Easy Eggs Benedict Recipe! This isn’t your grandma’s stuffy brunch recipe. This is Eggs Benny, uncomplicated. We’re talking hollandaise you can actually whip up without a culinary degree and perfectly poached eggs that are, dare I say, foolproof? (Okay, maybe mostly foolproof. We’ve all had those days…). It’s quick, it’s decadent, and it’s a guaranteed crowd-pleaser. Get ready to impress without the stress!

My family? They FREAKING LOVE this. Seriously, Eggs Benedict day at our house is practically a national holiday. I swear, last time I made it, even the dog was giving me the “feed me” eyes. There was this one time I was so stressed from work, I totally forgot to add the lemon juice to the hollandaise. My husband, bless his heart, still pretended it was the best thing he ever ate. We’ve come a long way since then (I’ve learned to set a timer!), and I can’t imagine life without this meal.

Why You’ll Love This Easy Eggs Benedict Recipe

Because hollandaise shouldn’t be scary, okay? This recipe makes it actually easy.
It’s faster than waiting in line at that overpriced brunch place.
You can customize it like crazy! Think different meats, veggies, even sauces. Get wild!
Impress your friends without breaking a sweat (or your bank account).
Because runny yolks are basically liquid gold. I rest my case.

How to Make It

Alright, so first things first: Hollandaise. Don’t let the name intimidate you. Melt some butter (not brown it, just melt it!), then whisk it into egg yolks with lemon juice, a tiny bit of mustard, and salt. Whisk like your arm depends on it until it’s all thick and glorious. Keep it warm, but not hot, or you’ll end up with scrambled egg sauce. Nobody wants that.

Next, the eggs! Poaching seems scary, I know. I fill a pan with about 3 inches of water and bring it to a simmer, a gentle simmer. Add a splash of vinegar (this helps the eggs stay together, kinda like magic). Swirl the water to make a little whirlpool, then gently crack your egg right into the middle. Cook for about 3 minutes, until the whites are set but the yolk is still jiggly. Scoop it out with a slotted spoon and let it drain on some paper towels. Repeat until you have enough poached eggs for everyone. (I always make a few extras because, let’s be honest, sometimes they break. It happens.)

Toast your English muffins (split and lightly buttered, of course). Layer on some ham (or bacon, or smoked salmon, or whatever floats your boat), then top with a poached egg and a generous dollop of that hollandaise. Sprinkle with some paprika (because it looks pretty) and BAM! You’re officially an Eggs Benedict Boss.

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Ingredient Notes

Eggs: Fresh is best, people! Seriously, the fresher the eggs, the better they’ll poach. And nobody wants a sad, runny poached egg.
Butter: Use good quality butter. It makes a difference in the hollandaise. Trust me. I once tried to use some weird butter substitute and it was a disaster. Never again.
Lemon Juice: Fresh squeezed is always the best. But bottled will do in a pinch (I’ve been there!). Just don’t use too much, or your hollandaise will be too tart.
English Muffins: Don’t skip toasting them! Nobody wants a soggy Benny.
Canadian Bacon (Ham): Alright, so Canadian bacon is the classic, but you can use regular ham, bacon, smoked salmon…even prosciutto! Whatever you’re feeling. I’ve even used leftover pulled pork once and it was AMAZING.

Recipe Steps:

Melt butter in the microwave or saucepan.
Whisk egg yolks, lemon juice, mustard, and salt in a heatproof bowl.
Slowly Drizzle melted butter into the egg mixture, whisking constantly until the sauce thickens.
Keep hollandaise warm.
Simmer water with vinegar in a saucepan.
Create a whirlpool and gently crack eggs into the water.
Poach eggs for 3-4 minutes until whites are set but yolks are runny.
Toast English muffins.
Layer ham, poached egg, and hollandaise on each muffin half.
Sprinkle with paprika and serve immediately.

What to Serve It With

Honestly? This is pretty rich, so I usually keep it simple. Some fresh fruit is always a good idea. Maybe a side of roasted asparagus if you’re feeling fancy. And definitely coffee. Lots and lots of coffee.

Tips & Mistakes

Don’t overcook the hollandaise! It will curdle and break. If that happens, don’t panic! Sometimes you can whisk in a tablespoon of cold water to bring it back. But honestly, sometimes it’s just easier to start over.
Practice your poaching! It takes a little practice to get it right. Don’t be discouraged if your first few eggs aren’t perfect. Just keep trying!
Keep everything warm! This is key. Cold Eggs Benedict is just sad. Use a warming drawer or a low oven to keep the muffins and ham warm while you’re poaching the eggs.
Salt your poaching water. This helps the egg whites set faster.
Don’t over crowd the pan when poaching eggs. Do them in batches for best results.

Storage Tips

Okay, so, technically, Eggs Benedict is best eaten fresh. BUT, if you happen to have leftovers (which is rare in my house), you can store the components separately. The hollandaise is tricky – it’s best used within a day or two, and it might separate when reheated. The poached eggs? I’ve kept them in the fridge in cold water for a day, but honestly, they’re never quite as good. The muffins and ham will keep fine. Look, I’m not gonna lie, cold Eggs Benedict isn’t amazing. But, if you do end up eating it cold for breakfast the next day, I’m not judging. We’ve all been there.

Variations and Substitutions

Spice it up: Add a pinch of cayenne pepper to the hollandaise for a little kick.
Go vegetarian: Skip the ham and add some sautéed spinach or mushrooms.
Different meats: Use bacon, smoked salmon, prosciutto, or even pulled pork.
Hollandaise variations: Add some sriracha for a spicy hollandaise, or some chopped herbs for a fresh twist.
No English muffins?: Use toast, croissants, or even waffles! I once used leftover dinner rolls and it was surprisingly good.
Ran out of mustard?: A pinch of turmeric will give it a similar color and a little bit of that tanginess.

Frequently Asked Questions

Can I make the hollandaise ahead of time?

Yeah, kind of. It’s best fresh, but you can keep it warm in a thermos or over a double boiler for about an hour. Just whisk it occasionally to keep it from separating. Don’t expect it to last longer than that though.

Help! My hollandaise is too thick!

Add a tablespoon of warm water and whisk like crazy! Repeat until it reaches the right consistency.

My eggs are sticking to the bottom of the pan when I poach them!

Make sure your water is simmering, not boiling. And add enough vinegar! That helps them coagulate. Also, use a non-stick pan. It makes life SO much easier.

Can I use a microwave to make the hollandaise?

Okay, you *can* but you have to be super careful. You have to stir it every 15 seconds and watch it like a hawk, or you’ll end up with scrambled eggs. I prefer the stovetop method, but if you’re in a hurry, go for it. Just don’t say I didn’t warn you!

What if I don’t have any vinegar for poaching?

Lemon juice works in a pinch! Just use about a tablespoon. It doesn’t work quite as well as vinegar, but it’s better than nothing.

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Easy Eggs Benedict Recipe