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.
English muffins, hollandaise sauce, herbs, and tomatoes on cutting board next to eggs
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.
Making hollandaise sauce in blender
How to Make Eggs Benedict
This recipe has three main steps:
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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!
Assembling eggs Benedict
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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.
Variation
Replace the tomatoes with sautéed spinach to make eggs Florentine.
Eggs Benedict with hollandaise sauce
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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:
Bright Spring Salad
Roasted Asparagus
Breakfast Potatoes
