Eggs Benedict

By Maria Lichty

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This easy Eggs Benedict recipe is perfect for a special breakfast or brunch. Poached eggs and Canadian bacon are served on a buttery toasted English muffin and covered with hollandaise sauce.

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What is Eggs Benedict?

Eggs Benedict is a popular recipe for breakfast and brunch. Poached eggs and Canadian bacon are served on a buttery toasted English muffin and covered with hollandaise sauce. Most people love ordering this special egg dish at restaurants, but it is easy to make at home. You will love this classic breakfast dish!

How To Make Eggs Benedict

There are a few steps involved when making Eggs Benedict. You want to make sure you are prepared and ready to go so all of the components are hot and ready to serve at the same time.

  • First, make the Hollandaise sauce. Hollandaise sauce is made with egg yolks, butter, salt, and a little cayenne pepper. The sauce is rich, buttery, and will make the eggs Benedict SO decadent. Don’t be afraid of making hollandaise sauce, it is easy to make in the blender!
  • Next, poach the eggs. You want the egg yolks to stay soft and runny while the egg whites harden.
  •  Cook the Canadian bacon. You can also use regular bacon.
  • Toast and butter an English muffin.
  • To assemble the eggs Benedict, top the buttery English muffin with Canadian bacon, poached eggs, creamy hollandaise sauce, and chives. Serve immediately.

You can mix things up and used smoked salmon instead of bacon. You can also add vegetables, asparagus is a great addition to eggs Benedict.

If you usually only order Eggs Benedict at a restaurant, try making it at home for a special breakfast. Eggs Benedict would also be a great addition to your Easter breakfast or brunch menu this year.

Eggs Benedict on plate with hollandaise sauce

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Eggs Benedict Recipe

This easy eggs Benedict recipe is great for breakfast or brunch. You will love the creamy hollandaise sauce!
4.41 from 5 votes


For the Hollandaise (Eggs Benedict Sauce):

For the poached eggs:

  • 4 large fresh eggs
  • 2 teaspoons distilled white vinegar

To finish the Eggs Benedict:

  • 4 pieces Canadian bacon
  • 2 English muffins
  • Softened butter, for spreading on English muffin
  • 1 tablespoon chopped chives, for garnish


  • Place egg yolks and lemon juice in a blender. Blend for 30 seconds or until eggs turn light yellow. Slowly add in the hot, melted butter and blend until combined.  Add in the cayenne and salt and briefly blend. Pour the hollandaise sauce in a bowl and cover with plastic wrap, pressing the plastic wrap against the sauce so a skin doesn’t form. Set aside.
  • Brown the Canadian bacon in a medium skillet over medium-high heat, cooking the bacon on both sides.
  • Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add the vinegar. Carefully break eggs into simmering water. Cook for about 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and gently place them on a plate. Keep eggs warm until serving.
  • Toast the English muffins. Spread toasted muffins with softened butter, and top each muffin half with a slice of bacon and one poached egg. Drizzle with Hollandaise sauce and sprinkle with chives. Serve immediately.


Note-you might not use all of the hollandaise sauce. You can keep leftover sauce in the fridge for 4-5 days in the fridge. 


Calories: 964kcal, Carbohydrates: 28g, Protein: 20g, Fat: 85g, Saturated Fat: 49g, Cholesterol: 804mg, Sodium: 1011mg, Potassium: 245mg, Fiber: 1g, Vitamin A: 3160IU, Vitamin C: 3.8mg, Calcium: 134mg, Iron: 2.8mg
Keywords eggs benedict

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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4.41 from 5 votes (4 ratings without comment)

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  1. Breakfast in bed?! Wow, you certainly are one lucky girl! That breakfast looks delicious ~ my mom & husband love eggs benedict, so I am bookmarking this to make for them 🙂

  2. Congratulations on your pregnancy. I ate nothing but frozen peas for a while there. Your appetite will come back, specially once you start breast feeding.

  3. I am so behind, in reading my fave sites, and clearly I have missed the news. CONGRATS!!!!! I am so happy for you both. This is really amazing news. When is the big day?? Boy? Girl? I cannot wait to hear all about it. 🙂

  4. What a wonderful husband you have (love that he brings you breakfast in bed). And the fact that he can cook, wow! This Eggs Benedict will be a perfect addition to Easter!

  5. I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs:

  6. Hello: Love your blog.

    I’m Canadian and this definitely not Canadian bacon (I call it rubber ham).

    For true Canadian bacon you want to get “Pealmeal Bacon”
    It is one of the true things we can call Canadian.

    I really encourage you to look it up online.

    It can be ordered online. Believe me it is well worth the price.

    Once you have it, there is no turning back.

  7. Oh! You do not want to brown it!

    cook slowly in frying pan with butter until heated through, turning halfway through.

    Takes maybe a minute or two. The juicier the better.

  8. I love your site – thanks for sharing all of the great recipes. I made Eggs Benedict for the whole family for Christmas brunch this year – it was so good! I make mine with a ‘light’ Hollandaise sauce, prosciutto instead of canadian bacon, and tomatoes!

  9. Oh man, this looks wonderful! I’m doing this for my sister’s birthday breakfast, and I’m wondering if the hollandaise sauce would be enough for six servings? Or should it be doubled? And is it okay to cook the eggs a bit longer? My sister doesn’t like runny yolks 🙂

    1. It makes enough for six servings, unless you really like hollandaise-then you could double it. You can cook the eggs longer, if you wish!

  10. If any of you have a hard time poaching eggs like I do, this weekend I tried poaching them in a muffin tin in the oven and it worked GREAT! I had 6 beautifully poached eggs that looked and tasted amazing!! wonderful way if you’re making Eggs Benedict for several people.

  11. I always wanted to know how to make Eggs Benedict. I used to have it when visitng some fancy hotel, but never at home. To be honest, I tried only once to make Hollandaise sauce and was terrible, so never try after that.
    But I think I can give myself a chance to make it again.

  12. Hi: is it one and a half ‘cups’ or one and a half sticks of butter for the sauce? One and a half cups would be three sticks of butter which is even too much for butter fat lover such as myself! Even one and half sticks is a lot but I love eggs benedict and want to make it so I will bite the butter bullet so to speak!
    Good luck with the new baby!

  13. Tasted good easy to make but were the yolks really cooked enough in the hallandaise sause by just adding hot butter in the blender? (hope it was )

  14. The Hollandaise sauce was very runny. I even cooked the sauce gently to thicken, but to no avail. It was the only disappointing part, which is a big part of the dish.

  15. 5 stars
    This is such a great and easy recipe!! I make this with their breakfast potatoes and it is a win every time!!

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