This easy Eggs Benedict recipe has poached eggs, Canadian bacon, and foolproof blender hollandaise. Perfect for a special brunch. Get the recipe!

Eggs Benedict might seem like a restaurant-only dish, but this version brings it straight to your kitchen with a blender hollandaise that's foolproof. Poached eggs with runny yolks, crispy Canadian bacon, and buttery English muffins all come together in about 20 minutes. It's the kind of brunch that feels special without the fuss.

Why You’ll Love This Eggs Benedict

Blender hollandaise in seconds: No whisking over a double boiler, just blend egg yolks and lemon juice, then stream in hot butter. It's thick, creamy, and never curdles.
Perfect poached eggs every time: A splash of vinegar in simmering water helps the whites set neatly around the yolk. You get tender whites and a soft, runny center.
Classic flavors you can customize: Canadian bacon is traditional, but swap in ham, smoked salmon, or spinach for easy variations.

Key Ingredients for Perfect Eggs Benedict

Egg yolks: Use large egg yolks for the hollandaise. They provide the richness and emulsify with the butter. If your yolks are small, add an extra one.
Fresh eggs: For poaching, the freshest eggs possible. Fresh eggs have thicker whites that hold their shape in the water. Look for a close-packed date on the carton.
Canadian bacon: It's leaner than regular bacon and has a ham-like texture. If you substitute regular bacon, cook it extra crispy.
English muffins: Split them with a fork so the nooks stay fluffy. Toast until golden and spread with softened butter just before assembling.

Kitchen Tools for This Eggs Benedict Recipe

Blender: Essential for the quick blender hollandaise. Any standard blender works.
Large saucepan: For poaching eggs, it needs to hold at least 3 inches of water.
Slotted spoon: To gently lift poached eggs out of the water without breaking them.
Medium skillet: For browning the Canadian bacon.
Toaster or oven: For toasting the English muffins evenly.

Tips for Poaching Eggs Like a Pro

Fresh eggs are key, older eggs have looser whites that spread in the water. Bring the water to a gentle simmer, not a rolling boil, and add the vinegar right before you crack the eggs in. For the neatest shape, crack each egg into a small bowl first, then slide it into the water. Cook for about 3 minutes; the white should be set and the yolk soft when you press it gently. Lift them out with a slotted spoon and let them drain on a paper towel before serving.

How to Make Silky Hollandaise Every Time

The blender does most of the work, but the temperature of the butter matters. Melt the butter in a saucepan until it's hot and bubbling, but not browned. With the blender running on low, pour the butter in a thin, steady stream, too fast and the sauce will break. If it gets too thick, add a teaspoon of warm water and blend again. Once it's done, press plastic wrap directly onto the surface to keep a skin from forming while you finish the rest.

Eggs Benedict Variations to Try

Swap the Canadian bacon for crispy regular bacon or slices of ham, both work beautifully. For a seafood twist, use smoked salmon and call it Eggs Royale. Vegetarian? Replace the meat with sautéed spinach and a slice of tomato for Eggs Florentine. You can also spice up the hollandaise with a pinch of smoked paprika or a drop of hot sauce.

What to Serve with Eggs Benedict

Eggs Benedict is rich, so pair it with something light. A simple arugula salad with lemon vinaigrette cuts through the butter. For heartier brunches, add roasted potatoes or fresh fruit on the side. A sprinkle of chives and a dash of cayenne on top bring color and a little heat.

Can You Freeze Eggs Benedict?

Freezing assembled eggs Benedict isn't recommended, the hollandaise will separate and the poached eggs will turn rubbery. If you want to prep ahead, freeze the cooked Canadian bacon and toasted English muffins separately for up to a month. Reassemble with freshly poached eggs and hollandaise when you're ready to serve.

How to Reheat Leftover Eggs Benedict

Leftover eggs Benedict is best broken down and reheated in parts. Place the poached eggs in a bowl of warm water for a minute or two to take the chill off. Reheat the bacon in a skillet over medium heat. Toast fresh English muffins and warm the hollandaise gently in a microwave-safe bowl in 10-second bursts, stirring each time, or over a double boiler. Assemble and serve right away.