Eggs Benedict is a brunch classic for a reason. You get buttery English muffins, savory Canadian bacon, a perfectly poached egg, and that rich, lemony hollandaise sauce. It tastes fancy, but with a smart order of steps, you can make Eggs Benedict at home without stress.
Introduction
If you’ve ever ordered Eggs Benedict at a diner and thought, I could never make that… I’m here to tell you: you totally can. This Eggs Benedict recipe breaks everything down so you can cook each layer with confidence.
The real secret is a quick blender hollandaise. It comes together in minutes, and it’s silky, warm, and buttery with just the right pop of lemon. Once you have that, you’re basically already winning brunch.
Make this Eggs Benedict for a cozy weekend, a holiday breakfast, or anytime you want something better than restaurant brunch at home. Eggs Benedict is a fan-favorite for a reason—and once you try it, you’ll get it.
Why You’ll Love This Eggs Benedict
- Better than restaurant: Fresh hollandaise and a warm, runny egg make it taste extra special.
- Blender hollandaise is easy: No whisking over steam for ages—just blend and pour.
- Perfect for brunch: Eggs Benedict feels fancy but it’s totally doable for home cooks.
- Customizable: Swap the protein, add greens, or spice it up any way you like.
- Impressive but simple: It looks like a showstopper, but the steps are straightforward.
Ingredients for Eggs Benedict
For the Hollandaise Sauce
- Unsalted butter (1 cup / 2 sticks): Creates that rich, velvety sauce. Sub: salted butter works—just reduce added salt.
- Egg yolks (4): Thicken the sauce into a creamy, spoon-coating texture.
- Water (2 teaspoons): Helps the yolks blend smoothly and keeps the sauce from getting too thick.
- Fresh lemon juice (2 tablespoons): Brightens the hollandaise so it doesn’t taste heavy. Sub: a splash of white vinegar in a pinch.
- Cayenne pepper (pinch): Adds a tiny warmth (not spicy unless you want it to be).
- Salt & black pepper (to taste): Balances the butter and lemon.
For the Poached Eggs
- Large eggs (8): Fresh eggs hold together best in the water.
- Vinegar (1 tablespoon): Helps the egg whites set more quickly.
For Assembling
- English muffins (4, split): The classic base. Sub: toasted sourdough for a bigger, heartier version.
- Canadian bacon (8 slices): Salty, savory, and quick to brown. Sub: thick-cut bacon or smoked salmon.
- Butter (2 tablespoons): For toasting/buttering the muffins (optional but delicious).
- Paprika + chopped parsley or chives: Easy garnish that makes it look brunchy and pretty.
Eggs Benedict Recipe (How to Make It)
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4 (2 halves per person)
- 1. Melt the butter for hollandaise. In a small saucepan, melt the butter over medium heat until it foams, about 2–3 minutes. Keep it warm but not sizzling hot. (Warm butter helps the sauce turn silky.)
- 2. Blend the hollandaise. Add egg yolks and water to a blender. Blend on low for 10 seconds. With the blender running, slowly stream in the warm melted butter. Add lemon juice, a pinch of cayenne, and salt and pepper. Blend until smooth and glossy. Cover and keep warm. (Don’t skip the slow stream—it helps the sauce emulsify.)
- 3. Toast the muffins and warm the bacon. Toast the English muffins until golden. In a skillet over medium-high heat, brown the Canadian bacon for 1–2 minutes per side. Butter the toasted muffins if you want extra richness.
- 4. Poach the eggs. Fill a pot with 3–4 inches of water and bring to a gentle simmer (small bubbles, not a rolling boil). Stir in vinegar. Crack an egg into a small bowl, then slide it into the water. Poach 3 minutes for a soft center. Lift with a slotted spoon and drain briefly on a paper towel. Repeat with remaining eggs. (If the water boils hard, the eggs can break up—keep it calm.)
- 5. Assemble and serve. Place muffin halves on plates. Top each with Canadian bacon, then a poached egg. Spoon hollandaise over the top. Finish with paprika and chopped herbs. Serve right away while everything is warm and cozy.
Reader Review: “I was so nervous to make Eggs Benedict, but your blender hollandaise worked perfectly. My family said it tasted like our favorite brunch spot!”
Tips for Perfect Eggs Benedict
- Use fresh eggs for poaching: Fresher eggs hold their shape better in the water.
- Keep the water at a simmer: Gentle bubbles = neat, round poached eggs.
- Stream the butter slowly: That’s how you get smooth hollandaise that doesn’t separate.
- Warm plates help: Eggs Benedict cools fast, so warm plates keep it restaurant-style longer.
- Taste the hollandaise last: Add more lemon or salt if it needs a little pop.
Variations & Substitutions
- Smoked salmon benedict: Swap Canadian bacon for smoked salmon and add a few capers.
- Avocado benedict: Add sliced avocado for a creamy, fresh twist.
- Spinach benedict: Add sautéed spinach for a simple veggie boost.
- Spicy version: Add hot sauce or extra cayenne to the hollandaise.
- Shortcut poached eggs: Use an egg poaching pan if you want an easier method.
- Make it a benedict bar: Set out toppings so everyone builds their own.
Storing & Reheating
Eggs Benedict is best fresh, but here’s the smart way to handle leftovers:
- Hollandaise: Store in the fridge up to 2 days. Reheat gently over very low heat (or in short microwave bursts), whisking often. If it gets thick, whisk in a teaspoon of warm water.
- Components: Keep muffins and bacon separate if possible. Reheat bacon in a skillet and toast muffins again. Poached eggs don’t reheat perfectly, so I recommend cooking fresh eggs if you can.
Serving Suggestions & Pairings
- Crispy hash browns or roasted breakfast potatoes
- A simple fruit bowl to balance the richness
- Steamed asparagus or sliced tomatoes for a lighter side
- Fresh coffee or a brunch mocktail
If you make this Eggs Benedict, leave a rating and a comment, and share it with a brunch-loving friend. What would you add—avocado, smoked salmon, or keep it classic?