The short answer: classic eggs Benedict stacks a toasted English muffin, warm Canadian bacon, a poached egg and a spoon of hollandaise. Make the sauce with our hollandaise sauce guide; this page covers the full plate.
- Key numbers: 2 muffin halves per person · 3 to 4 minute poach · about 2 tablespoons hollandaise per half · yolks in sauce to about 160°F
- Top moves: toast muffins last, keep water at a gentle simmer, drain eggs well, sauce just before serving
- Free and paid next step: get the free recipe book starter pages (we email it to you), or plan brunch with the Meal Planner & Grocery List ($3.99).
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Methods and egg-safety notes on this eggs Benedict recipe were checked November 5, 2026. Below: ingredients, poaching, assembly, variations and make-ahead.
Eggs Benedict ingredients (2 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| English muffins | 2, split | Toast until crisp at the edges |
| Canadian bacon or ham | 4 slices | Or smoked salmon / spinach for variations |
| Large eggs | 4 | Fresher eggs poach cleaner |
| White vinegar | 1 teaspoon | Optional, helps whites set |
| Hollandaise sauce | About ½ to ¾ cup | Use our hollandaise sauce recipe |
| Salt, pepper, chives | To taste | Optional finish |
How to poach eggs for eggs Benedict
- Heat the water. Fill a wide saucepan with 2 to 3 inches of water. Bring to a gentle simmer. Tiny bubbles should rise; a rolling boil shreds the whites.
- Add vinegar. Stir in 1 teaspoon of white vinegar.
- Crack into cups. Crack each egg into a small ramekin so you can slip it in cleanly.
- Poach. Slide 2 eggs in. Cook 3 to 4 minutes for set whites and runny yolks, or 5 minutes for firmer yolks.
- Drain. Lift with a slotted spoon onto a paper towel. Blot so the muffin does not get soggy.
USDA FSIS notes that eggs can carry Salmonella and advises cooking until yolks and whites are firm. The FDA egg safety page recommends thorough cooking or pasteurized eggs for higher-risk guests. For firm yolks, poach longer or finish the eggs in a covered pan with a spoon of water.
How to assemble eggs Benedict
- Toast the muffins. Split and toast until golden. Butter lightly if you like.
- Warm the meat. Sear Canadian bacon or ham in a skillet 1 to 2 minutes per side.
- Make or rewarm hollandaise. Follow the blender or whisk method on our hollandaise sauce page. Confirm egg dishes reach about 160°F on FoodSafety.gov when you can.
- Stack. Muffin half → meat → poached egg → spoon of hollandaise. Pepper and chives on top.
- Serve immediately. Hollandaise thickens as it cools; do not hold the finished plates.
Eggs Benedict variations
| Name | Swap the meat for | Notes |
|---|---|---|
| Classic | Canadian bacon or ham | The standard plate |
| Eggs Florentine | Sautéed spinach | Squeeze spinach dry |
| Eggs Norwegian | Smoked salmon | Skip extra salt |
| Avocado Benedict | Mashed avocado | Add a squeeze of lemon |
| Bacon Benedict | Crispy bacon strips | Blot grease before stacking |
| Pulled pork Benedict | Warm pulled pork | Great for leftover night |
For more morning plates, see breakfast ideas, breakfast sandwich, breakfast burrito and omelette.
Make-ahead eggs Benedict
- Poached eggs: cook, chill in ice water, refrigerate up to 24 hours. Reheat 30 to 60 seconds in hot water.
- Muffins and meat: toast and warm only when you plate.
- Hollandaise: best fresh. Hold up to about an hour in a warm thermos per the hollandaise guide; do not leave egg sauces in the danger zone more than 2 hours.
Plan brunch and save the recipe
Weekday egg plates without poaching: scrambled eggs and make-ahead egg bites. Another muffin-tin option for busy mornings is egg muffins.
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Frequently asked questions
What is eggs Benedict? Eggs Benedict is a brunch plate of toasted English muffin halves topped with Canadian bacon or ham, poached eggs and hollandaise sauce. It is usually served two halves per person.
How do you make eggs Benedict? Toast English muffins, warm Canadian bacon, poach eggs in simmering water with a splash of vinegar until the whites are set, then spoon warm hollandaise over the top. Build each half: muffin, meat, egg, sauce.
How do you poach eggs for eggs Benedict? Bring a few inches of water to a gentle simmer (not a rolling boil), add a teaspoon of vinegar, swirl lightly, slip in cracked eggs and cook 3 to 4 minutes for set whites and runny yolks. Lift with a slotted spoon and drain on a towel.
Can I make eggs Benedict ahead of time? Poach eggs up to a day ahead, chill in ice water, then reheat 30 to 60 seconds in hot (not boiling) water before plating. Toast muffins and warm the meat just before serving. Hollandaise is best made fresh; see our hollandaise sauce page for holding tips.
Is eggs Benedict safe to eat with runny yolks? USDA FSIS advises cooking eggs until yolks and whites are firm because eggs can carry Salmonella. Young children, older adults, pregnant people and anyone with a weaker immune system should use pasteurized eggs or cook yolks firm. Hollandaise yolks should reach about 160°F per FoodSafety.gov.
What can I use instead of Canadian bacon? Use ham, smoked salmon (eggs Norwegian), sautéed spinach (eggs Florentine), avocado, pulled pork or crispy bacon. Keep the muffin, poached egg and hollandaise structure the same.
How much hollandaise do I need for eggs Benedict? Plan on about 2 tablespoons of hollandaise per muffin half for eggs Benedict. Our hollandaise sauce recipe makes about ¾ cup from 3 yolks and ½ cup butter.
Why do my poached eggs fall apart? Very fresh eggs hold together better. Use a gentle simmer instead of a hard boil, crack each egg into a small cup first, and add a teaspoon of vinegar to the water. Trim ragged whites with scissors after cooking if needed.
What sides go with eggs Benedict? Simple sides work best: roasted asparagus, fruit, breakfast potatoes or a small green salad. Keep the plate focused on the muffin stack so the hollandaise stays the star.
How do I plan a brunch menu around eggs Benedict? The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. puts eggs Benedict on the weekend menu with an aisle-sorted list for muffins, eggs, butter, lemons and Canadian bacon.
Where can I save my eggs Benedict recipe? The Family Recipe Binder ($6.99) from HomeBase Paper Co. has fillable recipe pages for poaching times and hollandaise ratios next to your other brunch favorites.
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Sources
- USDA FSIS: Shell eggs from farm to table fsis.usda.gov
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- FDA: What you need to know about egg safety fda.gov