How to Make Eggs Benedict

Eggs benedict is perfect for any occasion - whether it’s to surprise Mom with breakfast in bed or serve up something a little extra special on a weekday.

But it's also a dish that many of us find intimidating to cook ourselves. We are here to tell you that it's easier than you think. Ready to challenge yourself and give this brunch classic a go? (And don’t forget to snap a photo of your finished dish and tag us on Instagram.)

Eggs Florentine Benedict and Grilled Tomatoes

How to Make Eggs Benedict

Serves: 2

What you need

Hollandaise sauce

Eggs benedict

Topping ideas:


1. Make the hollandaise sauce. Fill a medium saucepan with several inches of water and bring to a light simmer to create some steam.

Put two egg yolks in a heatproof glass or stainless steel bowl. Place the bowl on top, making sure the water is not touching the bottom of the bowl. Whisk in water, lemon juice, salt, and cayenne pepper. While whisking, gradually add in the cold butter. Whisk continually over low heat until the sauce reaches your desired thickness. Taste and season with salt and lemon juice.
Or, try our beginner-friendly Five Minute Blender Hollandaise.

Tip: To keep the sauce warm while you poach the eggs, pour it into a thermos cup.

2. Poach the egg. Crack an egg into a small ramekin and set it aside. Fill a pot with water and bring to a simmer over medium heat. Using a spoon, stir the water to create a whirlpool and slowly ease the egg into the center of the swirl. Leaving the egg alone, poach for about 3 minutes, or until the whites are set, and then remove with a slotted spoon. 

3. Assemble. While the eggs are poaching, slice and toast the English muffins and spread with butter. Divide the muffins and layer with your favorite toppings: smoked salmon, bacon, or ham. (For a veggie option, try sliced avocado and sautéed spinach.) Then, top with the poached egg and hollandaise sauce. Enjoy!