Alton Brown Eggs Benedict Recipe

This rich, velvety Alton Brown Eggs Benedict is made with farm-fresh eggs, Canadian bacon, and a foolproof hollandaise ready in under 30 minutes. The moment you slice through the poached white, the warm, runny yolk mingles with the buttery sauce to create the perfect bite. I love how Alton’s specific temperature tricks take the stress out of poaching eggs.

The Secret To Getting It Right

I used to struggle with breaking hollandaise sauce until I tried Alton Brown’s method. His version includes a tiny pinch of sugar in the yolk mixture, which might sound odd, but it actually stabilizes the proteins and makes it much harder to scramble the eggs. It was a total game-changer for my Sunday brunch confidence.

The other big lesson here is using a thermometer for the poaching water. Instead of guessing what “simmering” looks like, Alton insists on keeping the water exactly at 190°F. Since I started doing this, I haven’t had a single egg fall apart or turn rubbery—they come out tender and pillowy every single time.

Alton Brown Eggs Benedict Ingredients

For the Hollandaise Sauce:

• 3 large egg yolks
• 1 teaspoon water
• 1/4 teaspoon sugar
• 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small cubes
• 1/2 teaspoon kosher salt
• 2 teaspoons freshly squeezed lemon juice
• 1/4 teaspoon cayenne pepper

For the Eggs and Assembly:

• 8 large eggs (fresh as possible)
• 1 tablespoon white vinegar
• 1 teaspoon kosher salt (for the water)
• 4 English muffins, split
• 8 slices Canadian bacon
• Chopped chives, for garnish

How To Make Alton Brown Eggs Benedict

1. Start the Hollandaise Base: Fill a medium saucepan with an inch of water and bring it to a simmer, then reduce heat to low. In a metal bowl that fits over the pan (without touching the water), whisk the egg yolks, 1 teaspoon of water, and sugar for about 1 to 2 minutes until the mixture lightens in color.
2. Cook the Yolks: Place the bowl over the simmering water. Whisk constantly for 3 to 5 minutes. You are looking for the mixture to thicken enough that it leaves a clear trail when the whisk is pulled through, or coats the back of a spoon.
3. Emulsify the Butter: Remove the bowl from the heat. Whisk in the cold butter one cube at a time. Wait until each piece is fully melted and incorporated before adding the next. If the mixture gets too cool to melt the butter, place it back over the steam for a few seconds.
4. Season the Sauce: Whisk in the lemon juice, 1/2 teaspoon salt, and cayenne pepper. Taste and adjust. Cover to keep warm (a thermos works great for this).
5. Prepare the Poaching Water: Fill a large non-stick skillet with about 1.5 inches of water. Add the vinegar and salt. Heat the water until it reaches exactly 190°F on an instant-read thermometer. You want bubbles on the bottom, but not a rolling boil.
6. Poach the Eggs: Crack each egg into a small custard cup or ramekin first. Gently slide them into the 190°F water one by one. Cover the pan and turn off the heat (or keep it on the lowest setting to maintain temp). Let them cook undisturbed for 4 1/2 to 5 minutes.
7. Assemble the Dish: While eggs cook, fry the Canadian bacon in a skillet until browned and toast the English muffins. Top each muffin half with a slice of bacon. Use a slotted spoon to remove eggs from the water, dab them on a paper towel to dry, and place on the bacon. Drizzle generously with hollandaise and chives.

Recipe Tips

• Use Cold Butter: Unlike some recipes that use melted butter, this method uses cold cubes. This helps create a more stable emulsion that is less likely to separate or turn greasy.
• The Freshness Factor: Fresh eggs have tighter whites that hold their shape better in water. If your eggs are older, the whites may wispy and spread out; straining them through a fine-mesh sieve for a few seconds before poaching can help remove the watery outer white.
• Don’t Skip the Sugar: The 1/4 teaspoon of sugar isn’t for sweetness. It raises the coagulation temperature of the yolks, giving you a bigger safety margin so you don’t end up with scrambled eggs in your sauce.
• The Thermometer Rule: Bringing water to a violent boil will tear eggs apart. Keeping it at 190°F ensures the whites set gently while the yolk stays liquid.

What To Serve With Eggs Benedict

This dish is rich and buttery, so it pairs best with something sharp or fresh to cut through the fat. A simple arugula salad with a lemon vinaigrette or a side of fresh seasonal fruit works perfectly to cleanse the palate. For a heartier meal, crispy home fries or roasted asparagus spears are classic accompaniments.

How To Store

Hollandaise sauce is best eaten immediately and does not reheat well, as the emulsion will break. However, you can poach the eggs ahead of time. Transfer cooked poached eggs immediately into an ice water bath and store them in the fridge for up to 8 hours. To serve, just drop them into hot water for 60 seconds to warm through.

FAQs

Why do I need vinegar in the poaching water?

Vinegar increases the acidity of the water, which helps the egg whites coagulate (set) faster. This keeps the egg in a tidy shape rather than spreading out into a mess.

Can I make the hollandaise in a blender?

Yes, you can use a blender method, but the texture will be slightly different. Alton’s double-boiler method produces a lighter, more custard-like sauce that holds up better on the plate.

What if my hollandaise breaks?

If your sauce separates and looks oily, don’t panic. Whisk a teaspoon of boiling water into a fresh bowl, then slowly drizzle the broken sauce into it while whisking vigorously to re-emulsify it.

Nutrition

• Calories: 650
• Total Fat: 52g
• Saturated Fat: 28g
• Cholesterol: 485mg
• Sodium: 1100mg
• Total Carbohydrate: 28g
• Protein: 24g

Try More Recipes:

• Alton Brown Hard Boiled Eggs Recipe
• Alton Brown Crab Cakes Recipe
• Alton Brown Sweet Potato Waffles Recipe