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4.41 from 5 votes

Eggs Benedict Recipe

Recipe from Two Peas and Their Pod

This easy eggs Benedict recipe is great for breakfast or brunch. You will love the creamy hollandaise sauce!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: eggs benedict
Servings: 2
Calories: 964kcal


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