Name: Easy Classic Eggs Benedict
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 3 large egg yolks; 1 tablespoon lemon juice; 1/2 cup unsalted butter, melted and hot; Salt, to taste; Pinch of cayenne pepper (optional); 4 English muffins, halved and toasted; 8 thin slices of cooked beef or turkey; 8 large eggs; 1 tablespoon white vinegar (for poaching eggs); Chopped chives or parsley, for garnish (optional)

A timeless brunch dish brought down to its simplest form, this Easy Classic Eggs Benedict layers crisp toasted English muffins with savory slices of beef or turkey, soft poached eggs, and a rich, velvety homemade hollandaise sauce. It’s indulgent yet uncomplicated—perfect for weekend mornings when I want something a little special without too much effort.

Why You’ll Love This Recipe

I love this recipe because it’s both comforting and elegant, with just the right balance of textures and flavors. The crispness of the muffins, the saltiness of the beef or turkey, the silkiness of the eggs, and the buttery hollandaise come together beautifully. It’s simple enough to make for myself yet impressive enough to serve at brunch for guests. And the fact that it uses just a few everyday ingredients makes it a go-to whenever I’m craving a classic.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Hollandaise Sauce:

3 large egg yolks

1 tablespoon lemon juice

1/2 cup unsalted butter, melted and hot

Salt, to taste

Pinch of cayenne pepper (optional)

For the Benedict:

4 English muffins, halved and toasted

8 thin slices of cooked beef or turkey

8 large eggs

1 tablespoon white vinegar (for poaching eggs)

Chopped chives or parsley, for garnish (optional)

Directions

Make the hollandaise: I whisk the egg yolks and lemon juice over a double boiler until the mixture thickens and doubles in volume. Then I slowly add the hot melted butter while whisking constantly until it’s thick and creamy. A pinch of salt and cayenne gives it just the right finish. I keep it warm while prepping the rest.

Prepare the meat: I sear the beef or turkey slices in a skillet over medium heat until they’re golden and warmed through.

Poach the eggs: I bring a few inches of water to a gentle simmer in a saucepan, adding the vinegar. Each egg goes in carefully, and I poach them for 3–4 minutes until the whites are set and the yolks are still soft. I lift them out with a slotted spoon.

Assemble: I place two toasted muffin halves on each plate, top them with the meat, a poached egg, and then spoon over the hollandaise. A sprinkle of chives or parsley on top adds a fresh touch.

Servings and timing

This recipe makes 4 servings, with 2 muffin halves and eggs per person.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: Around 368 kcal per serving

Variations

I sometimes swap the beef or turkey for Canadian bacon or smoked salmon when I want a different flavor.

For a vegetarian twist, I use sautéed spinach or avocado slices instead of meat.

Adding a touch of Dijon mustard to the hollandaise gives it a little extra depth.

I occasionally top it with a dash of hot sauce for a kick.

Storage/Reheating

Eggs Benedict is best enjoyed fresh, but if I need to store it:

I keep the components separate in airtight containers in the fridge for up to 2 days.

The hollandaise sauce can be gently reheated in a double boiler, whisking continuously.

I reheat the muffins and meat in a toaster or skillet.

I don’t recommend storing poached eggs, but if needed, I briefly reheat them in hot (not boiling) water for 30–60 seconds.

Related Recipes:

Butter Pecan Cookies

FAQs

How do I stop the hollandaise from curdling?

I whisk constantly and avoid high heat. Using a double boiler helps control the temperature and keeps the sauce smooth.

Can I make hollandaise sauce ahead of time?

Yes, I make it a few hours ahead and keep it warm in a thermos or reheat it gently before serving.

What’s the best meat to use for Eggs Benedict?

I like thinly sliced cooked beef for a hearty version, but turkey, ham, or even salmon work just as well.

How do I get perfect poached eggs every time?

I add a splash of vinegar to help the whites set and use a gentle simmer—not a boil. Sliding the egg in from a small bowl gives me better control.

Can I make this gluten-free?

Absolutely. I just use gluten-free English muffins or even a slice of roasted sweet potato as the base.

Conclusion

This Easy Classic Eggs Benedict is a go-to when I want to impress with minimal fuss. It captures everything I love about a proper brunch—richness, comfort, and that little bit of luxury in every bite. Whether I’m making it for myself or sharing it, it always hits the spot.

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