Most of the time when we eat out at a restaurant my husband could never guess what I’ll order because I mix it up so often. The exception is when we go somewhere for breakfast or brunch, I always order Eggs Benedict. There’s never something on the menu that could tempt me more! Traditional Eggs Benedict is obviously a classic, but I love different variations of it too, like Eggs Benedict with asparagus.
How to make Eggs Benedict:
Start by making this simple recipe for hollandaise sauce (see the step-by-step photos, below). Next, poach the eggs, warm the Canadian bacon, and toast the english muffin. Finally, assemble your Eggs Benedict by placing the Canadian bacon on top of half of an english muffin. Place a poached egg on top of the Canadian bacon, and smother the egg in hollandaise sauce.
For a healthier Eggs Benedict, consider trying eggs florentine!
How to poach an egg:
To poach an egg, first fill the pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface but not rolling. Add a little splash of vinegar to the water (this is optional, but it helps the egg white to stay together once it is in the water).
Crack one egg into a small cup (I use a measuring cup). Lower the egg into the simmer water, gently easing it out of the cup.
How long should you cook your poached egg? Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. Remove the poached egg with a slotted spoon.
How to make Hollandaise sauce:
This traditional Eggs Benedict sauce is called hollandaise sauce. Many people buy hollandaise sauce in a packet that just has you add water….I’ll never understand WHY?! It’s SO easy to make homemade hollandaise sauce and it definitely tastes better from scratch!
The ingredients for Hollandaise sauce are butter, egg yolks, lime juice, heavy cream, and salt and pepper. The method I’m sharing is a more traditional method for making hollandaise sauce. Some people prefer to make hollandaise sauce in the blender, which would work well for this recipe.
To make hollandaise sauce, start by melting butter in a saucepan. Meanwhile, beat egg yolks in separate bowl and add lime juice, heavy cream, and salt and pepper.
Once the butter has melted, you’re ready to temper the eggs by adding a small amount of the hot butter to the egg mixture. Stir it well and repeat this process, slowly adding one spoonful of hot butter to the egg mixture. We do this to avoid curdling the eggs.
Finally, add the mixture back to the saucepan and cook it for a few more seconds.
Some people worry about raw eggs in their hollandaise sauce. In this sauce, the eggs are cooked, they are just cooked very slowly to avoid curdling! Cooking the hollandaise allows for a thicker, yummy sauce for your Eggs Benedict.
How to make Hollandaise sauce in advance:
For very best results, Hollandaise sauce is best served fresh, right when you’re ready to eat Eggs Benedict. However, you can make Hollandaise sauce a day ahead of time. Refrigerate is until ready to eat, and then reheat it for about 10-20 seconds in the microwave.
CONSIDER TRYING THESE CLASSIC BREAKFAST RECIPES:
- Breakfast Quesadillas
- Classic French Toast
- Broccoli Cheese Quiche
- Homemade Biscuits and Sausage Gravy
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Eggs Benedict with homemade Hollandaise Sauce
- 2 English muffins
- 4 large eggs
- 4 slices Canadian bacon
- Vinegar , just a splash
For the Hollandaise sauce:
- 4 Tablespoons butter
- 4 egg yolks
- 2 teaspoons lemon juice , or lime juice
- 1 Tablespoon heavy whipping cream
- salt and pepper (to taste)
For the Hollandaise sauce:
- Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lemon juice, whipping cream, and salt and pepper.
- Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture.( Adding the butter slowly, a spoonful at a time, will temper the eggs and ensure they don't curdle).
- Once the butter has been incorporated, pour the mixture back into the saucepan. Cook on low heat, stirring constantly, for just 20-30 seconds. Remove from heat and set aside. It will thicken as it cools. Stir well and add another splash of cream, if needed, to thin.
To poach the eggs:
- Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface but not rolling.
- Add a little splash of vinegar to the water (this is optional, but it helps the egg white to stay together once it is in the water).
- Crack one egg into a small cup (I use a measuring cup). Lower the egg into the simmer water, gently easing it out of the cup.
- Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. Remove the poached egg with a slotted spoon.
- **It is not abnormal for a white foam to form on top of the water when poaching an egg. You can simple skim the foam off of the water with a spoon.
- While the egg is cooking, place the slices of Canadian bacon in a large pan and cook on medium-high heat for about 1 minute on each side.
- Toast the English muffin. Top each toasted side with a slice or two of Canadian bacon, and then a poached egg. Top with hollandaise sauce.
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe in August 2013. Updated August 2018.
This is the second time we’ve used the recipe. I had to scour the internet to find it again because I forgot to save it after the first time we made them. This is a very easy to follow recipe and each time the results have been great! I had never eaten eggs Benedict before this. It’s a new family favorite for special occasions!
Wish I could post with photo because it’s absolutely delicious and restaurant quality. 💕
Excellent recipe and worthy to serve to the best liked guests… a sure winner!
First time making Eggs Benedict so I was intimidated. Easy and delicious. The whole family enjoyed it.
This is the best and easiest eggs Benedict recipe I’ve tried over many years. My husband’s favorite breakfast dish is eggs Benedict ,I served him and my 26 year old son from this recipe today and they both loved it. My husband keeps raving over it and says it is restaurant quality, so delicious, just wonderful! Thank you!
OMG. I just want to make them Friday morning for my family .Wish me good luck..Has been at least 25 years I made eggs Benedikt.
Saved Christmas! I had never made and your photos and simple instructions were so great! Thank you!
Loved this, vary good.
Really good recipe, it’s similar to one I made by the gallon in a restraunt. I like to add lemon pepper and bit more lemon. I also sometimes add a tsp of Dijon mustard and garlic powder and or paprika and smoked sea salt or chipolte. You can add different stuff in and it’s still that beautiful silky hollandaise you love with your own twist. I use immersion blender and a tablespoon of water can be used to thin if needed. Thank you for sharing this recipe.
Excellent recipe, the sauce turned out perfectly… I steamed some broccoli to go with it that was in my fridge. Thanks so much! This is my go to recipe from now on!
Very yummy. If the sauce is grainy, pulse it in a blender. And have patience with those poached eggs…that is the hardest part!!
I will add a touch more lemon next time but it was great. Can’t wait to make it for my mom.
This is a very good recipe. The only obstacle I found was cooking the eggs! The technique is fine but it takes too much time. I would definitely use this recipe but I would make the eggs in advance, so that everyone could eat together.
Super Easy, Super Fun , tastes Delicious 😋
I found 3 minutes on medium boil for eggs to be perfect.
Careful with vinegar. As recipe says, just a touch or you will get strong vinegar taste.
Thank you, Lauren!
It tasted so good, but my sauce got cold sitting. My eggs turned out perfect. How do you keep everything hot. Do you poach all eggs at once
La garan receta!
Excellent description and recipe. I’ll just note that in a pinch a powdered Hollandaise can be quite good because none of them add just water, they all require adding copious amounts of butter. In Europe, I have tried several liquid packaged Hollandaise and was quite satisfied.
Great recipe for New Years morning. The only real adjustment we made was the addition of cayenne… adds a nice flavor without making it spicy.
I’m a fan of a touch of cayenne on the muffin and paprika on top.
The hollandaise is perfect! Made for Christmas morning dinner and couldn’t be happier ❤️
Good recipe, and easy to make. I used lime as I had no lemon and it was a little off. With lemon I’m sure this will be great!
finally found perfect recipe! I’ve even tried some famous TV chefs recipes and this is WAY better! Thank you!
Totally loved the Hollandaise from scratch!!! My 14 year old son is somewhat picky and did not like hollandaise when he first tried eggs Benedict at a restaurant a while back, but totally gobbled it up when I made it at home:)
Thanks for a great breakfast recipe we just had for dinner 😁
Hollandaise was easy to make. I will use with other meals too. 👍🏼
I like this recipe simple and its good. Specially the hollandaise, if you have a probmem with the recipe you should create your own vlog.
Yes the recipe is on the planet earth. Hahaha unless you have a house in mars. Peace
This recipe tastes great maybe its different or maybe your different either way who cares 🤔. great recipe different strokes for different folks
Great. I made this for my mother on mothers day, She said she loved it! Tip: I did not have heavy whipping cream so if you don’t it still tastes great with half and half. Also I did not have the english muffins so i used burger buns and it tasted the same.
Could you use bacon instead of Canadian bacon?
I personally LOVE a little tang in everything I make. The line juice added a level of complexity to the hollandaise. This recipe is the best one I’ve found yet, and super easy.
I make this ALL the time. My mother in law says this recipe is better than when she has eggs benedict at a restaurant.
I wish I’d have read the reviews. Too much lime juice. Otherwise a nice recipe.
Go light on lime juice! 2T is way too much.
Sauce wasn’t good at all. 2 T lime juice for these proportions is so off. I don’t understand how this has a 4.9 rating.
Cooking, like science, is experimental! A good chef (or cook in your case) TASTES his/hers/their product as you prepare. If you don’t like the taste chances are those you are cooking for won’t either! TASTE, adjust, or start over. It’s art and science…cook. ;>€
t, not T. Read before you comment.
Excellent step-by-step! The results were delicious and I agree, why buy hollandaise when it’s so easy to make from scratch?
Hello, and thank you for this. Do you know how long I need to cook the eggs to get them “hard”. I do not like runny yolk at all?
Made this on valentines for eggs Benedict. It was so easy and so delicious. I learned at a young age to make hollandaisethe hard way by Non stop whisking with everything on the stove. This
Method was so much easier. And delicious. Thank you
Well…not a family favorite. But it was okay. Just okay. We will try it again and tweak a few things.
Awesome recipe, I don’t eat eggs but made it for my family had to use apple juice instead of lime and the judges were overwhelmed. Thanks
Amazingly easy to make, turns out delicious every time, a family favorite.
The sauce is a little too thick for pouring it nicely over the eggs, but adding a little more cream right at the end and heating it up carefully makes this recipe a true success!
Made it for breakfast this morning and it came out amazing! I made a mistake of using like concentrate, not juice, which made the hollandaise sauce more tarty. I would be careful the next time and use lime/lemon juice.
Too much acidity for hollandaise. 2 tbsp cream and 1/2 tbsp lemon not lime juice and it’s perfect. Use a deeper pot and swirl the water around when dropping the eggs in and they become that distinct unclouded shape. Double boiler helps while whipping the hollandaise to get creamy not frothy consistency.
Also used lemon not lime. So easy and so good
This recipe was so easy and delicious, I made it twice in one day! Thank you for helping me master what I once thought to be an intimidating recipe. Bon Appetit!
The sauce came out amazing! I was going to use a blender recipe but then found yours. Its not difficult at all! I used one TBSP lemon juice juice because I prefer it over lime. The sauce did thicken after it sat so I added more cream and slowly heated it as I stirred. Now I just have to get my timing down on my poached eggs….
Sauce didn’t turn out at all. I assume from not having the butter hot enough? Idk, followed everything to a T
The hollandaise sauce turned out quite runny, and was still cold when I finished making it. I let it sit, hoping it would thicken, and it did not. Then I microwaved it at 5-10 second intervals to try to thicken it and heat it up. It worked a little but not much. In the end I just microwaved it for 20 seconds and put it on the eggs, even though that caused it to be curdled and what wasn’t curdled was still incredibly runny. But at least it was a little warm and I’d rather have it curdled than freezing. I will not be making this hollandaise sauce again, I don’t think.
Simple and delicious! My family loved it!
I made it for brunch and it was a complete hit! Even my picky eaters devoured every single bite. Only adjustment I made was adding more heavy cream to the hollandaise mixture.
I did this recipe today for breakfast for my daughter and my self And love it. I didn’t have the Whippet cream so I use Substitute Instead I my own whip cream with almond milk and butter! It Came out delicious I added lime zest and fresh chives!
Thank you for sharing it!
This was my first attempt at making eggs Benedict and even though I was missing the bacon (wha?!) and had to sub in 1/2 lemon juice, this was fabulous!! Winning high praise from my breakfast partner and myself. Highly recommended.
Great, easy to follow recipe however the sauce needed 3 minor tweaks; I’ve always had hollandaise sauce with lemon. The lime wasn’t tangy enough and lemon just makes it so much better. I found the sauce to be too thick and dark so I added 2 more tablespoons if cream to get it to be the right thickness. Finally, the sauce does thicken after cooking so I just added more butter (and salt since the additions increased the volume) at the end to make sure it was the correct texture.. Overall, this recipe and instructions are amazing and easy to follow!
Simple straight forward and easy to follow! Tastes amazing!
I absolutely love egg benedict, and I can ‘t wait to try making them for my birthday. Thank you so much for sharing. I love your site.
The recipe turned out really well, my husband made this for the first time, it was delicious.
My first attempt and it was great. Because my favorite restaurant Eggs Benedict uses orange juice, I substituted for lemon. I think next time I would do 1 tablespoon of each juice because it turned out a little sweet. Perfect way to make the Hollandaise sauce. Be patient as I found it thickened after I finished cooking. I have always been intimidated to make Eggs Benedict but thanks to this recipe, I am over my fear.
Tough to get limes and english muffins here in the Philippines. But subbed fresh squeezed lemon juice for the lime, and it resulted in a nice tangy kick!
Great stuff, many thanks from Manila 🙂
My husband loved it! I added spinach It was simple and delicious . Will make it again.
My husband and kids made this for me this morning for my Mother’s Day breakfast! It was amazing!
Followed the recipe and this turned out great! Thank you!
Loved your recipe! It was easy to follow and appreciate the demo. It was my first time to make Eggs Benedict and thanks to you it was a success. It’s my husband’s favorite breakfast dish and now I can make it for him😊
Just made Eggs Benedict for the first time! Thanks for the recipe. It worked out great, and tasted delicious.
Excellent. Loved the lime juice in the Hollandaise. Happy Easter.
If you stir the water into a cyclone, the egg will stay together in the middle very easily. You can just crack the egg into the spinning water.
Excellent! My first attempt at making eggs benny and they turned out perfect! I made it exactly as the recipe shows.
Thanks so much!
Excellent! This was my first attempt at making eggs benny and this recipe turned out perfect!
Thanks so much!
I tried your recipe and it turns out great! A few changes though, I microwaved the butter to melt it, and if the sauce is not thick enough – I double boil it above the stove and stir rigorously to reach the correct consistency. Double boiling avoid curding the yolk in the sauce.
Used this recipe to make eggs Benedict for the first time! I’ve never even poached an egg but everything came out great! I went with 2 Tablespoons of like juice for my juice and it seemed like a little bit too much so I’m going to try a little less next time.
The flavor of the sauce was fantastic, my sauce was a bit runny but I’ll try other tips from other commenters by either using heavy milk (I used half and half because it was what I had on hand) or using an extra large egg or additional egg yolk to thicken.
This was a hit in our house and we’ve been testing different recipes for the sauce. Thank you for sharing this with us!
Made your recipe this morning and it was a hit! The trick with the measuring cup was so helpful— thank you for such a great recipe!
(As an aside, my Hollandaise sauce was a little runny but I figured out it was because I didn’t have extra large eggs so there wasn’t as much yolk— to those that make this recipe with smaller eggs maybe consider tossing in an extra yolk or two if you want your sauce thicker!)
Thanks again for sharing such a great recipe my family loved it!
I liked the lime more than the previous lemon juice recipes I’ve tried. Husband likes runny eggs, but I hate that! So, I poached the leftover whites from the sauce yokes, for myself… Win/win @ our Huas ? I heated the liquids (milk, instead of cream) with the butter, then tempered the yokes, and it still turned out fine. Thanks for the photos & great instructions!
I was willing to try lime, and I didn’t like that taste in my hollandaise. I’ve never tasted lime hollandaise until today, and I was cooking eggs benedict for someone and the limecbotched it, it was embarrassing. I could not serve it
Hi Christie, I’m sorry you didn’t like the lime. All traditional hollandaise sauces contain lemon or lime. Next time you could try lemon juice and use less, if you don’t like the flavor.
Great recipe. I had to find a substitute for the cream so we opted for a tablespoon of whole milk yogurt and the lemon juice went well with that. Everyone loved it! Will make again.
Today, January 13th, is my brothers birthday. He met an untimely death last year, June 29th, just 7 days after our mother died.
Shamus was a chef and taught my sister and I alot.
His favorite dish was eggs Benedict. Hed make it at family gatherings and it was always a hit.
Today, my sister and I both used this recipe in his honor. I live in Wisconsin, she lives in Ohio…
It turned out amazing and delicious. My super picky fiance gobbled it up! Thank you so much for sharing this recipe!
Thank you so much for sharing Laci. I feel so happy that this recipe could bring you and your sister comfort on such a difficult day. XOX
I have half and half cream. Can I substitute it for the whipping cream?
Yes you can, the sauce just may not thicken up as much as it does with cream, but I still think it would work great.
I’ve never made Eggs Benedict before let alone poached an egg in my life! And I’m 42! Until today…..my husband loves Eggs Benedict- hasn’t had it in years (would order at a restaurant ). I wanted to do something special for New Year’s Day so decided to give this recipe a try. It’s a keeper! Much to my surprise being an Eggs Benedict and egg poacher virgin, everything came out perfectly! My husband was so surprised and impressed! Said it was a home run and it was excellent! I’m so happy!! The hollandaise sauce came out great!! Loved the look on his face when I said it was from scratch and not a packet. Ha!
Thank you for sharing this! So glad I found it and was able to execute.
PS- I also watched a video on YouTube prior to cooking to learn about poaching an egg for extra guidance.
Way to go!! I loved you story and I’m glad it was a home run! XOX
Happy New Year! Blessings for an amazing year!
Great! We love eggs Benedict. This recipe uses a lot less butter which is why U like it. The lime adds a nice kick. Making it Christmas Morning,
Wow! Thank you for posting this easy to follow recipe. This is a personal favorite but haven’t really had much success making it in the past. I really appreciated the pictures. Thank you for sharing.
This is such a great recipe and is so easy to follow!! This has been my favorite dish since I was seven and has taken me ten years to find a recipie that i felt comfortable making!! My whole family enjoyed it! Thanks for posting it!!
Hi Jessica, Thanks so much for your comment- I’m glad you like the Eggs Benedict! It really is simple, and one of my favorites!
This Hollandaise looks amazing and easy! I always find such complicated recipes and just give up, very excited to try this
Thanks Quinn, It’s soo simple to make! Hope you enjoy it!
Nice to find you through the linky party. Eggs Benedict is my favorite breakfast and it’s been way too long since I’ve made it. Enjoy your holiday.
This is one of my favorite breakfast, that you for the recipe. Pinned it! Thank you for sharing at our Social Sunday.
Have a wonderful Labor Day.
Wanda Ann @ Memories by the Mile
Looks awesome! My hubs loves Eggs Benedict- I will have to try this for breakfast someday.
(new follower here!)
Morgaine from Madcap Frenzy
P.S. I would also like to invite you to join my August Totally Tuesday Link Party:
Thank you for sharing this recipe. We have 12 hens so have plenty of fresh eggs right now and I’m always on the lookout for good egg recipes.
This looks so good! Eggs Benedict are my absolute favorite way to eat eggs, but I’m so intimidated by the poached egg process… I’ll have to give it a try sometime! Yours look wonderful!!!
It may sound tricky to poach the eggs but it’s really very very easy! Let us know how it goes for you!
wounderful recipe and easy to make my favorite and the flavor absolutely delicious and enjoye making it and thaks
Those look delicious! You are very lucky to have a husband that makes you a breakfast like that 🙂
I know right?! He’s a keeper 🙂 Thanks for stopping by!
Awesome, thank you.