Easy Eggs Benedict: poached eggs on a bed of crispy breakfast bacon and Canadian bacon, atop buttery toasted English muffins with seasoned avocado spread, finished with a rich, creamy Hollandaise sauce.
Whenever Mars and I go out for breakfast, he always wants the same thing: Eggs Benedict. He truly adores it, so I learned to make a reliable, restaurant-quality version at home. Many restaurants either don’t offer it or don’t take the time to do it well, so mastering this at home means consistently delicious results without the risk of a broken Hollandaise.
Eggs Benedict has two components that often intimidate cooks: perfectly poached eggs and a smooth Hollandaise. Both are simple with a few practical techniques. Below I explain how to prep, poach, and assemble this classic brunch dish so you can enjoy it at home with confidence.
How To Make Easy Eggs Benedict
Timing matters for this dish, but following a step-by-step plan keeps everything calm and efficient. Read through the steps before you start so you can move smoothly from poaching to assembling.
Prep first: gather and prepare everything for the Hollandaise, the avocado spread, the bacon, and the English muffins. That small amount of organization makes all the difference.
Smash one ripe avocado in a small bowl and season with 1/8 teaspoon garlic salt and 1/8 teaspoon coarse black pepper. If you like a little brightness, stir in one tablespoon of prepared salsa.
For the Hollandaise, you will need 4 egg yolks, 2 tablespoons fresh lemon juice, 1/4 teaspoon Dijon mustard, and 3–4 dashes of Tabasco (or less to taste). Finish with salt and white pepper.
Pre-cook your bacon and Canadian bacon until just browned, then drain on paper towels. Toast the English muffins just before assembly so they stay warm and crisp.
Poaching eggs made simple: fill a large pot with 5–6 inches of water and add two teaspoons of white vinegar. Bring the water to a boil over medium-high heat, then turn the heat off. Crack each egg into a small bowl first, then gently slide one egg at a time into the hot water. The deeper pot lets the water cover the eggs for even cooking without frequent spooning or covering.
After sliding all eggs in, wait until the tops look set and just white, then use a slotted spoon to lift them out in the same order you added them. Place the poached eggs onto a glass plate so they won’t stick.
Blender Hollandaise for reliability: melt 1/2 cup butter and keep it warm. In a blender, combine 4 egg yolks, 2 tablespoons lemon juice, a pinch of salt, and blend on high for 20–30 seconds until the yolks lighten and become creamy. Lower the blender speed to low, and slowly drizzle the warm melted butter through the lid opening while blending. The sauce will thicken and become glossy. Stir in the Dijon and Tabasco, and adjust salt and lemon to taste.
Work quickly during assembly so everything stays warm. Butter each toasted English muffin half, spread the seasoned avocado, add a slice of Canadian bacon and two slices of breakfast bacon, then top with a perfectly poached egg. Spoon warm Hollandaise over each stack so it cascades down the sides.
Garnish with chopped fresh parsley and serve with roasted baby potatoes, fresh berries, or a light spring salad. The contrast of creamy yolk, tangy Hollandaise, salty bacon, and buttery muffin is what makes Eggs Benedict such a memorable brunch.
Tips for Perfect Easy Eggs Benedict
- Prepare all ingredients before you begin so you can assemble quickly.
- Poach eggs in a deep pot (5–6 inches of water) with 2 teaspoons of white vinegar for easier, consistent results.
- Make Hollandaise in a blender to stabilize the emulsion; drizzle warm butter slowly while blending and keep the lid stopper covered to avoid splatter.
With these methods, you’ll have an elegant, reliably delicious Eggs Benedict that feels special but is straightforward to prepare. It’s one of my favorite breakfasts to make for company or a leisurely weekend morning.
Great Breakfast Recipes Ideas
- Best Sausage and Gravy
- Easy Homemade Belgian Waffles
- Fried Apple Cider Donuts
- Cake Mix Cinnamon Rolls
- Breakfast Casserole
- Asparagus, Mushroom, and Bacon Quiche
Enjoy this Easy Eggs Benedict—simple techniques, impressive results, and a perfect brunch at home. Happy cooking!
Easy Eggs Benedict
Poached eggs over two kinds of bacon on buttered toasted English muffins with seasoned avocado spread, topped with a creamy Hollandaise.
Prep Time: 10 mins • Cook Time: 15 mins • Total: 25 mins • Servings: 4 • Calories: 609 kcal
Ingredients
- 8 pieces breakfast bacon
- 4 slices Canadian bacon
- 2 English muffins, halved
- 1 large avocado
- 4 large eggs
- 1/8 tsp garlic salt
- 1/8 tsp coarse black pepper
- 1 Tbsp prepared salsa (optional)
- 2 tsp white vinegar
- Chopped parsley for garnish
Hollandaise Sauce
- 4 egg yolks
- 1/2 cup melted butter
- 2 Tbsp fresh lemon juice
- 3–4 dashes Tabasco (to taste)
- 1/4 tsp Dijon mustard
- Salt and white pepper to taste
Instructions
- Prepare all ingredients beforehand so assembly is quick.
- Fill a large pot with 5–6 inches of water, add 2 tsp white vinegar, and bring to a boil. Turn off heat once boiling.
- Cook bacon and Canadian bacon until lightly browned; drain and set aside.
- Smash the avocado with garlic salt and pepper; add salsa if desired and set aside.
- Toast the English muffin halves just before you are ready to assemble.
- Crack eggs into a small bowl and gently slide them one at a time into the hot water. Remove with a slotted spoon when the tops are set and place on a glass plate.
- Butter the toasted English muffins, then spread the avocado on each half.
- Layer two slices of breakfast bacon and one slice of Canadian bacon on each muffin half.
- Place a poached egg on top of the bacon, then drizzle with warm Hollandaise sauce made in the blender (blend yolks and lemon, then slowly add warm melted butter on low).
- Garnish with chopped parsley and serve immediately.
Nutrition (per serving)
Calories: 609 kcal • Carbohydrates: 20 g • Protein: 24 g • Fat: 49 g • Saturated Fat: 22 g • Cholesterol: 463 mg • Sodium: 1169 mg • Fiber: 4 g • Sugar: 1 g