Perfect Eggs Benedict with Bacon

There’s something special about eggs benedict that makes any morning feel like a celebration. While many people think this classic breakfast dish belongs only in fancy restaurants, I’ve found that making it at home can be surprisingly manageable. And when you swap the traditional Canadian bacon for crispy regular bacon? Well, that’s when the magic really happens.

I started making eggs benedict on lazy Sunday mornings when the kids were sleeping in, and now it’s become our family’s favorite weekend tradition. Sure, poaching eggs might seem tricky at first, but I promise it’s not as complicated as it looks. Plus, I’ve picked up some helpful shortcuts over the years that make the whole process much smoother.

Want to know the real secret to perfect eggs benedict? It’s all about timing and having everything ready to go. I like to get my bacon cooked and hollandaise sauce prepared before I even think about poaching those eggs. Trust me, once you get the hang of it, you’ll wonder why you didn’t try making this at home sooner.

What Kind of Eggs Should I Use?

For poaching eggs, freshness really matters – the fresher your eggs, the better they’ll hold together in the water. Regular large chicken eggs from the grocery store work perfectly fine, but if you can get them from a local farm or farmers market, you might notice they hold their shape even better when poaching. A quick tip to test freshness: put your egg in a bowl of water – if it lays flat on the bottom, it’s super fresh and perfect for poaching. When you’re ready to cook, make sure your eggs are cold from the fridge, as this helps them keep their shape better in the hot poaching water. And don’t worry if your first few poached eggs aren’t Instagram-perfect – it takes a little practice to get the technique down!

Options for Substitutions

This eggs benedict recipe can be adapted with several easy swaps if you need them:

• Bacon: You can swap the bacon for Canadian bacon (more traditional), ham slices, or even smoked salmon. For a vegetarian version, try using sautéed spinach or avocado slices.
• Button mushrooms: Any mushroom variety works here – try cremini, shiitake, or portobello mushrooms. If you’re not a mushroom fan, you can skip them entirely.
• Shallot: No shallots? Use about 2 tablespoons of finely diced red or yellow onion instead.
• English muffins: While English muffins are classic, you can use toasted sourdough, brioche, or regular toast. Just make sure it’s sturdy enough to hold up under the eggs and sauce.
• Chives: Fresh parsley or green onions work great as alternatives. If using green onions, use just the green parts and chop them finely.
• Vinegar: Any light-colored vinegar works for poaching eggs – try white wine vinegar or apple cider vinegar. Just avoid dark vinegars like balsamic that might discolor the eggs.

Watch Out for These Mistakes While Cooking

The trickiest part of Eggs Benedict is getting those perfectly poached eggs – using old eggs will cause them to spread out in the water, so always opt for the freshest eggs possible and add a splash of vinegar to help them hold their shape. The hollandaise sauce can quickly become a disaster if you apply too much direct heat or rush the process – keep the heat low and whisk constantly to prevent the eggs from scrambling, and if you see any signs of separation, add a few drops of hot water while whisking vigorously. When it comes to timing, many home cooks struggle with serving everything hot at once – try toasting your English muffins first and keeping them warm in a low-temperature oven while you focus on the eggs and sauce. For the best results, create a small whirlpool in your poaching water before dropping in the eggs, and never let your hollandaise sauce get too hot or too cold – serve it right away for that perfect, creamy consistency.

What to Serve With Eggs Benedict?

Since Eggs Benedict is such a rich breakfast dish, I like to pair it with lighter sides that help balance out the meal. A simple mixed green salad dressed with just olive oil and lemon juice works perfectly to cut through the richness of the hollandaise sauce. Fresh fruit is another great option – try a bowl of bright berries or citrus segments to add a sweet-tart element to your brunch plate. If you’re serving this for a special occasion, a glass of fresh-squeezed orange juice or a mimosa makes the perfect beverage pairing, and some crispy breakfast potatoes or hash browns can help soak up any extra hollandaise sauce.

Storage Instructions

Keep Components Separate: The best way to handle leftover Eggs Benedict is to store each component separately. Keep the cooked bacon and toasted English muffins in an airtight container at room temperature for up to 1 day. The sautéed mushrooms can go in a separate container in the fridge for up to 3 days.

Hollandaise: Fresh Hollandaise sauce is tricky to store since it can separate. If you need to keep it, place it in an airtight container in the fridge for up to 2 days. Just know it might not be quite the same when you try to warm it up.

Make Fresh: Eggs Benedict is really best enjoyed right after it’s made, especially those perfectly poached eggs! If you’re planning ahead, you can prep the bacon and mushrooms in advance, but I recommend making the eggs and Hollandaise sauce fresh when you’re ready to serve.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 70-80 g
• Fat: 95-105 g
• Carbohydrates: 100-110 g

Ingredients

• Hollandaise sauce, refer to the recipe above
• 8 slices crispy cooked bacon
• 2 tablespoons butter
• 8 oz sliced button mushrooms
• ½ small shallot, finely sliced
• 1 garlic clove, minced
• Sea salt and freshly ground pepper, as needed
• A splash of fresh lemon juice, as desired
• 1 teaspoon vinegar (for poaching water)
• 4 large eggs
• 2 english muffins, split in half
• 1 tablespoon finely chopped fresh chives, as desired

Step 1: Prepare the Hollandaise Sauce

Use your blender to make an easy blender hollandaise sauce.

Once completed, pour the sauce into a serving container and store it in a warm place until ready to use.

To keep warm, you can place the container into a shallow bowl of hot water and use the sauce within the hour to ensure freshness and quality.

Step 2: Cook the Bacon

In a skillet over medium heat, cook the bacon until it becomes golden brown and crispy.

Once done, transfer the bacon onto a paper towel to drain excess grease.

Set aside until needed.

Step 3: Sauté the Mushrooms, Shallot, and Garlic

Remove all bacon grease from the skillet, and then heat butter over medium-high heat.

Add mushrooms and sauté undisturbed for 3 minutes; then toss and continue cooking until they are golden brown and caramelized, about 2-3 more minutes.

Add shallot and cook, stirring often, for 1 minute.

Incorporate garlic and cook, stirring constantly, for 1 minute.

Remove from heat and season with sea salt, freshly cracked pepper, and a squeeze of lemon juice.

Toss to coat evenly and set aside.

Step 4: Poach the Egg

In a small saucepan, heat 1 ½ inches of water and 1 teaspoon of white vinegar until it simmers.

Crack an egg into a small ramekin.

Once the water is at a simmer, stir with the bottom of your slotted spoon to create a swirling motion in the water.

Carefully slide the egg into the water.

Cover the saucepan, turn off the stove, and let the egg poach for approximately 3 minutes and 40 seconds until the whites are firm and the yolk remains runny.

Use a slotted spoon to remove the egg, allowing it to drain a bit over the pan.

Step 5: Assemble the Dish

While the egg is poaching, toast an English muffin half and butter it if desired.

Layer slices of bacon onto the toasted muffin followed by some caramelized mushrooms.

Top with the poached egg, and drizzle hollandaise sauce over it.

Garnish with finely minced chives.

Serve immediately for the best taste and enjoy!