Classic Eggs Benedict is SO easy to make at home! No need to fight the crowds at Sunday Brunch. This tried and true recipe always yields the most delicious results! Perfectly poached eggs are blanketed with a buttery hollandaise sauce, and it’s all served on top of a toasted english muffin with a salty slice of ham.

Eggs benedict is plated with chives on the side.

Classic Eggs Benedict

Sundays were made for brunch, and nothing quite hits the spot like Classic Eggs Benedict. I’ve had this familiar entree served to me so many times at various restaurants with all kinds of frills and extra ingredients added… But for me, nothing quite beats the tried and true classic! A warm toasted english muffin with a slice of ham, a perfectly poached egg, and creamy hollandaise sauce just can’t be bested.

For whatever reason, so many people have this false idea that they can’t accomplish this recipe at home. I’m here to tell you that’s simply not the case! If you can poach an egg (which I break down in very simple terms here), you can make Eggs Benedict in just about 20 minutes. Why go fight the crazy Sunday brunch crowds when you can invite friends over and make this brunch staple at home?!

Honestly, homemade Eggs Benedict are always better than a restaurants because the poached eggs are always perfectly cooked. It’s never fun to trust a kitchen staff, only to get overly runny or over cooked eggs. When you make it at home, you can use my simple tips and tricks to help navigate the easy process and have the BEST Eggs Benedict every time!

The ingredients for eggs benedict are placed on a countertop.

How to Make Classic Eggs Benedict

Classic Eggs Benedict is really such an easy recipe! Once you get the hang of poaching those eggs, it even falls into the “fool-proof” category.

Toast the muffins. Lightly toast the english muffins until they’re golden brown.

Cook the canadian bacon. You can do this while the muffins are toasting. Heat the ham in a skillet over medium heat for just about 5 minutes per side.

Poach the eggs. For full instructions and a super helpful how-to video, check out How to Make Poached Eggs!

Make the hollandaise sauce. Check out my recipe for Easy Hollandaise Sauce for all the best tips and tricks. When you use a blender like me, it only takes a few seconds to whip it up!

Assemble. Top the muffin halves with the ham, then the poached eggs, then smother it all in hollandaise sauce.

Hollandaise sauce is being poured over eggs benedict.

Substitutions for Canadian Bacon

Canadian bacon is my favorite ingredient to layer my Eggs Benedict with. However, there are a few fun ways you can deliciously shake things up! Here are some ingredients you can swap the ham with:

Tips for the Best Classic Eggs Benedict

  • Make sure those eggs are perfectly poached. They can really make or break the entire dish! If you use my video to help guide you, you should end up with the best poached eggs every single time.
  • Now, you can definitely use store-bought english muffins and have delicious results. However, if you really want to go the extra mile, consider making Homemade English Muffins!
  • Skip the store-bought hollandaise sauce and sauce mixes. My homemade recipe is so much better! It’s made easily in a blender and is SO creamy, flavorful, and downright delicious.
  • Unfortunately, Eggs Benedict doesn’t hold up well in the fridge or freezer. Once this brunch recipe is assembled, it’s best enjoyed right away.
A poached egg has been cut in half to reveal the perfectly runny yolk.

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Get the Recipe: Classic Eggs Benedict Recipe

The real deal, this classic Eggs Benedict recipe is the perfect breakfast or brunch. Easy enough to make on a weekday morning, too!
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Ingredients

  • 2 English Muffins, split (I like to use Thomas’ English Muffins
  • 4 slices Canadian bacon
  • 4 poached eggs
  • 1 1/2 cups easy blender hollandaise sauce

Instructions 

  • Lightly toast the english muffins for 4-5 minutes or until golden brown.
  • While the english muffins are toasting, heat the bacon in a small skillet over medium heat for 2-4 minutes on each side.
  • Place the two muffin halves on a plate and top each halve with one slice of bacon. Repeat with remaining muffins and bacon.
  • Top each muffin with a poached egg and spoon 1/4 cup of hollandaise over the eggs.
  • Serve immediately.
Serving: 2g, Calories: 891kcal, Carbohydrates: 42g, Protein: 21g, Fat: 71g, Saturated Fat: 16g, Cholesterol: 61mg, Sodium: 2115mg, Potassium: 270mg, Fiber: 1g, Sugar: 0g, Calcium: 30mg, Iron: 0.9mg