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A perfectly plated Eggs Benedict with hollandaise sauce, poached eggs, and ham on an English muffin.

Proven way to grow 3 Eggs Benedict techniquesEggs Benedict

Master three classic Eggs Benedict techniques in one go! This guide will walk you through poaching perfect eggs, making creamy hollandaise, and assembling delightful variations like classic, Florentine, and Royale.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 people
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 large Eggs
  • 3 English muffins
  • 6 Canadian bacon or ham slices
  • 1 Spinach cup, for Florentine
  • 4 Smoked salmon oz, for Royale
  • 1 tbsp Vinegar for poaching
For the Hollandaise Sauce
  • 3 large Egg yolks
  • 1/2 cup Unsalted butter melted
  • 1 tbsp Lemon juice
  • Salt Pinch
  • Cayenne pepper Pinch

Equipment

  • Saucepan
  • Slotted spoon
  • Heatproof bowl
  • Whisk
  • Toaster

Method
 

Poaching Eggs
  1. Fill a saucepan with water, add vinegar, and bring to a gentle simmer.
  2. Crack each egg into a separate ramekin, then gently slide them into the simmering water.
  3. Poach for 3-4 minutes until the whites are set and yolks are still runny, then remove with a slotted spoon.
Making Hollandaise Sauce
  1. Whisk egg yolks and lemon juice in a heatproof bowl over a simmering pot of water until light and foamy.
  2. Gradually whisk in the melted butter until the sauce is thick and emulsified.
  3. Season with salt and cayenne pepper.
Assembling Eggs Benedict
  1. Toast and butter the English muffins, then lightly cook Canadian bacon or ham.
  2. For Classic Benedict, place bacon on muffins, top with a poached egg, and drizzle with hollandaise.
  3. For Eggs Florentine, sauté spinach, place on muffins, add poached egg, and hollandaise.
  4. For Eggs Royale, layer smoked salmon on muffins, top with poached egg, and finish with hollandaise.

Notes

For perfect poached eggs, ensure the water is simmering gently, not boiling. If hollandaise separates, try whisking in a teaspoon of hot water or another egg yolk. Serve immediately for best results.