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5 from 1 vote

Eggs Benedict Recipe

Eggs Benedict is a common American breakfast or brunch dish on many menus. It's easier than you think to make the recipe at home. With a delicious blender Hollandaise sauce, and step-by-step directions, this recipe will be a wonderful weekend meal.
Prep Time30 minutes
Cook Time20 minutes
Keyword: breakfast, Eggs, eggs benedict, hollandaise sauce
Servings: 4 servings

Ingredients

Eggs Benedict Ingredients

  • 2 English muffins (note that you can make as many as you need)
  • 2 tablespoons unsalted butterm softened
  • 6 cups water (for boiling)
  • 1 tablespoon white vinegar
  • 4 large eggs (note that you can make as many as you need)
  • 8 slices Canadian Bacon (note that you can make as many as you need)
  • Cayenne pepper, for garnish
  • fresh chopped chives, for garnish

Hollandaise Sauce Ingredients

  • 6 tablespoons unsalted butter
  • 3 egg YOLKS
  • 1 1/2 tablespoons lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon Cayenne pepper
  • 2-3 cups warm water (for a water bath to keep sauce warm while finishing recipe)

Instructions

Prep Work to this recipe

  • Because there is a lot of prep to this recipe, the very first thing to do is to gather all of the ingredients, cookware, and utensils needed for this recipe.
  • If you're making this for more than a couple of people, it's easier to toast the English muffins in the oven. If toasting in the oven: Line a large, rimmed baking sheet with parchment paper. Butter the English muffins and place on the prepared baking sheet, as shown. Set aside to toast after the hollandaise sauce is made.
    Alternatively, pop them in the toaster before you poach the eggs.
  • Line a large plate with paper towels and set aside.
    Set up a warm water bath to keep the Hollandaise sauce warm by adding two cups very warm water to a shallow bowl. (Avoid overly hot water as it can cause the eggs to solidify). Set aside.
    Fill a pot with 6 cups water and set over high heat. Add one tablespoon white vinegar and bring to a rapid boil.
  • Add six tablespoons butter to a small skillet set over medium heat. Stir until completely melted, then reduce heat slightly to keep warm and bubbly while preparing the sauce.
  • To make the hollandaise sauce: Add the eggs yolks, lemon juice, salt, and cayenne pepper to a blender and blend on high for 20-30 seconds.
    Then slowly drizzle the warm, melted butter into the blender while it is still operating. Continue blending on high for 1-2 minutes, or until the sauce is emulsified and reaches a smooth, creamy consistency.
    Turn off blender. Taste and add additional lemon juice, salt, or cayenne pepper, as desired. Transfer the sauce to a heat-proof container, such as a glass canning jar, and place into the warm water bath until ready to use.

Making the Eggs Benedict

  • Place the top oven rack on the second position from the top and set the broiler to high. Place the English muffins under the broiler for approximately 3-4 minutes or until golden brown, rotating once halfway through. Remove from oven and set aside.
  • Add the Canadian bacon to a large skillet set over medium heat and heat just until warmed through and browned, approximately 2-3 minutes per side. Remove from heat and set aside.
  • Check out the tips for poaching eggs in this post. While the water is coming to a boil, crack an egg (or however many you need) into a small individual bowls. Once the water is boiling, stir it with a spoon in a large, circular motion, creating a vortex (swirling like a tornado); add the eggs one at a time. The swirling water will help the egg white wrap around itself as it cooks.
  • Cook the eggs for 3 – 4 minutes. If you want a firmer yolk, let it cook another minute. Remove with a slotted spoon, dab with a paper towel to remove excess water. Place on plate. Set aside.
  • To serve, assemble by topping the toasted English muffins with two slices of Canadian Bacon and one of the poached eggs. Pour some warm Hollandaise sauce on top and garnish with a small pinch of cayenne pepper and some chopped chives right before serving.