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Eggs Halifax Recipe

Eggs Halifax Recipe

If you are looking for a delicious brunch dish that is sure to impress your family and friends, look no further than eggs halifax. This classic Canadian dish is made with delightful ingredients for a mouthwatering combination of flavors. It’s perfect for a lazy Sunday morning or special occasion and can be made as simple or as complex as you like. For more details, keep reading.
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Author: Lori Walker, MS, RD
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2 people
Calories: 456kcal


  • Small fine-meshed sieve
  • Small saucepan
  • Medium saucepan
  • toaster
  • Blender


  • 2 English muffins sliced and toasted, providing a crisp and golden base, creating a sturdy foundation to hold the layers of the Eggs Benedict together
  • 1/2 cup of Hollandaise sauce a classic and velvety sauce made with egg yolks and butter, adding a rich, creamy, and buttery texture that envelops the dish with its lusciousness
  • 4 slices of smoked salmon offering a delicate and smoky flavor, adding a touch of elegance and sophistication to the Eggs Benedict
  • 4 poached eggs cooked to perfection with a silky and tender egg white and a beautifully runny yolk, providing a luxurious and indulgent element to the dish

For the Hollandaise Sauce:

  • A pinch of cayenne pepper adding a gentle kick of heat, elevating the flavors of the Hollandaise sauce with a subtle spiciness
  • 2 teaspoons of Dijon mustard offering a subtle tang and a hint of spice, enhancing the flavors of the Hollandaise sauce and adding depth to its taste profile
  • 2 tablespoons of lemon juice providing a bright and tangy note, balancing the richness of the egg yolks and adding a refreshing zing to the Hollandaise sauce
  • 1 cup of melted butter the key ingredient that brings the Hollandaise sauce together, providing a smooth and velvety texture, enriching the sauce and creating a luscious coating for the Eggs Benedict
  • 6 egg yolks the star ingredient of the Hollandaise sauce, contributing to its smooth and creamy consistency, creating a decadent and luxurious sauce
  • 1 teaspoon of salt seasoning the Hollandaise sauce, enhancing the overall flavors and ensuring a well-balanced taste


  • Preheat the oven to 350°F and set a rack in the middle. Toast your English muffins in the preheated oven until they’re lightly golden brown, about 5 minutes. Set aside and let cool slightly.
  • Poach your eggs. Bring a small saucepan full of water to a rolling boil over high heat. Reduce the heat to medium-low and crack two eggs into a small fine-meshed sieve. Gently lower the sieve into the water and poach for 4 minutes, or until done to your liking.
  • Make hollandaise sauce. Place 3 egg yolks in a medium saucepan and whisk together with 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, and a pinch of cayenne pepper. Place the pan on medium-low heat and whisk constantly until the mixture thickens about 3 minutes.
  • Take the sauce off the heat and slowly add in ½ cup butter while continuously whisking to combine. Once all of the butter is incorporated, season with salt and pepper.
  • Place two slices of smoked salmon on each English muffin and top with a poached egg. Drizzle the hollandaise sauce over the eggs, season with salt and pepper to taste, and serve immediately.


  • Make sure to use a good-quality English muffin for the best results. Whole grain or sourdough will give you the perfect crunchy exterior and soft interior.
  • When poaching the eggs, make sure to keep the water at a low simmer instead of boiling as this will help the eggs keep their shape.
  • If you are worried about making the hollandaise sauce, don’t be! It’s actually super easy as long as you follow the instructions and whisk continuously until it thickens.
Keyword: Eggs halifax recipe