Eggs Benedict

A simple, satisfying favorite.

Why You'll Love This Recipe

• Bistro brunch at home.
• Worth-the-effort impressive plate.
• Foolproof blender hollandaise.
• 30 minutes for restaurant-quality.
• Endlessly variable (smoked salmon, spinach, crab).

Ingredient Notes

• English muffins, not regular bread — the nooks hold the sauce.
• Canadian bacon is traditional; thick ham works.
• Real lemon juice for hollandaise.

Ingredient Substitutions

• Smoked salmon (Eggs Royale) in place of Canadian bacon.
• Spinach (Eggs Florentine) for vegetarian.
• Tarragon in hollandaise for béarnaise.

Equipment Needed

• Wide saucepan or skillet for poaching
• Skillet for bacon
• Blender or food processor for hollandaise
• Slotted spoon
• Small bowls

Prep Tips

• Make hollandaise last — it holds; poached eggs don't.
• Crack eggs into individual bowls before poaching for clean drops.

Instructions

1. 1

   Gather and prep: 1 large egg, 2 tbsp butter, 1 ham, 1 english muffin, 1 lemon (for juice and zest), 1 tbsp vinegar, 1 tsp salt. Measure everything before you start cooking so the cook moves quickly.

2. 2

   Toast muffins, top with ham.

3. 3

   Poach eggs in vinegar water 3 min.

4. 4

   Whisk yolks, lemon, drizzled butter for hollandaise.

5. 5

   Assemble and sauce.

Artsi Pro Tips

• Blender hollandaise is foolproof — don't try whisking by hand the first time.
• Hot butter (not melted) is the secret to thick hollandaise.
• Vinegar in poaching water sets the whites fast.

Common Mistakes

• Boiling water for poaching — torn whites.
• Cold butter in hollandaise — won't thicken.
• Holding poached eggs too long — overcooked yolks.

Recipe Tags