Homemade Eggs Benedict is much easier to make than it might seem. Use a blender or a whisk to prepare a fresh hollandaise, and follow a simple tip for reliably perfect poached eggs every time.
Homemade Eggs Benedict
You don’t need a professional kitchen to make restaurant-quality Eggs Benedict at home. With a whisk or blender, a saucepan, and a little patience, you can make a silky hollandaise, crisp the Canadian bacon, and poach eggs to runny perfection. The method is straightforward and the results feel special—ideal for weekend brunches, celebrations, or any morning you want to treat yourself.
The dish balances rich, buttery hollandaise with salty, slightly smoky Canadian bacon and delicate poached eggs on toasted English muffins. It’s indulgent without being complicated, and it’s easy to customize to suit your tastes.
Why You’ll Love This Dish
- Great for Company – It looks impressive and comes together quickly, making it perfect for hosting.
- Restaurant-Style at Home – Skip long brunch lines and recreate a classic at your own table.
- Rich, Velvety Hollandaise – Freshly made with real butter and egg yolks for superior flavor and texture.
- Customizable – Swap Canadian bacon for ham, smoked salmon, or a bed of sautéed spinach.
- Quick and Simple – The recipe takes about 15 minutes of active time; most of that is poaching eggs and whisking the sauce.
Recipe Shopping List
You likely have many of these items on hand. For exact measurements, use the printable recipe card provided later in the post.
- English Muffins – The toasted base that holds everything together; store-bought or homemade both work well.
- Canadian Bacon – Lean, slightly smoky, and quick to sear; ham or pancetta are good alternatives.
- Eggs – Fresh eggs poach best; you’ll use yolks for the hollandaise as well.
- Salted or Unsalted Butter – Adds richness to the hollandaise; add a pinch of salt if using unsalted butter.
- Lemon Juice – Balances the richness of the sauce and brightens the flavor.
- Cayenne Pepper – A small pinch adds warmth and depth to the sauce.
How To Make This Recipe
Below is a clear overview of the steps involved. Follow the full recipe card toward the end for exact measurements and timing.
- Start the Sauce Base – Whisk egg yolks with lemon juice until the mixture thickens and increases in volume.
- Make the Hollandaise – Place the bowl over simmering water (double-boiler method) and slowly whisk in melted butter until the sauce becomes smooth and pourable.
- Toast and Butter Muffins – Split and toast English muffins, then spread them with butter while warm.
- Cook the Bacon – Sear Canadian bacon slices in a little butter until slightly crisp on the edges.
- Poach the Eggs and Assemble – Poach eggs in gently simmering water until whites are set and yolks remain runny (about 3–4 minutes). Drain and place eggs over the bacon and muffins, then spoon warm hollandaise on top.
Recipe FAQ
Traditionally, Eggs Benedict uses poached eggs. To poach, bring a pot of water to a gentle simmer and add the eggs one at a time. Poach until the whites are fully set but the yolks are still runny and soft. If you prefer, use an egg poacher cup for extra consistency, but poaching by hand works well when eggs are fresh.
English muffins are the classic choice because their texture and nooks hold sauce well. If you enjoy baking, homemade English muffins are an excellent option; otherwise, a good-quality store-bought muffin toasted and buttered will work beautifully. Keep the plated components warm while finishing the hollandaise so everything is served at the right temperature.
You can use a packaged mix in a pinch, but homemade hollandaise delivers superior flavor and texture. Fresh egg yolks and real butter create a richer, creamier sauce that’s worth the extra effort.
Serve This With
- Blackstone Hashbrowns — Crispy potatoes make a hearty side.
- Cinnamon Rolls or Caramel Rolls — For a sweeter accompaniment that balances the savory dish.
- Biscuits and Gravy — A comforting option if you want a full Southern-style spread.
Pin For Later
Homemade Eggs Benedict
This homemade Eggs Benedict features Canadian bacon, toasted English muffins, and a creamy homemade hollandaise. It’s a straightforward recipe that elevates breakfast into a restaurant-style meal.
10 minutes
5 minutes
15 minutes
Ingredients
- 2 English muffins, split, toasted, and buttered
- 8 slices Canadian bacon
- 4 eggs
Hollandaise Sauce
- 4 egg yolks
- 1 tablespoon lemon juice
- ½ cup salted butter
- Pinch of cayenne pepper
Instructions
- Place a small to medium pot of water on the stove over medium-low heat and bring it to a gentle simmer.
- Melt the butter and keep it warm.
- In a metal or glass bowl, whisk the egg yolks and lemon juice vigorously until the mixture thickens and increases slightly in volume.
- Toast the English muffins and butter them generously.
- Set the bowl with the yolk mixture over the simmering pot (double-boiler). Continue whisking and slowly drizzle in the melted butter until the hollandaise is smooth and pourable with a slightly jammy consistency.
- Fry the Canadian bacon in a little butter until the edges crisp and it’s heated through, then place on the toasted muffins.
- Poach the eggs one or two at a time in the simmering water for about 3–4 minutes, until whites are set but yolks remain runny. Drain well and place on top of the bacon.
- Repeat until all eggs are poached, then spoon hollandaise over each stack. If the sauce becomes too thick, whisk in a teaspoon or two of hot water to loosen it.
Nutrition Information
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 438
Total Fat: 34g
Saturated Fat: 18g
Cholesterol: 450mg
Sodium: 669mg
Carbohydrates: 15g
Fiber: 1g
Sugar: 1g
Protein: 19g
Nutrition data is an estimate. If you need precise values for medical reasons, consult a trusted nutrition source.
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