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.

Course Breakfast

Cuisine American

Keyword Best Eggs Bennedict, Classic Hollandaise sauce, eggs benedict, Hollandaise Sauce

Prep Time 15

Cook Time 4

Total Time 19

Servings

Calories 704kcal

Author Evelyn Osborn

Equipment

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