Skip to Content

How To Make Eggs Benedict

  • Serves: 2
  • Prep Time:  10 min
  • Cook Time:  15 min
  • Calories: 618
homemade eggs Benedict made with Canadian bacon and homemade hollandaise sauce on a plate with a fork
Photography by Gayle McLeod

Eggs Benedict, our favorite buttery, bacony, breakfast. The Hollandaise sauce is so good you’ll be waking up early to make it every day.

That’s One Eggs-ellent Benedict

There’s a million eggs benedict variations: Eggs Atlantic (fresh or smoked salmon), Eggs Chesapeake (crab cakes), and one of the more unique Bennies–the New Jersey Benedict (substitutes a Taylor pork roll!). So what is eggs Benedict if there’s so many variations? The cornerstone of the dish is the Hollandaise, a rich and creamy sauce made from eggs, butter, and lemon juice. Add eggs on top of English muffins, and meat or fish and cover it all with Hollandaise for the best breakfast in town.

English muffins, Canadian bacon, eggs and remaining ingredients for eggs Benedict in bowls on the counter

Tips And Tricks For Perfect Eggs Benedict Every Time

Since half of the name of this dish is eggs, we think it’s important to get the eggs right. Our tips for how to poach eggs perfectly? Fill a large pot with 4-5 inches of water and add the vinegar. Bring to a gentle boil over medium-high heat. It’s best to work with one egg at a time, cracking the egg into a fine mesh strainer over your sink. Gently shake the strainer to get rid of any loose egg whites. Transfer the egg to a small bowl. Carefully tip the egg into the boiling water and cook until the whites are set, 3 minutes. Using a slotted spoon, transfer the poached egg to a paper-towel-lined plate. You’ll get the hang of it pretty quickly!

eggs being poached in a pot and scooped out with a slotted spoon
Canadian bacon being fried in a skillet
room temperature egg yolks, lemon juice and butter being combined in a blender
homemade hollandaise in a bowl with a spoon made with egg yolks, lemon juice and butter

How To Make Hollandaise Sauce

What is Hollandaise sauce? It’s the eggs Benedict sauce! What might seem like an advanced cooking technique simply requires a steady hand because, luckily, you can make the best hollandaise sauce in the blender! Just start with egg yolks and fresh lemon juice in a blender, and pour melted butter in a steady stream with the blender running. The sauce will begin to thicken, and turn a beautiful pale yellow. Hollandaise can break, which means the butter and eggs will separate. The secret is all in the butter–make sure the butter is hot, but not too hot, add it slowly, and don’t add too much!

homemade eggs Benedict made with Canadian bacon and homemade hollandaise sauce on a plate surrounded by the ingredients
homemade eggs Benedict made with Canadian bacon and homemade hollandaise sauce on a plate

How to Make Eggs Benedict

Once the Hollandaise sauce is made, you’ll crisp up the Canadian bacon, toast the English muffins, and poach a couple of eggs (we prefer our yolks still a bit runny, about three minutes). To make the best eggs Benedict at home, line everything up for easy assembly and you’ll be well on your way to being the best breakfast chef.

homemade eggs Benedict made with Canadian bacon and homemade hollandaise sauce on a plate

Tools You’ll Need

Cancel Your Brunch Reservations, We’ve Got a New Plan

Sometimes we just can’t be bothered to get out of our pajamas on the weekend. If that sounds like you, we’ve got your brunch-at-home plans covered. Here’s everything you’ll need to make a satisfying meal with all the hits:

Eggs Benedict On Brunch Repeat

Did you whip up these easy eggs Benedict? We want to see your beautiful brunch photos, and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Bon appétit!

How To Make Eggs Benedict

  • Serves: 2
  • Prep Time:  10 min
  • Cook Time:  15 min
  • Calories: 618

Ingredients

  • 4 large cold eggs
  • 2 English muffins, toasted
  • 4 slices Canadian bacon
  • 1 tablespoon white vinegar
  • 1 tablespoon minced chives, for serving
  • 1 teaspoon paprika, for serving
  • Flaky salt, for serving

For the Hollandaise Sauce

  • 4 large egg yolks, room temp
  • 1 ½ tablespoons freshly squeezed lemon juice
  • 1 cup salted butter, hot melted

Method

  1. Make the eggs. Fill a large pot with 4-5 inches of water and add the vinegar. Bring to a gentle boil over medium-high heat.

  2. Working one egg at a time, crack the egg into a fine mesh strainer over your sink. Gently shake the strainer to get rid of any loose egg whites. Transfer the egg to a small bowl.

  3. Carefully tip the egg into the boiling water and cook until the whites are set, 3 minutes. Using a slotted spoon, transfer the poached egg to a paper-towel-lined plate. Repeat with remaining eggs.

  4. Meanwhile, add the Canadian bacon to a large skillet and cook on medium-high heat until crisp, about 1-2 per side.

  5. Make the hollandaise sauce. In a high speed blender, blend yolks and lemon juice on medium low speed until just combined.

  6. Transfer the hot melted butter to a liquid measuring cup. With the blender running, pour the butter very slowly in a steady stream into the blender through the top. Continue with blender running, until the sauce is pale yellow and slightly thickened.

  7. Remove the sauce from the blender and use immediately or set aside in a bowl, covered with plastic wrap, pressing it down until it touches the sauce (see Note).

  8. Assemble the eggs benedict. Lay the English muffin halves cut-sides up. Top each half with a slice of Canadian bacon and a poached egg. Pour hollandaise over top and sprinkle with chives, salt, and paprika.

Note: If making the hollandaise sauce ahead and the sauce has thickened too much, stir in 1 or 2 tablespoons of hot water and stir until smooth adding more hot water as needed.

Nutrition Info

  • Per Serving
  • Amount
  • Calories618
  • Protein15 g
  • Carbohydrates14 g
  • Total Fat55 g
  • Dietary Fiber1 g
  • Cholesterol314 mg
  • sodium800 mg
  • Total Sugars1 g

How To Make Eggs Benedict

Questions & Reviews

Join the discussion below.

or

    Any questions?

    Need to change up some ingredients? Unsure about a step in the method? Click the Ask a Question button above. We’re here for you.

  • Jenn

    My husband and I LOVED this!

    Thanks Jenn, happy to hear that!