Let’s be real—brunch isn’t brunch without a luxurious plate of Egg Benedict With Hollandaise Sauce. The rich, buttery sauce, the delicate poached egg, and that satisfying base of a toasty English muffin—it’s heaven on a plate. I remember the first time I had Eggs Benedict at a café in Portland. I was floored by the velvety, lemony Hollandaise cascading over a perfectly poached egg. And I thought, “Why can’t I make this at home?” Spoiler alert: you can. And I’m going to show you how!

In this post, you’ll learn:

How to poach eggs like a pro (it’s easier than you think!)
Three easy ways to make silky Hollandaise sauce
How to assemble the classic Egg Benedict recipe
Fun variations for every mood and diet

Whether you’re a weekend warrior in the kitchen or just love an impressive breakfast, this guide is for you. We’ll even sprinkle in links to other awesome breakfast recipes like Cottage Cheese Eggs and Feta Baked Eggs to keep the brunch vibes going strong.

What Makes This Eggs Benedict Recipe Special?

This is not just another Egg Benedict recipe. What makes it special? Simplicity and success. You don’t need to be a culinary school grad to master it.

Here’s why it’s the BEST:

Three Foolproof Hollandaise Methods – Blender, immersion blender, or the classic way with a whisk.
Detailed Poaching Techniques – Say goodbye to scrambled messes.
Tested Variations – From Florentine to Royale, we’ve tested them all.

We believe in setting you up for brunch success with detailed, clear instructions and some insider know-how. Get ready to impress.

Ingredients You’ll Need (with Notes & Substitutions)

For the Eggs Benedict:

English Muffins – Halved and toasted until golden.
Canadian Bacon – Or swap in prosciutto, smoked salmon (for Eggs Royale), or sautéed spinach (for Eggs Florentine).
Fresh Eggs – The fresher, the better for poaching.
White Vinegar – Adding a bit to the poaching water helps the egg whites firm up.
Garnish Options – Chopped chives, paprika, cayenne, or even microgreens.

For the Foolproof Hollandaise Sauce:

Egg Yolks – The rich, creamy base.
Unsalted Butter – Clarified for extra smoothness or just melted.
Fresh Lemon Juice – Brings the tang and brightness.
Salt – A pinch is all you need.
Cayenne Pepper – Optional but a delightful touch of heat.
Water – Helps adjust consistency depending on the method.

Want more creamy breakfast ideas? Check out these dreamy Cottage Cheese Scrambled Eggs or Baked Cottage Cheese Eggs.

Essential Equipment

You don’t need fancy tools, but a few key items make life easier:

Saucepan – For poaching eggs.
Whisk – For classic Hollandaise.
Blender or Immersion Blender – For no-fail sauces.
Slotted Spoon – Gently removes eggs from water.
Fine-Mesh Sieve – Optional but helps poach neater eggs.

How to Make Perfect Eggs Benedict: Step-by-Step

Phase 1: Making the Foolproof Hollandaise Sauce

1: Quick Blender Hollandaise (Beginner-Friendly)

Add 3 egg yolks, 1 tbsp lemon juice, and a pinch of salt to your blender.
Blend on medium speed for 30 seconds.
Slowly pour in ½ cup hot melted butter while blending.
Blend until thickened. Add cayenne to taste. Serve warm.

2: Immersion Blender Hollandaise

Place yolks, lemon juice, and salt in a tall container.
Blend with immersion blender.
Slowly drizzle in hot butter as you blend.
Season with cayenne. Done!

3: Classic Whisked Hollandaise (For the Purist)

In a heatproof bowl, whisk yolks and lemon juice.
Place over a pot of simmering water (bain-marie).
Whisk constantly until thick.
Gradually add butter. Keep whisking until glossy.
Season and serve.

Troubleshooting Hollandaise

Too thin? Whisk longer or reduce over low heat.
Broken? Whisk in a tsp hot water or a fresh yolk.
Too thick? Add a few drops of warm water.

Phase 2: Poaching Eggs to Perfection

Tips for Perfect Poached Eggs

Use super fresh eggs.
Strain through a sieve to remove watery whites.
Add 1 tbsp vinegar to simmering water.
Create a vortex before gently adding the egg.
Poach for 3–4 minutes for a runny yolk.

Keeping Eggs Warm

Transfer poached eggs to warm water and cover until ready to serve.

Phase 3: Preparing Other Components

Toast English Muffins until crisp.
Cook Canadian Bacon in a skillet until lightly browned.
For smoked salmon or spinach, just warm gently or sauté.

Phase 4: Assembling Your Eggs Benedict

Place toasted muffin halves on a plate.
Add Canadian bacon or your chosen base.
Gently place a poached egg on top.
Spoon over warm Hollandaise.
Garnish with herbs, paprika, or microgreens.

Snap a photo before diving in—it’s a showstopper!

Expert Tips for the Best Eggs Benedict EVER

Make-ahead tips: Poach eggs in advance and warm before serving. Hollandaise doesn’t store well but can stay warm in a thermos.
Use clarified butter for a smoother sauce.
Buy the best eggs and butter you can afford. Quality matters here.

Delicious Eggs Benedict Variations

Eggs Florentine: Use wilted spinach instead of bacon.
Eggs Royale: Swap bacon for smoked salmon.
California Benedict: Add avocado and tomato.

Feeling inspired? Customize away and share your creation with us in the comments!

What to Serve with Eggs Benedict

Balance the richness with fresh and light sides:

Frequently Asked Questions (FAQ)

Can I make Hollandaise sauce ahead of time?
Not really. It’s best fresh, but you can keep it warm in a thermos for up to an hour.

How do I fix broken Hollandaise sauce?
Stir in a spoonful of hot water or an extra yolk to bring it back together.

What’s the best way to keep poached eggs warm?
Place them in warm (not hot) water until serving time.

Can I use something other than Canadian bacon?
Absolutely—try prosciutto, smoked salmon, spinach, or avocado.

Why use vinegar when poaching eggs?
It helps the egg whites coagulate quickly and stay together.

Storing and Reheating Leftovers

Honestly? Eggs Benedict doesn’t reheat well. The Hollandaise can separate, and poached eggs overcook. If needed:

Store components separately.
Reheat sauce gently over steam.
Warm eggs in hot water.

But if you want a reheatable egg dish, try a Cottage Cheese Quiche instead!

Conclusion

There’s something magical about making Egg Benedict With Hollandaise Sauce from scratch. From the first silky drizzle of sauce to the satisfying pop of a poached yolk, every bite feels like a celebration. Trust me—once you master this, you’ll never look at brunch the same way again.

So go ahead, give it a try. Snap a photo. Leave a comment. Share your twist. Let’s brunch like pros!

Ingredients

For the Eggs Benedict:

2 English muffins split and toasted
4 slices Canadian bacon or smoked salmon/spinach/avocado
4 fresh eggs
1 tbsp white vinegar for poaching water
Optional garnish: chives paprika, or cayenne

For the Hollandaise Sauce:

3 egg yolks
1 tbsp fresh lemon juice
½ cup 1 stick unsalted butter, melted or clarified
Pinch of salt
Pinch of cayenne pepper optional
1 –2 tsp warm water to thin, if needed

Instructions

Make Hollandaise (choose one method):

Blender Method (easy):

Add yolks, lemon juice, and salt to a blender. Blend 30 seconds.
Slowly drizzle in hot melted butter while blending until thick.
Stir in cayenne and set aside.

Immersion Blender Method:

Combine yolks, lemon juice, and salt in a tall container.
Blend while drizzling in hot melted butter.
Season and keep warm.

Classic Whisked Method:

In a bowl over simmering water, whisk yolks and lemon juice until thick.
Gradually whisk in melted butter.
Add cayenne and season.

Poach Eggs:

Heat 3 inches of water in a pan to a gentle simmer.
Add vinegar.
Crack each egg into a bowl, swirl water into a vortex, and gently drop in the egg.
Cook for 3–4 minutes.
Remove with slotted spoon and drain on paper towel.

Prepare other components:

Toast English muffins until golden.
Sear Canadian bacon or warm spinach/salmon/avocado.

Assemble:

Place muffin halves on plates.
Top with bacon (or alternative), then poached egg.
Spoon over Hollandaise.
Garnish and serve immediately.

Notes

Make-ahead Tip: Keep poached eggs warm in a bowl of hot water.
Hollandaise Warmth: Store in a thermos to keep it hot if not serving immediately.
Broken Sauce Fix: Whisk in a teaspoon of hot water or an extra yolk.
Variations: Try Florentine (spinach), Royale (smoked salmon), or California style (avocado, tomato).

Did you make this Eggs Benedict recipe? I’d love to hear about it! Leave a star rating and comment below—and don’t forget to check out our other breakfast hits like Tzatziki Sauce for a fresh Mediterranean vibe.