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Eggs Benedict Recipe

Easy Eggs Benedict

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Course: Breakfast
Cuisine: French
Keyword: Breakfast, Easy Hollandaise Sauce, Eggs
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2 people
Author: athomewithrebecka


  • Small electric blender


Electric Blender Hollandaise Sauce

  • 3 egg yolks
  • ¼ teaspoon dijon mustard
  • 1 Tablespoon lemon juice
  • ½ cup melted butter, plus 2 tablespoons
  • ½ teaspoon hot sauce

Poached Eggs- Muffins -Etc.

  • 2 English muffins, toasted
  • 1 teaspoon butter for English muffin
  • 2 Thick cut ham slices
  • 2 Thick cut tomato slices large beefsteak tomatoes or heirloom work best
  • 2 large eggs
  • 1 teaspoon distilled vinegar


Electric Blender Hollandaise

  • Melt butter in a microwave safe bowl for 1 minute
    Combine egg yolks, mustard, lemon juice, hot sauce in a small blender container. Cover and blend for 5 seconds.
  • Set the blender to high speed and pour the melted butter in a thin stream into the eggs until the mixture thickens. Taste for seasoning. Add a pinch of salt to taste.
  • In a large sauce pot, boil 2 cups water, turn off the heat and place the covered blender container with the hollandaise in the warm water until ready to serve. Stir right before serving
  • In a medium sauce an bring 2 cups water to a boil. Add 1 teaspoon vinegar to the water. Swirl the water with the end of a spoon to created a vortex. Gently drop 2 eggs into the water and cook for 3-4 minutes, swirling the water over the eggs to cook evenly.
    Adding vinegar to poaching water makes the whites firm even faster to prevent them from dispersing in the water.
    Remove poached eggs from water and drain on a paper towel
  • Toast the english muffins and spread with butter
  • Cook the ham slices for 3 minutes on each side. Remove from pan. Heat the tomato slices in the same pan for 3 minutes each side

Build the Benedict

  • Start by placing a toasted english muffin on a plate. Add the ham first, tomato slice, then the poached eggs. Spoon hollandaise sauce over the tops and ENJOY!


Serve with French Press Coffee