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Eggs Benedict

This Easy Eggs Benedict recipe is delicious! English muffin halves are topped with Canadian bacon, poached eggs, and smothered with decadent Hollandaise sauce.

The sauce is easily mixed in a blender with no double boiling necessary.

This recipe makes a great breakfast, lunch, dinner, or impressive date night meal for two. Serve it with a side of crispy fried hash browns or American steak fries. You can easily double the recipe for much larger portions.

a graphic of Easy Eggs Benedict on a platter.
Easy Eggs Benedict for Two

This dish was first popularized in New York City. To read more about the origins of Eggs Benedict click here.

What are the ingredients of Hollandaise sauce?

Egg yolk
Heavy cream
Cayenne pepper
Salt
Lemon juice

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How to make Eggs Benedict

Split the English muffins in half and toast until browned.

two halves of a toasted english muffin on a plate.

At the same time, in a large skillet over medium heat, fry the Canadian bacon on each side until evenly browned. Cover and set aside to keep warm.

four slices of Canadian bacon cooking in a pan.

Fill a large saucepan with about 2 inches of water, and bring to a simmer. Pour in the vinegar. Don’t swirl the water. Carefully break the eggs into the water, and cook for 3 – 5 minutes, until the whites are set but yolks are still soft. Remove the eggs with a slotted spoon.

two eggs poaching in a pan.

How to make blender Hollandaise Sauce

Melt the butter in a small saucepan until all the butter is melted but don’t overcook.

In a blender, blend the egg yolk, heavy cream, cayenne pepper, and salt until smooth.  Click for a blender.

egg yolk, cream, cayenne pepper, and salt blended in a blender.

Pour in half of the hot butter in a thin steady stream slow enough so that it blends easily.

Add in the lemon juice using the same method.

Then pour in the remaining butter in a thin stream and blend until combined.

Hollandaise sauce mixed in a blender.
Blender Hollandaise Sauce

To assemble the Eggs Benedict

Place the English muffin halves onto two serving plates.

two halves of a toasted english muffin on a plate.

Top each muffin half with 1 or 2 slices of Canadian bacon.

english muffin halves topped with two slices canadian bacon each.

Add 1 poached egg on top of each.

english muffin halves topped with canadian bacon and poached eggs on a platter.

Drizzle with the Hollandaise cream sauce.

Garnish with parsley, if desired, and serve immediately.

two Easy Eggs Benedict on a platter with some parsley.
Eggs Benedict with Simple Hollandaise Sauce
Can you freeze Hollandaise Sauce?

Yes you can. Store it in an airtight container. It should last in the freezer for about 1 month.

Can you reheat Hollandaise Sauce?

Yes, you can. If it’s frozen let it thaw in the fridge first. Then reheat it in the microwave or on the stovetop just until it is warm. Heat it slowly so the egg doesn’t overcook and the sauce doesn’t separate.

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two Easy Eggs Benedict on a platter with some parsley

Easy Eggs Benedict

This Easy Eggs Benedict recipe is delicious! English muffin halves are topped with Canadian bacon, poached eggs, and smothered with decadent Hollandaise sauce. Ready in just 20 minutes!
4.47 from 13 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 862 kcal

Ingredients

  • 4 slices Canadian bacon (or 8)
  • 1 teaspoon white vinegar
  • 4 eggs

For the Hollandaise Sauce:

  • 8 Tablespoons butter
  • 2 egg yolks
  • 2 Tablespoons heavy cream
  • teaspoon ground cayenne pepper
  • ¼ teaspoon salt
  • 2 teaspoons lemon juice
  • 2 English muffins
  • Fresh parsley (for garnish – optional)

Instructions
 

  • Split the English muffins in half and toast until browned.
  • At the same time, in a large skillet over medium heat, fry the Canadian bacon on each side until evenly browned. Cover and set aside to keep warm.
  • Fill a large saucepan with about 2 inches water, and bring to a simmer. Pour in the vinegar. Don't swirl the water. Carefully break the eggs into the water, and cook 3 – 5 minutes, until the whites are set but yolks are still soft. Remove the eggs with a slotted spoon.

For the Hollandaise Sauce:

  • Melt the butter in a small saucepan until all the butter is melted but don’t overcook.
  • In a blender, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Click for a blender.
  • Pour in half of the hot butter in a thin steady stream slow enough so that it blends easily.
  • Add in the lemon juice using the same method.
  • Then pour in the remaining butter in a thin stream and blend until combined.

To assemble:

  • Place the English muffin halves onto two serving plates. Top each muffin half with 1 or 2 slices Canadian bacon, 1 poached egg, drizzle with Hollandaise sauce, and garnish with parsley, if desired. Serve immediately.

Video

Notes

  • 1 serving is two egg benedicts on each plate.

Nutrition

Serving: 1Calories: 862kcalCarbohydrates: 29gProtein: 31gFat: 69gSaturated Fat: 38gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 688mgSodium: 1568mgPotassium: 447mgFiber: 2gSugar: 1gVitamin A: 2407IUVitamin C: 2mgCalcium: 131mgIron: 3mg
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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!

a graphic of Easy Eggs Benedict on a platter a breakfast for two.
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4.47 from 13 votes (13 ratings without comment)
Recipe Rating




Colleen

Sunday 5th of February 2023

The hollandaise sauce is delicious! Only problem, it was too thin. Only thickened when cooled but thinned out again when heated to serve. Should I decrease the butter maybe?

Zona

Sunday 5th of February 2023

Hi Colleen, you can also try adding some cornstarch to the sauce if it has become too thin. You can also use arrowroot flour, potato starch, rice flour, or tapioca flour.

Ilene

Monday 23rd of September 2019

This really sounds good. I love eggs Benedict but have never made them. Have to do that soon.