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Eggs Benedict with easy Hollandaise Sauce recipe

Eggs Benedict with Blender Hollandaise Sauce

Course Breakfast, brunch
Cuisine American
Keyword easy-blender-hollandaise-sauce, easy-eggs-benedict, eggs-benedict-recipe, hollandaise-sauce-recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Calories 375kcal
Author Melissa Sperka


  • 6 large or x-large eggs
  • white vinegar
  • Hollandaise Sauce:
  • 4 large egg yolks
  • 2 tablespoon fresh lemon juice
  • ¼ teaspoon Dijon
  • ¼ teaspoon salt
  • teaspoon cayenne
  • teaspoon freshly ground black pepper
  • ½ cup salted butter melted
  • 3 whole English muffins, halved (6 pieces total)
  • 2 tablespoon butter softened
  • 12 slices Canadian bacon
  • 2 tablespoon chopped fresh chives plus additional as needed
  • smoked paprika for garnishing


  • To make eggs: Bring water to a boil in a deep skillet. Add a splash of white vinegar. Gently add each egg along the side of the skillet to help keep the eggs together. Poach for 3-5 minutes or until the yolk is cooked to your preference.
  • To make the hollandaise sauce: (Makes ¾ cup) In an electric stand blender combine egg yolks, lemon juice, Dijon, salt, cayenne, and freshly ground black pepper. Process on high speed until slightly thickened and lemon colored.
  • Turn blender to low speed; add butter to yolk mixture through the opening in a slow steady stream.
  • Once butter is added, turn blender to the high speed setting and process until thickened, around 30-40 seconds.
  • On the stovetop place a tempered glass bowl over hot, not simmering water. Place the hollandaise sauce into the bowl over the hot water to keep warm until serving. Stir before serving.
  • In a large skillet, fry Canadian bacon pieces over medium-high heat until lightly browned and crisp around the edges. (about 1-2 minutes per side)
  • Toast English Muffin halves, then butter. 
  • To assemble: Place two pieces of Canadian Bacon and one egg on each English muffin half. Drizzle with hollandaise sauce.
  • Garish with chopped chives and a light dusting of paprika.
  • Serve immediately.


Serving: 1serving | Calories: 375kcal | Carbohydrates: 16g | Protein: 16g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 910mg | Potassium: 225mg | Fiber: 1g | Sugar: 1g | Vitamin A: 820IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 2mg