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Classic Eggs Benedict

Elevate your brunch experience with the timeless elegance of Classic Eggs Benedict. This iconic dish, with its perfectly poached eggs, velvety hollandaise sauce, and indulgent Canadian bacon, is a symphony of flavors and textures. Whether you're hosting a weekend brunch or treating yourself to a special morning, Eggs Benedict promises a culinary journey that combines sophistication and comfort.
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The Story

Eggs Benedict is a brunch masterpiece that brings together a harmonious medley of components. A perfectly poached egg sits atop a slice of Canadian bacon and a toasted English muffin, all generously draped with rich and buttery hollandaise sauce. Each bite is a delightful blend of runny yolk, savory meat, and creamy sauce—a true celebration of breakfast indulgence.


4 large eggs
4 English muffins, split and toasted
8 slices Canadian bacon
Chopped fresh chives for garnish (optional)
For Hollandaise Sauce:
3 large egg yolks
1 tablespoon water
1 tablespoon lemon juice
1 cup unsalted butter, melted
Salt and cayenne pepper to taste
4 Servings

Prep Time:

0 Hrs 15 Mins

Cook Time:

0 Hrs 20 Mins

Total TIme:

0 Hrs 0 Mins



Preheat your oven to 375°F (190°C).


Peel and thinly slice the potatoes. A mandoline slicer is handy for achieving uniform thickness.


In a saucepan, combine the heavy cream, milk, minced garlic, salt, and pepper. Warm the mixture over medium heat until it's just about to simmer. Be cautious not to boil.


Grease a baking dish and arrange a layer of sliced potatoes. Pour a portion of the warm cream mixture over the potatoes. Repeat the layering process until you've used all the potatoes, ensuring the top layer is coated with the cream mixture.


Grate a bit of nutmeg over the top if using and sprinkle with additional salt and pepper. If desired, add a layer of grated Gruyère or Emmental cheese for a golden crust. Bake in the preheated oven for approximately 60-70 minutes, or until the potatoes are tender and the top is golden brown.


Allow the Potato Gratin to rest for a few minutes before serving. This allows the cream to set, creating a creamy and luscious texture.

Tips for this recipe

For a beautiful golden crust, you can place the gratin under the broiler for the last few minutes of baking. Keep a close eye to prevent burning, and let it rest before serving for optimal creaminess.

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