Eggs Benedict
Toasted English muffins, seared Canadian bacon and softly poached eggs under a silky, lemony hollandaise.
By Theo Brandt, Test Kitchen Lead & Cheese Specialist
Published January 16, 2026
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Level
- Medium
Eggs Benedict has a reputation for being fussy, but it is really three simple jobs done in the right order. Make the hollandaise first and hold it over warm water, then toast, sear and poach while the sauce waits patiently.
The hollandaise here is whisked by hand over a gentle simmer, which gives you control and a sauce that is glossy and light rather than heavy. Very fresh eggs are the secret to neat poached eggs with tight whites.
Serve with a simple green salad or crispy breakfast potatoes, and pour something bubbly if the occasion calls for it. Once you have made it at home, the restaurant version rarely measures up.
- Silky hand-whisked hollandaise
- Make-ahead poached egg trick
- Brunch showpiece at home
Ingredients
Directions
Bring 1 inch of water to a bare simmer in a medium saucepan. Keep the melted butter warm in a small pan over the lowest heat.
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