Eggs Benedict

If your go-to

brunch order is eggs Benedict, then you may be surprised to learn how easy it is to make this classic egg dish at home. With a simple blender hollandaise sauce, crispy golden Canadian bacon, and runny poached eggs, this is the best way to make restaurant-quality eggs Benedict in less than 20 minutes.

The origins:
Eggs Benedict originated in the mid-1800s in New York City, specifically in the kitchen of the iconic steakhouse Delmonico’s. The now-ubiquitous breakfast dish is named after Wall Street stock broker Lemuel Benedict, who ordered the dish one morning to cure a hangover. These days, it’s still a popular meal to recover from a late night. Though you’ll find all kinds of variations, including lobster, smoked salmon, and crab, the traditional eggs Benedict recipe features just-poached eggs and fried Canadian bacon over a toasted English muffin draped in a generous blanket of creamy hollandaise sauce.

The hollandaise:
Don’t be intimidated by making your own hollandaise sauce. Our quick version has just five ingredients, including salt and water, and comes together in a blender or with an immersion blender, so you can save the arm workout for the gym. The trick to making luscious, silky hollandaise that holds together is to blend it thoroughly and to not add the melted butter too quickly. If your blender is too big to whip up the egg yolks, switch to an immersion blender. The blades must make contact with your sauce ingredients to fully emulsify. When you’re ready to add the melted butter, take your time. Add the butter in a slow, thin, even drizzle as you continue to run the blender. Once all of your butter is in, you can turn off the motor and taste your sauce. It should be creamy, fluffy, and uniform.

The equipment:
No blender? No worries, you can also make an impressive hollandaise sauce using old-fashioned elbow grease and a good whisk.

If you make this eggs Benedict recipe, be sure to let us know what you think with a rating and review below!