28 Comments

  1. Jennifer Danielson

    I make these but I put a twist on it I get fresh spinach and ripe tomatoes and as urputting them together put the Canadian bacon then the saute spinach then slice of tomatoe and then poached egg then the sauce it’s fantastic.

  2. Bradley Terry

    Awesome recipe, I used my immersion blender instead of a blender for the sauce and I cheated and used an egg poaching machine since I don’t care for runny yolks. Five stars! I highly recommend Alton Brown’s recipe for from-scratch English muffins, totally worth the effort for tasty fluffy goodness

  3. Christy

    I attempted to makes this yesterday for breakfast for my husband and myself. Honestly I was really intimidated about poaching an egg but it wasn’t as hard as I thought it would be. I messed up the sauce cause I didn’t read the full instructions first on that step and added the butter at the beginning then blended. We saved it fortunately and had our eggs Benedict! This was very simple and easy to make. I suggest reading through all the institutions first to get a feel for what you will be doing. Overall A+ for convenience and tastiness!

  4. Debra VanSandt

    I’m glad someone suggested using crabcakes instead of bacon. My favorite! In California, they called it Crabcakes Benedict. Yum!

  5. Nate

    This turned out great!!!!!! First time making eggs Benedict for my girlfriend and myself! Very simple and easy recipie to follow. We put turkey bacon, spinach, tomato, and onion on them! Wonderful choice thank you!

  6. James

    We use a steam egg poacher. Its a Phillips or Sunbeam. maybe check you local retailer.

  7. James

    We love eggs benedict, but making the sauce is daunting, like getting the egg yoke aprt.
    Can one buy the finished sauce? I have Hollandaise but it doesnt look or taste like the benedict sauce.

  8. Roxanne Smith

    I just attempted to make the hollandaise sauce and It was a complete fail. I tried three times and each time my sauce was too watery. Which i learned is when it separates. I even tried the whisking method and failed. What can i do to fix this??

    • Barbara

      For the hollandaise sauce -buy pkgs of Knorr hollandaise sauce mix- you just have to add milk butter and the sauce packet – Knorr is the best

    • Lynn Patton

      Do not use Knorr!!!
      Remember to follow the directions with the blender speed, Very important. Also the butter must be boiling hot, being careful not to burn it. When adding it to the egg yolk mixture be sure to add the butter very, very slowly. Also very important.
      This is the best and easiest Hollandaise sauce recipe. You’ll be glad you didn’t use Knorr and so will everyone you are making it for. There is absolutely no comparison.

  9. Betty Ann Villasenor

    Thank you for sharing this recipe Elise, for soo many years I have enjoyed eggs benedict and wanted to try it but was told it was too difficult to make. Just following your recipe for the first time this morning my eggs benedict and the sauce was a success and my boyfriend and I really liked it! You have done a great service to amateur cooks who are typically intimidated by such culinary delights.

  10. Meme

    Can you be a little more specific with the butter? Ten table spoons is how any grams exactly? Or you just junk a whole pack with a spoon?

    • Elise

      10 tbsp is 1/2 a cup plus two tablespoons. Or 1 (American) stick of butter, plus two tablespoons. 1 stick of butter is about 112 grams. So 112 grams plus 2 tablespoons.

  11. Chareia R

    Wonderful! I have been so scared to try and make eggs benedict. I thought for sure I would mess it up. With your easy recipe I have successfully made eggs benedict Thank you so much! They turned out beautiful and tasted even better!

  12. Kris

    Hi! Made this for dinner tonight with some oven fried potatoes on the side. It was fantastic. We enjoyed every bite. Thanks!

    PS. I don’t have a blender so I used my mini Cuisinart instead. Poured in the butter in thirds. It worked perfect.

  13. Sherri

    I love using crab meat instead of bacon too! It’s the absolute best and makes the preparation time that much faster. Like another poster noted, using a wire whisk for the Hollandaise sauce has always given me perfect results, but I think I’ll try the blender method next time just to see how it goes.

  14. Tara

    I also use the blender for my Hollandaise, and like another poster, I use dry mustard in place of red pepper.
    And while it may not be technically “Eggs Benedict”, I have used anything from buttered lobster or crab, sliced prosicutto or smoked salmon instead of bacon. I have also used toasted challah, French bread or a bagel half in place of the muffin. Of course the poached eggs, Hollandaise and chives are staples!

  15. Keron

    I made this for dinner tonight (as written) and it was super easy and delicious, but the sauce came out very thick, almost like a mayonnaise. Where did I go wrong?

    You can thin it with a little water. ~Elise

    • Lynn P

      If that happens, while running the blender on low, slowly add more lemon juice. Dribbles at a time.

  16. Jen

    Made this for my parents this morning. It was a smash hit.

    This is why eggs were invented, folks.

  17. Mike Pearce

    Hi,

    Great post, I’ll be making this for my wifes birthday this week. She’ll be pleased!

    One tip though, I’ve found that if you’ve got really fresh eggs, then you don’t need the vinegar, sometimes the vinegar taints the eggs. It’s all to do with albumen; old eggs have slack, saggy albumen and the vinegar tightens it all up again (you can tell by how stringy it goes!).

    That is all!

    Thanks for a great site, only just found it and boy am I glad I have!

    Mike

  18. Kelly

    Elise, this looks delicious. I’m sorry to say that I have never had Eggs Benedict. In fact, I have never had (or made) a Hollandaise sauce or even a poached egg!

    I know part of it is personal preference, but just how runny is the usual poached egg? I have always been curious about them. I don’t even know if I would be able to tell that I did it wrong!

    I think the answer is as runny as you like it. Some people like their egg yolks very runny, some less so. Ideally the whites should be completely cooked and the yolks runny. ~Elise

  19. Sara Taylor

    I was a chef for 45 years and I would just like to add that if you do not want your sauce to break, use clarified butter, that means melt it and do not use any of the milky liquid only the yellow liquid, I use to melt the butter the night before and let it set back up in the refrigerator and drain the liquid before I heated up the butter the next morning.

  20. Jennifer

    We love Eggs Benedict, but to cut a little of the richness, we sometimes substitute the meat portion for a slice or two each of tomato and avocado. Some restaurants call this Eggs California. It is just as delicious, but lighter with the richness of the Hollandaise.

    Thanks for the blender tip – that is a great trick!

  21. Sondra

    Breakfast schmekfast — I like eggs Benedict for dinner! Not only am I more awake, but the richness of the dish is easier to handle at 7:00 PM than it is at 6:00 AM. I love your hollandaise recipe — worked great and kept warm in a thermos till I was ready to ladle some over salmon. Suggestion for prepping the ingredients in eggs Benedict, bake the bacon in the oven, keep the hollandaise warm in a thermos, get your water up to a simmer, and then all you have to do is toast the muffins and poach the eggs. Works every time!
    Thanks for a wonderful website and fantabulous recipes!

    Thanks for the suggestions Sondra! ~Elise

  22. Mary Kate

    This is my first time commenting, but I pretty much check your site everyday, just can’t cook that much in college.

    BUT, I thought I’d share a local variation of eggs benedict, eggs Chesapeake. Replace the bacon with crab cakes and sprinkle with Old Bay after pouring the hollandaise. Its delicious.

    Oh, I love it! Thanks for the suggestion. ~Elise

  23. Katherine @ NightOwlChef

    Elise, I was really skeptical about the Hollandaise sauce at first, but then I thought about adding the hot butter and I bet that *almost* achieves what cooking Hollandaise traditionally over simmering water does. Now I think I am definitely going to make this for my mother, who is conveniently visiting this weekend. Thanks for the idea! By the way, I like adding a bit of mustard powder instead of Tobasco to Hollandaise; it’s a more subtle tang for my taste buds.

    Great idea on the mustard powder, thanks! ~Elise

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