SaveEggs Benedict
Poached eggs over Canadian bacon on English muffins, blanketed in hollandaise. Brunch royalty.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $12.00 · $3.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 8 large eggs (4 for poaching, 4 yolks for hollandaise)
- 8 tbsp unsalted butter (melted)
- 1 tbsp lemon juice
- 1/8 tsp cayenne pepper
- 1/2 tsp salt
- 4 pieces English muffins (split and toasted)
- 8 slices Canadian bacon
- 1 tbsp white vinegar (for poaching water)
- 1 tbsp fresh chives (chopped)
Instructions
- 1
Make hollandaise: Whisk 4 egg yolks and lemon juice in a heatproof bowl set over a pot of barely simmering water (don't let bowl touch water). Whisk constantly 3-4 minutes until yolks thicken and double in volume.
4 yolks eggs1 tbsp lemon juiceLow, gentle heat — if it gets too hot, you'll make scrambled eggs.
- 2
Remove from heat. Very slowly drizzle in melted butter while whisking constantly. The sauce should be thick and creamy. Season with salt and cayenne. Cover to keep warm.
8 tbsp unsalted butter1/2 tsp salt1/8 tsp cayenne pepperIf sauce breaks, whisk in 1 tsp cold water — it usually comes back together.
- 3
Heat a skillet over medium heat. Warm Canadian bacon 1-2 minutes per side. Toast English muffins.
8 slices Canadian bacon4 pieces English muffins - 4
Bring a deep pan of water to a gentle simmer (not boiling). Add vinegar. Swirl water and gently slide in eggs one at a time. Poach 3-4 minutes until whites are set but yolks are still runny.
4 large eggs1 tbsp white vinegarFresh eggs poach better — the whites hold together instead of feathering out.
- 5
Assemble: muffin half, Canadian bacon, poached egg, generous spoon of hollandaise. Top with chives. Serve immediately.
1 tbsp fresh chives
Pairs With
Brut Champagne or sparkling wine
Bubbles cut through the rich hollandaise like nothing else
German wheat beer with banana and clove
Light and fruity, a brunch-friendly beer
Champagne and fresh orange juice
The quintessential brunch cocktail
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Coffee's brewing. Pancakes on the griddle. No rush. Just acoustic warmth.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Strain eggs through a fine mesh sieve before poaching to remove watery whites.
- •Make hollandaise first — it holds well for 30 minutes if kept warm (not hot).
Substitutions
- Canadian bacon → smoked salmon for Eggs Benedict Royale
- English muffins → brioche rounds
- hollandaise → store-bought in a pinch
Leftovers
Best eaten immediately. Hollandaise doesn't store well. Leftover poached eggs can be refrigerated in cold water for 1 day.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
