Easy Eggs Benedict Recipe You Can Master at Home

This eggs benedict recipe is one of those dishes that looks super fancy on a plate but is actually a lot less intimidating once you break it down. The first time I ever tried making it at home, I remember thinking, “There’s no way I can pull this off without messing up the eggs or the sauce.” But here’s the thing—I did, and it wasn’t nearly as stressful as I thought. In fact, it turned out to be one of those kitchen wins that makes you want to call someone just to brag about breakfast.

Eggs Benedict has that special-occasion vibe. It’s the kind of brunch dish you’d expect at a nice café, paired with good coffee and maybe a little jazz humming in the background. But there’s something ridiculously satisfying about making it in your own kitchen, in your pajamas, and realizing you don’t need a chef’s diploma to nail it. The poached eggs are silky, the muffins are crisp, and the hollandaise sauce… well, once you taste that buttery, lemony goodness, you’ll understand why people swoon over this dish.

I’ve tested and tweaked this recipe enough times to make sure it’s doable for a regular home cook, no stress required. And trust me, once you try it my way, you’ll wonder why you ever thought this was a restaurant-only treat.

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WHY YOU WILL LOVE THIS RECIPE

• It looks impressive but is actually simple – Eggs Benedict has a reputation for being a “fancy brunch dish,” but once you see how easy it is to poach the eggs and whip up the sauce, you’ll realize it’s totally doable in a home kitchen. I’ve broken it down so you can follow along without stressing over every little detail.
• The hollandaise sauce is foolproof – I use a blender method that takes less than two minutes and never splits on me. The flavor is buttery with just enough lemon to keep it bright, and it clings to the eggs in the most satisfying way.
• You can mix and match proteins – Whether you’re into smoked salmon, crispy turkey bacon, or thin slices of chicken, this recipe gives you options so you can customize it to fit your taste. That flexibility makes it perfect for family brunches or when you want to impress guests.
• It works for both lazy mornings and special occasions – Sometimes I make this on a slow Sunday just for myself, and other times I bring it out when friends come over for brunch. Either way, it feels a little indulgent without being complicated.
• The recipe is make-ahead friendly – You can poach the eggs and make the sauce a day or two before, then just reheat when you’re ready to serve. That means less last-minute scrambling and more time sipping coffee while breakfast basically makes itself.

INGREDIENTS FOR EGGS BENEDICT RECIPE

Hollandaise sauce

• 3 egg yolks (from large eggs, about 55–60 g each)
• 1/4 teaspoon cayenne pepper or white pepper
• 1/4 teaspoon salt
• 1 1/2 tablespoons lemon juice, plus more to taste
• 1 1/2 tablespoons water, plus more if needed
• 175 g unsalted butter, cut into cubes

Poached eggs

• 8 large eggs, cold from the fridge

Protein choices (pick one)

• 8 slices beef bacon or turkey bacon
• 200 g sliced turkey ham or chicken slices (about 16 slices)
• 250 g smoked salmon slices

Assembling

• 4 English muffins, split in half (or 8 slices of bread, or 4 brioche rolls)
• 1 tablespoon each chopped chives and parsley, for garnish

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STEP BY STEP INSTRUCTIONS

• STEP 1). Cook the beef bacon or turkey bacon in a little oil until crisp, or warm the turkey ham or chicken slices gently in the oven, then keep warm.
• STEP 2). Lightly toast the English muffins and keep them warm on a tray.
• STEP 3). Make the hollandaise by blending egg yolks, lemon juice, water, pepper, and salt, then slowly streaming in melted butter until thick and creamy. Add a splash of warm water if it needs thinning.
• STEP 4). Poach the eggs by straining them first, then lowering gently into simmering water and cooking until the whites are set but the yolks remain runny. Drain on paper towels.
• STEP 5). Assemble by placing warm muffin halves on plates, topping with your choice of protein, a poached egg, and spoonfuls of hollandaise. Garnish with parsley and chives, then serve right away.

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EXPERT COOKING TIPS

• Use cold eggs. Poaching works best when the eggs are straight from the fridge because the whites hold their shape better and don’t spread out in the water.
• Strain the eggs first. Crack each egg into a small strainer and let the watery whites drip away before poaching. This little step makes a huge difference in how neat and compact your poached eggs look.
• Blend the sauce while the butter is hot. The heat from the butter is what thickens the hollandaise, so don’t let it cool down before adding it to the blender.
• Keep things warm, not hot. Muffins, bacon, and sauce should be warm, but if they’re piping hot they can overcook the eggs when you assemble. A gentle warmth keeps everything balanced.
• Make it ahead if you need to. Poached eggs can be cooked in advance and stored in cold water in the fridge. Just reheat them in hot water for 30 seconds when you’re ready to serve.

RECIPE FAQ

BEST SIDES TO SERVE WITH EGGS BENEDICT

If you’re going to the effort of making Eggs Benedict, you might as well turn it into a full-on brunch spread. I like to keep the sides simple so the dish stays the star of the table. A little balance goes a long way.

• Crispy breakfast potatoes. Toss diced potatoes with olive oil, garlic, and rosemary, then roast until golden. They add a hearty crunch that pairs perfectly with the creamy hollandaise.
• Fresh fruit salad. A mix of berries, melon, and maybe a few citrus slices brings a refreshing sweetness that cuts through the richness.
• Light side salad. Something green with a lemony vinaigrette works wonders. It’s like hitting the reset button between bites of buttery muffins and poached eggs.
• Coffee or sparkling water. I know, not technically a side, but the right drink ties the whole meal together. Strong coffee for mornings, sparkling water with lemon for a lighter touch.

MAKE-AHEAD TIPS FOR EGGS BENEDICT

Eggs Benedict is best enjoyed fresh, but I’ve figured out a few tricks that make it less stressful when you want to get ahead. These have saved me on more than one brunch morning when I’d rather sip coffee than juggle pots and pans.

• Poach the eggs in advance. Once cooked, transfer them straight into a bowl of cold water to stop the cooking. You can keep them in the fridge like this for up to two days. To reheat, slip them into hot (not boiling) water for about 30 seconds.
• Prep the hollandaise ahead. Blend it, then cool and refrigerate in an airtight container. When you’re ready, set the container in warm water until the sauce loosens up and gets silky again.
• Toast and store the muffins. You can toast them lightly the day before, then just warm them quickly in the oven or toaster right before serving.
• Cook bacon or protein early. Crispy turkey bacon or sliced chicken can be made the day before and reheated gently in the oven so it stays tender.

With a little planning, you can have everything ready to go and still pull off a café-worthy brunch without the last-minute scramble.

There you have it, my easy eggs benedict recipe that you can master at home without breaking a sweat. I love that it feels a little luxurious yet is simple enough to pull off on a sleepy Sunday morning. Once you get the hang of the sauce and the eggs, you’ll realize it’s not some big scary chef’s trick, it’s just good food made with a little care.

So next time you’re craving a brunch that feels special, skip the café line and make it yourself. Trust me, when you slice into that muffin and the yolk runs into the hollandaise, you’ll feel like a rock star in your own kitchen.