Eggs Benedict with Easy Hollandaise

Eggs Benedict with Easy Hollandaise

9 reviews, 4.2 star(s). 75% would make again

Ready in 20 minutes

Is there anything more delicious, more indulgent than egg on egg ?


2 English muffins; halved and toasted
4 slices ham
4 Eggs
2 egg yolks
220 g unsalted butter
1 lemon; juiced
Sprinkle Cayenne pepper

Original recipe makes 2 Servings



Bring a pot of water to the boil. Create a whirlpool in the water by stirring with a spoon. Crack an egg into the water and watch as the egg wraps around itself. Cook for about 3 minutes and take out with a slotted spoon.

Melt the butter and clarify it by removing the white bit on top.

Place the egg yolks into a blender and blend on low. Allow the yolks to combine and then pour in the melted butter, very slowly, until it is completely blended. Pour the lemon juice into the blender straight after as well as the cayenne pepper.

To serve, place the ham on top of the toasted English muffins, then the poached eggs and a dollop of hollandaise.


You can easily poach the eggs in an egg poaching pan or poach pods.

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Calories Per Serving: 1161 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I love eggs Benedict and this is a great way to prepare them
stevemur 1m ago

Absolutely incredible tasting! I finally found a hollandaise that doesn't ruin the bread. The egg was delicious. Classically perfected recipe!
maddie_m 1y ago

Great recipe! I love love love this plate but I never had the courage to create it bc all the recipes online seemed so complicated. The egg procees was so simple a monkey can make it and the sauce was great too. Thank you for posting this recipe! You rock!
sindym86 2y ago

The hollandaise was AMAZINGLY EASY! I doubled the recipe which came out to about 2 cups of butter. And I used bottle lemon (since that's what I have on hand), I estimated about 1/2 cup of lemon juice. It was a bit tangy so next time I'm going to reduce to 1/4 cup. It's on the thick side but SUPER easy and no curdling!! I've done a few different recipes and this was the easiest
FoodieSarah3 2y ago

This recipe saved my breakfast! I'd never made Hollandaise sauce from scratch before so out of sheer expectation that all recipes were about the same, I went with another which detailed using the microwave instead of the stove to make this. BIG mistake! Dont do it. It was a curdling disaster! I found this one an it worked like a charm! Thanks soooo much!
Mrsswill 3y ago

Hi Nesspoo. Sorry you found the recipe confusing. It is the easiest one that I personally have found for Hollandaise. Just putting everything in the blender. 220g of butter is a metric measure. If you are using ounces and pounds, you can easily find a converter online. Poaching eggs is a difficult process, and needs a lot of practise. If they did not stay together, it is due to lack of practise. The fact that yours were overdone is not a fault of this recipe. If you would like a more detailed version of this recipe, have a search for Pioneer Woman's blended Hollandaise. She has step by step photos, which are very good.
CayleeGrey 4y ago

This was the most confusing recipe ever. My eggs didn't stay together and the ones that did work were over done. 220g of butter? How do you measure that? Anyway nothing worked well. Will never make this recipe again.
Nesspoo 4y ago

Yummy and easy to make....I'll make it again
Jenacrowley 4y ago

Using a blender makes the hollandaise really easy to make.
CayleeGrey 4y ago

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