Home Breakfast Eggs Benedict with Hollandaise Sauce

Eggs Benedict with Hollandaise Sauce

If you’re looking for a classic American breakfast, you can’t go wrong with Eggs Benedict. This rich, savory, indulgent dish is the perfect way to start your day. 

Eggs Benedict features creamy hollandaise sauce, salty Canadian bacon, and, of course, eggs!

Served on a toasted English muffin, this dish can’t be topped.

Rich and savory homemade eggs benedict with bacon
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Eggs Benedict 

When I was little, I thought Eggs Benedict sounded so fancy. Fancy enough that you’d need at least a six-figure salary and two BMWs to enjoy it. 

As I got older, I realized it was just an open-faced bacon and egg sandwich. Not only is it not “fancy,” it’s actually budget-friendly. 

All you’ll need are English muffins, eggs, Canadian bacon, and hollandaise sauce. It’s a tasty, hearty, indulgent sandwich anyone will envy. 


Let’s take a closer look at the ingredients for this delectable dish:

  • Hollandaise sauce – Though you can buy Hollandaise sauce at most stores, I prefer to make my own. For that, you’ll need butter, egg yolks, lemon juice, salt, and cayenne.
  • White vinegar – The acid in vinegar helps denature the protein from the egg whites. Adding a little to the water will ensure your eggs poach faster and hold their shape better. 
  • Eggs – They’re the star of the show. Be sure they’re fresh, otherwise, they might not hold their shape well. 
  • English muffins – Use whatever brand you like best. 
  • Canadian bacon – For that salty, meaty, hearty finish. If you aren’t a fan, you can substitute ham or regular crispy bacon. 
  • Chopped parsley (or chives) – A nice green garnish makes the dish look nicer. I prefer chives, as they have more flavor. 
  • Salt & pepper – For seasoning. 
Eggs benedict with ham, poached egg and creamy hollandaise sauce

How to Make Eggs Benedict 

Follow these steps to make this not-so-fancy fancy dish:

1. Make the Hollandaise. The detailed instructions for doing this are on the recipe card below. 

2. Poach the eggs. Bring a large saucepan of water and 2 tablespoons of vinegar to a simmer. Crack the eggs into a bowl and gently slide them into the water. 

Cook for 3 to 4 minutes to set the whites. Remove them with a slotted spoon and transfer them to a warm plate to drain. 

3. Make the toast and bacon. Toast the English muffins and lightly brown the bacon on both sides. 

4. Assemble the sandwich. Place two English muffin halves on a plate. Then, add a slice of bacon and a poached egg. Continue until you’ve made four sandwiches total. 

Top each sandwich with Hollandaise sauce, your choice of garnish, and salt and pepper. Enjoy! 

Poached eggs with seasonings and herbs in a white plate

How to Make Perfect Poached Eggs 

Here are my top tips for poaching eggs: 

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  • Don’t skip the vinegar! As mentioned above, it makes the process much easier. 
  • Fresh is best. If your eggs are already old, they won’t hold their shape. It doesn’t matter how careful you are or how many tips you employ. 
  • Don’t boil the water! You want the water simmering, not boiling. Boiling water is too rough and will cause the eggs to separate. Furthermore, don’t keep the eggs in the water too long. It typically only takes 3 to 4 minutes to poach an egg. 
  • Crack carefully! Don’t crack the egg into the water. Crack it into a small bowl instead. Then, gently slide it into the water. 

Once you’ve mastered the process, try some of these other poached egg recipes

Tips for the Best Hollandaise Sauce

And now, here are some tips on making the sauce: 

  • Whisk to your heart’s content. Thoroughly whisk the egg yolks. You’ll want to whisk them for about 30 seconds before placing the bowl over the heat. Then, whisk for 3 to 5 minutes to get things right.
  • Be slow with the butter. Pouring it in too fast will prevent it from blending into the eggs. It’ll make the sauce runny and ill-incorporated. 
  • Make it extra smooth. Strain it through a fine sieve to remove any potential lumps.
  • Keep it warm and toasty. Hollandaise sauce can solidify if it gets too cold. Place the bowl in a pan of warm water or thermos until ready to serve.
Homemade eggs benedict with hollandaise sauce and salmon

Eggs Benedict Variations 

I don’t play with my Eggs Benedict recipe too much. After all, why mess with a good thing? Still, there are a few variations you can try: 

  • Substitute salmon. For a more elegant meal, substitute salmon for the Canadian bacon. You can also add a slice of avocado. 
  • Lose the muffin. Instead of English muffin slices, use crab cakes as the base. You can also substitute something less ritzy, like a bagel or toast. 
  • Make it cheesy. Slap on a slice of your favorite flavor: American, Cheddar, Pepper Jack, etc.
  • Try the “Californian.” For this variation, use crispy bacon and add a slice each of tomato and avocado. 

Make-Ahead Tips 

I don’t recommend making this entire dish ahead of time. However, there are things you can do to save time later. In fact, you can start the recipe up to 5 days ahead of time! 

Follow these steps for poaching and storing the eggs beforehand: 

  1. Poach the eggs. Follow the instructions on the recipe card below. Once the eggs are ready, plunge them immediately into ice water. 
  2. Remove the eggs. Use a slotted spoon to remove the eggs from the ice water. Transfer the eggs to a paper towel-lined airtight container. 
  3. Refrigerate them. They’ll remain fresh for up to 5 days.
  4. Reheat. When you’re ready to make Eggs Benedict, reheat the eggs in a bowl of hot water for about 3 minutes. 
  5. Make the sauce and finish the dish. Once they’re warm, set them on paper towels to drain. Then, make the sauce and follow the remaining steps to finish. 

More Breakfast Recipes 

Looking for more great ways to start the morning? Try some of these recipes: 

Copycat Starbucks Egg Bites
Amish Breakfast Casserole
Crescent Roll Breakfast Casserole
Easy Microwave Scrambled Eggs
Quiche Muffins

Eggs Benedict with Hollandaise Sauce

Course: BreakfastCuisine: American


Prep time


Cooking time





For a breakfast of champions, make homemade Eggs Benedict! The combination of eggs, Canadian bacon, English muffins, and Hollandaise sauce is just too good!


  • For the Hollandaise Sauce
  • 1/2 cup unsalted butter, melted

  • 4 egg yolks

  • 1 tablespoon lemon juice

  • salt, to taste

  • pinch cayenne pepper

  • For the Eggs Benedict
  • 2 tablespoons white vinegar

  • 8 large eggs

  • 4 English muffins, split

  • 8 slices Canadian bacon or ham

  • chopped parsley or chives, for garnish

  • salt and pepper, to taste


  • For the Hollandaise Sauce
  • Melt the butter in a saucepan. In a separate, heatproof bowl, whisk the egg yolks, lemon juice, salt, and cayenne until thick.
  • Set the bowl over a saucepan of barely simmering water. Be careful not to let the bowl touch the water. Continue whisking rapidly until thick and pale, about 3-5 minutes.
  • Remove the sauce from the heat. Gradually add the melted butter. Whisk continuously until the sauce thickens and doubles in volume. Season with more cayenne pepper and salt, if needed. Keep warm.
  • For the Eggs Benedict
  • Fill a large saucepan with water. Add the vinegar and bring to a simmer.
  • Crack each egg into a small bowl and gently slide it into the simmering water. Cook for 3-4 minutes until the whites are set. (The yolks should remain soft.) Remove with a slotted spoon and drain on a warm plate.
  • Toast the English muffins until golden brown. Set aside.
  • In a skillet, lightly brown the bacon or ham on both sides.
  • Place two muffin halves on each plate. Top each half with a slice of bacon/ham, followed by a poached egg.
  • To Finish the Dish
  • Spoon the hollandaise sauce generously over the eggs. Then, garnish with chopped parsley or chives and season with salt and pepper to taste. Enjoy!
Eggs Benedict

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author avatar
NaTaya Hastings
NaTaya Hastings is a food and recipe writer for Insanely Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

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