Recipe

Comforting Eggs Benedict

A warm, cozy Eggs Benedict with calm, step-by-step poached eggs, crisp English muffins, and a lemony blender hollandaise you can pull off even before coffee.

By Matt Campbell

•

4.8

A real photograph of classic eggs Benedict on a white plate with toasted English muffin halves, Canadian bacon, poached eggs, glossy hollandaise, and a sprinkle of chives on a wooden table in soft morning light

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Eggs Benedict has a reputation. It is the brunch order you choose when you want to feel a little fancy, but it can also feel like a high wire act at home. Poached eggs. Hollandaise. Timing. Multiple pans. It is a lot for something that disappears in three bites.

This version is my warm and cozy take, built for real life kitchens. We keep the ingredients accessible, the steps clear, and the vibes calm. The secret is doing the sauce first in a blender, holding it gently warm, then toasting muffins, crisping the ham, and poaching eggs with an easy swirl method. The result is the kind of plate that makes the whole kitchen smell like a weekend.

A real photograph of a blender jar filled with pale yellow hollandaise sauce on a countertop next to halved lemons and a stick of butter

Why It Works

Blender hollandaise: fast, glossy, and less stressful than whisking over a double boiler. The hot butter provides the heat that gently cooks the yolks while everything emulsifies.
Poached eggs with a plan: a gentle simmer plus an optional splash of vinegar helps the whites set neatly without turning rubbery.
Cozy texture contrast: crisp-edged Canadian bacon, toasted muffin nooks, and that soft egg center are the whole point.
Make it brunch, make it dinner: this is comfort food in a blazer. Add roasted potatoes or fruit and call it a day.

Pairs Well With

Storage Tips

Eggs Benedict is best the moment it is assembled, but you can absolutely prep components and store smart.

Hollandaise: Keep in an airtight container in the fridge for up to 2 days. Reheat gently over a warm water bath, whisking often, until it loosens. If it gets too thick, whisk in a teaspoon of warm water at a time. Avoid microwaving if you can, since it can break.
Poached eggs (make ahead trick): Poach, then transfer to an ice bath. Refrigerate in a covered container of cold water. Best within 24 hours for the nicest texture, but it will keep up to 2 days. Rewarm in barely simmering water for 30 to 60 seconds.
English muffins: Store at room temp, then toast fresh. Pre-toasted muffins get tough.
Canadian bacon: Refrigerate cooked slices up to 3 days. Recrisp in a skillet for 30 to 60 seconds per side.

Common Questions

Can I make hollandaise without a blender?

Yes. Use a heatproof bowl over a saucepan of barely simmering water and whisk egg yolks with lemon until thick, then slowly whisk in melted butter. The blender version is just faster and friendlier.

Why did my hollandaise break?

Usually the butter was too hot, added too fast, or the sauce sat and lost its emulsion. To fix it, blend 1 tablespoon warm water with 1 fresh egg yolk, then slowly drizzle in the broken sauce until it comes back together.

Do I need vinegar to poach eggs?

Not strictly, but a small splash can help the whites set a little faster, especially if your eggs are not super fresh and the whites are looser. You can also skip it if you prefer.

What if I do not have Canadian bacon?

Use thick-cut ham, cooked bacon, smoked salmon, or sautéed spinach. The method stays the same.

How do I keep everything warm while I poach?

Put a sheet pan in a 200°F oven. Hold toasted muffins and warmed meat there while you poach the eggs. Hollandaise is best made close to serving, or held in a warm water bath for a short window.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Blender (or immersion blender in a tall cup)
Small saucepan (for melting butter)
Medium saucepan or deep skillet (for poaching)
Slotted spoon
Skillet (to crisp the Canadian bacon)
Toaster or skillet (for muffins)
Instant-read thermometer (optional but helpful)
Fine-mesh strainer (optional, for tidier poached eggs)

My first Eggs Benedict at home was a full comedy. I overcooked the eggs, broke the sauce, and still ate it standing at the counter because I was too hungry to be embarrassed. But the idea stuck. Once I started treating it like a cozy kitchen project instead of a restaurant stunt, it clicked. Make the hollandaise, keep it gently warm, then just build the plate one calm step at a time. Now it is my favorite way to turn an ordinary morning into something that feels like a hug with crisp edges.

Comforting Eggs Benedict

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings (1 muffin, 2 eggs per serving)

Ingredients

For the blender hollandaise

3 large egg yolks
1 tbsp fresh lemon juice, plus more to taste
1 tsp Dijon mustard
1/4 tsp fine salt, plus more to taste
Pinch of cayenne or smoked paprika (optional)
1/2 cup (1 stick) unsalted butter
1 to 2 tbsp warm water, as needed (to thin)

Note: This makes enough to spoon over 8 halves with a classic, not overly flooded, amount of sauce. If you want a truly generous blanket, scale the hollandaise up by 1.5x.

For the Benedict

4 English muffins, split
8 slices Canadian bacon (or thick ham)
8 large eggs, very fresh if possible
1 tbsp white vinegar (optional, for poaching water)
Chopped chives or parsley, for serving
Freshly ground black pepper, for serving
Flaky salt, for serving (optional but lovely)

A real photograph of ingredients for eggs Benedict on a kitchen counter including eggs, English muffins, Canadian bacon, lemons, butter, and chives

Instructions

1) Make the hollandaise

Melt the butter in a small saucepan over medium-low heat. Once melted, keep heating just until it starts to steam and feels hot (about 160 to 180°F if you are using a thermometer). Do not let it brown, and do not let it get scorching hot.
Add egg yolks, lemon juice, Dijon, salt, and cayenne to a blender. Blend for 10 seconds.
With the blender running on low, very slowly drizzle in the hot butter. The sauce should turn pale, thick, and glossy. What is happening: the heat from the butter gently cooks the yolks while the butter and yolks emulsify into a smooth sauce.
If it is too thick, blend in warm water 1 teaspoon at a time until it pours in a slow ribbon. Taste and adjust lemon and salt.
To hold safely: Hollandaise is happiest when served soon after making. If you need a buffer, pour it into a bowl and set the bowl over a warm (not simmering) water bath, around 120 to 140°F, and use within about 1 hour. Stir now and then to keep it smooth.

2) Toast the muffins and crisp the Canadian bacon

Toast English muffins until golden. If you want extra cozy, butter them right after toasting.
Heat a skillet over medium heat. Cook Canadian bacon 1 to 2 minutes per side until warmed through with lightly crisp edges. Transfer to a plate. If you are worried about timing, hold muffins and bacon on a sheet pan in a 200°F oven.

3) Poach the eggs

Fill a medium saucepan with 3 to 4 inches of water. Bring to a gentle simmer, then reduce heat so you see small bubbles but not a rolling boil. Add vinegar if using.
Optional tidy tip: Crack each egg into a fine-mesh strainer set over a bowl for a few seconds to let the watery whites drain off, then slide the egg into a small cup.
Crack one egg into a small bowl or cup. Stir the water to create a gentle swirl, then slide the egg into the center. Add 2 to 3 more eggs if your pan has room, so they do not crowd. You will likely do this in 2 batches for 8 eggs.
Poach until the whites are set and the yolk still feels soft when nudged, usually 3 to 4 minutes for runny and 4 to 5 minutes for more jammy. Timing varies with water temperature and how cold the eggs are, so let the whites be your guide.
Use a slotted spoon to lift eggs out, blot briefly on a paper towel, and set aside. If you are working in batches, you can keep finished eggs in a bowl of warm water near the stove for a few minutes, or serve batch by batch.

4) Assemble and serve

Place two muffin halves on each plate.
Top each with a slice of Canadian bacon.
Add a poached egg to each muffin half.
Spoon warm hollandaise over the top. Finish with chives, black pepper, and a tiny pinch of flaky salt if you like. Serve immediately while everything is warm and cozy.

A real photograph of a slotted spoon lifting a poached egg from gently simmering water in a saucepan

Nutrition information is estimated.

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