Eggs Benedict is a classic American breakfast dish made with toasted English muffins, crispy Canadian bacon, perfectly poached eggs, and rich hollandaise sauce. It’s the ultimate luxury brunch food—fancy enough for special occasions but easy enough to make at home!
Why You’ll Love This Recipe
- Quick: Ready in 15 minutes – faster than waiting in line at a café!
- Simple: No fancy techniques or tools needed.
- Delicious: Creamy hollandaise, perfectly poached eggs, and crispy English muffins.
Ingredients
(Serves 2)
For the Eggs Benedict:
- 2 English muffins, split & toasted
- 4 large eggs (fresh eggs poach better!)
- 4 slices Canadian bacon or ham
- 1 tbsp white vinegar (for poaching)
- Chopped chives or parsley (for garnish)
For the Blender Hollandaise Sauce:
- 3 egg yolks
- 1 tbsp lemon juice (fresh is best)
- ½ cup melted butter (hot)
- ¼ tsp salt
- Pinch of cayenne pepper (optional)
Step-by-Step Instructions
1. Make the Hollandaise Sauce
- Add egg yolks, lemon juice, and salt to a blender. Blend for 10 seconds.
- Slowly pour in the hot melted butter while blending—the sauce will thicken instantly.
- Taste and add cayenne pepper if you like a little spice. Keep warm until ready to use.
2. Poach the Eggs
- Fill a medium pot with about 3 inches of water and add 1 tbsp vinegar. Bring to a gentle simmer (not boiling).
- Crack each egg into a small cup, then gently slide them into the water.
- Cook for 3-4 minutes for runny yolks, or longer if you prefer firmer eggs.
- Remove with a slotted spoon and drain on a paper towel.
3. Assemble the Eggs Benedict
- Lightly toast the English muffins and top each half with a slice of Canadian bacon.
- Place a poached egg on top of each muffin half.
- Generously drizzle with hollandaise sauce.
- Garnish with chopped chives or a sprinkle of paprika. Serve immediately!
Tips for the Best Eggs Benedict
✔ Use fresh eggs – they hold their shape better when poaching.
✔ Keep the water simmering, not boiling – this prevents the eggs from breaking apart.
✔ Hollandaise too thick? Blend in a splash of warm water to thin it out.
✔ No Canadian bacon? Substitute with crispy bacon, smoked salmon, or sautéed spinach.
Frequently Asked Questions
Can I make Eggs Benedict ahead of time?
You can poach the eggs ahead and store them in cold water, then reheat them in warm water before serving. Hollandaise is best made fresh but can be gently reheated with a little water if needed.
What can I use instead of Canadian bacon?
Try crispy bacon, smoked salmon, or even avocado slices for a different twist!
Why do I add vinegar to the poaching water?
The vinegar helps the egg whites set faster, keeping the eggs neat and round.
Final Thoughts
This Easy Eggs Benedict recipe is perfect for a lazy weekend brunch or a special breakfast treat. With a foolproof blender hollandaise and simple poaching method, you’ll feel like a chef in no time!
Want more breakfast ideas? Try our [Fluffy Pancakes] or [Classic Avocado Toast] next!