Eggs Benedict with Hollandaise Sauce

Eggs Benedict with 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.

Steps to Pull it All Together:

1. Assemble all ingredients and set up your work area, as described in Step #1 below.

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 per instructions.

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.

There is some debate regarding the safety of 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.

Prep time: 30 minutes
Cook time: 20 minutes
Serves: 4

Blender Hollandaise Sauce Ingredients:

6 T. unsalted butter
3 egg yolks
1½ T. lemon juice
1/8 t. salt
1/8 t. cayenne pepper
2-3 c. warm water

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

*Reserve English muffin tops for another use.

Optional serving suggestion: Steamed asparagus or grilled asparagus pairs beautifully with the Hollandaise sauce.


1. Before starting, prep your work area by doing the following:

    • Line a large, rimmmed baking sheet with parchment paper or a Silpat™ baking sheet. Butter the English muffin bottoms and place on the prepared baking sheet. 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.

2. 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.

3. 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.

4. Add eggs, one at a time, to a fine mesh sieve, as shown, for 2-3 minutes to remove excess liquid. Transfer each egg to a separate ramekin and set aside.

5. Drop the strained eggs, one at a time, into the boiling water and poach for 3 minutes. Carefully remove each egg with a slotted spoon and transfer to the plate lined with paper towels. Set aside.

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6. Add the Canadian 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.

7. 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.

8. 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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