So you want to make eggs benedict. The queen of all brunch dishes, eggs benedict is one of the most iconic, timeless, and decadent dishes one can feast on in the early (or not so early) hours of the day. Great news– we have an easy eggs benedict recipe that is straightforward, foolproof (if you follow the instructions), and will rival a benedict from some of your favorite restaurants. Scouts honor. 

easy eggs benedict

Eggs benedict isn’t really all that difficult to make. Warming ham, toasting English muffins – cake. Homemade hollandaise and poached eggs – a bit more finicky but doable. The real challenge lies in making all these components come together at just the right time and temperature to be enjoyed as a single, stunning dish. We promise it can be done, and we are here to show you how.

How to Make Easy Eggs Benedict

As we mentioned, timing is everything with this dish. Make each component as directed in the recommended order, and you’ll be serving a restaurant-quality benedict in no time.

  1. The hollandaise: We opt for a blender-style hollandaise, as it’s always given us the most consistent results, and the sauce “breaks” way less often than in a double boiler. A major key element here is making sure the butter is hot but not boiling. We are looking to gently cook the egg yolks so they are safe to eat and make a beautiful, creamy sauce but not overcook them, which leads to a curdled, broken sauce. If the sauce is too thick, add a tablespoon of hot water at a time to thin it out.
  2. The eggs: Poaching eggs can be tricky to get the hang of, but once you’ve found a method that works for you, you’ll be set. If you’ve never poached an egg at home, this video is super helpful.
  3. The English muffins: While you could toast them in a toaster, broiling the English muffins in the oven yields a muffin that is wonderfully crunchy on top to support all the toppings but remains soft and plush on the bottom. Don’t skimp on the butter.
  4. The ham: A quick kiss of heat in a saute pan is all ham needs to be ready for the benedict. Any longer and it will be dry and tough, which is not what we’re going for.

What to Serve with Eggs Benedict

Congratulations, you just pulled off a dish that is both beautiful and showcases your impressive culinary prowess. Eggs benedict is a show-stopper of a meal and hardly needs any supporting actors beyond a bowl of fresh fruit or a green smoothie for balance (she’s good, but man, she’s rich). For a full-blown brunch spread, serve individual eggs benedicts on a pretty platter along with a breakfast charcuterie board, blueberry muffins, and yes, plenty of fresh fruit.

More Eggs for Brunch

Easy Eggs Benedict

Brooke Eliason
Servings: 4 servings
Total Time: 30 mins
Our easy eggs benedict is straightforward, foolproof, and will rival a benedict from some of your favorite restaurants.



  • 1 cup (2 sticks) unsalted butter
  • 3 large egg yolks
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 Tablespoon hot water
  • kosher salt


  • 8 large eggs
  • 1 Tablespoon white vinegar
  • 4 English muffins, split in half**
  • 4 Tablespoons butter, room temperature
  • ¼ lb. ham, thinly sliced
  • paprika and diced chives for garnish



  • Make the hollandaise sauce. Fill an insulated tumbler with hot water and set aside. In a small saucepan over medium-high heat, melt the butter until it’s foamy, completely melted, and hot. While the butter is melting, place the egg yolks, lemon juice, hot water, and a couple pinches of kosher salt in a blender or food processor. * Blend until smooth, about 5-10 seconds.
  • While the blender or food processor is running, pour the hot butter (must be hot) in a steady stream into the egg mixture, until nearly all of the butter is poured in. When you’ve nearly poured everything in, you’ll see a fair amount of milk solids gathered at the bottom of the pan. At this point stop pouring the butter and refrain from adding the gathered milk solids (it’s okay if a few scant milk solids were mixed into the hollandaise from earlier portions of the melted butter). Pulse for a few seconds more, taste, and add additional salt/lemon if needed. The hollandaise should be thick and creamy but still pourable in consistency.
  • Drain the water from the tumbler, dry completely, and pour the warm hollandaise inside. Cover the top with plastic or a cloth and set aside.


  • Poach the eggs. Bring a medium-sized pot or pan filled halfway full of water to a gentle simmer. Add white vinegar. Set a fine mesh sieve or strainer over a bowl. Crack each egg carefully over the sieve/strainer and let the loose/excess egg whites gently fall into the bowl beneath. If the yolk breaks, discard and start again. Gently lower the eggs one at a time into the simmering pan of water. Repeat with as many eggs as you can comfortably fit in the pan, and cook eggs for 2-3 minutes for a perfectly poached egg (you may have to work in batches). The whites should be completely firm and the yolks should be soft to the touch and not set. Using a slotted spoon, remove eggs from pan when done cooking and set aside.
  • Toast the English muffins. Set the oven to broil with a rack on top. Split the English muffins in half and butter the inside surfaces. Place the muffins on a baking sheet, buttered side up, and broil for 1-2 minutes, until toasty and golden brown (be careful not to burn).
  • Warm the ham. Heat a nonstick pan to medium-high heat. Place the ham on the pan for about 30 seconds per side, until the ham is warmed and there are a few golden brown spots. Repeat until all ham is cooked.
  • Assemble the eggs benedict. Place English muffin halves on plates, with the toasted side up. Divide the ham evenly and place on top of English muffins. Place one poached egg on top of each ham-topped English muffin, and spoon warm hollandaise sauce over each of the eggs. Garnish with a sprinkle of paprika and chives and serve immediately.


*We prefer using a food processor for the most consistent results, but a blender works too.
**Eggs benedict is best when prepared with super soft English muffins. When choosing between different brands at the store, opt for the most fresh and softest.

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