Classic Eggs Benedict pairs a toasted English muffin with Canadian bacon, a softly poached egg, and buttery hollandaise. This approachable version uses a blender for the sauce, making brunch easier to manage while the eggs poach. Serve the plates right away so the yolks stay warm and the muffins stay crisp.
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Why this method is manageable
Making hollandaise can feel delicate, but a blender creates a stable emulsion when the hot butter is added slowly. A gentle simmer gives the poached whites time to set without roughing up the eggs. Toast the muffins and warm the Canadian bacon before poaching so every component is ready for quick assembly.
Ingredients and substitutions
English muffins provide a sturdy base, and Canadian bacon warms quickly in a skillet. Thick-cut ham is a good substitute. Fresh lemon juice balances the richness of the sauce; adjust it to taste after blending. A pinch of cayenne adds warmth without making the dish hot. If serving people at higher risk from foodborne illness, choose pasteurized eggs and follow the FoodSafety.gov egg-cooking guidance.
How to make eggs Benedict
Bring a wide saucepan of water to a gentle simmer and add a little vinegar. Crack each egg into a small cup, then slide it into the water. Poach for three to four minutes for set whites and soft centers. Work in batches if the pan is crowded, and lift the eggs out with a slotted spoon to drain.
Toast the muffin halves and warm the Canadian bacon. For the hollandaise, blend yolks and lemon juice briefly, then drizzle hot melted butter in a thin stream while the blender runs. The sauce should become pale, thick, and glossy. Season with salt and cayenne. If it gets too thick, blend in warm water a teaspoon at a time. Keep it warm, not boiling, while you assemble.
Brunch timing and serving
Arrange bacon on each muffin half, top with a poached egg, and spoon hollandaise over the top. Finish with chives. If preparing multiple servings, poach the eggs first and briefly warm them in hot (not boiling) water before plating. The sauce is best served immediately; if it separates, blend in a teaspoon of warm water to bring it back together.
For a make-ahead breakfast option, see our breakfast recipe collection.
Estimated nutrition per serving
Approximate values for one of four servings, including two muffin halves, two eggs, Canadian bacon, and hollandaise. Brands and the amount of sauce used affect the totals.
| Nutrient | Amount |
|---|---|
| Calories | 580 kcal |
| Carbohydrates | 26 g |
| Protein | 29 g |
| Total fat | 42 g |
| Saturated fat | 18 g |
| Fiber | 2 g |
| Total sugars | 4 g |
| Sodium | 1,200 mg |
Nutrition is an estimate, not a laboratory analysis.
Recipe notes
- Keep the poaching water at a gentle simmer; a rolling boil can break up the whites.
- Add butter to the blender slowly so the hollandaise emulsifies smoothly.
- Serve immediately for the best texture and temperature.
Classic Eggs Benedict
Ingredients
Method
- Bring a wide saucepan of water to a gentle simmer. Stir in the vinegar. Crack each egg into a small cup, then slide it into the water. Poach in batches for 3 to 4 minutes for set whites and soft yolks. Lift out with a slotted spoon and drain on a clean towel.
- Toast the English muffin halves. Warm the Canadian bacon in a skillet over medium heat for about 1 minute per side, until hot.
- For the hollandaise, blend the egg yolks and lemon juice until slightly thickened. With the blender running, slowly drizzle in the hot melted butter until the sauce is smooth and creamy. Blend in cayenne and salt. If too thick, blend in warm water 1 teaspoon at a time.
- Set one slice of Canadian bacon on each muffin half, top with a poached egg, and spoon hollandaise over it. Finish with chives and serve immediately. Keep the sauce warm, not boiling.
