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How to Make Eggs Benedict

This classic brunch dish is easy to make – and great for any meal.


  • Step 1: Boil the water Add the vinegar to three inches of water in a large skillet and bring to a low boil. The vinegar will help the eggs keep their shape as they cook.
  • Step 2: Add the eggs Crack an egg into a teacup, and slide it carefully from the cup into the simmering water. Repeat quickly with the other eggs.
  • TIP: Adjust the heat to keep the water simmering after you add the eggs.
  • Step 3: Poach the eggs Poach the eggs for four minutes. Warm the Hollandaise sauce in a saucepan over low heat.
  • TIP: Carefully run a spatula under each egg to keep it from sticking to the pan.
  • Step 4: Toast the English muffins Toast the English muffins to a light golden brown.
  • Step 5: Cook the Canadian bacon Add the butter to a medium skillet. Add the bacon slices and warm over medium heat, one minute per side.
  • Step 6: Assemble Place a slice of Canadian bacon on an English muffin half, remove an egg from the water using a slotted spoon, and place the egg on the bacon slice.
  • Step 7: Serve Top each egg with 2 tablespoons Hollandaise sauce and garnish with chives or parsley.
  • FACT: Did you know? Eggs Benedict was invented when a restaurant customer complained that she wanted nothing on the lunch menu.

You Will Need

  • 1/4 c. white vinegar
  • 6 eggs
  • 3/4 c. Hollandaise sauce
  • 3 English muffins
  • 6 slices Canadian bacon
  • 1 tbsp. butter
  • And 1 tbsp. fresh chives or parsley
  • A large skillet
  • A teacup
  • A small saucepan
  • A toaster
  • A spatula
  • A medium skillet
  • A slotted spoon

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