Eggs Benedict at home is easier than you think. Learn the simple steps to make perfectly poached eggs and a foolproof hollandaise sauce for a classic brunch recipe that tastes restaurant quality.

Homemade eggs benedict with poached eggs, Canadian bacon, and creamy hollandaise sauce on a white plate.

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Classic Eggs Benedict Recipe

Until I learned how easy it was to make eggs benedict at home, it was something I only ordered at restaurants. I assumed it was complicated, but once I broke it down into simple steps, it quickly became one of my favorite brunch recipes to make myself.

With perfectly poached eggs, toasted English muffins, and a rich yet simple hollandaise sauce, this classic breakfast feels special without being fussy. If you love brunch-style recipes, you’ll also want to try my eggs benedict casserole for a make-ahead option.

Ingredient Notes

Eggs Benedict ingredients including English muffins, Canadian bacon, eggs, butter, lemon juice, and mustard.

Find the full printable recipe with specific measurements below.

  • English muffins: You’ll need 2 muffins, cut in half to make 4 servings. I love to use my homemade English muffins for a special touch!
  • Canadian bacon: This is sometimes referred to as back bacon because of where it is cut from the pig. It comes cured and precooked and it just needs heating up. You can also use ham, bacon or even smoked salmon.
  • Cold eggs: This recipe yields 4 poached eggs that have slightly runny centers.
  • Hollandaise sauce: For this easy hollandaise sauce, you will need egg yolks, lemon juice, Dijon mustard, salt, a pinch of cayenne and unsalted melted butter.

How to Make Eggs Benedict at Home

Add room temperature egg yolks, lemon juice, mustard, salt, and cayenne to a blender and blend for about 5 seconds. Slowly drizzle in hot melted butter until the sauce thickens and becomes smooth.

Bring about 3 inches of water to a gentle boil, then reduce to a simmer and stir in vinegar. Crack each cold egg into a small bowl, then carefully slide it into the simmering water. Once all eggs are added, remove the pan from the heat, cover, and rest for 4 minutes.

Blender hollandaise sauce for eggs benedict at home.
Poaching eggs in simmering water for classic eggs benedict.

Warm the Canadian bacon in a skillet over medium until warmed through.

Toast the English muffins to your preference. I prefer lightly golden.

Canadian bacon in a skillet.
Toasting an english muffin in a toaster.

Place toasted muffin halves on plates. Top each with Canadian bacon, a poached egg, and spoonfuls of hollandaise. Finish with flaky salt and freshly cracked pepper.

Close-up of eggs benedict at home with silky hollandaise and fresh herbs over toasted English muffins.

Tips for the Best Eggs Benedict

  • Use hot butter. The butter needs to be hot, not just melted. If it’s too cool, the sauce may not emulsify properly.
  • Start with cold eggs. Using eggs straight from the fridge helps keep the poaching time consistent so the whites set while the yolks stay runny.
  • Choose the right vinegar. White vinegar or apple cider vinegar work best. Avoid darker vinegars like balsamic, which can discolor the eggs.
  • Adjust for your stove. If using an electric stovetop that retains heat, remove the pot from the burner as soon as you turn it off so the water doesn’t continue simmering. On a gas stove, you can turn off the heat, cover, and let the eggs rest in the pot.
Classic eggs benedict topped with smooth hollandaise sauce on toasted English muffins.

Want more yummy breakfast recipes with eggs? Don’t miss my easy frittata, perfect hard boiled eggs or traditional scrambled eggs.

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Eggs Benedict made at home with poached eggs and a hollandaise sauce served on a white plate.

How to Make Eggs Benedict

5 from 8 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 7 minutes
Total Time: 27 minutes
Servings: 4
Eggs Benedict at home is easier than you think. Learn the simple steps to make perfectly poached eggs and a foolproof hollandaise sauce for a classic brunch recipe!
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Ingredients 

Hollandaise Sauce

  • 3 large egg yolks
  • 1 Tablespoon lemon juice , plus more to taste
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon Kosher salt
  • Pinch cayenne pepper
  • ½ cup unsalted butter , melted and hot, plus more if needed for thinner consistency

Poached Eggs

  • 4 large eggs , cold
  • 1 Tablespoon white vinegar

Assemble

  • 2 English muffins , sliced in half
  • 4 slices Canadian bacon

Optional garnish: Butter, Parsley, Chives, Dill, or Flake sea salt with freshly cracked pepper

Instructions

Hollandaise Sauce

  • In a blender, add 3 egg yolks, 1 Tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and a pinch of cayenne pepper then blend 5 seconds, or until combined.
  • With the blender running on medium high, slowly drizzle in 1/2 cup melted hot butter until the sauce is emulsified and no butter remains. Season to taste.

Poached Eggs

  • Fill a medium saucepan about 3-inches deep. Bring to a light boil over medium-high heat. Reduce the heat to low. When the water is at a light simmer, stir in 1 Tablespoon vinegar. The water is ready when there are tiny bubbles rising from the bottom but the surface doesn't have any movement.
  • Crack each cold egg into a small bowl or ramekin. Carefully dipping the edge of a ramekin into the water, gently slide the egg out. Add remaining eggs. Immediately remove pan from heat and cover with a lid.
  • Let sit for 4 minutes (set your timer). Using a slotted spoon, immediately remove the eggs one at a time and dab on a paper towel to remove excess water. Set on a plate.

Assemble

  • In a small skillet, heat 4 slices Canadian bacon over medium heat until warmed through.
  • In a toaster, toast 2 English muffins.
  • On 4 serving plates, place the English muffin halves. Butter the toast if desired. Top each with Canadian bacon, a poached egg, and a drizzle of hollandaise sauce. Top with garnish, flake sea salt, and freshly cracked pepper, if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Once assembled, it’s best served immediately. 
The hollandaise sauce and poached eggs are best fresh but you can reheat them if needed.
  • Sauce: Place sauce in a glass bowl, and microwave in 15 second increments. Repeat this process until your sauce is fully warmed up. To heat on the stove, place a pan over low heat with the sauce. Add in a smidge of melted butter and water to re-emulsify.
  • Eggs: Reheat poached eggs in boiling water for 30 seconds to 1 minute.

Nutrition

Serving: 1g, Calories: 389kcal, Carbohydrates: 15g, Protein: 17g, Fat: 29g, Saturated Fat: 15g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 387mg, Sodium: 629mg, Potassium: 230mg, Fiber: 1g, Sugar: 0.4g, Vitamin A: 1022IU, Vitamin C: 1mg, Calcium: 68mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.