Eggs Benedict (2024)

This impressive eggs Benedict recipe tastes and looks like it came from a 5-star restaurant, but it’s actually quite easy to make at home.

What Is Eggs Benedict?

Eggs Benedict is an American breakfast dish that consists of a split English muffin topped with Canadian bacon, a poached egg, and Hollandaise sauce. There are conflicting reports about the iconic breakfast’s origins, but most agree it was invented in New York City in the late 1800s (either at Delmonico’s or the Waldorf Hotel).

How to Make Eggs Benedict

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Eggs Benedict Ingredients

These are the ingredients you’ll need to make this eggs Benedict recipe:

For the Hollandaise: egg yolks, lemon juice, water, Worcestershire sauce, white pepper, butter, and salt
For the eggs Benedict: distilled white vinegar, eggs, Canadian-style bacon, English muffins, and butter

How Do You Make Eggs Benedict?

Here’s a brief overview of what you can expect when you make eggs Benedict at home:

Cook’s Note

If you're not a lemon fan, start with 1 tablespoon of lemon juice. If you like a tangy Hollandaise, you can add the full amount.
Delicious with roasted potatoes for mopping up the extra egg yolk and Hollandaise.

What to Serve With Eggs Benedict

Take your eggs Benedict up a notch by serving it with one or more of these top-rated side dishes:

Allrecipes Community Tips and Praise

“This recipe was spot-on and excellent,” raves pjsparks. “There is a slightly strong lemon flavor but we loved it. I also added a dash of onion powder for interest at the end and it turned out great.”

“Wonderful,” according to James Robb. “This recipe halves easily. Tip: Once you are stirring in the butter, whisk like crazy and don't stop. Pour butter very slowly. Take the extra minute or two and it will thicken magically and color will mellow.”

“Delicious and much easier than I thought,” says Andi G. “My family was amazed by the combination of textures and tastes.”

Editorial contributions by Corey Williams