The weekend is upon us… and that can only mean one thing, BRUNCH! Woohoo! Everyone loves a good brunch, so up your brunch game and make these Classic Eggs Benedict! I promise they are waaaaay easier to make than you are thinking.

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Classic Eggs Benedict are my number one favorite brunch food ever! Crispy English muffins, topped with bacon, cheddar cheese, poached eggs, and buttery hollandaise sauce… I am already drooling!

classic eggs Benedict on a white plate with hollandaise sauce dripping down the side and tomatoes on the side

Poaching Eggs- The Traditional Way & a Hack!

If you already have 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 on 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.

*Make ahead:

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.

sliced open classic eggs Benedict on a white plate with hollandaise sauce and egg yolk dripping down the side and tomatoes on the side

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 with out 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 Easy Hollandaise Sauce post. Be sure to check it out by clicking here, as it is probably the most important part of Classic Eggs Benedict!

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