Eggs Benedict with Hollandaise Sauce

I have always had a deep love and appreciation for Eggs Benedict.  As a child, I thought the Hollandaise sauce was a cheese sauce.  I was slightly disappointed when I found out that it was made with egg yolks and butter – but I got over it quickly!  Hollandaise sauce is so creamy, so buttery, so rich – I think it goes great on just about anything.

Take your time with this recipe and you will be well rewarded.  A proper Hollandaise does not separate and will be creamy and smooth.  The lemon adds just a mild tang, but in no way detracts from the richness of the butter and eggs.

There are many methods to making Hollandaise sauce but this preparation is my favorite and yields the best results.  The trick is in gathering your ingredients before starting the sauce.  Preparation is definitely the key to a successful Hollandaise sauce.  (The first time I made it, I scalded the eggs in the double boiler while squeezing my lemons – total rookie mistake!)


4 whole English muffins, split
8 slices of Canadian Bacon
8 eggs  + 4 egg yolks
3 Tbls lemon juice (fresh is best but use what you have)
1 cup + 2 Tbls butter
1 Tbls white vinegar
1 Tbls water
1/4 tsp salt
1/4 tsp Worcestershire sauce
1/4 tsp ground white pepper


 Heating It Up:
 – Preheat the oven to 400 degrees or set a toaster oven to toast.
 – Fill the bottom of a double boiler with water and bring to a simmer.  The water should not touch the bottom of the top pan.  If you do not have a double boiler, just put a glass bowl on top of a sauce pan (again making sure the water is not touching the bottom of the bowl.)
 – Add three inches of water to a deep pan (I use my wok) and start bringing it to a simmer for the eggs.

Prep Work:
 – Separate 4 eggs, reserving the yolks in a small bowl.
 – Combine the lemon juice, pepper, Worcestershire sauce, vinegar, and water in another small bowl.  Having these ingredients pre-combined will make it easier later.

 – Melt 2 sticks of butter (1 cup) and have it ready to pour into the double boiler.
 – Try not to think of the fat and calories that are going into this – instead focus on the creamy goodness you are going to be enjoying in a few short minutes…

Making the Hollandaise Sauce:
 – Add the 4 egg yolks to the double boiler and whisk in the lemon juice, Worcestershire sauce, white ground pepper, and vinegar (already combined).
 – Whisk in the melted butter 2-3 tablespoons at a time making sure the butter is fully incorporated into the egg mixture. 
  – Keep on whisking and you will notice the color changing, turning a lighter yellow.
 – Once all the butter has been added and incorporated, whisk in the salt and then remove the sauce from the heat and cover it.

The sauce may appear thin but don’t worry – it will thicken while you prepare the other components.

Poaching the Eggs:
– Bring water to a simmer in a deep pan (I use my wok and it works great!)  You will need a couple inches of water to poach the eggs in.
 – Add 1 Tbls of vinegar to the water (this helps keep the eggs whites from getting too crazy).

Canadian Bacon and English Muffins:
Before poaching the eggs, place the English muffins and Canadian bacon on a baking sheet and into the preheated oven.  If you are using a toaster oven, set it to toast or broil.  The bacon warms up nicely and the english muffins will toast slightly.  You don’t want your English muffins too crunchy – just slightly toasted. 

Poaching Eggs:
 – Drop the eggs into the water one at a time – slowly!  Be gentle with the eggs and make sure the water doesn’t get up to a boil.
 – Let the eggs cook for 3-4 minutes at a low simmer.    The centers should still be soft.
 – Remove the eggs with a slotted spoon letting all the water drip off.
 – Place on a warm plate until ready to assemble.  

Assembling the Eggs Benedict:
 – Place two English Muffin halves on a plate.
 – Add the canadian bacon.
 – Top with poached egg.
 – Finish this off by drizzling the Hollandiase Sauce over the top.
(I am totally getting hungry right now just typing this up!)
 – You can add some fresh chives or paprika to the top for some color.
Serve this with some hashed browns and you’ve got a meal to remember.  


  1. Ohhhhh yeah…my favorite going-out-to-breakfast dish! Would love to try to make this at home. Thanks for the how-to!

  2. MomOnTimeout says:

    Same here Steph! Now that I finally figured out how easy it is to make at home – I have it a lot more frequently and it tastes even better than most restaurants.

  3. Ha, my favorite “going out to breakfast” dish as well. Thanks so much for the share! Nummies. :)

  4. Not an easy dish to make, but you did a great job! Thanks for sharing the great recipe.

  5. This looks great! I love Hollandaise sauce too, and have been wanting to make it!

  6. over from TIpJunkie! I love love love hollandaise sauce and now you have saved me from the packets!!!


  7. Thanks for linking up to Things I’ve Done Thursday! Hope you’ll join in again this week!


  8. YUM! Your recipe looks really good! I would love it if you came over to Cast Party Wednesday tomorrow and shared this recipe with us.
    I hope to see you there!

  9. YUM..Super awesome Post.. Love it..Hello there.. I’m following ya officially from the inspiration board hop..Lovely blog you have here.Can’t wait to read more.. Hope you can stop by & visit me sometime / follow back.. TY So much.. Have a great week.Marilyn from

  10. I love eggs benedict. But, I cheat now, I use Knorr hollandise packaged (you just add butter and milk). Not exactly like homemade, but, a great substitute.

  11. I have a huge confession to make… I’ve never eaten or made Eggs Benedict. They scare me! Isn’t that so wimpy? These look so scrummy though. I should try it! Thank you for linking to Foodie Friday! Can’t wait to see you next week!

  12. Just came across your blog. I love Eggs Benedict. Not sure I could make this…but it looks wonderful.


  13. Until I read your post I honestly never knew what Eggs Benedict actually were! My husband would sooooo love them. Thanks for linking up to Refresh Your Nest Fridays!

  14. Eggs benedict is my ABSOLUTE favorite item to order out at brunch but I have never attempted it at home. I am absolutely going to now that I saw this. Thank you so much for linking up at Savvy HomeMade Monday and I hope you will come back and party again tomorrow!

  15. I am ashamed to admit that I have never tried eggs benedict but you recipe looks easy enough and I do LOVE eggs! Thanks for adding this to last weeks What’s In The Gunny Sack party and I can’t wait to see what you add this week!

  16. Looks delicious! I *love* hollandaise sauce!

  17. My favourite breakfast EVER! I ate it practically every day when I was away on holiday last year!

  18. Soooo yummy!

  19. Just found this on Someday Crafts linky party. They look so good. I love eggs benedict :)

  20. @JessicaOh me too! I always get them if we go out for breakfast but really they aren’t so hard to make at home. If you ever want to switch it up, try it with avocado or bacon or even cream cheese – so good! Thanks for visiting Mom On Timeout!

  21. Oooh, I always order Eggs Benny when out — thanks so much for a great tutorial & especially the ‘rookie’ tips. A little nervous but I’m going to try to make these faves at home.

    I once had a recipe for Hollandaise made with a blender [now lost who-knows-where]. Have you heard or tried this method?

  22. @vanessadawne Hey there! I have heard of this method AND I’ve tried it but I really prefer it the way I’ve described above. It seems difficult but it’s really not and trust me, it’s worth the effort!

  23. Hey again! Can’t imagine having the patience to make this but I so wish I did! This sounds divine!

  24. Oh my gosh! I’m so glad I found this! Eggs Benedict is by far one of my most favorite foods, and I had no idea whatsoever how to make it. I was forced to go find breakfast and brunch restaurants that served it (seriously. No joke. It got really sad.)

    I’m bookmarking this page immediately. :)

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