Classic Eggs Benedict |
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5 from 1 vote

Classic Eggs Benedict

Don't be intimidated by the name, this Classic Eggs Benedict is pretty simple to prepare using a few time saving tools to get breakfast ready in no time! 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Keyword: eggs, breakfast, hollandaise, sauce, recipe, canadian bacon, ham, english muffins
Servings: 4 Servings
Calories: 577kcal
Author: Lisa Johnson


Blender Hollandaise Sauce

  • 3 large egg yolks at room temperature
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon cayenne pepper
  • pinch fine sea salt
  • 1/2 cup unsalted butter melted, sizzling hot
  • chopped chives to garnish
  • 8 Poached Eggs
  • 2 Tablespoons softened butter
  • 4 English muffins split in half and toasted
  • 8 1/4-inch thick slices Canadian bacon


Blender Hollandaise Sauce

  • Place the egg yolks, lemon juice, mustard, cayenne, and salt in a measuring cup, wide-mouth mason jar, or blender canister and blend to combine.
  • With the blender still running, slowly pour the HOT melted butter into the egg mixture.
  • Keep the sauce warm until ready to serve.
  • Poach eggs in an Instant Pot for 3 minutes, or in a skillet of simmering water for 3 minutes. Drain on paper towels.
  • Toast English muffins and top with softened butter.
  • Heat a large skillet over medium-high heat. Cook Canadian bacon, flipping once until heated through.

To Assemble

  • Place two muffin halves on a plate. Top each muffin with a slice of Canadian bacon, a poached egg, then pour Hollandaise sauce over the top.
  • Garnish with chopped chives and serve immediately.


Calories: 577kcal | Carbohydrates: 28g | Protein: 19g | Fat: 42g | Saturated Fat: 22g | Cholesterol: 585mg | Sodium: 653mg | Potassium: 226mg | Fiber: 1g | Vitamin A: 1630IU | Vitamin C: 2.9mg | Calcium: 109mg | Iron: 2.6mg