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Eggs Benedict Recipe

With today’s detailed, fail-proof eggs benedict recipe, you’ll be mastering this iconic brunch in no time. Don’t worry; it’s easier than it seems.
All you need is a handful of ingredients, patience, and concentration. Let’s get started.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Breakfast
Cuisine: American
Keyword: Eggs Benedict, Eggs Benedict Recipe, How to make Eggs Benedict Recipe
Servings: 4 servings
Calories: 457kcal
Author: Luna Regina


  • 8 oz spinach raw
  • 12 oz baby potatoes quartered
  • 10 oz button mushrooms raw, quartered
  • 10 oz asparagus raw
  • 3 egg yolks
  • 2 tbsp white wine divided
  • 1 tsp lemon juice
  • 1/8 tsp salt
  • 1 1/2 tbsp unsalted butter cold
  • 4 English muffins
  • 2 tbsp vinegar
  • 8 medium eggs
  • 1/8 tsp ground black pepper
  • 1 tsp parsley fresh, finely chopped, divided


  • Blanch the spinach: Bring a pot of water to a boil. Once boiling, add 8 oz spinach and blanch for 1 minute. Remove with a slotted spoon, transfer to an ice bath, and leave to cool for 2 minutes. Drain and squeeze well to remove any excess water. Put on a plate lined with paper towels and set aside.
    step 1 Blanch the spinach
  • Steam the vegetables: In a large pot, fill it with 1-inch of water, put the steamer basket inside and bring to a boil. Once boiling, reduce the heat to medium and add potatoes to the steamer basket. Cook for 15 minutes. Then add 10 oz button mushrooms and 10 oz asparagus to the steamer basket and cook for another 10 minutes. Once cooked, transfer to a large plate and set aside.
    step 2 Steam the vegetables
  • Make Hollandaise sauce: Bring a small pot of water to boil then simmer over medium heat. Place a glass or metal bowl that fits the pot on top, making sure that the water doesn’t touch the bowl. Add 3 egg yolks, 1 tbsp white wine, 1 tsp lemon juice, and 1/8 tsp salt to the bowl. Whisk vigorously for 2 minutes. Add 1 1/2 tbsp unsalted butter cold and continue to whisk until fully melted into the sauce (about 1 minute.) Add ½ tsp chopped parsley and whisk in. Turn off the heat, remove the bowl from the boiler, and set aside.
    step 3 Make Hollandaise sauce
  • Toast English muffins: Slice 4 English muffins in half. Bake the muffins in a 375°F oven for 2 minutes. (You can also toast each slice in a toaster.)
    step 4 Toast English muffins
  • Poach the eggs: In a pot of water, add 1 tbsp white wine and 2 tbsp vinegar. Bring the water to a boil and then reduce the heat to medium. Use a spoon to swirl the water, creating a vortex. Add one egg, cook for 2 minutes, and remove from the water with a spoon. Transfer the poached egg to a dish lined with a paper towel to absorb excess water. Repeat with the remaining eggs.
    step 6 Poach the eggs
  • Serve: Put a muffin slice on one side of a plate, put spinach and mushrooms on top, then place 2 eggs over the veggies, spoon the sauce over the eggs, and put the other muffin slice on top. Place asparagus and potatoes on the other side of the plate. Garnish with the remaining parsley and ground black pepper.
    step 6 serve


Serving: 1serving | Calories: 457kcal | Carbohydrates: 51g | Protein: 24g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 485mg | Sodium: 489mg | Potassium: 1248mg | Fiber: 7g | Sugar: 5g | Vitamin A: 6529IU | Vitamin C: 30mg | Calcium: 229mg | Iron: 7mg