Classic Eggs Benedict

Classic Eggs Benedict

Happy National Eggs Benedict Day! This brunch staple can be enjoyed in the comfort of your own home in just 23 minutes.

While we give you directions for the classic benny using Canadian-style bacon, regular pork bacon, country ham, or even seafood like smoked salmon, crab, or lobster can be substituted here. Let us know how you mixed up the classic in the comments!

Thank you Incredible Egg for the recipe!

  • Yield: 8 servings

  • Prep time: 20 minutes

  • Cook time: 3 minutes

  • Total time: 23 minutes


  • 8 Large Braswell Family Farms eggs

  • 3 Braswell Family Farms egg yolks

  • 1 Tbsp. distilled white vinegar

  • 4 English muffins, split, toasted

  • 8 slices Canadian-style bacon, warmed

  • 1/4 cup water

  • 2 tbsp.fresh lemon juice

  • 1/2 cup (1 stick) softened butter

  • 1/4 tsp. salt

  • 1/8 tsp. paprika

  • 1/8 tsp. pepper

  • chives, chopped


  1. Fill a large saucepan or deep skilled with 2 to 3 inches of water, vinegar and 1/8 of teaspoon salt and bring to a boil. Adjust the heat to keep liquid simmering gently. 

  2. Break eggs, one at a time, into a small bowl. Hold the bowl close to surface of pan and slip each egg into water.

  3. Cook eggs until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. Do not stir. 

  4. Lift eggs from water with slotted spoon; drain well on platter lined with paper towels. Keep warm.

  5. Whisk egg yolks, water and lemon juice in a small saucepan until blended. Cook over low heat, whisking constantly, until mixture bubbles alongside the pan. Whisk in butter until melted and sauce is thickened. Remove pan from heat immediately. Stir in salt and paprika.

  6. Top each muffin half with 1 bacon slice, 1 egg and about 1 1/2 tablespoons of hollandaise sauce. Garnish with chives and enjoy immediately!