Easy Eggs Benedict: Step-By-Step

Homemade Eggs Benedict

Gently poached eggs over toasted English muffins and grilled Canadian bacon, all topped with creamy, buttery Hollandaise sauce.  Eggs Benedict might sound like a daunting dish to make, but it’s actually quite easy.  This step-by-step picture guide should give you everything you need to know, including directions for making a delicious Hollandaise sauce right in your blender.

Ingredients For Eggs Benedict

These are the ingredients you’ll need.

For the Hollandaise sauce:

  • 3 egg yolks
  • 1/4 teaspoon Dijon mustard
  • 1 Tablespoon lemon juice
  • 1/8 teaspoon salt
  • 1/2 cup butter
  • 1 dash hot sauce (optional)

To assemble:

  • 8 large eggs
  • 8 pieces of Canadian bacon
  • 4 English muffins – split
  • finely chopped chives – for garnish
  • sprinkle of cayenne pepper

Melting Butter For Eggs Benedict

Melt 1/2 cup butter in the microwave for about 30 seconds.

Blend Together Ingredients For The Hollandaise Sauce

To make the Hollandaise sauce, place the egg yolks, mustard, lemon juice, salt and hot sauce in a blender.  Pulse for 5 seconds.  Slowly stream in the melted butter, pulsing until completely blended.

Keep The Hollandaise Sauce Warm

Keep the Hollandaise sauce warm by placing the blender jar in a pan of hot water.

Brown The Canadian Bacon On Both Sides

Heat up and brown the Canadian bacon slices.

Toast English Muffins

Toast the English Muffins.

Prick A Hole In Each Egg

Using a safety pin, carefully prick a single small hole in each egg. This is a trick I learned from Julia Child.  It will help the poached egg hold it’s shape in water without having to use vinegar as so many other recipes suggest.

Place Eggs In Boiling Water For 10 Seconds

Fill a medium pan about 2/3 full of water.  Bring to a rolling boil. Place the eggs in boiling water for only 10 seconds.  Remove from water.  Reduce the heat to a gentle simmer.

Crack Eggs Into Simmering Water

Carefully crack the eggs into simmering water.

Remove Poached Egg From Water

Allow eggs to poach for 2 1/2 to 3 minutes and remove with a slotted spoon.  Transfer to paper towel to remove excess water and any hanging strands of egg white.

Assemble The Eggs Benedict

Assemble the Eggs Benedict by layering Canadian bacon and poached egg over each half of English muffin.  (Note:  Some people like to butter their English muffins first.  I usually skip that step since the Hollandaise sauce is primarily made of butter.)

Pour A Generous Amount Of Hollandaise Sauce On Top

Pour a generous amount of Hollandaise Sauce over each poached egg.

Garnish With Freshly Chopped Chives

Garnish with freshly chopped chives and a sprinkle of cayenne pepper.

How To Make Eggs Benedict

Serve and enjoy!

This post is based on a popular recipe at MrBreakfast.com.  Check it out:

Eggs Benedict Recipe

Happy Eggs Benedict Day - April 16

Celebrate National Eggs Benedict Day on April 16th every year!

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  • I’ve made eggs benedict with home made hollandaise for years. The egg poaching has always been my weak spot. EXCELENT tip about poking a hole in the shell and par boiling!!

  • Thank you so much for this and all your great recipes!

  • here’s what I learned about poaching eggs: Crack your egg into a sieve and let the runny part of the egg white drip out. Then put your egg yolk and white into the simmering water. The egg will remain in a little ball/package and the white won’t go everywhere in your hot water

  • Hubby and I are currently in Ogunquit, ME on a brief vacatio nwhen I decided to look for a good breakfast place..however sometimes you get so much extra to read and check out. This site came up (Mr. Breakfast) and I love it..it is professional and so well put together (love the pics. There are great tips and recip..this site is great a definite keeper!!

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