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Classic Eggs Benedict

Classic Eggs Benedict

Shop this look: Tableau Black Rim Plate, Flatiron Flatware
Lithuanian Fringe napkin, Marcus Black Glaze Mug

This brunch classic is one I can never resist! Make it ultra decadent with lobster or Dungeness crab, or spin it with bacon, avocado, and pan roasted tomatoes. Yumm!

Total Time


30 - 45 Min



  • 4 Large eggs - room temp
  • 1 Recipe of Hollandaise sauce
  • 2 English muffins
  • 4 Slices of good Canadian Bacon
  • 2 Tbsp. Salted butter
  • 1-2 Tsp. of white wine vinegar
  • 1/4 Cup chopped fresh chives
  • Smoked paprika for garnish

Recipe Preparation:

    1. Prepare your Hollandaise sauce and set aside.(see ingredients for the link)
    2.  You can re-heat the sauce just before serving and add a splash of milk to smooth out if it's too thick.
    3. Heat a large deep skillet -3/4 full with water on medium high heat.
    4. Add vinegar and bring to a simmer.(The vinegar keeps the eggs together as you poach them)
    5. One at a time, gently break an egg into a small dish and slowly slip the egg into the skillet, being careful not to over-crowd the eggs.
    6. With eggs around the edge of the skillet, repeat the process with remaining eggs.
    7. Reduce heat to low and simmer until eggs are set, stirring occasionally with a slotted spoon to rotate them carefully for about 3 minutes.
    8. Remove the eggs from heat, then remove each egg from pan with a large slotted spoon and onto a plate lined with a paper towel to absorb excess moisture.
    9. Lightly toast your English muffins and set aside.
    10. Then heat a large skillet over medium high heat and add butter, then add Canadian bacon slices and sear on both sides.
    11. Remove from heat and set aside.


    1. Place 2 open halves of English muffins on 2 plates.
    2. Place 1 slice of Canadian Bacon on each muffin half.
    3. Carefully place 1 poached egg on top of each stack.
    4. Serve with a generous spoonful of Hollandaise Sauce, a few pinches of Smoked Paprika, and chopped fresh chives.
    5. Season with salt and pepper.

    * Best plated with a side of golden breakfast potatoes or a simple Arugula side salad tossed with French balsamic vinaigrette and fresh grated Parmesan cheese.


      Variations: You can make this dish substituting the Canadian bacon with fresh Dungeness crab or lobster for an extra indulgent occasion.
      Or try BLTA twist to this classic with pan-seared avocado slices and Roma tomatoes.
        Eggs Benedict

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