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Classic Eggs Benedict with Silky Homemade Hollandaise Sauce

Chef Emily Carter By Chef Emily Carter
• Published: Aug 20, 2026 (Updated: Oct 04, 2026) • ★ 4.9 (310 ratings)
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Classic Eggs Benedict with Silky Homemade Hollandaise Sauce
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings (8 halves)
Calories
490 kcal
Cuisine
American

The gold standard of brunch: Classic Eggs Benedict. Crispy toasted English muffin halves topped with savory Canadian bacon, perfectly poached eggs with molten yolks, and a rich, velvety lemon-infused hollandaise sauce.

For more restaurant-worthy breakfasts, try our Avocado Toast with Poached Eggs or traditional British Scones.

🍽️ Recommended Pairings & What To Cook Next

Looking to build a complete, crowd-pleasing menu? Pair this delicious dish with our other kitchen-tested favorites:

For more delicious ideas, browse our complete collection of Breakfast Recipes!

Classic Eggs Benedict with Silky Homemade Hollandaise Sauce

★ 4.9 / 5 (310 reader reviews) Yield: 4 servings (8 halves)

Toasted English muffins, seared Canadian bacon, and runny poached eggs draped in a rich, buttery, velvety lemon hollandaise sauce. 4.9 stars brunch classic!

🛒 Ingredients

👩‍🍳 Step-by-Step Instructions

  1. 1
    Make Blender Hollandaise: Blend 3 egg yolks, lemon juice, salt, and cayenne in a blender for 20 seconds. With blender running, drizzle hot melted butter in a steady stream until thick and velvety. Keep warm.
  2. 2
    Sear Canadian bacon in a skillet for 1-2 minutes per side until lightly browned.
  3. 3
    Poach eggs in simmering water with vinegar for 3 minutes until whites set and yolks are runny.
  4. 4
    Assemble: Place 2 toasted English muffin halves on each plate, top each with a slice of seared bacon and a poached egg.
  5. 5
    Generously ladle velvety warm hollandaise over each egg.
  6. 6
    Garnish with chopped chives and paprika; serve immediately.
💡 Chef's Insider Tip: The blender method makes foolproof hollandaise in 60 seconds with zero risk of breaking or curdling.

🥗 Nutrition Facts (Per Serving)

490
Calories
22g
Protein
26g
Carbs
34g
Fat
1g
Fiber

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💬 Kitchen FAQs & Tips

Frequently Asked Questions

Got questions about making Classic Eggs Benedict with Silky Homemade Hollandaise Sauce? Here are chef-tested answers, storage advice, and easy substitutions.

How do I prevent hollandaise sauce from breaking or separating?

Drizzle melted warm (not boiling hot) butter into the egg yolks in a very slow, steady stream while whisking vigorously or running an immersion blender. If it separates, whisk in 1 teaspoon of warm water.

Can I make hollandaise sauce in a blender?

Yes! Blender hollandaise is foolproof: blend egg yolks and lemon juice on high for 15 seconds, then slowly pour in hot melted butter with the motor running until thick and creamy in under 60 seconds.

How do I poach eggs ahead of time for a brunch party?

Poach eggs 1 day ahead, immediately transfer to a bowl of ice water to stop cooking, and refrigerate. Before serving, reheat them in a bowl of warm water (140°F / 60°C) for 1 minute.

What variations can I make on traditional Eggs Benedict?

Try Eggs Florentine (sautéed spinach instead of Canadian bacon), Eggs Royale (smoked salmon), or California Benedict (sliced avocado and fresh tomato).

Chef Emily Carter

Recipe Created by Chef Emily Carter

Professional culinary chef and recipe developer with 12+ years of experience crafting foolproof family meals, comfort food classics, and healthy weeknight dinners.

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