Eggs Benedict with Hollandaise Sauce
Craving the luxurious indulgence of Eggs Benedict without the hassle of a long brunch wait? This quick recipe delivers restaurant-quality poached eggs atop toasted English muffins and Canadian bacon, all draped in velvety hollandaise sauce—ready in under 20 minutes. Perfect for weekend mornings or impressing guests with minimal effort.
In our family, holidays and special occasions are everything — our motto has always been, “A day is just a day unless someone makes it special.” That’s why we never wait until dinner to start celebrating. Whether it’s Valentine’s Day, Mother’s Day, Christmas morning, a birthday, or an anniversary, we kick things off with a show-stopping gourmet breakfast.
Treat your loved ones to the ultimate Eggs Benedict: perfectly poached eggs, Canadian bacon, and toasted English muffins crowned with silky, foolproof hollandaise sauce — all ready in under 20 minutes. With this quick recipe, you can serve restaurant-worthy Eggs Benedict and make any morning feel like a true celebration!
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What makes a meal “gourmet” in our book? It’s all about layers of bold, luxurious flavor—something a little indulgent, something we don’t eat every day, something we save for the moments worth celebrating. Eggs Benedict with its buttery hollandaise, tender poached eggs, and crisp English muffin fits that description perfectly: rich, elegant, and guaranteed to make everyone at the table feel truly spoiled.
The best part? Gourmet doesn’t have to mean complicated or time-consuming. This classic Eggs Benedict with silky hollandaise sauce comes together in under 20 minutes—proof that you can serve a restaurant-worthy breakfast and still keep the morning relaxed and joyful.
Eggs Benedict with Classic Hollandaise sauce Recipe:
Serves 2
Ingredients:
- 2 whole English Muffins
- Butter for toasting
- 4 slices Canadian Bacon thick sliced
- 4 whole Eggs
- 3 Egg Yolks
- ½ cup (1 stick) Butter
- 1 Tablespoon lemon juice (juice of 1/2 lemon)
- Pinch of Cayenne Pepper to taste
- Salt to taste
Equipment Needed:
- Stove Top Egg Poacher seriously buy a good egg poacher, you will always be glad you did
- Small Bowl that is microwave safe
- Baking Sheet
- Blender
🥣 Recipe Tips
- Poach eggs like a pro in 60 seconds (without egg poacher) – Instead of swirling the water, gently drop the cracked egg into a fine-mesh strainer first (over the sink). This lets the loose whites drain away, giving you perfectly round, restaurant-style poached eggs with no wispy bits. Slide the strained egg straight into barely simmering water with a splash of vinegar—no vortex needed.
- Cheater’s 60-second hollandaise that never breaks – Use an immersion (stick) blender: In a tall jar, add 3 egg yolks, 1 Tbsp lemon juice, a pinch of cayenne, and a pinch of salt. Melt ½ cup (1 stick) butter until hot and bubbling. Blend the yolk mixture for 5 seconds, then slowly drizzle in the hot butter while blending. Done in under a minute and it stays silky smooth.
- Keep everything hot at once – Toast the English muffins and warm the Canadian bacon in the same skillet you’ll use for the hollandaise (do it first, then set aside on the toasted muffins). When the eggs are poaching, the muffins and bacon stay
How to Make Quick & Easy Eggs Benedict (Under 20 Minutes)
Instructions:
- Preheat broiler (high). Line a baking sheet with foil for easy cleanup.
- Butter the cut sides of the English muffins and place them butter-side up on one side of the sheet. Lay the 4 slices of Canadian bacon on the other side.
- Broil 2–4 minutes until the muffins are golden and the bacon is hot and slightly crisp around the edges. Keep an eye on it!
- While the broiler is working, fill your egg poacher with water and bring it to a gentle simmer. Crack one egg into each cup and poach for exactly 4 minutes for runny yolks (adjust ±30 seconds for your preferred doneness).
- Meanwhile, melt the butter in a microwave-safe measuring cup until hot and bubbling (about 45–60 seconds).
- In a small blender (or using an immersion blender in a tall jar), add the 3 egg yolks. Blend on low for 5 seconds, then very slowly drizzle in the hot melted butter while the blender is running. As soon as all butter is incorporated, add the lemon juice, a pinch of cayenne (if desired), and a pinch of salt. Blend 5 more seconds. The sauce will be thick, creamy, and perfect—no double boiler needed!
- Assemble: Place two toasted muffin halves on each plate, top with a slice of warm Canadian bacon, carefully slide a poached egg on top, and spoon generous amounts of hollandaise over everything. Serve immediately and watch jaws drop!
Enjoy your restaurant-quality Eggs Benedict in less time than it takes to brew a pot of coffee.
Imagine starting the day by slicing into this gorgeous Eggs Benedict – perfectly poached eggs, warm Canadian bacon, golden toasted muffins, and that luscious blanket of hollandaise. Doesn’t today already feel a little more special?
And the best news? You absolutely can have it right now. This restaurant favorite is no longer reserved for lazy weekend brunches out – it’s yours in under 20 minutes, with almost zero fuss and hardly any dishes to wash.
Don’t love hollandaise? No problem! Skip the blender entirely and simply serve the poached eggs over thick Canadian bacon and buttery English muffins – still decadent, still delicious, still celebration-worthy.
Either way, you deserve this kind of breakfast magic whenever you want it. A handful of ingredients, one baking sheet, a quick poacher, and a blender (if you’re feeling saucy) – that’s all standing between you and the best Eggs Benedict you’ve ever had at home. Go make today unforgettable!
There you have it — the ultimate Eggs Benedict, silky, rich, and on your plate in under 20 minutes. No more saving this classic for restaurant brunches only. With these simple shortcuts, you can treat yourself (or someone special) to perfect poached eggs and foolproof hollandaise any day of the week. Breakfast just got a serious upgrade!
Other Great Brunch Recipes:
🥣 Recipe
Equipment
- Microwave safe bowl
Ingredients
- 2 whole English Muffins
- 4 slices Canadian Bacon thick sliced
- 4 whole Eggs
- 3 Egg Yolks
- ½ Cup Butter 1 stick
- 1 Tablespoon lemon juice (juice of 1/2 lemon)
- Cayenne Pepper to taste
Instructions
- Preheat broiler (high). Line a baking sheet with foil for easy cleanup.Butter the cut sides of the English muffins and place them butter-side up on one side of the sheet. Lay the 4 slices of Canadian bacon on the other side.Broil 2–4 minutes until the muffins are golden and the bacon is hot and slightly crisp around the edges. Keep an eye on it!
- While the broiler is working, fill your egg poacher with water and bring it to a gentle simmer. Crack one egg into each cup and poach for exactly 4 minutes for runny yolks (adjust ±30 seconds for your preferred doneness).Meanwhile, melt the butter in a microwave-safe measuring cup until hot and bubbling (about 45–60 seconds).
- While the broiler is working, fill your egg poacher with water and bring it to a gentle simmer. Crack one egg into each cup and poach for exactly 4 minutes for runny yolks (adjust ±30 seconds for your preferred doneness).Meanwhile, melt the butter in a microwave-safe measuring cup until hot and bubbling (about 45–60 seconds).
- In a small blender (or using an immersion blender in a tall jar), add the 3 egg yolks. Blend on low for 5 seconds, then very slowly drizzle in the hot melted butter while the blender is running. As soon as all butter is incorporated, add the lemon juice, a pinch of cayenne (if desired), and a pinch of salt. Blend 5 more seconds. The sauce will be thick, creamy, and perfect—no double boiler needed!
- Assemble: Place two toasted muffin halves on each plate, top with a slice of warm Canadian bacon, carefully slide a poached egg on top, and spoon generous amounts of hollandaise over everything. Serve immediately and watch jaws drop!
Nutrition
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