How to Make Eggs Benedict

Breakfast and BrunchMother's DayEggHollandaise

Eggs Benedict, poached eggs over bacon and buttered toasted English muffin, topped with Hollandaise sauce.

Photography Credit: Elise Bauer

Making Eggs Benedict requires careful orchestration.

You have to have warm, crispy bacon, hot buttered toasted English muffins, eggs poached perfectly to your desire, and a warm, creamy, unbroken Hollandaise sauce, all at about the same time.

No wonder I rarely eat Eggs Benedict unless I’m eating out, my brain is scrambled enough as it is in the morning without having to juggle in the kitchen.

That said, if you know how to toast an English muffin, know how to cook bacon, and know how to poach eggs, then the only element that is not your standard fare is the Hollandaise sauce, which is actually quite easy if you have a blender.

There may be an occasion, such as Mother’s Day for example, for which you might want to make a special someone, such as your mother, something special for breakfast or brunch. Eggs Benedict is as special as they come. Believe me, if you make these for me, I will worship the ground you walk on.

How to Make Eggs Benedict Recipe

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Yield: Makes 4 one-egg one-muffin servings

Eggs benedict is also great made with slices of smoked salmon in place of the bacon. If you are in or around New Jersey, try it with Taylor ham.


  • 8 pieces of bacon or 4 pieces of Canadian bacon
  • 2 tablespoons chopped parsley, for garnish
  • 4 eggs
  • 2 teaspoons white or rice vinegar
  • 2 English muffins
  • Butter

Blender Hollandaise

  • 10 tablespoons unsalted butter (if using salted butter, omit the added salt)
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Dash of cayenne or tabasco


1 Cook the bacon: Heat a large skillet on medium low heat. Add the strips of bacon or the slices of Canadian bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides, and if using strip bacon, much of the fat is rendered out (about 10 minutes).

Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat.

Don't pour the bacon fat left in the pan down the drain! Either sop it up with paper towels when it has cooled a bit, or pour it into a jar to be used later (see rendering bacon fat).

2 Bring poaching water to a simmer: While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.

3 Make Hollandaise sauce in blender: To make blender hollandaise, melt 10 Tbsp unsalted butter.

Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color.

Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.

Transfer it to a container you can use for pouring and set it on a warm—but not hot—place on or near the stovetop.

4 Poach the eggs: Here is an easy method for poaching eggs. Essentially, working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking.

Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you'll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon.

Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.

5 Toast English muffins: As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.

6 Assemble your Eggs Benedict: To assemble, butter one side of an English muffin. Top with two slices of bacon or 1 slice of Canadian bacon. You can trim the bacon to fit the muffin if you’d like.

Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.

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How to Make Blender Hollandaise Sauce here on Simply Recipes

How to Poach Eggs here on Simply Recipes

Asparagus with Hollandaise here on Simply Recipes

Sweet Corn Cakes with Avocado Hollandaise from How Sweet Eats

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

73 Comments / Reviews

No ImageHow to Make Eggs Benedict

Did you make it? Rate it!

  1. Jillian hultenius

    You are a genius!!!


  2. Mitchell James

    The sauce was so bad I was sick from the taste with over 4 hours it took to get the oil texture and butter taste out of my mouth I can honestly say this was a learning curve in which I learned that you always read comments before doing the recipe.


    Show Replies (1)
  3. Rachel loves butter more than life

    I didn’t make it yet but will get back when I do. By the reviews saying it’s too much butter and only try if butter is your favorite food it’s promising though.. as butter is indeed my favorite food

  4. mahendra

    it sound good i will try also

  5. Richard

    It is a bit butter heavy but it works. Now, about that vinegar thing. Poaching eggs is a skill and sadly, there are no hacks for it. The vinegar thing was someone’s “good idea” and based on the fact that acid congeals proteins ( like rennet used in milk to make cheese ) but although it may sound great in theory in practice it does little or nothing but give the eggs an off taste. Try this. Acidify some water with vinegar and drop an egg in it. In a second pot use water without the acid and drop in an egg. Wait 10 minuets and compare. Nada.

    You can use vinegar, swirl the water or do the silly saran wrap thing ( which is not poaching at all ) but if you want to make nice poached eggs you need to practice. Buy 2 dozen eggs and a bottle of your favorite wine. Pour a glass of wine and try to poach an egg. Let your initial failures direct your next attempt. Have some more wine. Successively approximate yourself to a nice poached egg. It’s really the only way.

    Some things that do help: use a strainer to drain off the loose whites and just poach the yolk and tight whites. DO NOT use the strainer to introduce the egg into the water. Try it. You’ll see why. Use a cup. Use a metal slotted spoon to pack the eggs as they poach. Helps a little. A non-slotted spoon will push the eggs away by hydraulic force.

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