Eggs Benedict is one of my favorite meals to have for breakfast. If you’ve ever been intimidated by the prospect of making it, don’t be! When you follow these instructions, making eggs benedict is almost TOO easy. No one will ever know your secret and they will think you are a culinary master!
Sunday brunch might be my favorite meal of the week. I love making new dishes and old favorites alike! One of the most requested brunch recipes I make is eggs benedict.
A good benedict has a soft English muffin, topped with a poached egg and topped with yummy hollandaise sauce. I make my version with canadian bacon or ham, and the salty-sweet flavor adds a nice punch to the entire recipe. It’s really, really good.
Easy Brunch Recipe
There is no need to be afraid of making this recipe. People are often intimidated by making eggs benedict and for good reason. Poaching eggs and making hollandaise sauce is usually challenging, but not with this recipe!
I made this recipe after being inspired by the one from America’s Test Kitchen. It is practically foolproo—you really can’t mess it up.
Plus, it still tastes every bit as good as doing it the hard way. No one will ever know your secret and they will think you are a culinary master!
DIY Hollandaise Sauce
Without hollandaise sauce, an eggs benedict would be nothing more than a runny egg on a toasted muffin. The sauce is what elevates this dish and makes it extra yummy. It sounds extra fancy to say you have made your own homemade hollandaise, but it’s surprisingly simple to make.
To make the eggs benedict sauce, you will need:
- 3 egg yolks – you only need the yolks for this recipe. Set aside the egg whites to make a healthy omelet the next morning or even something like this lemon meringue pie.
- 2 sticks of melted butter – make sure to use the unsalted butter. The best way to melt it is to chop your butter stick up a bit, then put it in a microwave-safe bowl and heat for 15 seconds at a time. The butter should be warm while making this sauce, so do this when you are ready to make the sauce.
- Fresh lemon juice – having a touch of acid is important when making the hollandaise. I like using lemon juice but you can also use white vinegar if that’s all you have on hand.
Take your egg whites and lemon juice, and put them in a blender until they froth, which is about 10 seconds. Then, while your blender is still running, slowly drizzle the warm melted butter in. Add salt and pepper to taste then drizzle your hollandaise all over your egg benedicts. YUM.
More Breakfast Recipes:
- Easy Pumpkin Waffles
- McDonald’s Egg McMuffins
- Hawaiin Banana Pancakes
- Easy Breakfast Casserole
- Omelette in a Bag
How to Make Eggs Benedict
To Poach the Eggs:
- Fill a 12” lidded skillet nearly to the rim with water. Add the vinegar and 1 teaspoon salt and bring to a boil over high heat. Crack the eggs into coffee mugs, 2 per cup.
- Reduce the water to a simmer. Lower the rims of the mugs into the water and gently tip the eggs into the skillet simultaneously. (see pic below)
- Remove the skillet from heat, cover, and poach the eggs for 5 to 6 minutes.
While the eggs are cooking:
- Cook the ham or Canadian bacon in a 12” nonstick skillet over medium heat until well-browned on both sides.
- Toast the english muffins.
Hollandaise Sauce (prepare right before serving):
- Blend egg yolks and lemon juice together in a blender until smooth and frothy, about 10 seconds.
- With the blender running, very slowly drizzle in the warm butter. Salt and pepper to taste.
- Arrange the English muffins on individual plates and top with ham.
- Gently remove eggs from water with a slotted spoon and add one poached egg to each english muffin. Season with salt and pepper.
- Pour the Hollandaise sauce over the eggs and garnish with chives, parsley, or basil.
- Blendtec Blender