Eggs Benedict
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Posted: 04/26/21
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Make classic Eggs Benedict with this easy recipe! It starts with our blender Hollandaise Sauce that’s drizzled over poached eggs, Canadian Bacon and toasted English Muffins! This breakfast is a classic for brunch. Great for serving to guests!
Just wait until you make this eggs benedict recipe for your next family brunch. Everyone will think you went to culinary school! This is a classic eggs benedict just like you get at a restaurant but better because it’s homemade. And it’s extra good if serve it on homemade english muffins!
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You Will LOVE This Recipe
It might look complicated, but it’s not a difficult dish to make! So, if you’re feeling a little unsure, let me reassure you – you can totally do this, and you are going to love it.
Traditional eggs benedict has four parts: the toasted muffin, poached egg, Candian bacon, and a rich hollandaise sauce to top it off. We are making all of it, and it will be amazing. I can promise you that.
Follow my steps, and you can make eggs benedict for four like it’s no big deal! Once you do, it might just become your favorite brunch dish to make at home, especially if you add a mimosa to go with it!
Ingredients
- For the hollandaise sauce: butter, egg yolks, fresh lemon juice, salt, cayenne pepper.
- For the poached eggs: whole eggs and vinegar.
- For serving: Canadian bacon, English muffins, and softened butter
- Garnishes: Chopped parsley or chives and salt and pepper
Products Needed
How to Make Eggs Benedict
The key to making eggs benedict is organization and planning. You need the sauce to be warm, the eggs to be cooked, the Canadian bacon to be warmed up, and the English muffins toasted all at the same time when you serve them.
There are all kinds of ways to make this process easy, and this is the way I like to do it. Feel free to adjust it if needed!
Step 1: Toast the English muffins first, butter them with softened butter and then place them in a low oven to keep them warm while you make the rest of the dish.
Step 2: Heat a large skillet over medium heat and place the slices of Canadian bacon in the pan. Cook them for a minute or so on each side. Remove them from the skillet and place them on an oven-safe plate or small sheet pan. Place them in the oven to stay warm.
Step 3: Prepare the hollandaise sauce. Blend the egg yolks, lemon juice, salt, and cayenne until the eggs have lightened in color. Turn off the blender and leave it while you prepare the poached eggs.
Step 4: Fill a saucepan approximately 2/3 full with water. Add the vinegar and bring the water to a boil. Lower the heat and then crack the eggs into a small bowl. Once the water is barely simmering (there should be little bubbles on the bottom of the pan), carefully slip the eggs into the hot water. Cook them for three to four minutes or until the whites are fully set. Scoop them out with a slotted spoon.
Step 5: Place each muffin on a plate and top each with a slice of bacon and a poached egg. Now, finish the sauce. Melt the butter in the microwave and then slowly pour it into the egg mixture while running the blender. The warm butter will cook and thicken the eggs.
Step 6: Pour the hollandaise over the top of each poached egg. Sprinkle the herbs over the top, along with a few pinches of salt and pepper.
Pro Tips
My blender hollandaise is the easiest way to make this eggs benedict sauce. The most important thing is to make sure the butter is warm but not hot when you add it to the eggs. If it’s too cool it won’t cook the eggs, if it’s too hot it can cause the sauce to separate.
Hollandaise sauce doesn’t keep well, so plan to enjoy all of it with your brunch. It’s never hard for us to do that – it’s delicious!
Canadian bacon is traditional, but you can swap it for regular bacon instead. My oven bacon is a great way to cook a big batch!
For the poached eggs, don’t skip the vinegar. You can’t taste it in the cooked eggs, but it helps the egg whites coagulate and quickly cook so they form around the yolk as it cooks.
Side Dish Ideas
Add a delicious side dish to make your brunch complete! We love breakfast potatoes and air fryer asparagus. Add some easy caramel rolls, too!
Don’t forget to add a latte or mimosas for the adults and some fresh orange smoothies for the kiddos!
Ready to impress your guests with amazing homemade eggs benedict? Just be warned, once you make it at home you won’t want to get it at a restaurant and you might want to make it every weekend!
More Brunch Recipes!
Looking for more amazing brunch ideas? Here are some main dish brunch ideas I love to make, too.
- A Spinach Frittata is an easy egg dish that’s easier to make than a quiche or a traditional omelet. It’s savory and pairs perfectly with so many other dishes.
- If you want a real crowd-pleaser, make my Tater Tot Breakfast Casserole that’s loaded with eggs, bacon, cheese, and lots of tots!
- Cheddar Ham Quiche Cups are the perfect bite-sized brunch dish that everyone will love.
- Save time in the morning and make Overnight Breakfast Enchiladas. They are easy to make and so delicious.
I hope you give this recipe a try! If you love it leave a comment and your 5-star rating – it will make my day!
Be sure and snap a photo and share it with me on Instagram! You can find me at @julieseatsandtreats or just hashtag your pic #julieseatsandtreats – please share, I’d love to see it!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Eggs Benedict
Delicious and easy Eggs Benedict is a poached egg with Canadian Bacon on a toasted English muffin and topped with Hollandaise sauce.
Ingredients
Hollandaise Sauce
- ½ c. unsalted butter
- 3 large egg yolks
- 1 Tbsp fresh lemon juice
- ¼ tsp salt
- pinch of cayenne pepper optional
Egg Benedict
- 4 large eggs
- 1 Tbsp white vinegar
- 8 pieces Canadian bacon
- 2 English muffins
- 4 Tbsp unsalted butter room temperature
Serving
- Parsley chopped, optional
- Chives chopped, optional
- Salt and Pepper
Instructions
Hollandaise Sauce
- Add egg yolks, lemon juice, salt and cayenne pepper to a blender. Then blend on medium high speed for about 30 seconds until yolks lighten in color.
- In a small microwave safe bowl, melt butter or place butter in a saucepan on the stove and melt over low-medium heat.
- After butter is completely incorporated, turn off blender.
- Set aside.
Canadian Bacon
- In a large skillet, cook Canadian bacon over medium-high heat about 1 minute on each side, or until heated through.
- Remove from skillet and lay on a paper towel lined plate. Set aside.
- With the blender going, slowly drizzle in warm melted butter. Make sure the butter is still warm when you drizzle it into the butter.
English Muffins
- Turn on oven to high broil.
- Spread butter on English muffin half and place on baking sheet, butter side up.
- Toast in oven under broiler for 1-3 minutes or until golden brown, watching carefully not to burn. Alternatively use a toaster or toaster oven.
Poached Eggs
- Fill a large deep frying pan or saucepan two-thirds full with water (at least 3-4 inches of water), then add vinegar. Bring to a boil.
- Crack eggs one at a time into a small dish.
- Reduce heat to low. You will want slight bubbles on the bottom of the pan still.
- Gently slide egg into water. Cook eggs until whites are just set, about 3-4 minutes depending on how firm you want the egg yolk.
- Remove egg with a slotted spoon.
Assemble
- Top each English muffin half with a slice or two of Canadian bacon, then spoon poached egg over the bacon. Top with homemade Hollandaise sauce and garnish with parsley.
Tips
- Hollandaise sauce doesn’t keep well, so plan to enjoy all of it with your brunch. It’s never hard for us to do that – it’s delicious!
- Canadian bacon is traditional, but you can swap it for regular bacon instead. My oven bacon is a great way to cook a big batch!
- For the poached eggs, don’t skip the vinegar. You can’t taste it in the cooked eggs, but it helps the egg whites coagulate and quickly cook so they form around the yolk as it cooks.
Nutrition Information
Calories: 490kcal (25%), Carbohydrates: 14g (5%), Protein: 11g (22%), Fat: 44g (68%), Saturated Fat: 25g (156%), Trans Fat: 1g, Cholesterol: 405mg (135%), Sodium: 370mg (16%), Potassium: 134mg (4%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 1521IU (30%), Vitamin C: 1mg (1%), Calcium: 68mg (7%), Iron: 1mg (6%)
Gina says
I made this for brunch and it was a huge hit!
Julie Evink says
Great to hear!
Dini says
Made this for Mother’s day brunch this weekend and it came out so well! So delicious! Your tips and recipe were very helpful and the poached egg came out beautifully. Thanks so much for the great recipe!
Julie Evink says
So glad it worked great!