An eggs benedict is a classic brunch item easy to make at home with a toasted English muffin, a slice of Canadian bacon, poached egg then covered with hollandaise sauce.

Eggs Benedict on a white plate.

This post may contain affiliate links. Read disclosure policy.

Classic Eggs Benedict with Hollandaise Sauce

Until I learned how easy it was to make a classic eggs benedict recipe at home, it was something I only looked forward to ordering at a restaurant.

I’ve discovered that despite a few moving parts like making poached eggs and an easy yet rich hollandaise sauce, eggs benny is easy to make for a delicious breakfast idea or special weekend brunch dish!

Ingredient Notes

Eggs Benedict ingredients on a counter.

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.
  • Eggs benedict variations: Swap the protein for sauteed spinach to make eggs florentine or serve a crowd with my eggs benedict casserole.

How to Make Eggs Benedict

Showing how to make eggs Benedict in a 6 step collage.
  1. Make an easy hollandaise sauce. Hollandaise sauce in the blender is so easy! Just combine room temperature egg yolks, lemon juice, mustard, salt, and cayenne pepper and pulse in blender for 5 seconds. Continue running the blender on medium-high and drizzle in hot butter slowly to avoid curdling the eggs.
  2. Poach eggs. Bring 3 inches of water to a light boil over medium-high heat. Reduce heat to low and when it’s at a light simmer then stir in vinegar. Crack a cold egg, one at a time into a small bowl or ramekin. Tilt the edge of the ramekin and dip it slightly into the simmering water then gently slide egg out.
  3. Add all remaining eggs. Do this with the remaining eggs and immediately remove the pan from the heat. Cover it with a lid and let it sit for 4 minutes. Use a slotted spoon to remove eggs one at a time and set them on a plate.
  4. Heat the Canadian bacon. Using a skillet over medium heat Canadian bacon until warmed through. It’s already cooked so no need to worry about that.
  5. Toast English muffins. This can be done to your liking. I prefer mine lightly toasted for this eggs benedict recipe.
  6. Assemble eggs benedict. On 4 serving plates, place the toasted English muffin halves open side up. Butter them if you’d like. Top each one with a slice of bacon, a poached egg, and as much or as little hollandaise as you can handle! Top with garnish, flake sea salt, and freshly cracked pepper. Enjoy!
Eggs Benedict on a white plate.

Make Ahead Hollandaise Sauce

Keep in mind, when it’s made ahead, the consistency and texture of the assembled eggs benedict won’t be the same as when it’s enjoyed freshly made.

  • Make ahead: If you are eager to prepare this eggs benedict recipe in advance, you can make the hollandaise sauce a couple of days in advance as well as poach the eggs at the same time. Keep both refrigerated separately.
  • Reheat: Reheat the eggs in boiling water for 30 seconds to 1 minute, and gently reheat the sauce in the microwave or double boiler.
Eggs Benedict on a white plate.

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

More Egg Recipes

See all
See all
Eggs Benedict with Hollandaise Sauce on a white plate.

Classic Eggs Benedict

5 from 8 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 7 minutes
Total Time: 27 minutes
Servings: 4
An eggs benedict is a classic brunch item easy to make at home with a toasted English muffin, a slice of Canadian bacon, poached egg then covered with hollandaise sauce.
Print Pin This! Rate

Video

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

Hollandaise Sauce:
  • Hot butter: Your butter needs to be HOT, not just melted. The recipe will not emulsify if the butter isn’t hot.
Poaching Eggs
  • Cold Eggs: To keep the time at exactly 4 minutes to poach, it is important to use eggs that are all the same temperature.
  • Vinegar Substitutions: You can use apple cider vinegar, but don’t use any  vinegar like balsamic that can discolor the eggs.
  • Electric vs. Gas Stove: If using an electric stovetop that retains heat, remove the pot as soon as you turn off the heat so it doesn’t continue simmering. You can simply turn off the burner, cover, and let it rest on a gas stove.
Storage:
The hollandaise sauce is best served fresh, but you can reheat it , if needed. You will want to be careful because the egg yolks can cook. Here are two ways to reheat:
  • Microwave: Place the hollandaise sauce in a glass bowl, and microwave in 15 second increments. Repeat this process until your sauce is fully warmed up.
  • Stove top: Heat in a pan over low heat. Add in a smidge of melted butter and water to re-emulsify and give it a smooth texture. 

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.