.
- Fill a large saucepan with 2 inches of water and bring to a simmer. Add the vinegar.
- Crack each egg into a separate small bowl or ramekin.
- 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.
- Use a slotted spoon to remove the eggs from the water and place them on paper towels to drain.
- In a small saucepan, melt the butter over low heat.
- In a medium heatproof bowl, whisk together the egg yolks, lemon juice, and a pinch of salt until smooth.
- Slowly add the melted butter to the egg yolk mixture, whisking constantly, until the sauce is thick and emulsified.
- To assemble the Eggs Benedict, place two toasted muffin halves on each of four plates. Top each muffin half with one slice of Canadian bacon or ham and one poached egg.
- Spoon the Hollandaise sauce over the eggs. Season with salt and pepper to taste.
Enjoy your delicious Eggs Benedict!
Use eggs labeled pasteurized and suitable for uncooked or lightly cooked dishes. Keep egg mixtures refrigerated until needed; serve promptly. Read the food-safety guidance.
Storage and serving
Refrigerate leftovers promptly in shallow covered containers at 40°F (4°C) or colder. Use within three to four days, or sooner if an ingredient label requires it. Reheat cooked leftovers to 165°F (74°C). Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Sources and further reading
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
