Homemade Eggs Benedict is way easier to whip up than you think it might be. Use a blender to make the fresh hollandaise sauce and use my special secret trick for perfect poached eggs, every time.

Homemade Eggs Benedict

This recipe for Homemade Eggs Benedict is one of my favorite breakfasts to make when I want to feel a little fancy. That’s the thing though – it only SEEMS fancy. Eggs Benedict is actually really simple to make, and doesn’t even take that long to throw together. 

How to make Hollandaise

To make the Hollandaise sauce you will use the double boiler, but make sure that the water isn’t touching the top pan.

Once you have brought the water to a boil turn the heat down to a temperature where the water is still simmering, but not boiling. It’ll be too hot at a boil and your sauce will scramble.

Mix together the egg yolk and lemon juice with the Worcestershire and 1 tablespoon water. Whisk it so it is fully combined and the yolks have lightened slightly and the volume has doubled, and then place into the top part of the double boiler. 

Whisk the mixture continuously until it is slightly thickened, or about 3-4 minutes. Drizzle in your melted butter and continue whisking until it has doubled in volume again. 

Remove to a warm spot until your eggs are done.

What kind of eggs go on Eggs Benedict?

For the eggs themselves you can cook them any way you want, but for this recipe the eggs are poached. To do that you bring a pan of water to a slow simmer, and then if you want to you can use the handy dandy egg poacher. It is linked below in the recipe card if you are interested!

You’ll want to poach the eggs until the whites are fully set but the yolk is still soft, jiggly, and runny.

Once the water is at a simmer crack the egg and tip it into the pan. Cook for 2 minutes and then turn off the burner and leave them in the hot water for about 3 minutes to keep warm.

Use a slotted spoon and drain it out on some paper towels or even a paper plate will work.

Homemade English Muffins

If you really want to feel fancy, whip up a batch of my homemade English muffins to go with this Eggs Benedict. If that’s a little much too much, feel free to just go with store bought English Muffins. This will still be an amazing breakfast. 

Just toast the english muffins and butter the tops.

If you turn the oven on to keep them warm you won’t have to worry about them going cold, but chances are if your cooking for a big family the eggs and hollandaise sauce will be done first.

Make sure you take the Canadian bacon and get it sizzling hot in a cast iron pan before you plate! Those crispy edges make the world go round.

While you are at it, make some of my Easy Homemade Hashbrowns.

Can I use a packaged Hollandaise Mix?

You can, but really, should you? 

I’m going to go a little food snobby on you here for a second and just ask you to PLEASE stay away from the powdered hollandaise. It isn’t going to even begin to approach the flavor or texture of using real eggs and making the sauce fresh. 

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