How to Make Eggs Benedict

VideoBreakfast and BrunchMother's DayEggHollandaise

Making Eggs Benedict is easier than you think — especially if you make Hollandaise in a blender! It just takes a little planning and know-how. Perfect for a special meal for a special someone.

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.

Video! How to Make Eggs Benedict

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.

More Special-Occasion Breakfast Ideas

Updated April 5, 2020 : We added a new video to help you make the best Eggs Benedict ever. Enjoy!

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.

Ingredients

  • 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

Method

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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Links:

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

86 Comments / Reviews

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Did you make it? Rate it!

  1. Grace

    So I doubled the recipe and ended up with a very salty and sour but perfectly creamy sauce. I will try this again but I will probably take 1/4 of the salt and lemon juice by default. I was able to save the first attempt btw by adding 1 can of coconut milk. And yes I calculated the measurements correctly (I double checked after the first tasting).

    xxxxxyyyyy

  2. Emma

    Way, way too much salt. Without exaggeration, one drop tastes like a mouth full of ocean water. If you follow this recipe, your hollandaise sauce will be absolutely inedible and unsalvageable. I now have to start from scratch. Find a different recipe.

    xxxxxyyyyy

  3. Lindsay

    Completely inedible – FAR too much salt, far more than any traditional hollandaise recipe. Even 1/4 tsp is too much – this is 1/2 tsp and yet with only 3 egg yolks. What a waste of more than 1/2 cup of butter and my time… Fix this!

    Show Replies (1)
  4. Nellie

    Too much butter! Sauce came out very runny.

    xxxxxyyyyy

    Show Replies (1)
  5. Bhavesh

    Loved this egg recipe seriously speaking. I’ll try this at my home and it was so delicious and yummy.

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