Eggs Benedict is one of my all time favorite breakfast dishes and it’s so easy to make! A homemade hollandaise sauce smothers poached eggs and Canadian bacon, all atop an English muffin. Delicious!

3 eggs benedict on a black plate.

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Easy Eggs Benedict

There’s nothing quite like cutting through the lovely layers of an eggs benedict! The runny poached egg, the savory bacon and the fluffy English muffin provide the most satisfying breakfast bite! It’s such an easy breakfast, and of course it’s an awesome brunch treat too!

Looking for some more brunch ideas? Why not also try my Eggs Benedict Casserole and my Cheesy Sausage and Potatoes Recipe!

Why You’ll Love this Classic Eggs Benedict Recipe:

  • QUICK & EASY: Packed with flavor, this breakfast comes together in a snap!
  • A DELICIOUS SAUCE: The homemade hollandaise sauce is simple but packs a creamy and savory punch, perfect over eggs and bacon!
  • SATISFYING: Protein packed eggs, savory bacon and an English muffin – it’s a hearty breakfast or brunch that’ll set you up for the day!

Make a restaurant favorite easily in your own kitchen! Only a few simple ingredients are needed.

spoon pouring hollandaise sauce over eggs benedict on a black plate.
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How to Make Eggs Benedict

You can jump to the recipe card for full ingredients & instructions!

  1. Cook your sliced muffins and Canadian bacon under the broiler.
  2. Poach your eggs in a large saucepan.
  3. Blend your hollandaise sauce ingredients in a food processor.
  4. Layer your ingredients onto the English muffin and spoon on the sauce.
  5. Garnish, serve and enjoy!
english muffins and ham slices on a sheet pan.
What is eggs benedict?

Eggs Benedict is an American breakfast dish consisting of poached eggs and sliced ham on toasted English muffins, covered with Hollandaise sauce.

How do I poach an egg?

To poach an egg, fill a large, high-sided skillet with water. Add 1 tablespoon of white wine vinegar and bring the water to a gentle simmer over medium-low heat. Crack an egg into a small bowl and then drop it into the water. Swirl a spoon gently around the egg to create a small vortex. Cook for 3-4 minutes, then remove with a slotted spoon and dab gently with a paper towel to remove any excess water.

What do I do if my Hollandaise sauce breaks?

If the sauce starts to break, gradually add hot water, 1 tablespoon at a time, until it comes back together. If the sauce does not come back together, discard and start over.

Serving Suggestions

These yummy eggs benny are a meal in their own right, but you can certainly amp up your breakfast or brunch with some of these favorites:

This hollandaise sauce is divine! Rich and buttery with a distinctively savory taste. This is the perfect dish for Mother’s Day brunch, Valentine’s Day, or any weekend that calls for a special breakfast.

close up of eggs benedict on a back plate.
close up of eggs benedict on a black plate.

Make Ahead Instructions

Poach the eggs up to 2 days in advance. Reheat them in boiling water for 30-60 seconds when ready to serve.

Make the Hollandaise sauce up to 1 day ahead and gently reheat it in the microwave for 10-20 seconds.

I do not recommend cooking English muffins or Canadian bacon ahead of time. Both will be soggy when reheated.

Storage Instructions

Store fully-assembled eggs Benedict in an airtight container in the refrigerator for up to 1 day. Store poached eggs in an airtight container in the refrigerator for up to 3 days.

Tips for Perfect Poached Eggs

  • To reduce the white strings that form around eggs when poaching, first crack your eggs into a small mesh sieve and hold over a bowl to strain off the excess watery egg whites. Then, transfer to a ramekin. 
  • Use an egg poaching pan if you have one.
  • Use the freshest eggs possible. Fresh egg whites will be thicker and spread less in the water.
  • Don’t add salt to the water. This will cause the eggs to spread more.
  • If you’re having trouble poaching more than 1 egg at a time, just cook them one at a time. Poaching eggs takes time to master.

More Egg Recipes We Love

fork cutting open eggs benedict on a black plate.

All the flavors of eggs benedict sit perfectly with one another, it just works so well. A creamy hollandaise, runny eggs, salty bacon and a fluffy muffin to mop everything up with – super satisfying and so easy to make!

More Delicious Breakfast Recipes to Try:

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.

Recipe Card

Eggs Benedict Recipe

4.48 from 17 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people
Author: Becky Hardin
featured eggs benedict.
Eggs Benedict is one of my all time favorite breakfast dishes and it's so easy to make! A homemade hollandaise sauce smothers poached eggs, Canadian bacon, atop an English muffin – perfect!
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Ingredients 

  • 4 tablespoons unsalted butter for spreading (½ stick)
  • 4 English muffins halved
  • 8 slices Canadian bacon
  • 8 large eggs
  • 1 tablespoon white vinegar

For the Hollandaise

  • 4 tablespoons unsalted butter ½ stick
  • 1 tablespoon lemon juice from ½ lemon
  • 1 teaspoon Dijon mustard
  • 4 egg yolks

For Serving

Instructions 

  • Butter the English muffin halves and place them on a baking sheet, cut side up.
    4 tablespoons unsalted butter, 4 English muffins
  • Add the Canadian bacon to the same baking sheet.
    8 slices Canadian bacon
  • Place the sheet under the broiler for 3-4 minutes until the English muffins are toasted and the Canadian bacon is crisped on the edges.
  • In a large saucepan, bring water to a boil.
  • Crack the eggs into small bowls or ramekins.
    8 large eggs
  • Reduce the heat so the water is barely simmering with just a few tiny bubbles at the bottom of the pan.
  • Add 1 tablespoon of vinegar to the water.
    1 tablespoon white vinegar
  • Bring the ramekins close to the water and gently drop in the eggs, 2-4 at a time.
  • Cover the pan, letting the eggs poach for about 4 minutes.
  • Use a slotted spoon to transfer the eggs to a plate lined with paper towel. Set aside.

For the Hollandaise Sauce

  • Melt the butter in the microwave.
    4 tablespoons unsalted butter
  • Add the lemon juice, Dijon mustard, and egg yolks to a blender or food processor and blend until smooth, about 1 minute.
    1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 4 egg yolks
  • Keeping the blender running, slowly stream in the melted butter.
  • Blend until the mixture reaches a smooth and slightly thickened consistency.

Assembly

  • Place one slice of Canadian bacon on each English muffin half. Then, top with a poached egg.
  • Spoon Hollandaise sauce over each egg.
  • Finish with a sprinkle of salt and pepper, chives, and paprika, if desired.
    Salt and pepper, Chopped fresh chives, Ground paprika

Video

Becky’s Tips

  • To reduce the white strings that form around eggs when poaching, first crack your eggs into a small mesh sieve and hold over a bowl to strain off the excess watery egg whites. Then, transfer to a ramekin.
  • Use an egg poaching pan if you have one.
  • Use the freshest eggs possible. Fresh egg whites will be thicker and spread less in the water.
  • Don’t add salt to the water. This will cause the eggs to spread more.
  • If you’re having trouble poaching more than 1 egg at a time, just cook them one at a time. Poaching eggs takes time to master.
  • Nutritional information does not include optional ingredients.
Storage: Store eggs Benedict in an airtight container in the refrigerator for up to 1 day.
Calories: 610kcalCarbohydrates: 29gProtein: 30gFat: 41gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 610mgSodium: 930mgPotassium: 424mgFiber: 2gSugar: 1gVitamin A: 1436IUVitamin C: 2mgCalcium: 115mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.48 from 17 votes (17 ratings without comment)
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