Alton Brown Eggs Benedict

This delicious homemade Eggs Benedict recipe from Alton Brown is the perfect creamy, buttery, and indulgent breakfast or brunch. With soft, poached eggs, crispy Canadian bacon, and a rich hollandaise sauce, this classic dish is surprisingly easy to make at home. Plus, you can use store-bought English muffins for a quick and simple version!

Recipe Ingredients:

English Muffin

• 12 ounces all-purpose flour
• 1 1/2 ounces nonfat dry milk
• 1 tablespoon sugar
• 1 envelope active dry yeast
• 1 teaspoon kosher salt
• 10 fluid ounces water
• 1 tablespoon shortening
• 8 teaspoons rolled quick oats

Poached Eggs

• 4 quarts water
• 1/4 cup white vinegar
• 1 teaspoon kosher salt
• 8 large eggs

Hollandaise Sauce

• 3 large egg yolks
• 1 teaspoon water
• 1/4 teaspoon sugar
• 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cubed
• 0.5 teaspoon kosher salt
• 2 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon ground cayenne

Eggs Benedict

• 8 slices Canadian bacon, thinly sliced

How To Make Eggs Benedict?

1. Prepare the English Muffin Dough: Combine flour, nonfat dry milk, sugar, yeast, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 10 seconds.
2. Heat the Wet Ingredients: In a microwave-safe container, heat the water and shortening to 120-130°F (49-54°C) for about 2 minutes. Stir until the shortening melts completely.
3. Mix the Dough: Add the warm water mixture to the dry ingredients and mix on medium speed for 3 minutes, stopping once to scrape the bowl. Cover the bowl with plastic wrap and refrigerate overnight.
4. Shape the Muffins: The next day, remove the dough and mix again on medium speed for 3 minutes. Grease 8 metal rings (such as tuna cans with the tops and bottoms removed) and place them on a baking sheet. Sprinkle 1/2 tsp oats inside each ring. Scoop the dough evenly into the rings, sprinkle another 1/2 tsp oats on top, and cover with parchment paper. Let rise in a warm place for 1 hour.
5. Bake the Muffins: Preheat oven to 200°C / 400°F. Leave the parchment paper in place, place another baking sheet on top, and bake for 20 minutes. Remove the top sheet and continue baking for 5-10 minutes until muffins reach an internal temperature of 99°C / 210°F and are lightly browned. Let cool in rings for 10 minutes before removing.
6. Prepare the Poached Eggs: Fill a large pan with 4L / 4 quarts of water. Add vinegar and salt, then bring to a boil. Reduce heat to maintain a gentle simmer (around 96°C / 205°F).
7. Poach the Eggs: Place 4 small ramekins or custard cups inside the pot. Crack an egg into each and gently pour them into the cups. Cook for 5 minutes, then transfer to an ice bath to stop cooking. Store in the ice bath for up to 6 hours if needed. Repeat for remaining eggs.
8. Make the Hollandaise Sauce: Place a heatproof bowl over a pot of simmering water (bain-marie). Add the egg yolks and 1 tsp water, whisking until the mixture lightens, about 1-2 minutes.
9. Thicken the Sauce: Add sugar and continue whisking for 30 seconds. Keep whisking until the mixture thickens enough to coat the back of a spoon (3-5 minutes).
10. Incorporate the Butter: Remove from heat and slowly whisk in the cubed butter, allowing it to melt. If needed, place the bowl back over the simmering water briefly to warm the sauce. Stir in salt, lemon juice, and cayenne pepper. Keep warm in a thermos or serve immediately.
11. Prepare the Canadian Bacon: Heat a large pan over medium heat, add the Canadian bacon, and cook for 4-5 minutes, stirring often, until lightly browned and heated through. Keep warm.
12. Reheat the Eggs: Bring a pan of water to a gentle simmer, turn off the heat, and place the poached eggs in the water for 1-2 minutes to warm them up.
13. Assemble the Eggs Benedict: Place two small dollops of hollandaise on a plate and set half an English muffin on top of each. Add a layer of Canadian bacon, followed by a poached egg. Drizzle generously with hollandaise sauce and serve immediately.

Recipe Tips:

• Perfect Poached Eggs: Use fresh eggs for the best shape, and add a little vinegar to the water to help the whites set properly.
• Smooth Hollandaise Sauce: Keep the heat low while whisking, and add the butter slowly to prevent the sauce from separating.
• Crispy Canadian Bacon: Cook it in a dry pan over medium heat for a few minutes until slightly browned for extra flavor.
• Evenly Cooked English Muffins: Use metal rings or tuna cans to shape the dough, and bake with another sheet pan on top for uniform texture.
• Keep Everything Warm: If making multiple servings, keep the hollandaise in a thermos and reheat poached eggs in hot water for perfect timing.

How To Store & Reheat Leftovers?

• Refrigerate: Let the eggs, bacon, and hollandaise sauce cool to room temperature. Store each component separately in airtight containers—poached eggs for up to 2 days, bacon for 3 days, and hollandaise for 1 day. English muffins can be kept at room temperature for 3-4 days.
• Freeze: It’s not recommended to freeze hollandaise sauce as it will separate. However, you can freeze poached eggs in an ice bath for up to 1 month and English muffins for up to 3 months. Thaw muffins at room temperature and eggs in warm water before serving.
• Reheat: Heat hollandaise sauce gently over low heat, whisking constantly. Do not overheat, or it may separate. Poached eggs can be reheated in simmering water for 1-2 minutes.

Nutrition Facts

• Calories: 499​
• Total Fat: 29g​
• Saturated Fat: 14g​
• Cholesterol: 533mg​
• Sodium: 1,097mg​
• Potassium: 698mg​
• Total Carbohydrate: 28g​
• Dietary Fiber: 3g​
• Sugars: 2g​
• Protein: 32g​

Check out More Recipes:

• Alton Brown The Final Fried Eggs
• Alton Brown Scrambled Eggs
• Alton Brown English Muffins