• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Flour Child logo

  • About Us
  • Recipes
  • Privacy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Classic Cocktails
  • Dinners
  • About Us
    • Email
    • Instagram
    • Pinterest
  • ×
    • Rock Hudson's chicken casserole in a white serving bowl.
      Rock Hudson's Favorite Chicken Casserole Recipe
    • Two gingerbread squares stacked on a Christmas dessert plate.
      Frank Sinatra's Favorite Gingerbread Cake Squares
    • A slice of Sinatra spicy pumpkin pie with a dollop of whipped cream, on a white dessert plate.
      Frank Sinatra's Favorite Spicy Pumpkin Pie Recipe
    • A bowl of chasers chili with chopped onions and oyster crackers on top, and a slice of cornbread on the side.
      Elizabeth Taylor's Favorite Recipe -- Chasen's Chili
    • Chai Sugar Cookies on a white plate on top of a green red placemat, with pinecones and cinnamon sticks in the background
      Taylor Swift's Holiday Recipe for Chai Sugar Cookies
    • A white plate with a mound of spaghetti on it and a stem of basil leaves on top. A fork is holding spaghetti above the plate, a bottle of chianti is in the background.
      Audrey Hepburn's Spaghetti al Pomodoro Pasta Recipe
    • A slice of Elvis Presley's Favorite Pound Cake on a dessert plate, with whipped cream and a strawberry on top.
      Elvis Presley's Favorite Pound Cake Recipe
    • Frank Sinatra's Fettucine Alfredo in a white serving bowl, with a glass of white wine and a basket of breadsticks.
      Frank Sinatra's Favorite Fettuccine Alfredo Recipe
    • Slice of lemon pie on a dessert plate, with the whole pie behind it.
      Frank Sinatra's Favorite Lemon Meringue Pie Recipe
    • Spaghetti and meatballs on a white dinner plate with garlic bread and a glass of chianti.
      Frank Sinatra's Recipe for Spaghetti and Meatballs
    • A bowl of pasta fagioli witting on a red checkered tablecloth with a green napkin, a spoon, a bowl with slices of French bread, a glass of red wine, and a bottle of chianti in the background.
      Dean Martin's Favorite Pasta Fagioli Soup Recipe
    • Greyhound cocktail with a grapefruit wedge in a cocktail glass
      How to Make a Vodka and Grapefruit Greyhound Cocktail
    Home » Breakfast » Traditional Eggs Benedict, an American Classic.

    Published: Aug 6, 2020 · Modified: Feb 26, 2022 by Kevin Mayfield · This post may contain affiliate links.

    Traditional Eggs Benedict, an American Classic.

    Jump to Recipe Print Recipe

    We have a friend who calls traditional Eggs Benedict the King of Brunch. She's not wrong either. As with many classic dishes, there are many who try to lay claim to creating it. It seems to have emerged in the middle 1800's in New York City at around the same time as that other New York classic, the Manhattan cocktail. I like that one of the origin legends has a stockbroker ordering it at the Waldorf Hotel to cure a hangover. Maybe too many Manhattans? The version of the recipe we know today keeps evolving and now includes adding all sorts of ingredients that the 1800's chefs could never have imagined, such as avocado and chorizo sausage.

    This classic egg recipe is not difficult to master but it does take coordination and timing to have your components finish cooking around the same time so you can assemble them into a hearty, but oh so elegant way to start the day.

    What you'll need

    Eggs Benedict is pretty simple, but the tricky part is in the timing. With these simple ingredients, you'll be able to create this classic:

    • Eggs
    • Vinegar (optional)
    • Canadian Bacon
    • English muffins
    • Hollandaise Sauce

    Kitchen tools you may want to ensure success:

    • A slotted spoon makes it much easier to lift your poached eggs without breaking them
    • A pan large enough to poach more than one or two eggs at a time

    Tips for success for traditional Eggs Benedict

    It's all about the timing. Ensuring that your main parts of the recipe come off at the same time so you can build it while it's hot is key. It's not that hard, just remember:

    • Break each egg into a separate little dish and then use that to slide the egg into the simmering water.
    • I use a 10 inch pan for the poaching which is large enough to ensure my four poached eggs don't mingle together. Picture placing them at the 2 o'clock, 4 o'clock, 8 o'clock and 10 o'clock positions in the pan that should give them enough room.
    • My order of cooking is as follows: Cook Hollandaise sauce first and cover to keep warm. Heat the 10" pan water to simmer--not boiling. Once that is simmering, start Canadian bacon browning. Then pour in each egg to the proper position. Start toasting the muffins. About 3-5 minutes later, scoop out the eggs and let drain. Take off the bacon and pat away grease. Muffins should be popping up right about now.
    • Assembly is easy: place a muffin half on a plate, add a Canadian bacon slice, place poached egg on bacon and then spoon over Hollandaise sauce. I like to sprinkle a little paprika for garnish along with chives for color.

    I'm confident that if you follow those tips above, you'll be amazing friends and family with this recipe every time out.

    Feel free to experiment after you've mastered these traditional Eggs Benedict and add or substitute other ingredients such salmon instead of Canadian bacon; or add spinach for a healthier alternative to meat.

    Traditional Eggs Benedict, an American classic.

    Kevin Mayfield
    This elegant breakfast or brunch sensation requires coordination and plenty of whisking to ensure success but is not hard to master.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Total Time 30 minutes mins
    Course Breakfast
    Cuisine American
    Servings 4 Servings
    Calories 175 kcal

    Ingredients
     
     

    • 4 Fresh eggs
    • 4 Slices of Canadian Bacon you may need to add more bacon if yours cooks down too much
    • 2 English muffins sliced open
    • Hollandaise sauce as desired

    Instructions
     

    • Bring water to simmer in a 10" pan for egg poaching. Add vinegar--if desired.
    • Pour in each egg individually and cook for 3-5 minutes depending on doneness.
    • Place slices of Canadian bacon in small pan on medium heat and brown for 3-5 minutes turning occasionally.
    • After cooking, remove poached eggs from pan using a slotted spoon and place in paper towel for draining.
    • Remove Canadian bacon and pat dry of grease.
    • Slice open English muffins and toast until golden brown.
    • Place each English muffin half cut side up on a plate.
    • Add slice of Canadian bacon to each muffin.
    • Place poached egg on each bacon slice.
    • Spoon over Hollandaise sauce to taste.
    • Add dash of paprika and chives for garnish.

    Notes

    Always use fresh eggs to poach. Older eggs do not firm up and can create a wispy runny egg.
    Some folks say that adding the vinegar is not necessary and influences the taste of the eggs. I don't use it and the eggs turn out just fine.

    Nutrition

    Calories: 175kcalCarbohydrates: 14gProtein: 14gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 178mgSodium: 452mgPotassium: 196mgFiber: 1gSugar: 1gVitamin A: 238IUVitamin C: 1mgCalcium: 42mgIron: 1mg
    Keyword Brunch, eggs benedict, Hollandaise Sauce, New York food
    Tried this recipe?Let us know how it was!

    More Breakfast

    • Two large cinnamon apple pancakes on a black plate with apple topping and maple syrup running down the sides.
      Cinnamon Apple Pancakes with Apple & Brown Sugar Topping
    • Apple butter on top of a fluffy biscuit on a white plate.
      Homemade Slow Cooked Apple Butter
    • Creamed chipped beef poured over two slices of toast.
      Creamed Chipped Beef on Toast
    • An empty quiche crust in a pie plate.
      Homemade Quiche Crust Recipe

    About Kevin Mayfield

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Nancy and Bentley

    Hi, I'm Nancy! Welcome to Flourchild where I share classic mid-century recipes from the 1940's - 1970's. I feature many vintage handwritten recipes, and provide modern shortcuts and a variety of healthy and special diet-friendly versions whenever possible. Join me in exploring the delicious flavors and from-scratch cooking techniques of our past!

    More about me →

      Favorites

      • Tuna Noodle Casserole With Buttered Cracker Topping
      • Close up of a sloppy Joe on a bun
        World's Best Sloppy Joes From Scratch
      • Kentucky Style Biscuits and Gravy - A Southern breakfast favorite
      • Two large cinnamon apple pancakes on a black plate with apple topping and maple syrup running down the sides.
        Cinnamon Apple Pancakes with Apple & Brown Sugar Topping
      • Hot Toddy cocktail in a clear mug with a lemon wheel and 2 small cranberries for garnish
        How to Make an Easy Bourbon and Honey Hot Toddy
      • An apple butter old fashioned cocktail in a tumbler with apples and fall-related items in the background
        Sip into Fall: How to Make the Perfect Apple Butter Old-Fashioned Cocktail

      Popular Recipes

      • Pork tenderloin with bacon on top, sitting on a mid century serving platter with a side of French apple sauce.
        Easy Roasted Pork Tenderloin Holiday Dinner Recipe
      • A single square serving of stained glass jello on a white plate.
        Stained Glass Jello Recipe (Broken Glass Jello)
      • Gin Gibson cocktail in a martini glass on a white bar napkin with an ice bucket in the background.
        How to Make the Best Classic Gin Gibson Cocktail
      • A closeup of a whiskey in a rocks glass
        How to Make The Easy Frank Sinatra 3-2-1 Cocktail

      • Email
      • Instagram
      • Pinterest

      Footer

      ↑ back to top

      About

      • Privacy Policy
      • Accessibility Policy

      Newsletter

      • Sign Up! for emails and updates

      Contact

      • Contact

      As an Amazon Associate I earn from qualifying purchases.

      Copyright © 2025 Brunch Pro on the Brunch Pro Theme

      Rate This Recipe

      Your vote:




      Let us know what you thought of this recipe:

      This worked exactly as written, thanks!
      My family loved this!
      Thank you for sharing this recipe

      Or write in your own words:

      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.