Homemade Eggs Benedict with Whole Grain Option
Learn how to make restaurant-quality Eggs Benedict at home with foolproof hollandaise, perfectly poached eggs, and easy step-by-step instructions.
Ingredients
- 4 English muffins, split in half
- 8 large eggs, room temperature for poaching
- 3 egg yolks, room temperature for hollandaise
- 8 slices Canadian bacon or smoked ham
- 6 ounces unsalted butter, cut into small cubes
- 2 tablespoons fresh lemon juice
- 1 tablespoon white vinegar for poaching water
- 1 tablespoon water for hollandaise
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon white pepper
- 1/2 teaspoon sea salt, divided
- 4 quarts water for poaching
Instructions
- 1
Bring 4 quarts of water to a gentle simmer in a large shallow pan, then add 1 tablespoon white vinegar and 1/4 teaspoon salt to help the egg whites set properly.
- 2
Place 3 room-temperature egg yolks in a heatproof bowl and whisk together with 1 tablespoon water until combined.
- 3
Set the bowl over a pot of gently simmering water (creating a double boiler), ensuring the bowl doesn't touch the water below, and warm the yolk mixture while whisking continuously for about 2 minutes until it thickens slightly.
- 4
Remove the bowl from heat and begin whisking in the cubed butter, one piece at a time, waiting until each addition is fully incorporated before adding the next—this slow emulsification prevents curdling.
- 5
Continue adding butter slowly until all 6 ounces are incorporated and the sauce becomes pale, creamy, and ribbon-like, about 8-10 minutes total.
- 6
Whisk in 2 tablespoons of fresh lemon juice and a pinch of cayenne pepper into the finished hollandaise, then taste and adjust seasoning with a touch of salt and white pepper.
- 7
Keep the hollandaise warm over a bowl of warm (not hot) water, covering loosely so it stays at around 120-130°F until ready to assemble.
- 8
Toast the 8 English muffin halves in a toaster or under the broiler until golden brown, about 3-4 minutes, then arrange them on serving plates.
- 9
Warm the Canadian bacon slices gently in a skillet over medium heat for 1-2 minutes per side until heated through but not crispy, then place one slice on each muffin half.
- 10
Create a gentle whirlpool in the simmering vinegar water by stirring with a spoon, then carefully slide one egg into the center of the whirlpool.
- 11
Allow the egg to poach undisturbed for 3-4 minutes until the white is set but the yolk remains runny when gently pressed, then carefully remove with a slotted spoon.
- 12
Repeat the poaching process with each remaining egg, working in batches if needed to avoid crowding the pan.
- 13
Place one warm poached egg on top of each Canadian bacon-topped muffin half.
- 14
Spoon 2-3 tablespoons of hollandaise sauce generously over each egg, garnishing with a light dusting of cayenne pepper and fresh cracked white pepper.
- 15
Serve immediately while the eggs are warm, the muffins are toasted, and the hollandaise is creamy and pourable.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| English muffins | Whole wheat English muffins or sprouted grain bread | Increases fiber content and provides more stable blood sugar response throughout the morning |
| Unsalted butter | Clarified butter or ghee in equal amount | Easier to emulsify, creates a silkier hollandaise, and some find it more digestible for gut health |
| Canadian bacon | Smoked salmon or sautéed spinach with poached eggs only | Reduces sodium intake and adds omega-3 fatty acids; spinach option is plant-based and nutrient-dense |
| 3 whole eggs for hollandaise | 2 egg yolks plus 1 tablespoon plain Greek yogurt | Reduces cholesterol slightly while maintaining creamy texture and adding beneficial probiotics for gut health |
| Salt added throughout | Reduce to 1/4 teaspoon total and use fresh cracked sea salt at finish | Lowers sodium intake while allowing diners to control final seasoning to taste |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 485 |
| Total Fat | 32g |
| Saturated Fat | 17g |
| Cholesterol | 245mg |
| Sodium | 520mg |
| Carbohydrates | 32g |
| Fiber | 5g |
| Sugar | 2g |
| Protein | 23g |
Nutrition Comparison
| Classic | Metabolic Health | restaurant | Healthier | |
|---|---|---|---|---|
| Calories | 485 | 520 | 685 | 385 |
| Protein | 23g | 34g | 28g | 28g |
| Carbs | 32g | 28g | 32g | 32g |
| Fat | 32g | 32g | 52g | 16g |
| Fiber | 5g | 8g | 2g | 5g |
| Sugar | 2g | - | - | - |
| Health Scores | ||||
| Gut Health | 7/10 | 9/10 | 6/10 | 8/10 |
| Anti-Inflammatory | 6/10 | 9/10 | 6/10 | 7/10 |
| Blood Sugar | 6/10 | 8/10 | 5/10 | 8/10 |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
