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Eggs Benedict Recipe: Easy Creamy Hollandaise Brunch Perfection

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This classic Eggs Benedict recipe features perfectly poached eggs, savory Canadian bacon, and crisp English muffins, all topped with a creamy, foolproof blender hollandaise sauce. It’s a quick, crowd-pleasing brunch favorite that’s easy to customize and guaranteed to impress.

Ingredients

Scale
  • 4 large eggs
  • 2 English muffins, split
  • 4 slices Canadian bacon (or thick-cut ham, smoked turkey, or sautéed spinach)
  • 1 tablespoon white vinegar
  • Butter for toasting muffins
  • Pinch of smoked paprika or cayenne (for garnish)
  • Fresh chives, chopped (optional)
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup (1 stick) unsalted butter, melted and hot
  • Pinch of salt
  • Pinch of white or black pepper
  • Pinch of cayenne pepper (optional)

Instructions

  1. Split and butter the English muffins. Set out Canadian bacon, crack eggs individually into small bowls, and prepare your blender for the sauce.
  2. Toast muffins in a toaster, toaster oven, or under the broiler until golden and crisp. Keep warm on a tray in a low oven (200°F).
  3. Heat a nonstick skillet over medium heat and sear Canadian bacon slices for 1–2 minutes per side until lightly browned and heated through. Transfer to the warm tray.
  4. Fill a medium saucepan or deep skillet with 2–3 inches of water and bring to a gentle simmer. Add 1 tablespoon white vinegar. Swirl the water, then gently slide in each egg, one at a time. Poach for 3–4 minutes for runny yolks or 5 minutes for firmer yolks. Remove eggs with a slotted spoon and drain on paper towels.
  5. Place 3 egg yolks and 1 tablespoon fresh lemon juice in a blender. Blend on medium speed for 10–15 seconds until yolks lighten in color. With the blender running, slowly drizzle in 1/2 cup hot melted butter until the sauce thickens and becomes creamy. Add salt, pepper, and cayenne to taste. If too thick, blend in a teaspoon or two of hot water.
  6. Top each toasted muffin half with a slice of Canadian bacon, then a poached egg. Spoon generous hollandaise over each egg. Sprinkle with smoked paprika or cayenne and garnish with fresh chives if desired.
  7. Serve immediately while hot.

Notes

For gluten-free, use GF English muffins. Dairy-free hollandaise can be made with vegan butter. Poach eggs in gently simmering water with vinegar for best results. Hollandaise sauce is best fresh but can be gently reheated. Customize with smoked salmon, sautéed spinach, or other toppings.

Nutrition

Keywords: eggs benedict, hollandaise sauce, brunch, breakfast, poached eggs, easy, classic, creamy, English muffin, Canadian bacon

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