Easy Eggs Benedict Recipe with Blender Hollandaise

Jump to Recipe Print Recipe

Easy Eggs Benedict Recipe (with Blender Hollandaise) - Make easy eggs Benedict at home with toasted English muffins, smoky bacon, perfectly poached eggs, and a foolproof blender hollandaise sauce for an elevated brunch recipe that’s perfect for weekends or special occasions!

This easy version of a classic eggs Benedict recipe is done in a few simple steps with a rich, restaurant-quality hollandaise sauce made simply in a blender! Impress your brunch crowd or treat yourself to a special breakfast with this fuss-free twist!

You don’t need to whisk over a double boiler or worry about the sauce breaking; it’s silky perfection every time. Serve it with a mango dragonfruit refresher or green smoothie and a bowl of fruit salad on the side!

Why You’ll Love This Recipe

No stress. This brunch favorite is ready in minutes!
Blender hollandaise sauce. No constant whisking required.
A quick breakfast. Ready in less than 30 minutes.
Customizable. Plenty of possible ingredient swaps!

Ingredients Needed

ingredients for classic eggs benedict recipe

Hollandaise Sauce

Unsalted butter: Needs to be melted and very hot!
Egg yolks: Using just the yolks gives it a rich, creamy consistency and its signature yellow color.
Lemon juice and Dijon mustard: For acidity to cut through the richness, giving it a nice tangy element.
Sea salt and cayenne pepper: Both are to taste, so you can adjust as needed.
Hot water: Only required if your sauce gets cold by the time you use it. You can use it to blend before serving.

Eggs Benedict

English muffins: I’ll usually alternate between my homemade English muffins and sourdough English muffins. Both are excellent!
Large eggs and white vinegar: The vinegar gets added to the water to help the whites set quickly without breaking.
Canadian bacon: Resembles thick-sliced ham in presentation and texture; however, it’s a bit milder in flavor. When it’s pan-seared, it caramelizes nicely around the edges.
Salt, pepper, and chives: I like to garnish my homemade eggs Benedict with some fresh chopped chives, just like they do when I order it at a restaurant!

How to Make Eggs Benedict

egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper added to a blender

egg yolks with spices blended in the blender.

Step 1: Add egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper to a blender. Run the blender for 5 seconds to combine, and as it continues, slowly stream in the hot melted butter. Once smooth and combined, set that aside.

blender hollandaise sauce is almost done blending.

Step 2: Toast the English muffins. If you prefer a crispy outside and soft, fluffy inside, keep them whole and toast them in the oven (or toaster oven or air fryer). If you want them toasted throughout, slice them in half and pop them in the toaster.

egg added to the skillet with simmering water with vinegar.

Step 3: Heat the ham in a skillet over medium heat until warmed and lightly browned, flipping halfway.

Canadian bacon added tot he toasted muffins.

Hollandaise sauce added to the top of Canadian bacon.

Step 4: To poach the eggs, bring a pot of water to a gentle simmer. Add the vinegar. Carefully crack the eggs into small bowls (to avoid shells in the boiling water), keeping one egg per small bowl. Gently slide the eggs, one at a time, into the water. Cook for 3-4 minutes and then remove them with a slotted spoon.

easy eggs benedict garnished with chives and black pepper.

homemade eggs Benedict garnished with chives and black pepper ready for serving.

Step 5: Lay the muffin halves open side up. Top each one with 3 pieces of bacon, 1 egg, and spoon over the hollandaise sauce. Sprinkle it with salt and pepper and fresh chives. Enjoy!

Expert Tips

Use fresh eggs! This will give you the best poaching results, and you’ll find they hold their shape better.
Create a whirlpool. Swirling the water before adding the eggs can help form them into nicely rounded eggs.
Do not boil the water. All you need is a gentle simmer so the eggs don’t fall asleep.
Prepare to assemble. Have everything ready so the hollandaise sauce and poached eggs can be served right away for best flavor and texture.
Leftover English muffins? Use them to make easy breakfast sandwiches or protein-packed egg sandwiches next!

FAQs

Can I make the blender hollandaise ahead of time?

Although it’s best served fresh, you can make it and keep it warm for up to 1 hour. Set it in a bowl over warm water. Stir and blend before serving.

What if my sauce breaks?

Add a splash of hot water and try blending it again. You can also blend in an extra egg yolk to help combine it again.

How to tell if my poached eggs are ready?

You’ll know because the whites will be completely set. The inside should still be soft and runny. I’d say no more than 4 minutes in the simmering water.

Do I need to add vinegar to the water?

I recommend it if your eggs are not super fresh! You can skip it if you are using very fresh eggs.

More Easy Breakfast Recipes

Did you try this recipe? Please leave us a ⭐ review below!

Thank YOU for YOUR Comment, Share & Recipe Review!

When YOU make this classic eggs Benedict recipe tag us @munchkintimeblog on Instagram, and follow along on Pinterest, Facebook, Tik Tok and YouTube! Thank you for visiting!!!

📖 Recipe

Happy Cooking!