
I like my breakfasts savory, rather than sweet. Eating a syrup-drenched pancake for my first meal just doesn’t have the same appeal as a plate of bacon and eggs, or a proper English fry up. But even amongst the plethora of savory Western breakfast choices, this Eggs Benedict recipe is my very favorite. (I have lots of creative breakfast ideas, sweet and savory, here).
When prepared properly, each dreamy bite is like noshing on a small mouthful of heaven. From the moment you sink a fork into the poached egg, and the pastel hues give way to the luscious orange egg yolk, to the final swipe of crusty English muffin through a pool of hollandaise, Eggs Benedict provides a parade of colors, flavors, textures and tastes that are a literal feast for your senses. Before you know it, you’re staring down at an empty white dish with a few golden streaks of yolk, punctuated by a scattering of crumbs.
Although it's not difficult to make, pulling off the perfect Eggs Benedict requires does require some precision and attention to detail, which why I'm including links to separate instructions so I can give each piece its due explanation.

First, check out my tutorial on poaching the perfect egg. Next comes the Hollandaise sauce, which is often the most daunting component. Luckily, I have a Hollandaise sauce recipe that updates the classic method with modern tools and ingredients to make it easy and fool-proof.
After conquering the poached fresh eggs and the hollandaise sauce, the rest may seem like a piece of cake, but each component requires the same care and attention. The English muffin should be separated with the tines of a fork rather than sliced with a knife. This forms a craggy surface on each muffin half that allows it to take color and crisp at its peaks while remaining soft and chewy in the valleys.
For the protein, I like to use a thick cut ham(though slices of Canadian bacon will also work), which I gently simmer for a few seconds in the water used to poach the eggs. This not only avoids dirtying another pan, but it also keeps the ham tender and moist. Finally, I like to add a layer of avocado in my Eggs Benedict, which creates a beautiful contrast of color while complimenting the creamy yolk and hollandaise sauce.

The most important part of making Eggs Benedict is the timing. In an ideal world, all the components should be done right around the same time. I usually put a pot of water on while I get all of the components prepped (bread toasted, avocado sliced, hollandaise ingredients ready, etc.). Then, as soon as I lower the eggs into the water, I make the hollandaise sauce. The eggs should be done around the same time as the sauce. The only piece left is to heat the ham, which can be done as you assemble. If you need to, you can make the hollandaise sauce first and then keep it warm by setting the saucepan in a bowl of warm water.
More Breakfast and Brunch Ideas
- Onsen Tamago(Japanese Hot Spring Egg)
- Tosilog(Filipino Breakfast)
- Corn Potage
- Tocino(Filipino Bacon)
- Pain Perdu(French Toast)
- Egg in a Biscuit
- How to Scramble an Egg
- Okonomiyaki(Savory Japanese Pancake)
📖 Recipe

Units
Ingredients
- 1 batch perfect Hollandaise sauce
- 2 English muffins
- 4 slices thick-cut ham
- 4 large eggs
- 1 avocado sliced thin
- chives for garnish
Instructions
- Make a batch of Perfect Hollandaise Sauce.
- Poke the tines of a fork into the sides of the English muffins, working your way all the way around the muffin to split them in half. Toast until lightly browned.
- Heat the ham by briefly dipping it in the hot water you used to poach your eggs.
- To assemble your Eggs Benedict, top a slice of toasted English muffin with a slice of warmed ham.
- Fan out some avocado on top of the ham.
- Top with a poached egg.
- Finish your Eggs Benedict by pouring a generous blanket of Hollandaise sauce over each egg. Sprinkle with chives and serve immediately.
Sam says
I don’t understand how this can be a whole “recipe” when the most important part of any eggs Benedict is the actual making of a hollandaise sauce.
But thank you for explaining how to deal with an English muffin
Marc Matsumoto says
Hi Sam, you can click the link to get my hollandaise sauce recipe. It's a versatile sauce that can be used in a variety of dishes which is why I have it as a separate recipe.
Marc Matsumoto says
Hi Orangeorphan, since the english muffins are sliced in half this makes 4 eggs benedict. That's why there are 4 eggs and 4 slices of ham.
orangeorphan says
Why does it call ofr four eggs? One for each muffin and then one for the yolk. What is the last egg for?
gabzox says
yes it does. And lots of it.
Marc Matsumoto says
Use pasteurized eggs.
Stan V says
Just wondering how you get around using raw eggs with this technique? Not a good idea at all, n'est pas?
Heather Z says
There's a blender Hollandaise sauce recipe that is super delicious and super easy. It's genius really. You place the egg yolks, lemon zest and juice, salt, and any optional herbs in a blender, then you whir it up for a minute, then you drizzle in the hot melted butter while the blender is running. Voila! Awesomely easy Hollandaise! I like my ham thick cut too...mmmm!
Patricia says
I thought this recipe is one of dairy free recipes but it does has butter?
cvaldonedo says
I have never tried eggs benedict before.. 🙁
It looks complicated, but I'll try it this weekend
Marilia says
Gosh! I can totally relate to that. I definitely prefer savory
food over sweet food especially for my breakfast. And my favorite breakfast is Eggs
Benedict too! It looks absolutely delicious.
Marc Matsumoto says
It's the perfect breakfast isn't it? That's the color of eggs in most parts of the world (these were from Japan). I've heard the color comes from feeding chickens red peppers.
marla (Family Fresh Cooking) says
Bring it!! Gorgeous eggs.
Kelly Siew says
Sigh this is foodporn at its best!
Kelly Siew says
Sigh this is foodporn at its best!
Marc Matsumoto says
Hahaha, I do make a pretty mean loco moco. I start with some garlic fried rice topped with these patties: https://norecipes.com/blog/hamburg-steak-hambagu/ . Covered in a dark gravy made from beef stock and demi-glace. Then I top it off a with a sunny side up that's crispy around the edges and bottom. Perhaps I'll post some day.
kathleenditommaso says
I'd like your take on loco moco (PBS are you listening?)
Ruthy says
Oh man, nothing starts a day off better than Eggs Benedict. The eggs you used look fantastic- such bright orange yolks!
kathleenditommaso says
Waking up on a Sunday morning to this post & no ham or english muffins in the house. Arrrrggghhh!!!
kathleenditommaso says
Waking up on a Sunday morning to this post & no ham or english muffins in the house. Arrrrggghhh!!!
Marilia says
A good vacuum thermos works great for holding hollandaise sauce at temperature.
Great post as always.
Marilia says
Those are some pretty picture-perfect eggs!