Eggs Benedict with the BEST Hollandaise Sauce

This Eggs Benedict recipe features buttery English muffins, back bacon, & poached eggs, all smothered in an easy blender hollandaise sauce.

This Eggs Benedict recipe features buttery English muffins, back bacon, & poached eggs, all smothered in an easy blender hollandaise sauce.

This is one of those recipes that looks more complicated than it actually is.

However, there are four distinct layers to this recipe, which means a little planning is needed to ensure all components are nice and warm when ready to serve.

In addition, it may take a little practice to achieve perfectly poached eggs, but the process is pretty easy once you get the hang of it. 

This Eggs Benedict recipe features buttery English muffins, back bacon, & poached eggs, all smothered in an easy blender hollandaise sauce.

Steps to Make Eggs Benedict

  1. Assemble all ingredients and set up your work area, as described.
  2. Prepare the Hollandaise sauce, then transfer to a heat-proof container, such as a glass canning jar, and set in a warm water bath to keep warm until ready to serve.
  3. Poach the eggs.
  4. Brown the Canadian bacon while the English muffins are toasting under a hot broiler (watch carefully to avoid burning).
  5. Assemble and serve immediately.
This Eggs Benedict recipe features buttery English muffins, back bacon, & poached eggs, all smothered in an easy blender hollandaise sauce.

About the Blender Hollandaise Sauce

There is some debate regarding the safety of blender Hollandaise sauce due to the use of uncooked eggs.

Traditional cooking methods involve “cooking” the eggs over very low heat using a double boiler before whisking in the butter.

With the blender method described below, it is important to start with very warm melted butter (it should be bubbling, but not scorched).

Melting the butter on a stovetop (vs. in a microwave) makes it easier to achieve the right temperature without scorching it.  

This Eggs Benedict recipe features buttery English muffins, back bacon, & poached eggs, all smothered in an easy blender hollandaise sauce.

Serving Ideas for Eggs Benedict

Add Veggies – I love my Eggs Benedict served with roasted asparagus on the side. Sautéed spinach, a garden salad, roasted tomatoes, or sliced avocado all work really well too.

Add Potatoes – Potatoes are king when it comes to side dishes for eggs. Pan-fried, roasted, wedges, and home fries all make for delicious side dishes with Eggs Benedict.

Swap out the English Muffin – Instead use croissants, crumpets, toasted baguette slices, toasted brioche, plain waffles, latkes, or biscuits.

Swap out the Canadian Bacon – Instead use smoked salmon, crispy bacon,
fresh tomato slices, lobster, sliced avocado, ham, proscuitto, crab, or sliced chicken.

This Eggs Benedict recipe features buttery English muffins, back bacon, & poached eggs, all smothered in an easy blender hollandaise sauce.

How to Reheat Hollandaise Sauce

Hollandaise sauce is sensitive to heat, and so you need to reheat it over a gentle heat.

Hollandaise is best re-heated in a double-boiler.

A double-boiler is just a large saucepan with a smaller, more shallow pan nestled inside. Fill the bottom pan with an inch or two of water and set the shallow pan on top with the Hollandaise inside.

Bring the water to a simmer (do not boil), and whisk constantly until the sauce has warmed through.

This Eggs Benedict recipe features buttery English muffins, back bacon, & poached eggs, all smothered in an easy blender hollandaise sauce.

Looking for more Delicious & Easy Breakfast Ideas?

Check out some of my favourite easy to make breakfast recipes:

Bake up brunch for a crowd with this tasty sausage, potato, and broccoli breakfast casserole.

Serve this Baked Sweet Potato Frittata for breakfast or brunch hot from the oven for a traditional family meal everyone will enjoy.

This Eggs Benedict recipe features buttery English muffins, back bacon, & poached eggs, all smothered in an easy blender hollandaise sauce.

How to Make Eggs Benedict

Serves: 4 | Prep time: 30 mins | Cook time: 20 mins

Ingredients:
Blender Hollandaise Sauce:

6 T. unsalted butter
3 egg yolks
1½ T. lemon juice
1/8 t. salt
1/8 t. cayenne pepper

Eggs Benedict Ingredients: 

4 English muffin bottoms
2 T. unsalted butter, room temperature
6 c. water, for boiling
1 T. white vinegar
4 large eggs
8 slices Canadian bacon (Back Bacon)
Cayenne pepper, for garnish
1 T. fresh chives, chopped

Directions: 

Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking sheet.


Butter the English muffin bottoms and place on the prepared baking sheet, as shown. Set aside.

Line a large plate with paper towels and set aside.

Set up a warm water bath to keep the Hollandaise sauce warm by adding two cups very warm water to a shallow bowl. (Avoid overly hot water as it can cause the eggs to solidify). Set aside.

Fill a pot with 6 cups water and set over high heat. Add one tablespoon white vinegar and bring to a rapid boil.


Add six tablespoons butter to a small skillet set over medium heat. Stir until completely melted, then reduce heat slightly to keep warm and bubbly while preparing the sauce.

Add the eggs yolks, lemon juice, salt, and cayenne pepper to a blender and blend on high for 20-30 seconds, then slowly drizzle the warm, melted butter into the blender while it is still operating.


Continue blending on high for 1-2 minutes, or until the sauce is emulsified and reaches a smooth, creamy consistency.

Turn off blender. Taste and add additional lemon juice, salt, or cayenne pepper, as desired.

Transfer the sauce to a heat-proof container, such as a glass canning jar, and place into the warm water bath until ready to use.

Make Poached Eggs.



Add the bacon to a large skillet set over medium heat and heat just until warmed through and browned, approximately 2-3 minutes per side.

Remove from heat and set aside.

Place the top oven rack on the second position from the top and set the broiler to high.

Place the English muffins under the broiler for approximately 3-4 minutes or until golden brown, rotating once halfway through. Remove from oven and set aside.

To serve, assemble by topping the toasted English muffins with two slices of Canadian Bacon and one of the poached eggs.

Pour some warm Hollandaise sauce on top and garnish with a small pinch of cayenne pepper and some chopped chives right before serving.

Enjoy!

Eggs Benedict with the BEST Hollandaise Sauce
Yield: 4 Servings

Eggs Benedict with the BEST Hollandaise Sauce

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

This Eggs Benedict recipe features buttery English muffins, back bacon, & poached eggs, all smothered in an easy blender hollandaise sauce.

Ingredients

Blender Hollandaise Sauce:

  • 6 T. unsalted butter
  • 3 egg yolks
  • 1½ T. lemon juice
  • 1/8 t. salt
  • 1/8 t. cayenne pepper

Eggs Benedict Ingredients:

  • 4 English muffin bottoms
  • 2 T. unsalted butter, room temperature
  • 6 c. water, for boiling
  • 1 T. white vinegar
  • 4 large eggs
  • 8 slices Canadian bacon
  • Cayenne pepper, for garnish
  • 1 T. fresh chives, chopped

Instructions

    Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking sheet. Butter the English muffin bottoms and place on the prepared baking sheet, as shown. Set aside.

    Line a large plate with paper towels and set aside.

    Set up a warm water bath to keep the Hollandaise sauce warm by adding two cups very warm water to a shallow bowl. (Avoid overly hot water as it can cause the eggs to solidify). Set aside.

    Fill a pot with 6 cups water and set over high heat. Add one tablespoon white vinegar and bring to a rapid boil.

    Add six tablespoons butter to a small skillet set over medium heat. Stir until completely melted, then reduce heat slightly to keep warm and bubbly while preparing the sauce.

    Add the eggs yolks, lemon juice, salt, and cayenne pepper to a blender and blend on high for 20-30 seconds, then slowly drizzle the warm, melted butter into the blender while it is still operating.

    Continue blending on high for 1-2 minutes, or until the sauce is emulsified and reaches a smooth, creamy consistency.

    Turn off blender. Taste and add additional lemon juice, salt, or cayenne pepper, as desired. Transfer the sauce to a heat-proof container, such as a glass canning jar, and place into the warm water bath until ready to use.Make Poached Eggs.

    Add the bacon to a large skillet set over medium heat and heat just until warmed through and browned, approximately 2-3 minutes per side.

    Remove from heat and set aside.Place the top oven rack on the second position from the top and set the broiler to high.

    Place the English muffins under the broiler for approximately 3-4 minutes or until golden brown, rotating once halfway through. Remove from oven and set aside.

    To serve, assemble by topping the toasted English muffins with two slices of Canadian Bacon and one of the poached eggs.

    Pour some warm Hollandaise sauce on top and garnish with a small pinch of cayenne pepper and some chopped chives right before serving.

    Enjoy!

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This Eggs Benedict recipe features buttery English muffins, back bacon, & poached eggs, all smothered in an easy blender hollandaise sauce.

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