Everyone loves a good brunch, so up your brunch game and make these Classic Eggs Benedict! I promise they are way easier to make than you think, and the creamy hollandaise sauce from scratch only takes five minutes to make! Crispy English muffins, topped with bacon, cheddar cheese, poached eggs, and buttery hollandaise sauce… I mean, I am already drooling!
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Looking for a savory way to start the day? We've got plenty of delicious breakfast ideas! These chorizo and hashbrown breakfast bowls are filling and flavorful, this stack of fluffy pancakes is a crowd favorite, and this classic breakfast casserole is traditional and keeps mornings stress-free and mess-free. If you're planning a brunch menu, these baked ham and cheese croissants are another classic-inspired option that is easy to make!
Poaching Eggs- The Traditional Way & a Hack!
If you have already mastered this technique, just skip ahead, but if you need some egg poaching encouragement, read on!
Until just recently, I had always been intimidated by poaching eggs. When I finally gathered up the courage to poach an egg the classic way, I was shocked at how simple it was, and what a big deal I had worked it up to be in my head. There are probably over 30 different methods of poaching the "perfect" eggs out there, and here is mine!
Traditional Egg Poaching Method
For this method, here is what you will need:
- Deep skillet (one that can hold 3-4 inches of water)
- Water (enough to fill the skillet 3-4 inches deep)
- 1-2 Tablespoons Vinegar (white, apple cider, or any light colored vinegar of your choice)
- Ramekins or small prep bowls
- Eggs
- Slotted Spoon
- Bowl of ice water* (only if you are making the eggs ahead of time)
Heat the water over medium heat until almost boiling; at this point turn the heat down to low. You want to avoid the water from actually boiling, or any bubbles breaking the surface. Once the water is nice and hot, add your vinegar. Give the water a swirl with a spoon to make sure the vinegar is well mixed in.
Crack your eggs into the ramekins or prep bowls, one egg per bowl. If an egg yolk breaks, the egg cannot be poached. Discard and start with a new egg. Now very slowly and gently pour the eggs (one at a time!) into the water. DO NOT STIR THE WATER, the stiller the water the better this method will work. I would only recommend poaching 4 eggs at a time to ensure that there is enough space around the eggs and they don't get stuck together. Set your timer for 4 minutes, this will produce a medium poached egg. You can now use the slotted spoon to very gently wisp the egg whites toward the yolk, this will help to make a more gathered poached egg. This is an optional step.
When the timer is up, use the slotted spoon to gently
scoop out the poached eggs, one at a time. Rest the back of the slotted spoon
on a towel to absorb all of the excess water before plating the poached egg.
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How To Make Poached Eggs In Advance
If you are not serving the poached eggs right away, transfer them from the hot water directly into a bowl of ice water so they are fully submerged. This will quickly stop the cooking and still produce a soft yolk. After a few minutes in the ice water remove the cooled eggs, and place them into an air tight container. Refrigerate until you are ready to use. At this point, these poached eggs will last 2-3 days stored in the refrigerator.
Egg Poaching Hack!
If traditional egg poaching methods are just not for you, that's ok! That was me for my entire life, up until about 6 months ago! A great alternative is an Egg Poaching Pan! It is just a stainless steel insert that sits in a deep fry pan, and it has these little cups that float inside the insert and it makes the most mess free, perfect poached eggs. It's a great little hack and it is great for making poached eggs in bulk for a hungry brunch crowd!
Hollandaise Sauce
You can't have Classic Eggs Benedict without hollandaise sauce! My method for easy hollandaise sauce is seriously so simple. I have step-by-step directions and two different methods of preparation all over on my hand blender hollandaise sauce post.
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📖 Recipe
Classic Eggs Benedict
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Print Recipe Pin RecipeIngredients
- 4 English Muffins toasted and lightly buttered
- 8-10 pieces Bacon cooked
- 8 slices Cheddar Cheese
- 8 Eggs poached
- 1 Hollandaise Sauce Recipe
Instructions
- See above for egg poaching directions and link to Easy Homemade Hollandaise Sauce!
To assemble
- On a plate place two halves of toasted English muffins face up, top with a few slices of bacon, then cheddar cheese, then poached eggs, and top with desired amount of Hollandaise Sauce. Serve immediately.
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Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
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