Classic Eggs Benedict with Hollandaise
Master eggs benedict at home with perfectly poached eggs, crispy Canadian bacon, and a foolproof silky hollandaise sauce. Brunch perfection in 30 minutes.
By Elena Rossi · Published 2026-03-24 · Updated 2026-03-24
Prep 10 min · Cook 20 min · Total 30 min · Serves 4 · Medium · american · breakfast
Rating: 4.8/5 (166 reviews) · 420 kcal per serving
Introduction
Eggs Benedict is the undisputed king of brunch, and this recipe demystifies every component. The poached eggs come out with set whites and perfectly runny yolks, the hollandaise is silky and foolproof using the blender method, and the assembly is pure decadence. Once you make this at home, you'll never order it at a restaurant again.
Why You'll Love It
- Foolproof blender hollandaise — no double boiler needed
- Perfect poached eggs every time with the vinegar swirl method
- Restaurant-quality brunch at a fraction of the cost
- Ready in just 30 minutes
Ingredients
- 4 Large eggs, very fresh
- 4 slices Canadian bacon or thick-cut ham
- 2 English muffins, split and toasted
- 3 Large egg yolks (for hollandaise)
- 1 tbsp Fresh lemon juice
- ½ cup Unsalted butter, melted and hot
- ¼ tsp Cayenne pepper
- 1 tbsp White vinegar (for poaching)
- To taste Salt and white pepper
- For garnish Fresh chives, chopped
Equipment
- Blender or immersion blender
- Large saucepan for poaching
- Slotted spoon
Instructions
- Make the blender hollandaise. — Place egg yolks, lemon juice, cayenne, salt, and a splash of water in a blender. Blend on low for 10 seconds. With the blender running, slowly pour in the hot melted butter in a thin, steady stream. The sauce will emulsify into a thick, silky hollandaise in about 30 seconds. Taste and adjust seasoning. Keep warm.
- Poach the eggs. — Bring a large saucepan of water to a gentle simmer (not a rolling boil). Add white vinegar. Create a gentle whirlpool by stirring in one direction. Crack each egg into a small cup and gently slide it into the swirling water. Cook for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.
- Prepare the base. — Toast the English muffin halves until golden. Heat Canadian bacon in a skillet for 1-2 minutes per side until lightly browned and warmed through.
- Assemble and serve. — Place each toasted muffin half on a plate. Top with a slice of Canadian bacon, then a perfectly poached egg. Spoon a generous amount of hollandaise over each egg, letting it cascade down the sides. Garnish with chopped chives and a crack of black pepper.
Tips
- Use the freshest eggs possible — older eggs have looser whites that spread in the water.
- The blender hollandaise method is virtually foolproof compared to the traditional whisk method.
- If your hollandaise breaks, blend in 1 tablespoon of hot water to bring it back together.
Variations
- Eggs Florentine: Replace Canadian bacon with sautéed spinach for a vegetarian version.
- Eggs Royale: Swap Canadian bacon for smoked salmon (lox) for an elegant upgrade.
Storage
Fridge: Best served immediately. Hollandaise doesn't store well.
Freezer: Not recommended for freezing.
Reheat: Hollandaise can be kept warm in a thermos for up to 1 hour. If it thickens, whisk in a few drops of warm water.
Nutrition (per serving)
- Calories: 420 kcal
- Fat: 32 g
- Carbs: 14 g
- Protein: 22 g
- Fiber: 1 g
- Sugar: 1 g
- Sodium: 640 mg
FAQ
How can I store leftovers and reheat them without losing flavor?
For optimal freshness, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently on the stovetop over low heat or in the microwave in short bursts, adding a splash of water or broth to revive the original texture.
Can I freeze this recipe for meal prep?
Many components of this dish freeze beautifully. Freeze portions in freezer-safe airtight containers or heavy-duty freezer bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating for the best results.
Is it possible to make this dish gluten-free?
Yes! You can easily adapt this recipe to be gluten-free by swapping out any wheat-based ingredients (like soy sauce, pasta, or flour) with certified gluten-free alternatives such as tamari, gluten-free pasta, or a 1-to-1 gluten-free baking flour.
Can I substitute ingredients if I have dietary restrictions?
Absolutely. This recipe is highly adaptable. You can swap proteins (like chicken for tofu), use dairy-free alternatives (like coconut milk or vegan butter), or add extra vegetables based on your dietary needs and what you have available in your pantry.
What is the secret to getting the best flavor out of this recipe?
The key to unlocking restaurant-quality flavor is proper seasoning and temperature control. Always taste and adjust salt and pepper as you cook, and ensure your pan is properly preheated before searing or sautéing to build deep, caramelized flavors.
How far in advance can I prepare the ingredients?
You can save significant time by prepping your ingredients (washing, chopping vegetables, and measuring spices) up to 24 hours in advance. Store prepared vegetables in airtight containers in the fridge until you are ready to cook.
What side dishes pair well with this meal?
This dish pairs exceptionally well with simple, contrasting sides. A crisp, acidic green salad, roasted seasonal vegetables, or a slice of crusty artisan bread will complement the main flavors perfectly without overwhelming the palate.
Can I scale this recipe up for a larger crowd?
Yes, you can easily double or triple the ingredients to serve more people. However, when cooking larger batches, ensure you use a larger pan or cook in batches so you don't overcrowd the pan, which can cause ingredients to steam rather than sear.