Eggs Benedict

Perfectly Easy Eggs Benedict made with a foolproof vinegar free poaching method with luxurious hollandaise sauce and ham steaks on an English muffin.

We are heading into the holidays and family are about to start descending into our homes. Along with this recipe we also love serving upĀ French Toast,Ā Easy Cinnamon Rolls (in 1 Hour!)Ā andĀ Easy French Toast Bake.

Eggs Benedict
Eggs Benedict Recipe

Don’t be intimidated by Eggs Benedict. We’re not swirling water in a pan with white vinegar to poach these eggs, we’re using an absolutely simple and easy way to poach eggs with just a pan of water. We’re also not using a double boiler to make the hollandaise, we’re using a blender!

People who I’ve cooked dinners for used to often ask me “How do you make hollandaise sauce with Eggs Benedict?” It seems like a totally out of reach dish because of the hollandaise and the egg poaching. That doesn’t have to be the case. An easy foolproof poaching method and hollandaise made completely in a blender and poached eggs made in a pot of simmering water that all you have to do is turn off!

We’re making luxurious creamy hollandaise in the blender (and I promise it is EASY). The hardest thing to remember about this hollandaise sauce is if you aren’t serving it right away you need to place saran wrap directly onto the bowl of hollandaise to prevent a dried layer or skin from forming on top of the hollandaise sauce.

Let’s talk about the ham for a second.

Classic eggs benedict recipes are made using Canadian bacon rounds (which by the way fit perfectly on top of English muffins). You can absolutely use Canadian bacon in this recipe but give the thick-cut ham steaks a chance! They really up the game of this recipe and take it from a normal experience to something awesome.

Especially if you brown that ham steak in a pat of butter, I promise you’ll crave ham steak with more breakfasts in the future!

Benedict breakfast with eggs and hollandaise

Also, this isn’t typical but you can also use bacon instead of ham. There’s no brunch police out there preserving the authenticity of your eggs benedict!

Speaking of authenticity the origins of Eggs Benedict go back to New York City in the Waldorf Hotel. Legend is that a guest asked for an toast topped with bacon, poached eggs and a “hooker” of hollandaise sauce. The chef loved the dish but changed it for his menu by altering the toast and the bacon. (see this dish is made for bacon!)

Eggs Benedict Variations:

  • Blanchard: Topped with bĆ©chamel sauce instead.
  • Classic: Hollandaise, Canadian Bacon (or ham), poached egg and english muffin.
  • Chesapeake:Ā  Maryland crab cake made with blue crab instead of ham.
  • Florentine: Made with cooked spinach instead of ham/Canadian bacon.
  • Irish: Made with corned beef instead of ham.
  • Mornay: Topped with mornay sauce instead.
  • Steak: Uses steak instead of ham. Also sometimes uses bĆ©arnaise sauce instead.
  • Salmon: (Also knowns as Eggs Royale) uses salmon or smoked salmon in place of ham.
  • Southern: Made with pulled pork instead of ham and topped with a bbq sauce hybrid hollandaise.

Eggs Benedict Recipe

How do I make hollandaise sauce?

Making hollandaise sauce is as easy as adding water and egg yolks to a blender while slowly adding in melted butter. Once an emulsion is formed and the mixture is creamy you can add in the seasonings like lemon juice, cayenne, salt and pepper. The butter adds a beautiful creamy texture and the cayenne just adds depth of flavor rather than any sort of spice.

What’s the difference between Eggs Benedict and Eggs Florentine?

Eggs Benedict is made with ham, egg, English muffin and hollandaise sauce while Eggs Florentine substitutes the ham for cooked spinach.

How to make Eggs Benedict for a crowd:

The hollandaise is easy enough in any quantity that will fit in a blender. When it comes to poaching the eggs I recommend using multiple pans that are simmering before even starting the sauce or toasting the muffins. Then when it is time to poach the eggs you can do 8 each in large skillets and just simply turn them off, turn on a 2 minute timer and remove them quickly with a slotted spoon.

This will be your favorite breakfast. Well unless you’re all about bacon in which case a pile of bacon will always win.

Classic Easy Eggs Benedict

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Eggs Benedict

Perfectly Easy Eggs Benedict made with a foolproof vinegar free poaching method with luxurious hollandaise sauce and ham steaks on an English muffin.
Yield 4 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Brunch
Cuisine American
Author Sabrina Snyder

Ingredients
 

Hollandaise Sauce

  • 12 tablespoons unsalted butter
  • 3 large egg yolks
  • 2 tablespoons water
  • 2 teaspoons fresh lemon juice
  • 1 pinch cayenne pepper
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon coarse ground black

Poached Eggs

  • 1 teaspoon kosher salt
  • 8 large eggs

To Finish

  • 4 English muffins sliced in half and toasted
  • 2 tablespoons butter
  • 2 ham steaks quartered
  • chives chopped for garnish

Instructions

Hollandaise Sauce:

  • Melt butter in saucepan over medium heat until it begins to foam then turn off the heat.
  • In a blender add the egg yolks and water and while its mixing slowly pour the butter into the blender pour shoot until fully creamy and combined before adding in the lemon juice, cayenne pepper, salt and pepper.

Poached Eggs:

  • Add water to a pot (about egg height) along with salt and bring to a simmer on medium heat (you don't want the water boiling, it won't cook the eggs gently enough).
  • Crack the eggs into a bowl or one at a time into small bowl and add them to the water gently one at a time before turning off the heat and adding the lid to the pan for 2 minutes before removing with a slotted spoon for a perfect poached egg.

To Finish:

  • While the English muffins are toasting sear the ham steaks in a skillet with the butter until browned (about 2 minutes).
  • Layer with English Muffin, ham steak, egg, hollandaise and chopped chives for serving.

Nutrition

Calories: 749kcal | Carbohydrates: 26g | Protein: 37g | Fat: 53g | Saturated Fat: 29g | Cholesterol: 483mg | Sodium: 2605mg | Potassium: 573mg | Fiber: 1g | Vitamin A: 1700IU | Vitamin C: 36.5mg | Calcium: 94mg | Iron: 3.2mg
Keyword: Eggs Benedict

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert ā€“ Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. My first attempt at poached eggs and hollandaise sauce. They were a hit with the whole family, which rarely happens.

  2. I have attempted Hollandaise sauce multiple times and itā€™s never turned out this awesome. Recipe was very easy and I had everything in my pantry!

  3. Flavors are on point; however, my sauce (and I point out that I followed the recipe precisely) never thickened but remained runny. No mention in the recipe that the sauce is to be heated except by the melted butter. What went wrong?

    1. Oh no! Adding the butter should’ve thickened it right up. The only tip I can think of is to make sure to add the butter in a smooth stream and not pour it all in right away if that makes sense. So glad you still enjoyed the flavors.

  4. I have always made hollandaise sauce on the stove to cook the eggs. I like your approach, but do the yolks get hot enough to cook them? It looks delicious.

    Thanks!!

    1. Hollandaise sauce isn’t completely cooked all the way through but as long as you use pasteurized eggs you’ll be ok. I hope you decide to give it a try.

  5. I’m a lover of all breakfasts that don’t involve me making them, so I’ll be sure to pass this recipe to my hubby for this weekend. Everything looks perfect and delicious šŸ™‚