Easy Eggs Benedict with Easy Hollandaise

Do you love eggs benedict but have avoided making them at home?  Chances are, you’ve steered clear of it because you are not sure how to prepare the eggs or more importantly, the hollandaise sauce which can be difficult to master.

We’ve combined both an easy approach to the eggs and the sauce!


Eggs Benedict Ingredients

  • 4 large eggs
  • 1 tablespoon unsalted butter
  • 8 Slices Canadian Bacon (Sub bacon, crab or your choice of protein)
  • 2 English Muffins split and toasted
  • Hollandaise Sauce

Sauce Ingredients

  • 2 Egg Yolks
  • 1 tablespoon warm water
  • 1 ½ tablespoons lemon juice
  • 1 stick unsalted butter
  • 1 teaspoon sea salt or ½ teaspoon salt

The Sauce

Blend yolks, water, lemon juice and salt in a blender until ‘frothy’. Heat butter in microwave until boiling. With blender running, slowing ‘stream’ the butter into the blender and blend until sauce is thick.


Make the sauce and sauté the Canadian bacon or crab in butter until slightly browned. Divide equally across the split English muffins.

Fill a sauce pan with 2 inches of water and bring to a boil. Reduce heat to medium until water is at a slow simmer. Crack one egg into a ramekin or small bowl. Tip the bowl to gently slide the egg into the simmering water. Carefully fold the edges of the egg’s whites over the yoke with small spoon. Repeat for remaining eggs. Cook each egg for 2-3 minutes until the whites are ‘set’ but yokes are still soft. Remove with a slotted spoon and while egg remains in the spoon, use a paper towel under the spoon to strain additional water. Place egg on top of the English muffin/Canadian bacon or crab. Drizzle with hollandaise sauce and serve immediately.