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two plates of eggs benedict with a bowl of berries and a bowl of eggs in the background
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5 from 6 votes

How to Make Eggs Benedict

This method for foolproof eggs benedict is almost too easy. No one will ever know your secret and they will think you are a culinary master!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Eggs Benedict
Servings: 3
Calories: 415kcal
Author: Emily Walker

Equipment

  • Blendtec Blender

Ingredients

  • 3 English muffins split in half (I used whole wheat)
  • 6 slices ham or Canadian bacon
  • 6 large eggs
  • 2 Tablespoons white vinegar
  • salt

Hollandaise Sauce

  • 3 large egg yolks
  • 1 Tablespoon fresh lemon juice
  • 1 cup unsalted butter melted and warm

Instructions

To Poach the Eggs:

  • Fill a medium pot half way full with water. Add the vinegar and 1 teaspoon salt and bring to a simmer over medium heat. Crack the eggs into small bowls, 1 per cup.
    Water boiling in a pot to poach eggs
  • Lower the rims of the bowls into the water and gently tip the eggs into the skillet one at a time.
    eggs being placed in a pot of boiling water to poach
  • Remove the skillet from heat, cover, and poach the eggs for 5-6 minutes. Gently remove eggs from the water with a slotted spoon. Set on a plate.
    Eggs done poaching in a pot

While the eggs are cooking:

  • Cook the ham or Canadian bacon in a nonstick skillet over medium heat until well-browned on both sides.
    Canadian bacon cooked inside a pan
  • Toast the English muffins.
    An english muffin on a plate

Hollandaise Sauce (prepare right before serving):

  • Blend egg yolks and lemon juice together in a blender until smooth and frothy, about 10 seconds.
    Egg yolks blended for Hollandaise sauce
  • With the blender running, very slowly drizzle in the warm butter. Salt and pepper to taste.
    Hollandaise sauce inside a blender

To Serve:

  • Arrange the English muffins on individual plates and top with Canadian bacon or ham.
    An english muffin with Canadian bacon
  • Add one poached egg to each English muffin. Season with salt and pepper.
    An english muffin, Canadian bacon and an egg stacked for a eggs benedict
  • Pour the Hollandaise sauce over the eggs.
    An eggs benedict with hollandaise
  • Garnish with chives, parsley, or basil.
    and eggs benedict with chives and cracked pepper to garnish

Notes

DIY Hollandaise Sauce 

Take your egg yolks and lemon juice, and put them in a blender until they froth, which is about 10 seconds. Then, while your blender is still running, slowly drizzle the warm melted butter in. Add salt and pepper to taste then drizzle your hollandaise all over your egg benedicts.
  • 3 egg yolks - You only need the yolks for this recipe. Set aside the egg whites to make a healthy omelet the next morning or even something like this lemon meringue pie.
  • 1 cup of melted butter - Make sure to use unsalted butter. The best way to melt it is to chop your butter stick up a bit, then put it in a microwave-safe bowl and heat it for 15 seconds at a time. The butter should be warm while making this sauce, so do this when you are ready to make the sauce.
  • Fresh lemon juice - Having a touch of acid is important when making the hollandaise. I like using lemon juice but you can also use white vinegar if that's all you have on hand.
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Nutrition

Calories: 415kcal | Carbohydrates: 29g | Protein: 30g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 553mg | Sodium: 914mg | Potassium: 412mg | Fiber: 2g | Sugar: 1g | Vitamin A: 735IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 3mg