Breakfast

Bobby Flay Eggs Benedict Recipe

This Eggs Benedict Recipe is a classic and indulgent recipe, which features perfectly poached eggs and rich, buttery Hollandaise sauce. It’s the ultimate brunch recipe, ready in about 30 minutes.

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Eggs Benedict Recipe Ingredients

Hollandaise:

3/4 cup clarified butter, warm
3 large egg yolks
1 1/2 teaspoons fresh lemon juice, plus more to taste
1/4 teaspoon cayenne or hot paprika, plus more to taste
Kosher salt and freshly ground pepper
Optional: 2 tablespoons finely chopped herbs (dill, parsley, cilantro, tarragon, or chives)

Poached Eggs:

8 large eggs
2 teaspoons white distilled or white wine vinegar
Kosher salt and freshly ground black pepper

Assembly:

4 English muffins, split
6 tablespoons unsalted butter, at room temperature
8 slices Canadian bacon or thick-cut ham
1/4 cup chopped chives
2 tablespoons chopped dill, tarragon or parsley, optional
Flaky sea salt
Coarsely ground black pepper

How To Make Eggs Benedict

Make the Hollandaise Sauce: In a stainless steel bowl, vigorously whisk the egg yolks and lemon juice until the mixture has thickened and doubled in volume. Place the bowl over a pot of simmering water (double boiler), ensuring the bottom of the bowl does not touch the water. Continue whisking constantly. Slowly drizzle in the warm clarified butter in a steady stream, whisking until the sauce is thickened and creamy. Season with cayenne, salt, and pepper. Cover the bowl with foil to keep it warm.
Poach the Eggs: Fill a medium pot with about 3 inches of water and bring it to a gentle simmer. Stir in the vinegar and salt. Crack an egg into a small ramekin, then gently slide it into the water. Repeat with remaining eggs. Cook for about 4 minutes, until the whites are fully set but the yolks are still runny. Remove carefully with a slotted spoon and drain on paper towels. Season lightly with salt and pepper.
Broil the Muffins and Bacon: Preheat your broiler. Place the split English muffins, cut side up, on a baking sheet. Broil for 1-3 minutes until golden brown. Flip and broil the other side for 1 minute. Remove from oven, butter the tops generously, and place a slice of Canadian bacon on each half. Return to the broiler for another 1-3 minutes until the bacon is golden and warmed through.
Assemble: Place a warm, bacon-topped muffin half on a plate. Top with one poached egg. Spoon a generous amount of the warm Hollandaise sauce over the egg. Garnish with chopped chives, optional herbs, flaky sea salt, and coarse black pepper.

Recipe Tips

Why Clarified Butter? Clarified butter (butterfat with milk solids and water removed) creates a thicker, smoother, and more stable emulsion than regular melted butter. It prevents the sauce from breaking easily.
The Vinegar Trick: Adding vinegar to the poaching water helps the egg whites coagulate faster, keeping the egg in a neat round shape rather than spreading out into a wispy mess.
Fixing Broken Hollandaise: If your sauce separates (looks oily/curdled), whisk in a teaspoon of warm water or a fresh egg yolk vigorously until it becomes smooth again.
Timing is Key: Eggs Benedict requires multitasking. Have your English muffins toasted and bacon warm before you drop the eggs in the water, as poached eggs cool down quickly.

What To Serve With Eggs Benedict

Since this dish is rich and creamy, pair it with sides that offer acidity or crunch.

Roasted asparagus or steamed spinach
Crispy hash browns or home fries
Fresh fruit salad or sliced melon
A Mimosa or Bloody Mary

How To Store Eggs Benedict Recipe

Consume Immediately: Eggs Benedict is not a make-ahead dish. The poached eggs will overcook if reheated, and the Hollandaise sauce is difficult to reheat without breaking.
Hollandaise Storage: If you have leftover sauce, keep it in a thermos to stay warm for up to an hour. If refrigerated, it hardens; reheat very gently over a double boiler, whisking constantly, but the texture may change.

Eggs Benedict Recipe Nutrition Facts

Calories: 650
Total Fat: 50g
Saturated Fat: 25g
Cholesterol: 480mg
Sodium: 1100mg
Total Carbohydrates: 28g
Dietary Fiber: 1g
Sugar: 2g
Protein: 22g

Nutrition information is estimated per serving (2 muffin halves).

FAQs

Can I use a blender for the Hollandaise?

Yes! For a quicker version, put the egg yolks, lemon juice, and seasonings in a blender. With the blender running, slowly drizzle in hot melted butter. It won’t be quite as thick as the double-boiler version, but it is much faster.

What is the difference between Eggs Benedict and Eggs Florentine?

Eggs Benedict uses Canadian bacon. Eggs Florentine swaps the bacon for sautéed spinach. Eggs Royale swaps the bacon for smoked salmon.

How do I make clarified butter?

Melt unsalted butter gently in a saucepan. Let it sit for a minute so the foam rises and milk solids sink. Skim off the foam, then pour off the clear yellow fat (the clarified butter), discarding the milky white solids at the bottom.

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