This eggs Benedict recipe tastes like it’s from a restaurant, but it’s easy to make at home! My rich, creamy hollandaise sauce takes it over the top.
This eggs Benedict recipe is guaranteed to impress. It consists of crisp English muffins topped with perfectly poached eggs, creamy, dreamy homemade hollandaise sauce, and juicy tomato slices (instead of the traditional Canadian bacon).
I love to make it when I host friends or family for brunch, because even though it tastes like something from a restaurant, it’s surprisingly simple to make. You can even do some of the prep ahead!
You can find the complete recipe at the bottom of this post. Along the way, I’m sharing my best tips for how to make eggs Benedict as well as serving suggestions and make-ahead instructions.
I know eggs Benedict feels fancy, but I promise, in no time, you’ll be making it like a pro! Get ready to wow guests—and yourself!—at your next brunch.
Eggs Benedict Ingredients
This eggs Benedict recipe has four key components:
- English muffins – We’re not making these from scratch! Use good-quality English muffins from a bakery or the grocery store. Tip: Prefer to use a homemade base? Replace the English muffin halves with halved biscuits!
- Sliced tomatoes – A traditional eggs Benedict would have a slice of Canadian bacon on it, but I love subbing tomato slices for a fresher, meat-free twist.
- Poached eggs – Cooked until the whites are firm but the yolks are still runny.
- Hollandaise sauce – This French sauce is THE classic eggs Benedict sauce. It’s an emulsion of egg yolks, melted butter, lemon juice, and cayenne pepper (I also add Dijon mustard!). Though it’s traditionally made in a double boiler, I make mine in the blender for a foolproof shortcut.
I like to top my eggs Benedict with chopped fresh herbs like chives and dill. They balance the rich eggs and sauce and add a pretty pop of green.
Find the complete recipe with measurements below.
How to Make Eggs Benedict
This recipe has three main steps:
- Making the hollandaise sauce
- Poaching the eggs
- Assembling and serving
Start by making the hollandaise sauce.
You’ll blend together the egg yolks, lemon juice, cayenne pepper, Dijon mustard, and salt. Melt the butter on the stove. Then, with the blender running on low, slowly stream in the hot melted butter to create the creamy sauce.
- Tip: Add the butter gradually to help the sauce emulsify and thicken.
For more tips, check out my hollandaise sauce recipe!
Next, poach the eggs.
Crack each one into an individual ramekin. Then, bring a pot of water to a gentle boil. Add a splash of white wine vinegar to the water to help the eggs coagulate, then stir the water so that it moves in a circular motion.
Slip half the eggs into the water, give it another gentle stir, and simmer for 3 1/2 to 4 minutes, or until the egg whites are set.
Repeat with the remaining eggs.
- Tip: Cracking the eggs into individual bowls makes it easy to gently slide them into the water. This helps them hold their shape as they cook.
For more tips, check out my guide to how to poach an egg!
Finally, assemble and serve!
While the eggs cook, halve and toast the English muffins. Top each half with one or two tomato slices, a poached egg, and a generous drizzle of hollandaise sauce. Sprinkle with fresh herbs and serve.
What to Serve with Eggs Benedict
This eggs Benedict recipe is a delicious meal on its own, but when I make it for a special occasion, I typically serve it with a few side dishes. I love to pair it with these recipes:
Make-Ahead Tips
Full disclosure: hollandaise sauce and poached eggs are both best when they’re freshly cooked. But if you’re making this recipe for a gathering, I totally get wanting to do some of the prep ahead.
Here are two ways you can do it:
- Hollandaise sauce: Make it up to 2 days in advance and store it in an airtight container in the refrigerator. Gently reheat it in a double boiler or in a small saucepan on the stovetop, stirring often and adding hot water as needed to thin it.
- Poached eggs: Make them up to 1 hour in advance. Transfer them from the boiling water to a bowl of ice water to stop the cooking process, then chill in the refrigerator. To reheat, drop them back into simmering water for 15 to 30 seconds before serving.
More Breakfast Recipes to Try
If you love this eggs Benedict recipe, try one of these classic breakfasts next:
Eggs Benedict
Serves 4
This eggs Benedict recipe is a delicious breakfast or brunch! I top toasted English muffins with poached eggs, creamy hollandaise sauce, and juicy tomato slices instead of Canadian bacon. See the blog post above for make-ahead tips!
For the Eggs Benedict
- 8 large eggs
- 1 tablespoon white wine vinegar
- 4 English muffins
- 2 tomatoes, sliced
- Sea salt and freshly ground black pepper
- Chopped fresh chives, for garnish
- Chopped fresh dill, for garnish
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Make the hollandaise sauce: In a blender, place the egg yolks, lemon juice, mustard, salt, and cayenne. Blend for 5 to 15 seconds, or until the mixture is frothy.
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Place the butter in a small pot over medium-low heat. Cook, stirring, until melted. Transfer the melted butter to a glass liquid measuring cup so that it’s easy to pour. With the blender running on low, slowly pour in the hot butter, blending until the sauce is emulsified. The sauce should have a thick but pourable consistency. If it’s too thick, blend in hot water, 1 tablespoon at a time, to loosen it. Set aside while you poach the eggs.
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Poach the eggs. Crack four of the eggs into four separate small bowls or ramekins. Bring a medium pot of water to a gentle boil. Add the vinegar and stir the water so that it moves in a circular motion. Gently drop the eggs into the water, give the water another gentle stir, and cook for 3 minutes and 30 seconds to 4 minutes. Use a slotted spoon to scoop the eggs out of the water and test for doneness. Set aside and repeat with the remaining eggs.
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Assemble the eggs Benedict: Slice the English muffins in half and lightly toast.
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Top each half with a tomato slice and a poached egg. Season the egg with salt and pepper, then drizzle generously with the hollandaise sauce. Garnish with fresh chives and dill and serve immediately.
