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Eggs Benedict
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Eggs Benedict

We're often more capable of facing life's challenges than we realize.

Serves 2 servings Prep 15 min Cook 20 min

Beyond the Ingredients

Why This Recipe Matters

Eggs Benedict has a reputation for being difficult. It's the kind of breakfast many people order at restaurants because making it at home seems too complicated. Perfectly poached eggs, creamy hollandaise sauce, toasted English muffins, and Canadian bacon all coming together on one plate. It looks like something that requires years of cooking experience.

But look a little closer, and something interesting becomes clear. Eggs Benedict isn't one complicated task. It's a combination of things we can learn to do individually. Poaching an egg, preparing hollandaise sauce, toasting bread, and warming Canadian bacon. Each requires different skills, but none is beyond our ability to learn.

Life often presents us with challenges that seem bigger than anything we've faced before. We look at what needs to be accomplished, consider everything that could go wrong, and begin questioning whether we have what it takes to succeed.

What we often overlook is how much we've already learned along the way.

Every challenge we've worked through, every mistake we've learned from, and every new skill we've developed becomes part of the experience we carry forward. We don't approach each new situation empty-handed. We bring knowledge, patience, adaptability, and abilities that may be more valuable than we recognize.

That doesn't mean we'll always know what to do or that every challenge will turn out the way we hope. There will still be unfamiliar situations, difficult decisions, and things we need to learn. But we don't have to know everything before recognizing that we're capable of learning what comes next.

The Takeaway

We are more than the challenges standing in front of us. We are also everything we've learned, overcome, and accomplished along the way.

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What You Need

Ingredients

Serves 2 servings

Love the hollandaise? Make it on its own: Hollandaise Sauce.

How to Make It

Directions

  1. 1

    Make the hollandaise first: melt the butter slowly in a small saucepan over low heat until fully melted and warm but not bubbling.

  2. 2

    In a small heatproof bowl, whisk the 3 egg yolks and lemon juice together until light and slightly thickened — about 1 minute of whisking.

  3. 3

    Set the bowl over a pot of barely simmering water (the bowl should not touch the water). Keep whisking the yolk mixture constantly as it warms — after 3–4 minutes it should thicken and leave ribbons when you lift the whisk.

  4. 4

    Remove the bowl from the heat and very slowly drizzle in the warm melted butter while whisking constantly. Take your time — adding it too fast can break the sauce. Season with cayenne and salt, then cover and keep warm.

  5. 5

    Warm the Canadian bacon in a skillet over medium heat for about 1 minute per side. Set aside.

  6. 6

    Bring a saucepan of water to a gentle simmer and add the white vinegar. Crack each egg into a small cup.

  7. 7

    Stir the water in a slow circle and gently slide one egg at a time into the center. Poach for 3–4 minutes until the white is set but the yolk is still soft.

  8. 8

    Remove each egg with a slotted spoon and rest briefly on a paper towel.

  9. 9

    To assemble: place the toasted English muffin halves on a plate. Top each half with a slice of Canadian bacon, then a poached egg.

  10. 10

    Spoon the warm hollandaise generously over the top. Garnish with chives or paprika and serve immediately.

From the Kitchen

Small Things That Matter

  • Keep hollandaise warm by covering the bowl and setting it over the pot of barely warm water — it should not get hot or it will scramble

  • If your hollandaise breaks (looks curdled), whisk a fresh egg yolk in a clean bowl and slowly whisk the broken sauce back in

  • Have everything prepped and ready before you start poaching — it all comes together quickly at the end

  • Poach your eggs in advance if cooking for a group: keep them in a bowl of cold water and reheat in hot water for 30 seconds right before serving

Variations & Additions

Make It Yours

  • Swap Canadian bacon for smoked salmon and add capers for a delicious Eggs Benedict Royale
  • Use sautéed spinach instead of meat for a Florentine version that feels both light and indulgent
  • Add a slice of ripe tomato between the ham and egg for freshness and color
  • Stir a little Dijon mustard into the hollandaise for a tangy, slightly more complex sauce
  • Stir in some fresh dill for a tangy and citrusy boost.
  • Add sriracha for a spicy kick

Watch It

Watch It Being Made

Video courtesy of Gordon Ramsay

This video may not follow our recipe exactly. Ingredients, amounts, or steps can differ a little. Use it as a guide to see the techniques in action, and follow the recipe on this page for the details. All videos

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Cook Together

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Nutrition FactsPer 1 serving — 2 eggs benedict (approx. 280g)·Cal 490·Total Fat 30g (38%)·Sat. Fat 15g (75%)·Trans Fat 0g·Cholesterol 575mg (192%)·Sodium 1100mg (48%)·Carbs 28g (10%)·Fiber 2g (7%)·Sugars 2g·Protein 26g·Calcium 130mg (10%)·Iron 3mg (17%)·Potassium 360mg (8%)·Vit. C 1mg (1%)·Vit. D 2mcg (10%)·Vit. B12 1.8mcg (75%)† Estimates only. % DV based on 2,000 cal diet.