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Home » Breakfast » Eggs Benedict with Hollandaise Sauce

Eggs Benedict with Hollandaise Sauce

Created: March 29, 2021 Updated: September 12, 2022 by Lyuba Brooke 23 Comments

14.3K shares
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Eggs Benedict is the best part of brunch. Soft, poached eggs over warm Canadian bacon, toasted English muffin, and topped with an easy, homemade Hollandaise sauce. Hollandaise is a rich, smooth, buttery sauce made with only 5 simple ingredients. Make this brunch classic this weekend!

Two servings of Eggs Benedict are on a white plate.

Eggs Benedict

When I go to brunch somewhere, I almost always order the eggs benedict! There’s just something about a warm English muffin topped with savory Canadian bacon and a perfectly poached egg that I can’t resist.

While the runny golden yolk is incredibly delicious, the best part of this breakfast might just be the homemade hollandaise sauce. As many times as I’ve had eggs benedict at a restaurant, I’ve never had a sauce as good as this one. It’s so worth the extra effort to whip it up!

History of Eggs Benedict

The history behind the Eggs Benedict is actually pretty fun! A man named Lemuel Benedict was dining at the Waldorf hotel in New York City with his wife, when he decided he was tired of having the same thing over and over again for breakfast.

Feeling inventive (and legend has it, possibly hungover), Mr. Benedict ordered poached eggs on top of Canadian bacon and English muffins, slathered in hollandaise sauce.

The chef who prepared it, chef Charles Ranhofer, went on later to publish the recipe in his cookbook in 1894. And, well, the rest is history!

Ingredients You’ll Need

The ingredients for Eggs Benedict are placed on a wooden surface.

Ingredients for Hollandaise Sauce:

  • Butter – Unsalted butter works best for the sauce.
  • Eggs – You’ll need to separate the eggs and only use the yolks.
  • Lemon – Use the fresh juice of half of a squeezed lemon. It’s much better than using a store-bought container of lemon juice!
  • Salt – Sea salt is recommended for best flavor.
  • Cayenne Pepper – Just a pinch is needed for a hint of spice.

Ingredients for Eggs Benedict:

  • English Muffins – Any brand will do, just keep in mind that you’ll want them relatively thick, so they absorb the egg yolks and hollandaise sauce.
  • Eggs
  • White Vinegar – This will be used to poach the eggs.
  • Canadian Bacon – Canadian bacon can be substituted with pork bacon, turkey bacon, ham, or smoked salmon.
  • Fresh Herbs – Dill weed, parsley, or chives all make fantastic fresh garnishes for eggs benedict.

How to Make Hollandaise Sauce

Start by melting the butter in the microwave or in a sauce pot on the stove.

Then, heat up water in a double boiler. Be sure to not put the top part on yet, or you will cook your eggs!

Whisk the eggs and lemon juice in the top part of the double boiler, but not over the hot water. Whisk vigorously!

NOTE: To make it easy, use a hand blender with a whisk attachment to make Hollandaise Sauce.

Eggs and butter are being whisked in a large pot.
Ingredients for hollandaise sauce are being combined in a large pot.
The hollandaise sauce is being whisked in a pot.

Once thoroughly whisked, place the top pot onto the bottom pot and start slowly drizzling in the butter while constantly whisking. Be careful not to drizzle the butter in too quickly.

Continue to whisk the sauce vigorously until it lightens in color. It should also thicken tremendously.

A spoon is holding a small portion of sauce over the pot.

Take the sauce off of the heat and stir in the seasonings.

Then, transfer the delicious hollandaise sauce into a serving dish and cover it with Saran Wrap while preparing the Eggs Benedict.

How to Make Eggs Benedict

To make the poached eggs easier to add to the water, crack them into individual small bowls.

You’ll also want to prepare by toasting the English muffins and searing the Canadian bacon.

Then, fill up a pot with at least 3 inches of water. Bring the water to a gentle boil, then add a teaspoon of white vinegar.

Carefully add each egg to the hot water one at a time. Cook each egg for approximately 3-3 1/2 minutes.

White vinegar is being added to a pot of water.
A raw egg is being added to the boiling water.
A spoon is lifting a poached egg from the hot pot.

Remove the eggs from the water carefully, as you don’t want to break the yolk.

While the eggs are cooking for 3 minutes, use that time to put together the English muffins and Canadian bacon.

That way, when the eggs are done cooking, you can carefully place them on top of a prepared eggs benedict base.

English muffins are on a plate and topped with Canadian bacon and poached eggs.

Generously drizzle hollandaise sauce on top of each eggs benedict. Garnish the eggs benedict with your choice of fresh herbs, and enjoy!

Hollandaise sauce is being drizzled on top of Eggs Benedict.

Where To Use Hollandaise Sauce

If you have any hollandaise sauce left over, rejoice! There are so many incredible ways to enjoy this homemade sauce.

I love drizzling hollandaise sauce over Eggs Florentine, cooked vegetables like broccoli and asparagus, and breakfast dishes like Crustless Quiche and Sausage Breakfast Casserole.

How to Store Hollandaise Sauce

Store this homemade sauce either in a plastic zip-top bag, or in a glass food storage container. Personally, I keep it in a glass food storage container and place a sheet of plastic wrap over the sauce and make sure it’s touching the sauce before closing the airtight container.

Hollandaise sauce will stay fresh in the refrigerator for up to 2 days.

To reheat Hollandaise sauce, I do not recommend using the microwave, because you run a high risk of it overheating quickly. Instead, reheat the sauce slowly in a bottom heavy sauce pot over medium-low heat. Make sure to stir it slowly while it’s reheating.

Other Meats To Use In Eggs Benedict

If you don’t love Canadian bacon, there are so many other options for protein or vegetables. Get creative and use:

Smoked Salmon

Hot Smoked Salmon

Bacon

Ham

Crab Cakes

Pulled Pork

Roasted Vegetables

Hollandaise sauce is being drizzled with a spoon over the serving container.

Host the Best Brunch

There are two cardinal rules for hosting the best brunch – you must serve delicious food and refreshing cocktails!

When you serve this delicious Eggs Benedict, make sure you accompany them with some of these brunch-favorite cocktails.

  • Grapefruit Sangria
  • Bloody Mary
  • Peach Bellini
  • Irish Coffee

You can also accompany your Eggs Benedict crunch with other dishes like French Toast and Ricotta Pancakes.

A fork has sliced into a serving of eggs Benedict, causing the yolk to run onto the white plate.

PIN THIS RECIPE FOR LATER

Hollandaise sauce is being drizzled on top of Eggs Benedict.

Eggs Benedict

Eggs Benedict is a classic breakfast that features two poached eggs on top of a Canadian bacon and crispy toasted English muffin. It's all generously drizzled with homemade Hollandaise sauce.
5 from 2 votes
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Course: Breakfast, Brunch
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 729kcal
Author: Lyuba Brooke

Equipment

  • Double boiler
  • Hand blender with whisk attachment
  • Pot
  • Skillet or a cooking pan

Ingredients

Hollandaise Sauce:

  • 1 cup unsalted butter melted
  • 4 egg yolks
  • 1 tbsp fresh squeezed lemon juice about 1/2 lemon
  • 1 tsp sea salt or coarse salt
  • pinch cayenne pepper to taste

Eggs Benedict:

  • 4 English muffins
  • 8 eggs
  • 1 tbsp white vinegar for poaching eggs
  • 8 slices Canadian bacon
  • dill weed, parsley, or chives for garnish

Instructions

  • TIP: To make Hollandaise sauce, you would have to whisk very vigorously and constantly for several minutes. Use a hand blender with a whisk attachment to make it easy on yourself!

Hollandaise sauce:

  • Melt butter either in a microwave or in a sauce pot on the stove.
  • Heat up water in the double boiler over medium heat (make sure that the water in the bottom pot doesn't touch the top pot). If you don't have a double boiler, use a glass or metal mixing bowl to set on top of another pot. Don't put the top part on yet or you will cook your eggs.
  • Whisk eggs with lemon juice in the top pot of double boiler but not over the hot water. Whisk vigorously until the yolks start to lighten in color.
  • Place the top pot onto the bottom pot that is on the stove and start slowly drizzling in butter while whisking constantly and vigorously! (This is where you will be grateful for the hand held blender whisk!) Make sure not to drizzle too fast and take breaks for a couple of seconds if needed.
  • Continue whisking as the sauce lightens, thickens and about doubles in size.
  • Take off heat and stir in salt and cayenne pepper. Transfer into the serving dish and cover with saran wrap while preparing Eggs Benedict.

Eggs Benedict:

  • Crack the eggs and divide them into individual ramekins of small bowls. (This will make it easier to add them to water.)
  • You can set a pan to preheat over medium heat to toast English muffins and sear Canadian bacon at the same time to save time and extra equipment.
  • Fill up a pot with at least 3 inches of water. (Note that the pot should be wide enough to give each egg some cooking space.)
  • Bring water to gentle boil over medium-high heat (not a hard boil) and add a tablespoon of vinegar.
  • Stir the water a few times and then carefully add eggs one at a time. Cook eggs for 3-3 1/2 minutes and take them out with a slopped spoon. (Be careful not to break the egg because the yolks are still soft and runny.)
  • While the eggs are cooking, you can put together the bread and meat. Place two English muffins onto each place and add a slice of Canadian bacon to each English muffin.
  • Place a poached egg on top of each English muffin and generously drizzle Hollandaise sauce on top. Garnish with dill weed, parsley, or chives if you wish.

Video

Nutrition

Calories: 729kcal | Carbohydrates: 28g | Protein: 19g | Fat: 60g | Saturated Fat: 34g | Trans Fat: 2g | Cholesterol: 646mg | Sodium: 1004mg | Potassium: 240mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2153IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 3mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles
title collage with eggs benedict closeup on top and broken yolk eggs on the bottom

Originally published on Will Cook For Smiles in February, 2014. Updated March 29, 2021.

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

14.3K shares

Filed Under: Breakfast, Brunch, Easter, Eggs, Mother's Day, Popular Posts, Sauce

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Rosa Ethel Ruggles says

    March 18, 2023 at 11:02 am

    Sometimes I cannot get American measurements. How do I remedy this??

    Reply
  2. Marty says

    August 27, 2022 at 10:43 am

    5 stars
    Loved this recipe. Used tomato instead of Canadian bacon. Summer tomatoes are the best this time of year. The recipe was easy, and the dish came out perfectly. I added a little more cayenne at serving to spice things up just a bit more, and for color. Delicious!

    Reply
    • LyubaB says

      August 29, 2022 at 11:30 am

      Yum! Sounds delicious! I am glad you liked it!

      Reply
  3. Stephanie says

    January 21, 2022 at 4:37 pm

    I love making homemade hollandaise makes for the tastiest breakfasts.

    Reply
    • LyubaB says

      January 25, 2022 at 10:24 am

      Me too! It is so tasty! Glad you liked it!

      Reply
  4. Clare says

    July 22, 2021 at 1:02 pm

    5 stars
    This was so easy!! I was really intimidated at first but when I cut into the final product and saw that golden yolks mixing with the sauce I knew I was going to keep this recipe!! Lolol I felt like Gordon Ramsay!

    Reply
    • LyubaB says

      July 26, 2021 at 10:56 am

      Haha! Awesome job, Clare! I am so glad you liked it!

      Reply
  5. Cathy@LemonTreeDwelling says

    February 19, 2014 at 11:04 pm

    Can you believe I have NEVER tried Hollandaise sauce?? I will have to give it a go with your recipe!

    Reply
    • LyubaB says

      April 24, 2019 at 4:09 pm

      Yes, you should it’s so delicious!!!

      Reply
  6. Julie @ Julie's Eats & Treats says

    February 19, 2014 at 10:43 am

    Ohhh I need to get myself an immersion blender and try this sauce and dish! YUM!

    Reply
    • lyuba says

      February 19, 2014 at 9:20 pm

      Oh, Julie, you really do 🙂 It’s my second favorite appliance (aside from my stand up mixer)! Thank you!!

      Reply
  7. Laurie says

    February 16, 2014 at 1:13 pm

    This recipe sounds great! Thanks for linking up to Tip Me Tuesday linky party this week. {knuckle bumps}
    Did you know that I can “lend” your blog posts my Google page rank for better search engine traffic?
    {fabulous}
    If you upload at least 2 images, 2 steps, and blog post URL into your Tip Junkie craft room, you’ll be in business!
    {wink} ~ Laurie {a.k.a. the Tip Junkie}
    http://www.tipjunkie.com/post/how-to-add-a-craft-room-project-on-tip-junkie/

    Reply
    • lyuba says

      February 19, 2014 at 9:21 pm

      Thank you so much, Laurie 😉

      Reply
  8. Gloria // Simply Gloria says

    February 7, 2014 at 11:02 am

    Lyuba, I LOVE hollandaise sauce! I usually whip it up almost every Sunday morning… I’m happy you showed everyone that it truly IS simple. I’m a lover of cayenne pepper, too. This whole recipe looks amazing!

    Reply
    • lyuba says

      February 7, 2014 at 7:41 pm

      Thank you so much, friend 🙂

      Reply
  9. Linda says

    February 7, 2014 at 9:33 am

    So yummy looking! Eggs Benedict is a favorite. Yours looks beautiful! Must make it this weekend. Son and fiancé are coming. Add some crab instead of Canadian bacon and U La La! Come visit my post today for a delicious meal recipe

    Reply
    • lyuba says

      February 7, 2014 at 7:37 pm

      Ooo, that does sound like it would be perfect with crab! Thank you, Linda!

      Reply
  10. Sylvia says

    February 7, 2014 at 9:00 am

    I seldom go out for breakfast, but when I do I order eggs benedict. I think it’s because I love hollandaise sauce. And yet, I’ve never made hollandaise sauce myself. Thanks for this simple recipe. I can do this. Can this sauce be re-heated successful the next day?

    Reply
    • lyuba says

      February 7, 2014 at 7:34 pm

      That is a good question and it can be tricky as it might separate very easily.
      I would recommend keeping it in the refrigerator and reheating it in the double boiler over simmering water. Whisk it together and if you see butter separating, you can add a little bit of heavy cream to bind it back together. Good luck!
      Thank you, Sylvia!

      Reply
  11. Marisa Franca says

    February 7, 2014 at 5:35 am

    Yummy!! I too love hollandaise sauce and Eggs Benedict. I wonder how it would taste over polenta? I’ll have to try it. Your photos jump out at me and right now I haven’t had breakfast so the pictures are making me super hungry. I’m having plain ole cereal — what a let down and reading your post. Great job on it and the series!!

    Reply
    • lyuba says

      February 7, 2014 at 7:00 pm

      Awww, hopefully you will get a chance to treat yourself this weekend! Thank you, Marisa!
      I think it would be nice over polenta, with some chopped ham or prosciutto!

      Reply
  12. Nancy P.@thebittersideofsweet says

    February 6, 2014 at 1:50 pm

    I love this sauce series. I have actually never had hollandaise sauce or eggs benedict. I think I need to come out of the box and give this a try!

    Reply
    • lyuba says

      February 7, 2014 at 6:58 pm

      You really should try Eggs Benedict! First time I tried it…heaven!
      Thank you, Nancy!

      Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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