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How to Make Eggs Benedict

This is a recipe for Eggs Benedict with Hollandaise Sauce.
Course: Egg
Author: Vanjo Merano


  • 2 English muffins cut into halves
  • 4-6 slices of uncured bacon
  • 4 whole eggs preferably free-range
  • Hollandaise sauce
  • Pinch of salt and pepper to taste

Homemade Hollandaise sauce:

  • A double boiler
  • 4 egg yolks
  • 1 tablespoon lemon or lime juice freshly squeezed
  • ½ cup butter preferably unsalted
  • Salt and pepper to taste


  • To learn how to make eggs Benedicts, you must know how to make a good Hollandaise sauce first. Pour an inch of water into the bottom of a double boiler and place it over medium-low heat to simmer.
  • Mix the egg yolks with lemon juice in a bowl first and then transfer it into the top part of the double boiler. Keep whisking vigorously as you add butter. Allow the butter to melt, sprinkle salt and pepper and remove from heat. Set the sauce aside for later.
  • Set the oven to broiler and place the muffin inside in the heat until toasted. Remove them and set aside. In the meantime, heat a pan on medium-high heat and add bacon slices. If they stick to the pan, you should try adding a little olive oil and frying it until crispy. When done, layer the toasted muffins with bacon.
  • To poach the eggs, fill half a pan with water. Let the water simmer over medium-low heat, making sure it doesn’t boil. Crack one egg into a bowl keeping the yolk intact. Gently slide it into the simmering water and do the same with the other eggs. When the egg white is set but the yolk is still water, remove from water with a slotted spoon and place them on top of the bacon.
  • Drizzle the Hollandaise sauce over the egg muffin and serve. This is the simplest method to learn how to make eggs Benedict. With experience and time, you can make your own Hollandaise sauce recipe and experiment with other seasonings. Serve and enjoy.