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Easy Eggs Benedict with Foolproof Hollandaise Sauce

Two servings of classic eggs benedict featuring poached eggs, ham, and dripping hollandaise sauce on toasted English muffins.
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Make restaurant-quality Eggs Benedict at home. This recipe features perfectly poached eggs, Canadian bacon, and a simple, creamy blender Hollandaise sauce ready in minutes.

Ingredients

Scale
  • 4 large eggs
  • 4 English muffins, split
  • 8 slices Canadian bacon or ham
  • 1 tablespoon white vinegar (for poaching water)
  • For the Foolproof Hollandaise Sauce:
  • 3 large egg yolks
  • 1 cup unsalted butter, melted and warm
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper

Instructions

  1. Prepare the English muffins: Toast the English muffin halves until golden brown. Keep them warm.
  2. Cook the protein: Lightly cook the Canadian bacon or ham slices in a skillet until warmed through and slightly crisp at the edges. Set aside.
  3. Make the Hollandaise Sauce (Blender Method): Place the egg yolks, lemon juice, salt, and cayenne pepper into a blender jar. Blend on low speed for about 10 seconds. With the blender running on low, slowly drizzle the warm, melted butter through the opening in the lid until the sauce is thick and emulsified. Stop blending immediately once all butter is incorporated. Keep the sauce warm, but do not overheat.
  4. Poach the eggs: Bring a wide, shallow pan of water to a gentle simmer (not a rolling boil). Add the white vinegar to the water. Crack each egg into a small bowl or ramekin first. Create a gentle swirl in the water with a spoon and carefully slide one egg into the center of the swirl. Poach for 3 to 4 minutes for a runny yolk. Remove the egg with a slotted spoon and gently dab the bottom on a paper towel to remove excess water. Repeat for the remaining eggs.
  5. Assemble the dish: Place two toasted English muffin halves on each plate. Top each half with a slice of warm Canadian bacon. Carefully place one poached egg on top of the bacon.
  6. Finish: Spoon a generous amount of the Hollandaise sauce over each egg. Serve immediately for a delicious brunch.

Notes

  • You can prepare the Hollandaise sauce up to 2 days ahead and gently reheat it over a double boiler, stirring constantly. Do not let it boil.
  • For easy poaching, use very fresh eggs; the whites will hold together better.
  • If you prefer a different protein, substitute the Canadian bacon with smoked salmon or sautéed spinach for a variation.

Nutrition

Find it online: https://pureplatepath.com/easy-eggs-benedict-recipe-hollandaise/