Eggs Benedict with Hollandaise Sauce is classic breakfast comfort food. It’s a yellow tower of gooey, rich, and velvety goodness. Nothing makes me happier than digging my fork in and watching the perfectly poached egg’s yolk come streaming out. 

This breakfast costs just $3.67 to make, which is only $0.92 per serving. The recipe makes four servings. 

I recommend Loaded Breakfast Sandwich, these Breakfast Burritos, and this Quiche Lorraine for more delicious egg breakfast ideas. 

Eggs Benedict on a white plate with the yolk running out.

Eggs Benedict is a very popular item to order when you eat out at a restaurant. Many say they are intimidated to make it, so they just order it when they eat out instead. I can help you change that with my step-by-step directions. Plus, save you some money by making it at home!

This recipe is perfect for a lazy weekend morning or brunch. The secret to this recipe is in the sauce. This homemade Hollandaise sauce is creamy and dreamy! 

Not sure how to make the rich and decadent sauce that you love having? No problem! I will show you just how easy this Hollandaise sauce is when you follow my directions for making it in your blender. 

Pour the sauce over a perfectly poached egg, crispy bacon, and a golden brown English Muffin, and you have the perfect Eggs Benedict meal in the comfort of your own home.

Ingredients and Cost

Recipe cost: $3.67

Per Serving Cost: $0.92

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

  • 8 pieces Canadian Bacon – $1.12
  • 4 large eggs – $0.40
  • 1 Tablespoon white vinegar – $0.01
  • 2 English Muffins – $0.74
  • 12 Tablespoons unsalted butter – $1.20
  • 3 large egg yolks – $0.15
  • 1 Tablespoon fresh lemon juice – $0.04
  • ¼ teaspoon salt – $0.01

Since this is a classic recipe, you need to stick with the ingredients listed to achieve the best tasting dish. Therefore there really aren’t any substitutions.

All of the ingredients needed to make this Eggs Benedict recipe.


  1. First, cook the bacon. Place on a paper towel-lined plate.
  2. Next, toast the English Muffins in the oven under the broiler for 1-3 minutes. You can also use a toaster or toaster oven.
  3. Make the Hollandaise sauce in a blender. Then place the sauce in a small bowl.
  4.  Poach the eggs in a deep frying pan. Cook for 3-4 minutes, and then remove the poached egg with a slotted spoon.
  5.  Finally, assemble the meal by topping the English muffin half with a slice of bacon and then an egg. Spoon the sauce over the top of the egg before enjoying.

For complete instructions see the recipe card below.

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A picture collage of how to make Eggs Benedict with blender Hollandaise Sauce.

Recipe Variations

  • California Benedict – Instead of Canadian bacon, use tomato slices and add avocado before the poached egg. It’s a somewhat healthier Benedict, but divine nonetheless.
  • Steakhouse Benedict – Where the California Benedict made a couple of healthier swaps, the Steakhouse Benedict makes heartier and more decadent ones. In place of bacon, use beef tenderloin. Top with beef with crispy hashbrowns before adding the poached egg and Hollandaise Sauce.
  • Bagel and Lox Benedict – Serve it on an open-faced bagel with cream cheese instead of an English muffin. For the meat, use Lox, and then top it with a poached egg, Hollandaise sauce, and capers for garnish.
  • Southern – Instead of an English muffin, use a split biscuit. For the meat, use pulled pork, and then top it with a poached egg and Hollandaise sauce.

Storage Tips

SERVE: You can keep this out for about an hour before it will need to be refrigerated.

STORE: When storing this recipe, it’s best to store each component separately so that the English muffin doesn’t become soggy. Keep the poached egg, and sauce, and Canadian bacon in covered containers for 2 days in the refrigerator. Wrap the muffins and keep them at room temperature for 24 hours.

FREEZE: To freeze the Hollandaise sauce, pour it into an ice cube tray. Freeze until solid, and then place the cubes inside a freezer-safe Ziploc bag. You can freeze it for up to 1 month. Thaw the cubes at room temperature or in the refrigerator overnight. From here, you can gently heat the sauce over low heat until warm. Now when it comes to poached eggs, I haven’t had much success in freezing them. They’re too fragile, and the egg yolk becomes too thick once it’s thawed. With that said, I do not recommend freezing poached eggs.

The finished Eggs Benedict on a wood platter with raspberries sprinkled around.

Cook’s Tools

  • Large saucepan
  • Baking sheet
  • Slotted spoon
  • Measuring spoons
  • Blender
  • Microwave-safe bowl
  • Deep frying pan
What goes good with Eggs Benedict?

I love to serve these Crockpot Cheesy Potatoes and a bowl of fresh fruit with my Eggs Benedict. Don’t forget a glass of orange juice or milk too!

Should Eggs Benedict be runny?

The yolk can be runny to almost set. There is flexibility with this recipe, so you can cook it until the yolk is nearly set or cook for as long as needed depending on your taste.

Do you serve Hollandaise Sauce hot or cold?

You can serve hollandaise sauce hot or cold, again depending on your taste. However, typically it is served warm right after making the sauce.Blender Hollandaise Sauce

More Breakfast Recipes:

A close up picture of finished Eggs Benedict.
5 from 5 votes

Eggs Benedict with Hollandaise Sauce

Recipe Cost $ $3.67
Serving Cost $ $0.92
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
4 people
Eggs Benedict with Hollandaise Sauce is classic breakfast comfort food. It’s a yellow tower of gooey, rich, and velvety goodness.


  • large saucepan
  • baking sheet
  • Slotted spoon
  • Measuring spoons
  • blender
  • Microwave safe-bowl
  • Deep frying pan



  • 8 pieces Canadian bacon
  • 4 large eggs
  • 1 Tablespoon white vinegar
  • 2 English muffins
  • 4 Tablespoons unsalted butter room temperature


  • 8 Tablespoon unsalted butter melted
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • Pinch of cayenne pepper optional


  • Parsley chopped, optional
  • Chives chopped, optional
  • Salt and Pepper



  • In a large skillet, cook bacon over medium-high heat for about 1 minute on each side until heated through and browned around the edges.
  • Remove and drain on a paper towel-lined plate.


  • Split open the English muffins, and spread butter on each half. Place them on a baking sheet.
  • Toast the English muffins in the oven under the broiler for 1-3 minutes or until golden brown. Alternatively, you can use a toaster or toaster oven.


  • In a blender, add egg yolks, lemon juice, salt, and cayenne pepper.
  • Blend on medium-high speed for about 30 seconds or until the yolks lighten in color.
  • In a small microwave-safe bowl, melt butter.
  • With the blender running at low speed, slowly drizzle in the warm melted butter.
  • After butter is completely incorporated, turn off the blender.
  • Transfer the sauce to a small bowl.


  • Fill A large deep frying pan or saucepan two-thirds full with water (at least 3-4 inches of water), add vinegar, and bring to a boil.
  • Crack 1 one egg into a small dish.
  • Reduce the heat to low. There should be tiny bubbles on the bottom of the pan.
  • Stir the water to create a vortex. See note below***.
  • Gently slide the egg into the water.
  • Cook until the whites are just set, about 3-4 minutes depending on how firm you like the yolk
  • Remove the poached egg with a slotted spoon.
  • Repeat with the remaining eggs.


  • Top each English muffin half with two slices of Canadian bacon.
  • Spoon a poached egg over the bacon.
  • Finally, spoon Hollandaise sauce over the top of the egg.
  • Garnish with parsley or chives, both optional.


  • Fresh eggs work best when poaching. For a round-shaped egg, create a vortex by swirling the water.
  • Cook 1 egg at a time, creating a vortex before each egg goes into the water.


Serving: 1Benedict | Calories: 485kcal | Carbohydrates: 14g | Protein: 11g | Fat: 43g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 416mg | Sodium: 378mg | Potassium: 141mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1504IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg

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Recipe Rating


  1. Lauren Vavala says:

    One of my all time favorite breakfast recipes. I love how easy blender hollandaise sauce is to make too!

  2. This is the perfect recipe for Mother’s Day! I have a similar one for the Hollandaise Sauce and it really makes a difference in the outcome. Luscious, rich with a nice runny egg yolk is my dream breakfast.

  3. We love eggs benny and yours look incredible! Amazing how quickly the hollandaise comes together in the blender!

  4. Everything about this meal is so good! Thank you for the recipe!

  5. I can’t believe how easy the sauce is. And to think I was intimidated all this time!