Eggs Benedict (My Secrets to Perfection!) Recipe

A person cutting a piece of egg on a plate.

5 from 2 votes

Eggs Benedict (My Secrets to Perfection!) Recipe

Eggs Benedict is the ultimate brunch indulgence. Think of a toasted English muffin topped with savory Canadian bacon, a perfectly poached egg with a gloriously runny yolk, all draped in the most luxurious, buttery Hollandaise sauce. It's the perfect combination of rich, savory, and creamy in every single bite.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, Brunch

Cuisine: American, European, French

Keyword: 15 Minutes, brunch, poached eggs

Servings: muffins

Author: Karina Carrel

Ingredients

2 english muffins sliced in half
12 ml olive oil
6 g rocket/arugula
11 g prosciutto
4 large poached eggs
200 ml hollandaise sauce
finely chopped chives for garnish (optional)

US - Metric

Instructions

Brush the cut sides of the English muffin halves with olive oil.
In a skillet over medium-high heat, toast the muffins cut-side down until golden brown and crisp, about 2-3 minutes per side.
Place the toasted muffins on serving plates.
Place arugula on each muffin half.
Layer a slice of prosciutto over the arugula.
Place a warm poached egg on top of the prosciutto.
Spoon Hollandaise sauce over each poached egg.
Garnish with chopped chives and serve immediately.

Notes

My Secrets for Perfect Eggs Benedict

Use Day-Old Muffins: Here’s a little secret from my kitchen to yours: Day-old English muffins are your best friend for this! They toast up more evenly and create a sturdier, more satisfyingly crisp foundation that won't get soggy under that luscious sauce.
Dry Your Poached Eggs: This is a small step, but it is SO important! Gently rest your poached eggs on a paper towel for just a moment before plating. This gets rid of any excess water, which is the mortal enemy of a thick, velvety hollandaise sauce. We want pure, rich sauce—no dilutions here!
Keep Your Hollandaise Happy: That incredible, buttery sauce is at its best the moment it's made. Since my blender method is so incredibly fast, I always recommend whipping it up right at the end. If you must make it a few minutes ahead, keep it warm in a thermos or in a bowl set over another bowl of warm (not hot!) water to keep it perfectly silky and prevent it from splitting.

Nutrition