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Classic Eggs Benedict


​This is the classic recipe for Eggs Benedict. If you prefer, substitute
another meat for the ham.


Also remember that homemade Hollandaise sauce is delicious
on salmon, asparagus, and other veggies!


  • 4 eggs, room temperature (for poaching) + more for the Hollandaise

  • 2 English muffins, split in half

  • 4 slices ham or Canadian bacon

  • 1 batch Hollandaise sauce

Although it seems very fancy, Hollandaise is actually very easy to
make. Simply heat up some butter (and it needs to be hot!)
and stream it into the blended egg yolk mixture to create
a velvety smooth sauce.

Hollandaise Sauce:

  • 3 egg yolks, room temperature

  • 1 Tablespoon lemon juice

  • 1 teaspoon Dijon mustard

  • 1/4 teaspoon salt

  • pinch of cayenne pepper

  • 1/2 cup melted butter (1 stick)


  1. Melt the butter on the stovetop (or in a microwave for
    about 1 minute) until very hot.

  2. Combine the egg yolks, lemon juice, Dijon mustard, salt and
    cayenne pepper into a high powered blender (or immersion blender) and blend for 5 seconds.

  3. Slowly stream in the piping hot butter into the mixture as the blender is running.

  4. Transfer to a small bowl.

Poach the eggs:

  1. Put about 2" of water into a frying pan over high heat.

  2. When boiling, remove pan from the heat.

  3. Carefully break the four (4) eggs into the hot water and put on the lid.

  4. Cook 3 minutes until the poached eggs become opaque.

  5. Carefully remove with a slotted spoon and drain on paper towel.


Assemble the Eggs Benedict:

  1. Toast the English muffin halves.

  2. Top each with a slice of ham and a poached egg.

  3. Drizzle with fresh Hollandaise sauce.


Learn more about cooking the perfect Poached Egg

The key to getting the consistency right comes down to the hot melted butter. This recipe emulsifies butter into an egg yolk and lemon juice mixture. So you want to make sure you’re streaming in butter that’s very hot.

In the case that your sauce does break and becomes a speckled mess, there are two methods to try that will help bring your sauce back to life:

  1. Add 1-2 tablespoons of boiling hot water: As you’re blending, slowly add in the hot water and blend until the consistency is right.

  2. Add an extra egg yolk: While the blender is on, add an extra egg yolk with a teaspoon of hot water into the blender and blend until it becomes perfectly creamy.

Eggs Benedict
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