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Classic Eggs Benedict with Hollandaise Sauce inspired by Brigham's
Inspired by Brigham's

Classic Eggs Benedict with Hollandaise Sauce

Breakfast
This beloved breakfast dish features poached eggs atop toasted English muffins and savory ham, all crowned with a velvety hollandaise sauce. The technique of perfectly poaching eggs and creating a smooth, rich hollandaise makes this a special morning treat that showcases traditional American breakfast craftsmanship.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 2

Ingredients

  • 2 whole English muffins (Split in half)
  • 4 slices Canadian bacon or ham slices (About 1/4 inch thick)
  • 4 whole Large eggs (Fresh, cold from refrigerator)
  • 1 tbsp White vinegar (For poaching water)
  • 1/2 cup Unsalted butter (Melted and kept warm)
  • 3 whole Egg yolks (Room temperature)
  • 1 tbsp Fresh lemon juice (Freshly squeezed)
  • 1 pinch Cayenne pepper (Or substitute with paprika)
  • 1/4 tsp Kosher salt (Plus more to taste)
  • 1/8 tsp Black pepper (Freshly ground)
  • 1 tbsp Chives (Finely chopped, for garnish)
  • 2 medium Potatoes (Cut into wedges)
  • 2 tbsp Olive oil (For potato wedges)
  • 1/2 tsp Paprika (For potato wedges)

Tools You'll Need

  • Medium saucepan for water bath
  • Heatproof bowl for hollandaise
  • Whisk
  • Slotted spoon
  • Skillet for Canadian bacon
  • Toaster or oven for English muffins
  • Small cups for cracking eggs
  • Baking sheet for potato wedges

Chef's Tip

Prepare the hollandaise sauce just before serving and keep it warm by placing the bowl over a pot of warm (not hot) water. If the sauce becomes too thick, whisk in a few drops of warm water to bring it back to pouring consistency.

Instructions

  1. Preheat oven to 400°F (200°C). Toss potato wedges with olive oil, paprika, salt, and pepper. Arrange on a baking sheet and roast for 20-25 minutes until golden and crisp.
  2. Fill a large saucepan with about 3 inches of water. Add vinegar and bring to a gentle simmer.
  3. Meanwhile, prepare the hollandaise sauce: In a heatproof bowl, whisk egg yolks and lemon juice until light and frothy.
  4. Place bowl over a pan of barely simmering water (don't let bowl touch water). Whisk constantly until mixture thickens slightly, about 3-4 minutes.
  5. Very slowly drizzle in the warm melted butter while whisking continuously until sauce is thick and smooth. Remove from heat and season with cayenne, salt, and pepper. Cover and keep warm.
  6. Toast the English muffin halves until golden brown. Place on serving plates.
  7. In a skillet over medium heat, brown the Canadian bacon or ham slices on both sides, about 1 minute per side. Place one slice on each English muffin half.
  8. Crack each egg into a small cup. Create a gentle whirlpool in the simmering water and carefully slide each egg in. Poach for 3-4 minutes for runny yolks.
  9. Remove eggs with a slotted spoon, blot bottom with paper towel, and place on top of the ham.
  10. Spoon hollandaise sauce over eggs and garnish with chives. Serve immediately with seasoned potato wedges.

Plating

Place two English muffin halves on a warm plate. Top each with a slice of Canadian bacon, a poached egg, and a generous spoonful of hollandaise sauce. Sprinkle with fresh chives and a touch of paprika for color. Arrange the seasoned potato wedges on the side of the plate.

Storage & Reheating

Eggs Benedict is best enjoyed immediately after preparation. Hollandaise sauce cannot be stored effectively, and poached eggs do not reheat well. If necessary, the potato wedges can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a 350°F oven for 10 minutes.

About This Recipe

This classic Eggs Benedict draws inspiration from the iconic breakfast dish served at Brigham's restaurants throughout Massachusetts. The dish balances the richness of poached eggs and hollandaise with the savory notes of ham and toasted English muffins. This home version maintains the elegant presentation and flavor profile while being achievable in a home kitchen.

How did it turn out?

We'd love to hear about your experience making this recipe!