Two eggs Benedict on a pink floral plate. There is a forkful of poached egg in front.

Easy Foolproof Eggs Benedict 🍳 | Perfect Poached Eggs & Hollandaise Every Time

Jump to Recipe
By Rebecca St.Clair

This foolproof Eggs Benedict takes the fear out of brunch cooking. With step-by-step instructions, simple ingredients, and reliable techniques, this easy Eggs Benedict recipe guarantees silky hollandaise, runny yolks, and perfect results every time.

This easy Eggs Benedict recipe answers the question “How do you make Eggs Benedict perfectly every time?” With reliable poaching tips for a perfectly cooked egg this is a classic brunch recipe made simple.

An overhead view of two eggs Benedict on a pink floral plate. Once eggs has been split to show the runny yolk inside.

Now you can make Eggs Benedict at home with either store bought or homemade toasted English muffins, savoury ham. Even beginners, can make this classic brunch recipe with restaurant-style results. Perfect for weekends, holidays, and special breakfasts.

A close up view of an eggs Benedict showing the layers of English muffin, ham, and hollandaise covered poached egg.

Why You’ll Love This Recipe

Classic breakfast – This beloved breakfast classic feels sophisticated and indulgent.
Fool-proof – Easy techniques and short-cuts for perfect results every time.
Rich and savoury – Savoury meat, perfectly runny egg yolk, and rich and smooth hollandaise sauce.

An overhead view of eggs Benedict on a pink floral plate. There is a slice of some egg removed and on a fork.

How to store fool-proof eggs Benedict

Eggs Benedict is at it’s best served warm and fresh right after cooking. However, you can store some components separately. This is especially helpful if you are making eggs Benedict for a crowd.

Poached eggs

  • Store in cold water in the fridge for up to 24 hours
  • Reheat briefly in hot (not boiling) water until warmed through.

Hollandaise sauce

  • Best fresh, but can be kept warm for a few hours. To do this store the hollandaise sauce in a thermal container. Stir right before serving.
  • Not fridge-friendly (breaks easily)

English muffins & meat

  • Toast the muffins fresh before serving
  • Meat can be stored in the fridge and fried right before serving to reheat.
Two eggs Benedict on a pink floral plate. Once has a slice in the poached egg to show the runny yolk inside.

Eggs Benedict Variations and Substitutions

Classic Eggs Benedict

  • Made with Canadian bacon or ham, English muffin, a poached egg, and Hollandaise.

Eggs Florentine

  • Made with spinach instead of meat, English muffin, a poached egg, and Hollandaise

Eggs Royale

  • Made with smoked salmon, English muffin, a poached egg, and Hollandaise

California Benedict

  • Made with sliced avocado and tomato, English muffin, a poached egg, and classic Hollandaise or avocado Hollandaise.

Eggs Neptune

  • Made with Crab meat, English muffin, a poached egg, and Hollandaise

Eggs Blackstone

  • Made with crisp American-style bacon, a grilled tomato slice, English muffin, a poached egg, and Hollandaise.
Two eggs Benedict on a pink floral plate. They are garnished with chopped parsley.

How to make a perfectly poached egg

  • Use fresh eggs – Fresh eggs have tighter whites, for a cleaner finished shape.
  • Strain – Crack the egg into a fine mesh strainer first to remove the thin whites that fly away in the water and make the eggs look messy.
  • Hot water – The water should be very hot and steaming but not simmering or boiling. The bubbling water could destroy the shape of the egg whites.
  • Acid – Add a few drops of vinegar or lemon juice. This will just barely start to coagulate the very outer layer of the whites helping everything to stay together when it goes into the water.
  • Be gentle – Use a small bowl or ramekin to gently slip the egg into the water. Likewise, use a slotted spoon and gently slide it under the cooked egg to remove it from the water.
  • Water level – Use deep enough water to comfortably cover and submerge your eggs.
  • Cooking time – 3 minutes = runny yolk 3½–4 minutes = jammy yolk. 5 minutes = fully set yolk
Two eggs Benedict on a pink floral plate. There is a forkful of poached egg in front.

Ingredients

Eggs – Used to make the hollandaise sauce and to poach.
Lemon juice – Flavour and to aid in the poaching process.
Butter – For the rich sauce and to butter the English muffins.
Salt – Flavour.
Cayenne – Flavour. Can be omitted or replaced with paprika for a milder taste.
Water – To thin the sauce, if needed.
Ham – Can be replaced with Canadian bacon or other variations, see above.
English muffins – Toasted for the base of the eggs Benedict.

A table full of labeled ingredients.

How to make Easy fool-proof Eggs Benedict

Hollandaise sauce

  1. Place a pot with a few inches of water on medium-low heat to create a double boiler.
  2. In a non reactive, heat-proof bowl, add two egg yolks.
  3. Whisk until smooth.
  4. Whisk in 2 teaspoons of lemon juice, until smooth and foamy.
  5. Add 1/2 cup of unsalted butter cut into chunks.
A woman is whisking egg yolks in a glass bowl.
A woman is whisking egg yolks and butter in a glass bowl.

6. Place this over the simmering pot of water to create a double boiler.

7. Whisk the butter and egg mixture until the butter is melted.

8. As you continue to whisk the sauce will become foamy.

9. Cook, whisking about about 5 minutes more or until the mixture becomes thick.

A woman is whisking a thickened hollandaise sauce.
A finished hollandaise sauce in a glass bowl.

10. Remove from the heat and season with 1/4 teaspoon of salt and a pinch of cayenne pepper, or to taste.

11. Immediately pour the mixture into a thermal cup or container and seal to keep warm. Set aside.

Hollandaise sauce in a thermal mug.

Eggs Benedict components

  1. Preheat a frying pan to medium heat.
  2. Fry 4 slices of ham, until lightly browned and warmed through.
  3. Add 3-4 inches of water to a sauce pot on medium-low heat.
  4. The water should be hot and steaming but not quite simmering.
  5. Crack an egg into a fine mesh strainer, to remove the thin liquid part of the egg white.
  6. Gently place the cracked egg into a small bowl or ramekin along with 2 Tablespoons of water.
  7. Add in 1 teaspoon of lemon juice and gently swirl this around the egg. Allow it to set for 2 minutes.
A cracked egg in a small metal strainer overtop of a teacup.
A cracked egg in a blue floral teacup.

8. Gently slip the egg into the very hot water. Cook for 3 to 5 minutes depending on the level of doneness you want for your eggs.

9. Gently remove the egg with a slotted spoon.

10. Repeat this step with the remaining eggs.

11. Meanwhile, split in half, toast, and butter the English muffins.

A metal sauce pot with two poaching eggs inside.
Toasted English muffins on a pink floral plate.

12. Place the cooked ham on top of each muffin half.

13. Once the eggs are done, gently place each one on top of a ham topped muffin.

14. Stir the Hollandaise and thin with a teaspoon or two of warm water, if needed.

15. Top each egg with the sauce.

Ham topped English muffins on a pink floral plate.
Ham topped English muffins with poached eggs on top. One has hollandaise on top of the egg.

16. Garnish with pinch of cayenne or paprika.

17. Serve immediately.

Two garnished eggs Benedict on a pink floral plate.
Two eggs Benedict on a pink floral plate. There is a forkful of poached egg in front.
Yield: 4

Easy Eggs Benedict

An easy eggs Benedict made at home with toasted English muffins, savoury ham, a perfectly poached egg, and a rich fool-proof Hollandaise sauce.

Ingredients

Hollandaise Sauce

  • 2 eggs
  • 2 teaspoons lemon juice 10 ml
  • 1/2 cup butter 115 g
  • 1/2 teaspoon salt 2 g
  • 1/8 teaspoon cayenne 1 g
  • 2 Tablespoons warm water 30 ml (optional)

Eggs Benedict Components

  • 4 slices ham
  • 4 eggs
  • 4 teaspoons lemon juice, divided 20 ml
  • 2 English muffins
  • 3 Tablespoons butter (for spreading on the muffins) 45 g

Instructions

    Hollandaise sauce

    1. Place a pot with a few inches of water on medium-low heat to create a double boiler.
    2. In a non reactive, heat-proof bowl, add two egg yolks.
    3. Whisk until smooth.
    4. Whisk in 2 teaspoons of lemon juice, until smooth and foamy.
    5. Add 1/2 cup of unsalted butter cut into chunks.
    6. Place this over the simmering pot of water to create a double boiler.
    7. Whisk the butter and egg mixture until the butter is melted.
    8. As you continue to whisk the sauce will become foamy.
    9. Cook, whisking about about 5 minutes more or until the mixture becomes thick.
    10. Remove from the heat and season with 1/4 teaspoon of salt and a pinch of cayenne pepper, or to taste.
    11. Immediately pour the mixture into a thermal cup or container and seal to keep warm. Set aside.

    Eggs Benedict components

    1. Preheat a frying pan to medium heat.
    2. Fry 4 slices of ham, until lightly browned and warmed through.
    3. Add 3-4 inches of water to a sauce pot on medium-low heat.
    4. The water should be hot and steaming but not quite simmering.
    5. Crack an egg into a fine mesh strainer, to remove the thin liquid part of the egg white.
    6. Gently place the cracked egg into a small bowl or ramekin along with 2 Tablespoons of water.
    7. Add in 1 teaspoon of lemon juice and gently swirl this around the egg. Allow it to set for 2 minutes.
    8. Gently slip the egg into the very hot water. Cook for 3 to 5 minutes depending on the level of doneness you want for your eggs.
    9. Gently remove the egg with a slotted spoon.
    10. Repeat this step with the remaining eggs.
    11. Meanwhile, split in half, toast, and butter the English muffins.
    12. Place the cooked ham on top of each muffin half.
    13. Once the eggs are done, gently place each one on top of a ham topped muffin.
    14. Stir the Hollandaise and thin with a teaspoon or two of warm water, if needed.
    15. Top each egg with the sauce.
    16. Garnish with pinch of cayenne or paprika.
    17. Serve immediately.

Notes

The ham in this recipe can be replaced with Canadian bacon.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 527Total Fat 43gSaturated Fat 24gUnsaturated Fat 19gCholesterol 392mgSodium 1107mgCarbohydrates 15gFiber 1gSugar 1gProtein 19g

Nutrition information isn't always accurate.

Did you try it?

Let us know how it was!

© Flour and Filigree
Cuisine: American / Category: Breakfast
Hungry for more crave-worthy breakfast recipes? Hop over here!
A Pinterest pin for eggs Benedict.

Recent Recipes

See All >

Hi, I'm Rebecca!
I'm a Mom of 4 who is passionate about simple living, vintage whole food meals, and old-fashioned skills. Here on my blog, you will find comfort food recipes, delicious breads, and easy decadent desserts to share with your family, along with old-fashioned skills and simple living projects to make your home cozy.

Leave a Reply

Your email address will not be published. Required fields are marked *