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Classic Eggs Benedict
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5 from 1 vote

Classic Eggs Benedict

This foolproof recipe for Classic Eggs Benedict features buttery English muffins, ham, and warm poached eggs topped with a heavenly drizzle of hollandaise sauce. This ultimate brunch recipe is incredibly indulgent, and making it at home is easier than you think!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Breakfast, Brunch
Cuisine: American
Servings: 2 people
Calories: 620kcal


  • 2 English muffins
  • 4 slices thick-cut ham can substitute with Canadian bacon or chicken bologna
  • watercress for garnishing

Poached Eggs

  • 4 large eggs
  • 1 tbsp vinegar optional

Hollandaise Sauce

  • 3 large egg yolks
  • 1 tbsp fresh lemon juice add more if needed
  • 1/2 cup unsalted butter if using salted butter, please omit the salt
  • large pinch of salt or to taste
  • pinch of cayenne pepper optional


  • Split the English muffins in half and lightly toast with butter.
  • Lightly cook the slice of ham on a skillet on medium heat. Set aside and keep warm.

To poach the eggs:

  • Bring a large pot of water (about 3/4 full) to a boil and insert vinegar. Meanwhile, place the egg in a ramekin.
  • Lower the heat until the water is at a gentle simmer, and swirl around the pot with a tool to create a vortex. Add the egg to the middle of the vortex and cook for approximately 3 minutes. Repeat for the other egg, or cook them simultaneously.
  • Remove the eggs with a slotted spoon and dab them on a paper towel to remove any excess water.

To make the hollandaise:

  • Place the butter in a glass cup, and put in the microwave for about one minute until it reaches a light boil and completely melted. You can also melt the butter in a saucepan as well.
  • In a blender, add the egg yolks, lemon juice, and a pinch of salt and cayenne pepper if desired. Cover and blend for 5 seconds until everything is blended together. Start the blender again at high speed, and slowly stream the melted butter until creamy. Taste and add more salt or lemon juice as desired.

To assemble:

  • On a serving plate, assemble the toasted English muffin, ham, and a poached egg in order. Slowly pour the hollandaise sauce on top. Decorate with fresh leaves of watercress if desired and serve immediately.


If you prepare the hollandaise sauce in advance, please store the sauce in an airtight container. It will be good for up to 1 hour at room temperature. If the sauce is too thick prior to serving, whisk in a little bit of warm water. 
To store any leftover sauce, pour into a container to place in the refrigerator for up to three days. Heat up the sauce using a saucepan or a microwave prior to serving. 

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Calories: 620kcal