How to Make Eggs Benedict and Delicious Variations

Eggs Benedict is one of the most iconic brunch dishes in the world. Beloved for its rich flavors and elegant presentation, it’s a staple in American breakfast culture and popular in cafes worldwide. Traditionally, it’s made with English muffins, poached eggs, Canadian bacon or smoked salmon, and topped with a silky hollandaise sauce.

But what makes Eggs Benedict truly exciting is how versatile it can be—variations with avocado, smoked salmon, or even sous-vide poached eggs can easily transform the dish into something new. Below, we’ll explore how to prepare the classic version, along with some creative twists.

Classic Eggs Benedict Recipe

Ingredients

• 2 English muffins, split and lightly toasted

• 4 eggs (2 for poaching, 2 yolks for hollandaise sauce)

• 4 slices Canadian bacon or ham (or smoked salmon as a variation)

• Butter for spreading

• A handful of fresh greens (optional)

Hollandaise sauce:

• 2 egg yolks

• 50 g (about 3 ½ tbsp) unsalted butter (softened or clarified butter)

• ½ lemon, juiced

• Pinch of salt, sugar, paprika, and black pepper

• A splash of water

Instructions

1. Toast the base: Lightly butter the English muffins and toast them until golden.

2. Poach the eggs: Bring water with a splash of vinegar to a gentle simmer. Crack eggs into the water and cook for 2–3 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towel.

3. Make hollandaise sauce:

   • Whisk egg yolks and lemon juice in a heatproof bowl.

   • Place the bowl over simmering water (don’t let it touch). Slowly whisk until slightly thickened.

   • Add softened or clarified butter bit by bit, whisking constantly until smooth and glossy.

   • Season with salt, pepper, paprika, and a touch of sugar to balance.

4. Assemble: Layer toasted muffins with Canadian bacon or smoked salmon, then add the poached eggs on top. Spoon over hollandaise sauce and garnish with parsley or chives.

Smoked Salmon Eggs Benedict

A luxurious variation often called Eggs Royale, this version swaps ham for smoked salmon. The combination of smoky fish, creamy hollandaise, and soft poached egg creates a balanced, elegant bite. A sprinkle of dill or capers adds extra freshness.

Avocado & Bacon Eggs Benedict

For a modern twist, add slices of ripe avocado and crispy bacon to your muffin base. The creaminess of avocado pairs perfectly with the salty crunch of bacon, while hollandaise ties everything together.

Sous Vide Eggs Benedict

For precision lovers, sous vide poached eggs create the ultimate consistency. Place whole eggs in a water bath at 63°C (145°F) for 1 hour. The result is a custardy white with a luxuriously creamy yolk. Pair with sous-vide hollandaise made by sealing the sauce ingredients in a bag or jar and blending once cooked.

Tips for the Perfect Eggs Benedict

• Use fresh eggs for clean, compact poaching.

• Clarified butter creates a smoother, more stable hollandaise.

• Customize toppings: try prosciutto, sautéed spinach (Eggs Florentine), crab meat, or even leftover roast chicken.

• Make ahead: poach eggs in advance, shock them in cold water, and reheat briefly before serving.

Final Thoughts

Eggs Benedict may look like a restaurant-only dish, but with a little practice you can master it at home. Whether you prefer the classic ham version, smoked salmon, or a creative variation with avocado and bacon, this dish is guaranteed to impress at brunch.

And if you’re passionate about elevating your breakfast or brunch game, having the right kitchen tools makes the process easier. From non-stick pans to commercial toasters and sous-vide machines, Chefco offers a wide selection of professional-grade equipment to help you prepare the perfect Eggs Benedict every time.