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Learn how to make eggs benedict! It’s a rich and bold breakfast that is great for lazy weekend mornings, brunch, or holidays!

Our Eggs Benedict Casserole is based on this tasty original! Now you can learn how to make eggs benedict, a unique breakfast recipe!

Eggs Benedict topped with fresh parsley on a white plate.


We Love This Classic!

Eggs benedict is a classic and traditional breakfast that starts with an English muffin and is topped with bacon, poached eggs, and hollandaise sauce.

Hollandaise sauce is made with melted butter, egg yolks, and lemon juice. It’s very rich and delicious. Learn how to make eggs benedict and take your time to make and fully enjoy – you deserve it!

Why we love it:

  • Easy. It can be a little intimidating to make—but with my tips and tricks, you will do a great job!
  • Delectable. This is such a delicious breakfast, perfect for when you have a few extra minutes in the morning!
  • Special occasions. This show stopper is not an “on-the-go” breakfast, but it’s not too hard either!
Several different colored eggs on a wooden table.

Ingredients

  • bacon ham or slices of Canadian bacon works too
  • whole eggs Older eggs have yolks that are a bit flatter and can break easily, so stick with the freshest eggs possible.
  • vinegar
  • English muffins
  • water
  • unsalted butter
  • egg yolks check out this post on how to separate egg whites and yolks.
  • lemon juice – fresh or bottled lemon juice. 
  • salt
Adding eggs to a pan of water to poach.

Poaching Eggs

Use the old-fashioned way (our preferred method) or an egg poacher.

  1. PREP. Start by adding water to a large saucepan and fill it with water to ⅔ full.
  2. WATER. Bring to a boil and then add the vinegar. Bring water back to a boil and then turn to low to simmer.
  3. EGGS. Add a cracked egg to a small bowl and slowly pour it into the simmering water, using a spatula to make sure it stays all together. Repeat with more eggs. Cover the pan with a lid, turn off the heat, and let sit for 4-5 minutes.
    • Use a slotted spoon to remove the eggs from the skillet (in the order they were placed). You may need to change cooking times based on how you like your eggs.
Egg yolks and egg whites in separate white ramekins.

Hollandaise Sauce

  1. BUTTER. Make hollandaise sauce by melting 10 tablespoons of butter.
  2. EGGS. Add 3 egg yolks, 1 tablespoon lemon juice, and ½ teaspoon salt to a blender and blend on medium speed for 30 seconds. Eggs should be light in color.
  3. COMBINE. Slowly add the melted butter to the blender and blend on LOW until all combined.
    • Make homemade hollandaise sauce by first melting 10 tablespoons of butter in the microwave.

Temperature Tip!

Ideally, the hollandaise sauce recipe should be warm or at room temperature. The eggs in the sauce are finicky so if the sauce is cold, heat it carefully. It is best to use a double boiler, but you can reheat it in the microwave in 5-second increments stirring in between.

Poached eggs in a pan of simmering water.

How to Make Eggs Benedict

  1. BACON. Cook bacon and set aside. (Ham or Canadian bacon works too).
  2. ASSEMBLE. While eggs are finishing cooking, toast English muffins. Assemble eggs benedict by buttering one side, adding bacon, a poached egg, and then hollandaise sauce on top.
  3. SERVE. Garnish the eggs benedict with a little chopped parsley, a sprinkle of paprika or cayenne pepper, freshly ground black pepper, or some chopped chives.
    • Pour yourself a large glass of orange juice, sit down, and enjoy every last bite!
Pouring hollandaise sauce over eggs  on top of bacon and english muffins.

Storing Info

  • Make ahead of time. The bacon and sauce can also be pre-made and stored in separate containers in the fridge.
  • STORE. Once the eggs have been poached immediately put them in a bowl of ice water. Carefully remove any stringy, wispy edges and place poached eggs in a bowl full of cold water. Store in an airtight container in the fridge for 1-2 days tops.
    • To reheat bring a pot of water to a simmer. Place the egg in the water for about a minute to warm it up.
Close up of how to make eggs Benedict smothered in homemade hollandaise sauce.

For More Egg Recipes:

5 from 9 votes

Eggs Benedict Recipe

By: Lil’ Luna
Learn how to make eggs benedict! It's a rich and bold breakfast that is great for lazy weekend mornings, brunch, or holidays!
Servings: 4
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes

Ingredients 

Eggs Benedict

  • 8 slices bacon
  • 4 eggs
  • 2 teaspoons vinegar
  • 2 English muffins
  • water

Hollandaise Sauce

  • 10 tablespoons unsalted butter
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • ½ teaspoon salt

Instructions 

  • Cook bacon and set aside. (Ham or Canadian bacon works too).
  • Poach eggs. You can do this with an egg poacher or the old-fashioned method. Add water to a large saucepan and fill with water to ⅔ full. Bring to a boil and then add vinegar. Bring water back to a boil and then turn to low to simmer.
  • Add a cracked egg to a small bowl and slowly pour it into the simmering water, using a spatula to make sure it stays all together. Repeat with more eggs. Cover the pan with a lid, turn off heat, and let sit for 4-5 minutes.
  • Remove eggs (in the order they were placed in) with a slotted spoon. (NOTE: You may need to change cooking times based on how you like your eggs).
  • Make hollandaise sauce by melting 10 tablespoons butter. Add 3 egg yolks, 1 tablespoon lemon juice, and ½ teaspoon salt to a blender and blend on medium speed for 30 seconds. Eggs should be light in color. Slowly add the melted butter to the blender and blend on LOW until all combined.
  • While eggs are finishing cooking, toast English muffins. Assemble eggs benedict by buttering one side, adding bacon, a poached egg, and then hollandaise sauce on top. Garnish with chopped parsley.

Nutrition

Calories: 613kcal, Carbohydrates: 15g, Protein: 16g, Fat: 55g, Saturated Fat: 27g, Cholesterol: 416mg, Sodium: 787mg, Potassium: 200mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1336IU, Vitamin C: 1mg, Calcium: 65mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!


About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




6 Comments

  1. 5 stars
    Probably my husbands favorite breakfast. Anything with a sauce makes for a great morning meal. Its a bit better than your standard cereal.

  2. 5 stars
    This is such a hearty breakfast, packed with lots of flavor. The hollandaise sauce is so tasty & creamy. I can’t imagine it without the sauce.