Easy Eggs Benedict Recipe (with Blender Hollandaise)
Easy homemade Eggs Benedict with silky blender hollandaise, perfectly poached eggs, and toasted English muffins—simple, classic, and so delicious.
Servings: 4 eggs Benedicts
Calories: 520kcal
Ingredients
Hollandaise Sauce
- ½ cup butter unsalted, melted and super hot
- 3 large egg yolk
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard
- sea salt to taste
- ⅛ teaspoon cayenne pepper or to taste
- 1 tablespoon hot water if sauce gets cold
Eggs Benedict
- 2 English muffins split in half and toasted
- 4 large eggs
- 12 slices Canadian bacon 3 slices per sliced English muffin
- 1 tablespoon white vinegar
- sea salt & pepper to taste
- ¼ cup chives finely chopped
Instructions
- Make the Hollandaise: Add egg yolks, lemon juice, Dijon mustard, salt, and cayenne to a blender and blend for a few seconds. With the blender running, slowly pour in the hot melted butter until the sauce is smooth and creamy. Taste and add more sea salt, if needed. Set aside and keep warm. If it thickens too much, add a tablespoon of hot water and blend again until silky.
- Toast & Cook the Ham: Toast the English muffins until golden. Meanwhile, heat a skillet over medium heat and cook the ham until warmed through and lightly browned.
- Poach the Eggs: Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl. Use a spoon to stir the water in a circular motion to create a gentle whirlpool, then carefully slide in the egg. Cook for 3–4 minutes, or until the whites are set and the yolk is still soft. Remove with a slotted spoon.
- Assemble: Place the toasted muffin halves on a plate, top each with 3-5 slices of ham, then add a poached egg. Spoon the hollandaise sauce over the top, season with salt and pepper, and finish with fresh chives.
Notes
• Use fresh eggs for poaching—they hold their shape better and look prettier.
• Don’t let the water boil when poaching, keep it at a gentle simmer for perfect eggs.
• Add a splash of vinegar to help the egg whites set faster (you won’t taste it).
• If your hollandaise gets too thick, blend in a little hot water until smooth again.
• Keep hollandaise warm, not hot—overheating can cause it to separate.
• Toast the English muffins until golden and crisp so they don’t get soggy.
• You can swap ham for bacon, smoked salmon, or sautéed spinach.
• Want it easier? Use a fine mesh strainer to remove watery egg whites before poaching.
• Serve immediately—Eggs Benedict is best enjoyed fresh and warm.
• For a little extra flavor, add a pinch of paprika or extra cayenne on top.
Nutrition
Calories: 520kcal | Carbohydrates: 16g | Protein: 29g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 427mg | Sodium: 1172mg | Potassium: 435mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1298IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 2mg