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eggs benedict

Easy, Delicious Eggs Benedict with Hollandaise Sauce

How to make delicious Eggs Benedict with instruction on how to poach the perfect egg.
Prep Time 30 mins
Cook Time 20 mins
Servings 4


Blender Hollandaise Sauce:

  • 6 Tbs Unsalted butter
  • 3 Egg yolks
  • 1 1/2 Tbs Lemon juice
  • 1/8 Tsp Salt
  • 1/8 Tsp Cayenne pepper
  • 2-3 Cups Warm water

Eggs Benedict Ingredients:

  • 4 English muffin bottoms *save tops for another use
  • 2 Tbsp Unsalted butter, room temperature
  • 6 Cups Water, for boiling
  • 4 Large eggs
  • 8 Slices Canadian bacon
  • Cayenne pepper, for garnish
  • 1 Tbsp Fresh chives, chopped


Before starting, prep your work area by doing the following:

  • Line a large, rimmed baking sheet with parchment paper or a Silpat baking sheet. Butter the English muffin bottoms and place on the prepared baking sheet, as shown. Set aside.
  • Line a large plate withpaper towels and set aside.
  • Set up a warm water bath to keep the Hollandaise sauce warm by adding two cups very warm water to 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 of white vinegar and bring to a rapid bowl.
  • 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.

Make the Hollindaise Sauce

  • Add the egg 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 running. 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.

Poaching the Eggs

  • Add eggs, one at a time, to a fine mesh sieve, as shown for 2-3 minutes to remove excess liquid. Transfer each egg to a separate ramekin and set aside.
  • Drop the strained eggs, one at a time, into the boiling water and poach for 3 minutes. Carefully remove each egg with a slotted spoon and transfer to the plate lined with paper towels. Set aside.

Warm and brown the Canadian Bacon

  • 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.

Toast the English Muffins

  • 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 2-4 minutes or until golden brown, rotating once halfway through. Remove from oven and 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. Enjoy!
    eggs benedict