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Eggs Benedict is one of my all-time favorite brunch recipes, and making it at home couldn’t be easier. I’ll show you how to make creamy homemade Hollandaise sauce in the blender to drizzle over salty bacon and a perfectly poached egg on top of a buttery English muffin.
I’ve already shared my Eggs Benedict casserole, now I’ll show you how to make the iconic dish that inspired it.
Eggs Benedict Recipe
Whenever I make brunch, it’s always a toss-up between eggs Benedict and eggs Halifax. The latter is a version with smoked salmon instead of bacon. However, today, we’re making my classic Eggs Benny recipe with a poached egg and bacon layered over a toasted English muffin, topped with creamy Hollandaise sauce.
Thanks to my blender Hollandaise sauce, this recipe is great for weekend mornings. I also love having this iconic brunch dish with mimosas for a special breakfast, like Easter or Mother’s Day.
Why Homemade Eggs Benedict Is a Must
- Affordable. Restaurant Eggs Benedict are pricey. Making it at home is quick, and the flavors are so much fresher, not to mention it’s cheaper.
- The easiest sauce. I’ll show you how to make homemade Hollandaise sauce in the blender, which is way easier than preparing it on the stove.
- Host brunch any time. You can poach the eggs in batches and prep the Hollandaise in advance, making eggs Benedict much easier to serve for a crowd.
What You’ll Need to Make Eggs Benedict
- English Muffins – Sliced in half. I toast my English muffins in a pan with butter, but you can use the toaster if needed.
- Eggs – I’m going to walk you through how to poach eggs like a pro! Note that the best eggs for poaching are the freshest ones you can find. I like buying free-range eggs. Make sure they’re cold from the fridge.
- Canadian Bacon – The traditional choice for Eggs Benedict because it’s already cooked and cured, and fits perfectly on top of the English muffin. You can also use deli ham or regular bacon, but cook the bacon first.
Hollandaise Sauce Ingredients
- Butter – I use unsalted butter so I can add salt to taste.
- Egg Yolks – These are key to Hollandaise’s sunny, golden color. Separate the yolks from the egg whites while the eggs are cold.
- Lemon Juice – The acidity of lemon juice cuts the buttery richness of the sauce and helps emulsify the ingredients. White vinegar will also work.
- Heavy Cream – Not a typical ingredient in Hollandaise, but I like it for the added creaminess. You can skip it or use milk instead.
- Dijon Mustard – Optional, but it helps stabilize the emulsion while adding a touch of heat to the sauce.
How to Make Hollandaise Sauce In the Blender
- Melt the butter. You can melt it on the stovetop or in the microwave, then slowly stream it into the sauce to emulsify.
- Blend the ingredients. Add egg yolks, lemon juice, heavy cream, and Dijon mustard to a small blender or food processor. Blend until the mixture is frothy.
- Stream in the butter. Keep the blender running while drizzling the melted butter into the sauce. It should be smooth and pourable.
- Adjust to taste. If your Hollandaise sauce is a bit thick to pour, add a splash of hot water and blend. Add salt if needed, and set the sauce aside while you prep your Eggs Benedict.
How to Poach Eggs for Eggs Benedict
Poach the egg and adjust the cooking time to your preference. I cook mine for about 3 minutes for a runny yolk with set whites, or about 4 minutes for a firmer yolk.
- Heat the water. In a saucepan, bring 6 inches of water to a boil, and then simmer on the stovetop. If it’s still at a boil, the eggs may break in the high heat, so make sure it’s gently simmering before you add your eggs.
- Add the egg. Crack an egg into a small, heatproof bowl. Gently slide the egg into the simmering water, and leave it. Do not touch the eggs while they poach.
- Cook. Let the egg cook for 3-4 minutes. Carefully lift the poached egg out with a slotted spoon and transfer it to a plate. Repeat with the remaining eggs.
Tips for Perfectly Poached Eggs
- Use fresh eggs. Fresh eggs are key when making poached eggs. Older egg whites tend to become wispy and messy in the simmering water.
- Add vinegar. The acidity in vinegar helps the eggs coagulate more quickly, so they’re less likely to spread. Add one teaspoon of white vinegar to the simmering water you’ll use to poach the eggs.
- Strain the eggs. Another trick to avoid fluffy, wispy, less appealing egg whites is to strain the eggs before you poach them. Crack the eggs, one at a time, over a fine-mesh sieve, and let the very thin egg whites drain.
Serving Suggestions For Eggs Benedict
- Potatoes: Eggs Benedict and crispy breakfast potatoes with a cortado coffee or a mimosa on the side are the perfect brunch combo, if you ask me.
- Bloody Mary: We set up a Bloody Mary bar when hosting friends. Mix the vodka and tomato juice base, then offer a variety of add-ons, such as pickles, olives, crispy bacon strips, and celery stalks.
- Kid-friendly: Scramble the eggs instead of poaching them. And also make a batch of sheet pan pancakes or silver dollar pancakes for the little ones.
- Breakfast sides: Add a side of hash browns or blueberry biscuits for a sweet treat. I also love a big crudité platter with smoked salmon dip.
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Eggs Benedict
This Eggs Benedict recipe is the ultimate brunch classic. English muffins are topped with crispy bacon, poached eggs, and a silky blender hollandaise sauce.
Ingredients
- 1 English muffin, cut in half
- 1 teaspoon butter
- 2 large eggs
- 2 slices Canadian bacon, or deli ham
- chopped parsley, for garnish
For the Hollandaise sauce:
- 2 tablespoons unsalted butter
- 2 egg yolks
- 1 teaspoon lemon juice
- ½ tablespoon heavy cream
- ¼ teaspoon Dijon mustard
- salt, to taste
Instructions
- Prepare the Hollandaise sauce. Melt your butter over the stove. Set it aside. Add the egg yolks, lemon juice, heavy cream, and Dijon mustard to a mini food blender. Blend until frothy.
- Add butter. While the blender is running, drizzle in the melted butter. Blend until emulsified. Taste and add salt if needed. Set the sauce aside.
- Toast the English muffins. Cut the English muffins in half. Melt the butter in a small skillet over medium-high heat. Add the English muffins, cut-side down, and toast until golden. Set them aside.
- Poach the eggs. Heat 6 inches of water in a saucepan over medium-high heat. Once the water boils, reduce the heat and let it simmer. Crack an egg into a small bowl, then gently slide the egg into the simmering water. Cook the egg for 3-4 minutes without disturbing, then transfer it to a plate using a slotted spoon. Repeat with the second egg.
- Assemble. Top the toasted English muffin halves with Canadian bacon or deli ham and the poached egg, then drizzle Hollandaise sauce on top. Garnish with chopped parsley and serve.
Notes
- Thin out the sauce: The sauce should have a pourable consistency. If the sauce is thick, add a splash of hot water.
- Add spinach: You can add some spinach to make Eggs Florentine.
- Use the blender: Making sauce in a food blender is way easier than over a stove.
- Add vinegar when poaching the eggs: For perfectly poached eggs, you can add some vinegar to your simmering water; 1 teaspoon is enough. The vinegar will coagulate eggs faster.
- Strain the eggs: If you want to avoid any fluffy-looking pieces of egg whites, strain your eggs before sliding them into the simmering water. Crack an egg over a fine mesh strainer, and you will see very thin egg white straining. This may cause your poached egg to look unappealing.
Nutrition
Calories: 365kcal | Carbohydrates: 15g | Protein: 17g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 412mg | Sodium: 487mg | Potassium: 227mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 965IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How To Make Eggs Benedict
Prepare your poached eggs following the earlier instructions, blend up the Hollandaise sauce, and let’s build our Bennies:
- Toast the English muffins. Slice the English muffins in half, and add the halves, cut-side down, to a skillet with melted butter. Toast until the muffins are golden, and then set them aside on a plate.
- Add the bacon. Add one or two slices of Canadian bacon to each toasted English muffin half. Easy swap: If you’d like, you can replace the bacon with spinach to make vegetarian Eggs Florentine.
- Finish and serve. Top that with a poached egg and a generous drizzle of Hollandaise sauce. Garnish with fresh parsley or chives, and enjoy!
Storing Leftovers
- Refrigerate the ingredients separately. Whenever possible, store the bacon, poached eggs, and Hollandaise sauce in separate airtight containers in the fridge. Use any leftovers within 2-3 days.
- Reheat. You can reheat the poached eggs by placing them back into a pot of simmering (not boiling) water for 30 seconds to 1 minute. Give the Hollandaise sauce a good stir, and assemble the Eggs Benedict as usual.
