Eggs Benedict Recipe & Basics, How to Master the Base and Make It Your Own 🍳✨

There are THOUSANDS of styles and recipes for Eggs Benedict, but there’s always a base, and that’s what I’m going to teach you today.

Before I start talking like a parrot, I’ll give you 2 options, you can go straight to the recipe now, or read a little bit of what I have to say first because I’ll give you alternatives and extras you can add. Also, if you’re having trouble with how to make poached eggs, I’m explaining that right now.

Jump to the recipe

What is the big trick to make perfect poached eggs?

I battled with this for years, you have no idea. People say:

You have to stir the water until it forms a swirl

You have to leave the eggs in vinegar for 20 minutes

You have to boil them in a metal strainer 

(spoiler, it does the work, but try to clean that thing later. You’ll have to throw it away).

So Nina, how in the world do I do it? I see you’re talking a lot.

Calm down my little grasshopper, all you need is water, vinegar (don’t be scared, if you use the right amount your eggs won’t be sour, I promise), and patience. Oh and of course love, but that’s obvious. To avoid your eggs to become sour all you have to do is follow this simple math equation:

The math

Per every 4 cups of water, you’re going to add 1 tablespoon of vinegar.

• 4 cups water = 1 tbsp vinegar

• 1 cup water = 1/4 tbsp vinegar

Cold bath step

First, add room temperature water in a bowl. What I recommend is adding enough water to cover the amount of eggs you’re cooking. If you’re doing only 2 eggs, 4 cups of water is fine. If you’re doing more, you keep adding more water and follow the math.

Crack the eggs into that cold vinegar water. I promise it’s going to be ok. Put them all in there and let them rest for about 10 minutes.

What I recommend is after you put your eggs in that cold vinegar water, start working on your boiling water.

Boiling pot step

And here we’re going to do the same math, 1 cup of water = 1/4 tablespoon of vinegar. So 4 cups of water is 1 tablespoon of vinegar in a deep stock pot. Super easy. Don’t freak out, the Cozy Cooking community is with you 🤍

Here’s a trick, if you forgot to put your hot water to boil and want it to boil quick, set the stove on high and add a pot lid. It heats up way faster because the heat comes from the bottom and the top from condensation.

Timing and swirl

After your 10 minutes, and your other vinegar water is boiling, you can add your eggs. But before you do that, stir the water until you form a swirl. That helps the poached egg keep its shape even more.

I personally add 2 to 3 eggs at a time using a scoop or a soup ladle, so the water doesn’t cool down too much. You can add them all too. This is up to you.

• For 2 to 3 eggs at a time, it takes about 3 to 4 minutes

• If you want the yolk firmer, go 5 to 6 minutes

The way I know they’re ready is I take the egg out and touch the center. If it feels too liquid, I leave it for a minute or two. I do it this way because I know what I’m looking for. If you don’t, just follow the minutes above and you’ll be fine.

Does vinegar make poached eggs taste bad or sour?

Yes, if you add too much vinegar. I did it a couple of times and it tasted like sour feet, but if you follow the equation I told you previously you will be fine!

See equation

How do you make perfect Hollandaise sauce?

The trick is gentle heat, patience, and whisking like you mean it.

If I told you how many times I tried this before I finally got it right you would laugh, so I’m going to save you all those years I failed.

I usually use:

• 1 egg yolk per person from eggs

• 1 tablespoon of ghee per person

• 1 teaspoon of lemon or lime juice, or vinegar per person

  
  

You’re supposed to use the double boiling technique so it’s not super hot. Basically you put a heatproof bowl over a pot and let it simmer so it won’t scorch. If you need one, this is a great double boiler.

My trick is to start when the bowl is warm to the touch but not hot, then immediately add the yolks, add the lemon or lime, ghee, and a little water, then salt and pepper to taste.

Now you have to be patient. It might look like you’re doing nothing, but I promise you, you are. Keep whisking until it emulsifies. This can take up to 5 minutes depending on the temperature, but try not to keep it too hot. Use a small whisk, it makes life easier.

What goes in Eggs Benedict?

The classic base is simple:

• English muffins

• Canadian bacon

• poached eggs

• Hollandaise sauce

  
  

That’s the most basic Eggs Benedict you’ll find. But here we are not basic, so let’s talk upgrades.

What are fun Eggs Benedict alternatives to impress?

You can mix and match these. Add them to the basic, or swap ingredients. There are so many ways to do this it can lead to over 1000 recipes, but these are things I know and tried and I’m 100 percent sure they go good.

My favorite swaps and add ons

• Fried green tomatoes If you happen to have green tomatoes, don’t waste them and use them in this recipe.

  I’m currently growing my own green tomatoes because I love them so much, and soon I’ll make you a full recipe so you can try it yourself, so subscribe to get updated. You don’t need to substitute anything here, just add them to the basic.
  

• Latkes My husband is Jewish and he introduced me to this food, 10/10 recommended. Instead of the English muffins, add latkes. It’s so so good.
  

• Avocado, arugula, balsamic glaze combo Should I explain this one? I mean add avocado no matter what. Even better with some arugula and a few drops of balsamic glaze on top of the Hollandaise sauce. My mouth is watering so bad right now. Do this one.
  

• Regular bacon This is me. This is my way to eat it. Canadian bacon is good but nothing beats the crisp of bacon. I always order them this way. Sorry.
  

• Salmon Hmm yes. Instead of bacon, add salmon and please finish the plate with a lot of lemon zest. You’ll thank me.
  

• Fried chicken Like chicken and waffles but better I guess. Healthy? Not at all. Would it clog your arteries? Highly probably. Is it delicious? YES. For this, use chicken.

Soon I will be posting each of those recipes so if you don't want to miss them, subscribe here

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Eggs Benedict Recipe

Recipe index

• Time

• Nutrition facts

• Ingredients

• Step-by-step
  

Time

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Nutrition facts chart (estimated)

Estimates vary based on how much sauce you use and muffin size.

Per serving (2 eggs Benedict)

Calories	Protein	Carbs	Fat
550–750	25–35g	30–45g	35–55g

Servings: 4 (about 2 per person)

Ingredients

• 6 eggs total

  • 4 eggs for poached eggs

  • 2 eggs for Hollandaise sauce

• 2 tbsp vinegar total

• About 8 cups water total

  • 4 cups cold water

  • 4 cups hot water

• 1 tbsp ghee (or butter at room temperature if you don’t have ghee)

• 1 lemon or lime (or a little extra vinegar, but lemon is the best option)

• salt and pepper (I like using black peppercorns when I have them)

• 2 english muffins (cut and toasted)

• 4 slices canadian bacon

Helpful tools

• Deep pot, use a stock pot

• Pot lid (helps boil faster)

• Whisk

• Soup ladle or scoop

• Optional: metal strainer if you insist on suffering later

• Optional but so good: zester

Step-by-step

1) Set up the vinegar cold bath

In a bowl, mix 4 cups room temperature water with 1 tbsp vinegar.Crack 4 eggs into the bowl and let them rest for 10 minutes.

2) Start your boiling vinegar water

In a deep stock pot, add 4 cups water and 1 tbsp vinegar.Bring to a gentle boil. If you want it to boil faster, put on a pot lid.

3) Poach the eggs

Once your 10 minutes are up and the water is boiling, stir the pot until you form a swirl.Use a soup ladle or scoop to lower the eggs in gently.

I like cooking 2 to 3 eggs at a time so the water doesn’t cool down too much.

• Runny yolk: 3 to 4 minutes

• Firmer yolk: 5 to 6 minutes

When you think they’re ready, lift one out and lightly press the center. If it feels too liquid for you, give it 1 to 2 more minutes.

Set cooked eggs aside.

4) Make the Hollandaise sauce

You’ll use a double boiler setup. If you need one, here’s a double boiler / heatproof bowl.

Over gently simmering water, place the bowl and wait until it’s warm to the touch, not hot.

Add:

• 2 egg yolks from eggs

• 1 tbsp ghee (or butter)

• 1 tsp lemon juice (or lime)

• a small splash of water

• salt and pepper to taste

Whisk with a small whisk patiently until it emulsifies and looks creamy. This can take up to 5 minutes depending on heat.

5) Toast the english muffins and warm the canadian bacon

Toast the english muffins.

Warm the canadian bacon in a pan until it’s heated through.

6) Plate it like a real Eggs Benedict

For each serving:

1. Put one half of a toasted english muffin on the plate

2. Add a slice of canadian bacon

3. Add one poached egg

4. Spoon Hollandaise on top

Finish with a little lemon zest using a zester. That fragrance makes it feel fancy without trying.

Comment and subscribe

If you make this Eggs Benedict base, comment and tell me what twist you did, or tag me so I can see it 🤍And if you want more cozy recipes, subscribe.