This post may contain affiliate links. Please read our disclosure policy.

Eggs Benedict with Blender Hollandaise Sauce, perfectly poached eggs, and savory ham is easy to make at home for your family or when feeding a crowd.

Don’t be intimidated! It’s really not as hard as you might think. This delicious brunch recipe does not need to only be enjoyed in restaurants. Making a delicious Classic Eggs Benedict breakfast at home is much easier than you think, especially when you whirl up the hollandaise sauce in the blender.

A plate of classic eggs Benedict with potatoes and tomatoes on the side

Eggs Benedict is easy to make!

Breakfast is my favorite meal of the day. Some of my most popular recipes including Flaky Buttermilk Biscuits with Country Sausage Gravy as well as Granny’s Monkey Bread.

Eggs Benedict has always been a favorite of mine. I can’t begin to tell you how disappointed I am when I order Eggs Benedict at a restaurant and it doesn’t pass my standards.

For this recipe to pass my test, the eggs have to be perfectly cooked, meaning the yolks are runny but the whites are cooked. The hollandaise sauce has to be not too thick, not too thin, with the perfect balance of lemon and butter. The ham has to be flavorful and slightly crispy without being dry. The English muffin must be perfect as well.

I have very high standards for Eggs Benedict. That is probably why I adore this easy Eggs Benedict recipe.

What is Eggs Benedict?

Seems like a weird question since I’ve been eating it my whole life, but I’m sure there are people out there who are not familiar with this classic breakfast recipe.

Eggs Benedict, aka Eggs Benny, is basically a breakfast that consists of an English muffin, ham, poached egg, and Hollandaise sauce all stacked together.

Any idea where this dish originated?  New York!  A chef at the Waldorf Hotel made it for a man with the name of Benedict who happened to have a hangover and needed just the right breakfast.

classic eggs benedict

Hollandaise sauce ingredients:

Do you know what goes into Hollandaise sauce? If you’ve never made it, you might not. I will tell you this – if you’re on a diet other than keto, you might not want to know.

Hollandaise sauce consists of egg yolks, lemon juice, a dash of hot sauce, a bit of dijon mustard, and hot melted butter.

How to make easy hollandaise sauce in the blender:

It is actually super easy to “cheat” and make hollandaise in the blender or with an immersion blender instead of over a double boiler.

  1. Combine egg yolks, Dijon mustard, lemon juice, and hot pepper sauce. Blend on low speed to combine.
  2. While the blender is running, add melted butter in a slow, steady stream. It will thicken immediately and you do not want to over mix. That’s it!

How to make easy Eggs Benedict for a crowd:

Beyond the troublesome poached eggs and tricky hollandaise, challenge #3 was how to make this delicious breakfast for a crowd.

Simply toast the English muffins, only slightly, then place them on a baking sheet and top them with the Canadian bacon. Then, place them in a 200 degree F oven. Even if you can only make two poached eggs at a time, when you place them on the ham covered muffins, they will stay warm but will not continue to cook. If you’re worried about them cooking too much, you can always heat up the oven and turn it off as soon as you place the eggs in there.

The main thing you want to keep in mind is that you want to serve the Eggs Benedict as soon as the blender Hollandaise sauce is made and poured on top.

A close up of classic eggs Benedict

Variations of classic Eggs Benedict:

Ever go to a restaurant and see several different versions of Eggs Benedict? They pretty much all include an English muffin, poached egg, and Eggs Benedict sauce, or Hollandaise sauce. What varies is what else goes in.

  • Popular here in the Pacific Northwest is Crab Benedict or Salmon Benedict where you replace the ham with wild seafood. YUM!
  • Eggs Florentine substitutes wilted spinach for the ham or just adds it underneath. I love putting spinach on just about everything, expecially when decadent hollandaise sauce is involved.
  • If you’re in California you could put avocado on your Eggs Benedict. Not sure if that’s a thing, but it sounds good, doesnt’ it?

Classic Eggs Benedict

Prep20 minutes
Cook20 minutes
Total40 minutes
Servings 4 servings
Eggs Benedict with Blender Hollandaise Sauce, perfectly poached eggs, and savory ham is easy to make at home for your family or when feeding a crowd.


Blender Hollandaise Sauce:

  • 3 very large egg yolks or 4 small yolks
  • 1/4 teaspoon dijon mustard
  • 1 tablespoon lemon juice or more if you like it more lemony
  • 1/2 teaspoon hot pepper sauce like Tobasco
  • 1/2 cup unsalted butter
  • kosher salt to taste

Eggs Benedict:

  • 8 poached eggs
  • 8 English muffins split
  • 8 ounces Canadian Bacon sliced or shaved


  • Preheat oven to 200 degrees F. Lightly toast English muffins. Arrange on baking sheet. Top with equal portions of Canadian bacon. Allow to stay warm in oven.
  • Prepare poached eggs. If you are not able to make all 8 at the same time, do not worry. As the eggs finish, place each egg on top of the English muffin and Canadian bacon stack in the oven to stay warm.
  • To make the hollandaise, add the egg yolks, dijon, lemon juice, and hot pepper sauce to the blender. Blend for only 5 seconds to combine.
  • In a sauce pan over the stove or in a glass dish in the microwave, melt the butter until it is hot and bubbly. While the blender is running on low speed, pour in the hot butter in a thick steady stream. The hollandaise will thicken immediately. Do not over blend, otherwise your sauce will over thicken. As soon as all the butter is in, the sauce should be done. Add salt, if desired.
  • Spoon equal portions of hollandaise over each egg. Garnish with minced chives or freshly ground pepper. Serve immediately.


Calories: 607kcal, Carbohydrates: 54g, Protein: 23g, Fat: 32g, Saturated Fat: 17g, Cholesterol: 243mg, Sodium: 1073mg, Potassium: 359mg, Fiber: 3g, Vitamin A: 905IU, Vitamin C: 1.8mg, Calcium: 88mg, Iron: 1.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

This post was originally created in September 2014 and has been updated with more fun facts and tidbits for your reading pleasure.

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you’re in the right place! Stick around… I have hundreds of recipes for you to make.

You May Also Like

Leave a comment

Ask a question or leave a comment. I'm happy to help in any way and I love hearing what you think about the recipe. Be sure to leave a rating!

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Is this safe to eat since your not cooking the egg?
    I’m just asking because I’m 29 weeks pregnant and wanted to check to see 🙂

    1. I definitely wouldn’t want anyone to take any chances when pregnant. I’ve always been the kind of person to eat obscene amounts of cookie dough, so eating raw egg has never bothered me nor has it made me sick. When I think of egg yolks, I think of runny egg yolks in over medium eggs. They truly aren’t cooked. If they were, they’d look like a hard boiled egg. Instead they’re just warm and runny. BUT, my advice to you would be that if you aren’t sure, don’t do it.

  2. Eggs Benedict are definitely the best way to eat an egg or two, in my humble opinion at least. Lovely photos as well, that’s all I can think about eating right now.

    1. The blender method is great

      Here is a microwave method:

      1/2 c. butter
      2 egg yolks
      2 tsp. lemon juice
      1/8 tsp. salt
      Dash white pepper

      Place butter into small microwave-safe bowl. Cover with wax paper and cook on high 1 1/2 minutes or until butter melts and is bubbly. Beat remaining ingredients in another small bowl, until smooth. Slowly add hot butter to egg-yolk mixture until smooth and slightly thickened, using a wire whisk.

      Microwave sauce at medium for 15 seconds. Stir with whisk. Cook 15 more seconds, stir with whisk. Until desired consistency. Serve over asparagus, eggs or chicken.

    2. 5 stars
      This was an amazing recipe; so easy! Made this with the Bangin’ Breakfast Potatoes recipe.