Homemade Eggs Benedict

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Eggs Benedict is easier to make at home than you’d think! A perfectly decadent way to start off the weekend or to serve guests at brunch. 

This easy homemade version is made with simple ingredients and doesn’t take long to prepare! Hollandaise sauce can seem daunting but the recipe below is crazy easy (or you can just use a packet if you’d prefer).

Eggs Benedict ready to serve

What Is Eggs Benedict?

Eggs Benedict is a brunch dish that is made by placing a slice of Canadian bacon on each half of a toasted English muffin, topping it with a poached egg and a drizzle of Hollandaise sauce.

Now if that isn’t reason enough to love this easy breakfast dish, it is also ready in under 30 minutes and has a rich, smooth and savory homemade hollandaise sauce.

Serve it alongside a fresh fruit salad and maybe a mimosa (or two) for the perfect brunch!

Eggs Benedict ingredients


A good benny will have high-quality ingredients like fresh eggs and firm but fluffy English muffins.

Bacon: When it comes to bacon, Canadian bacon is traditional but any bacon will do for this recipe! Even leftover ham is a great addition.

English Muffin: The traditional English muffin is the best option for eggs benedict but in a pinch, a slice of toast or dinner rolls are great options. The hollandaise sauce will soak right in!

Eggs: Simply poached. Easy! (Tips to make to make the perfect poached egg here).

Hollandaise Sauce: Hollandaise sauce may seem difficult but I can assure the recipe below is crazy easy. You can also use store-bought hollandaise if you’d prefer.

Making poached eggs for Eggs Benedict

Preparing Hollandaise Sauce

If you aren’t using a premade sauce, hollandaise  is easy to make in the blender in just a couple of minutes. It does contain raw egg yolks, if you don’t want to eat raw egg yolks, you can either use a packet mix or prepare using the double broiler method in the notes of the recipe.

  1. Add egg yolks and seasonings to a blender.
  2. Run blender on low while very slowly adding melted butter.
  3. Voila!

Double Boiler Method is an alternative if you don’t have a blender or prefer to cook your yolks.

Simply place a couple of inches of water in the bottom of a pot. Bring the water to a simmer. Add a glass bowl on top ensuring the bottom of the bowl doesn’t touch the water. Add your egg yolks & seasonings directly to the glass bowl while whisking. Continue whisking while drizzling in butter.

Eggs Benedict cut and ready to serve

How to Make Eggs Benedict

Just a few simple steps and a delicious breakfast will be on the table!

  1. Prepare the sauce (per recipe below) and set it aside.
  2. Poach eggs and place on each half of the toasted English muffins with Canadian bacon (or ham or bacon strips).
  3. Season each half and drizzle with hollandaise sauce. Serve immediately

TIP: adding a teaspoon of white vinegar to the water when poaching eggs will help keep the whites together as the egg cooks but it’s not necessary.

Easy Eggs Benedict Variations

Today, eggs benedict can be made with dozens of variations like the addition of creamy spinach (called Eggs Benedict Florentine) or Salmon (called Eggs Benedict Royale). Create your own favorite combination, fancy name optional ;) Below are some delicious ideas to get you started!

  • sautéed bell peppers, mushrooms and onions
  • roasted asparagus
  • sliced tomatoes and fresh basil
  • smoked salmon in place of ham

Eggs Benedict on a board

Eggs for Breakfast!

 Did you enjoy this Eggs Benedict recipe? Be sure to leave a rating and a comment below!

Eggs Benedict ready to serve
4.91 from 11 votes
Review Recipe

Homemade Eggs Benedict

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
With 4 ingredients, this simple yet decadent eggs benedict is great for breakfast or brunch!


  • 4 English muffins split
  • 8 slices Canadian bacon or ham
  • 8 eggs
  • 1 package hollandaise sauce or homemade below
  • salt & pepper to taste

Easy Blender Hollandaise Sauce

  • 3 egg yolks
  • ½ cup butter melted
  • 1 tablespoon lemon juice
  • ½ teaspoon dry mustard

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  • Prepare hollandaise sauce according to recipe below or package directions. Set aside.
  • Place English muffins and Canadian bacon on the same baking sheet. Broil 2-3 minutes or until English muffins begin to lightly brown and the bacon is warmed. Remove from the oven.
  • Bring a pot of water to a boil, reduce heat to a simmer. Crack one egg into a small bowl and gently slip into the simmering water. Repeat with remaining eggs. Allow eggs to simmer 3-5 minutes or until they reach desired doneness.
  • Top each English muffin with warmed bacon, 1 egg, salt & pepper, and hollandaise sauce. Garnish with a sprinkle of paprika or parsley if desired.

Easy Blender Hollandaise Sauce

  • To prepare hollandaise sauce, place the egg yolks, lemon juice and dry mustard into the bottom of a blender.
  • Turn the blender on to low to blend the yolks. Drizzle butter as slowly as possible into the blender while it is running on low.
  • Once the mixture becomes thick and creamy stop blending and season with salt and pepper to taste.

Recipe Notes

  • Adding a teaspoon of white vinegar to the water when poaching eggs to prevent the whites from separating while boiling. 
  • I prefer 4 minutes for a runny egg with a set white.
  • To Make Eggs Benedict for a crowd, poach all eggs in small batches and plunge into ice water once cooked. Just before serving place all eggs into simmering water for about 1 minute to heat through.
To Prepare Hollandaise Sauce Without a Blender:
  1. Create a double boiler by placing water in a saucepan and setting a large bowl over the water. Ensure the water is not touching the bowl.
  2. Bring water just to a simmer below the bowl. Add egg yolks and lemon juice to the bowl and whisk unitl light yelllow in color.
  3. Drizzle in butter as slowly as possible while whisking until the butter is incorporated and the mixture becomes thick and creamy. Once thickened, remove from the heat immediately and season.

Nutrition Information

Calories: 598, Carbohydrates: 28g, Protein: 30g, Fat: 40g, Saturated Fat: 20g, Cholesterol: 564mg, Sodium: 1114mg, Fiber: 2g, Sugar: 2g, Vitamin C: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Breakfast
Cuisine American
Eggs benedict with writing
Eggs Benedict ready to serve with writing
Eggs benedict cut and ready to serve with writing
Top image - eggs benedict cut and ready to serve. Bottom image - eggs benedict ingredients with writing.
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. Eggs Benedict is my very favorite way to eat eggs! I especially love it with smoked salmon and I have a special eggs Benedict dish, Dungeness crab eggs Benedict. I live in the Pacific Northwest, eventually all of my favorites include seafood!!

    Eggs Benedict Royale, with smoked salmon, is perfect with a garnish of a tsp of crème fraiche or sour cream and 1/2 tsp of caviar on top! I usually only eat this once or twice a year, it’s very rich!5 stars

  2. I live alone after raising 5 children. I’m not very tech savvy. I was given an Instant Pot for Christmas and a 4 quart Air Fryer! I’m loving the idea of quick, easy peasy. Yet I love a good healthy choice of food. I’m 66 years old.I’ve been given all sorts of advice on various diets, etc. However, It is overwhelming sometimes.
    I do remember seeing your blog before. I really enjoy your stuff. Glad I re-found you today. Looking for a recipe on how to cook beets & beet greens. Not sure if you could convert your roasted oven recipe into an Instant Pot recipe? If so, I’d be forever grateful.
    I’m definitely going to try your egg bites today in the instant pot!4 stars