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

You don’t need a fancy brunch setup or a professional kitchen to pull this off. If you’ve got a whisk, a pan, and a little patience, you're in. The sauce comes together right over a pot of simmering water, the bacon just needs a quick sear, and poaching eggs is easier than it sounds.

This one’s for the breakfast fans, the brunch crowd, and anyone who loves a classic. It’s rich, comforting, and a little bit luxurious.

Make it for a special occasion or just because you want something that feels like one. It's a total crowd-pleaser and a smart way to show off your breakfast game.

Why You’ll Love This Dish

Great for Company – Looks impressive, tastes even better, and comes together fast.
Restaurant-Style at Home – Skip the brunch lines and get that same quality right in your kitchen.
Rich, Velvety Hollandaise – Made fresh with real butter and egg yolks, it’s the star of the plate.
Customizable – Swap Canadian bacon for ham, smoked salmon, or spinach.
Quick and Easy – Ready in about 15 minutes, with most of the time spent poaching eggs and whisking sauce.

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Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

English Muffins – Toasty base that holds everything together; use homemade or your favorite store brand.
Canadian Bacon – Lean, slightly smoky, and quick to cook; ham or pancetta are solid subs.
Eggs – For poaching and the hollandaise; super fresh eggs work best for poaching.
Salted Butter – Brings richness to the hollandaise; unsalted works too, just add a pinch of salt.
Lemon Juice – Brightens up the sauce and cuts through the richness.
Cayenne Pepper – Just a pinch adds a gentle kick and depth to the sauce.

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How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

Start the Sauce Base – Whisk egg yolks with lemon juice until thick and doubled in volume.
Make the Hollandaise – Set the bowl over simmering water and slowly whisk in melted butter until thick and pourable.
Toast and Butter Muffins – Split and toast English muffins, then slather with butter.
Cook the Bacon – Sear Canadian bacon slices in butter until the edges crisp up.
Poach the Eggs and Assemble – Poach eggs in simmering water for about 4 minutes, drain well, then layer over bacon and muffins. Spoon on hollandaise and serve.

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Recipe FAQ

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.

What's the best type of bread to use?

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.

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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Serve This With

Yield: 2 servings

Homemade Eggs Benedict

This homemade eggs Benedict has a Canadian Bacon, homemade English Muffins, and lots of creamy homemade hollandaise sauce.

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Ingredients

2 English muffins, split, toasted, and buttered
8 slices Canadian Bacon
4 eggs

Hollandaise Sauce

4 egg yolks
1 tablespoon lemon juice
1/2 cup salted butter
pinch cayenne

Instructions

Place a small-to-medium sized pot of water on the stove over medium-low heat, and bring up to a low simmer.
Melt the butter in the microwave.
In a metal or glass bowl, vigorously whisk together the egg yolks and lemon juice until they are doubled in size and thickened slightly.
Toast the English muffins and liberally butter them.
Place the bowl over the top of the simmering pot of water.
Continue whisking while you drizzle in the melted butter. Keep whisking until all of the butter is incorporated into the egg yolk mixture, and the sauce is thickened to a pourable, but slightly jammy consistency.
Fry the Canadian Bacon in a little butter until the edges are slightly crispy and it is heated through. Place on top of English Muffins
Poach your eggs, 1 or 2 at a time, in the simmering water for 4 minutes. Drain well, and place on top of the Canadian Bacon.
Repeat until all of the eggs are cooked, and then drizzle liberally with the hollandaise sauce. If it has thickened too much, you can drop a couple of drops of hot water in and whisk to loosen it up a bit.

Homemade Eggs Benedict

Homemade Eggs Benedict