Why This Recipe Matters
This Eggs Benedict recipe is a classic breakfast and brunch dish. It is one I learned from my father-in-law, Gavin, after first learning a very different version in culinary school.
By definition, hollandaise is one of the five classic French Mother Sauces, and I still have vivid memories of being tested on it. It’s a cornerstone of traditional French cuisine and one you’re required to master. Made from butter, egg yolks, and lemon juice, it’s traditionally whisked by hand in a stainless steel bowl set over a hot water bath.
I remember whisking wildly, hoping the sauce wouldn’t separate so I could pass the exam. Even now, just thinking about that test makes me break out into a sweat. It was so hot in that kitchen, heat building as dozens of students stood over their burners and the head chef watched closely. Hollandaise was no joke — it was finicky, could break easily and it was one of the sauces you had to get right for American Culinary Federation certification.
Fast forward.
It’s Christmas morning at my in-laws’ house. I’m watching Gavin casually make hollandaise in a blender for a family of nine. No stress. No sweating. Just blend, then walk around the table asking, “Hollandaise?” to each person seated.
Watching him, I noticed how effortless it was — and how different it was from what I’d been taught. The blender handled the emulsification, eliminating the need to clarify the butter or carefully control the heat over a stove. Since then, this Eggs Benedict with blender hollandaise has become my go-to way to make a classic feel less intimidating at home.
Prepare Your Taste Buds
Gavin typically serves his Eggs Benedict with classic Canadian bacon, which never disappoints, alongside are Crispy Roasted English Potatoes. I love using shaved Black Forest ham — lightly smoky, gently salty, and thinly sliced — layered beneath the poached egg and hollandaise.
A platter of sliced avocado, red onion, and tomatoes sits alongside so everyone can customize their plate — especially Emma, who prefers her Eggs Benedict without the meat.
Over time, our traditions have shifted — especially around the holidays. We stay home on Christmas morning now, leaning into easy favorites like Everything Bagel Pigs in a Blanket and Homemade Granola. Eggs Benedict is saved for New Year’s Day — a morning meant for slowing down. A champagne cork pops alongside Martinelli’s sparkling cider. Glasses clink softly as the house grows quiet again.
I set the table with my mom’s white and silver china — pieces of both Gordon’s childhood and mine — as we welcome the New Year together.
In the end, this dish isn’t about technique or exams. It’s about tradition, ease, and gathering around the table.
If this feels like your kind of morning, pour the coffee, pop the champagne, take your time, and enjoy every bite. Love, Sara
Eggs Benedict Recipe with Easy Blender Hollandaise
A classic Eggs Benedict made with buttery toasted English muffins, warm shaved ham, perfectly poached eggs, and a rich, silky blender hollandaise. A timeless brunch favorite that feels special every time.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Blender, Poached
- Cuisine: American
Ingredients
For the Hollandaise
- 4 large egg yolks
- 1/2 teaspoon table salt
- 1/2 teaspoon dry mustard
- 1 tablespoon fresh lemon juice
- Dash of Tabasco sauce
- 1 stick unsalted butter, melted and hot
For the Eggs Benedict
- 4 English muffins, split
- 2 tablespoons butter, softened
- 8 ounces shaved ham
- 8 large eggs
- white vinegar, for poaching water
- salt and pepper, to taste
Instructions
1. Toast the English muffins: Preheat the oven to 400°F. Place the English muffin halves cut-side up on a baking sheet and spread lightly with butter. Toast for 8–10 minutes, until golden and crisp around the edges. Reduce the oven temperature to 200°F and keep muffins warm.
2. Warm the ham: Arrange the shaved ham on a baking sheet and warm in the 200°F oven for 10–15 minutes, just until heated through. Cover loosely with foil and keep warm until ready to assemble.
3. Poach the eggs: Bring a large saucepan of water to a gentle simmer and add a splash of white vinegar. Crack each egg into a small bowl, then gently slide into the water. Poach for 3–4 minutes, until the whites are set and the yolks are still soft. Remove with a slotted spoon and drain briefly on a paper towel.
4. Make the hollandaise: Add the egg yolks, salt, dry mustard, lemon juice, and Tabasco to a blender and blend until combined. With the blender running, remove the feeder cap and slowly pour in the melted butter in a steady stream until the sauce is thick and fully emulsified. Taste and adjust seasoning if needed. Use immediately.
5. Assemble: Place toasted English muffins on plates. Top each half with warm shaved ham, followed by a poached egg. Spoon generously with hollandaise sauce, season with salt and pepper, and serve immediately.
Notes
-
Hollandaise can be held warm over hot water for up to 30 minutes — do not let the water boil.
Substitutions & Variations
- Goetta (a favorite around here):
Use in place of the ham. Bake goetta on a parchment-lined baking sheet at 400°F for 20–25 minutes. Flip halfway, until crisp on the outside and tender inside. It adds a savory, slightly spiced contrast that pairs beautifully with the poached eggs and hollandaise.
Handy Hints
- Egg-poaching pan: Using an egg-poaching pan allows you to cook multiple eggs at once and control doneness more precisely, making it especially helpful if you prefer fully cooked eggs.
- English muffin tip: Bay’s English Muffins are our favorite and can usually be found in the refrigerator section of the grocery store. They toast beautifully and hold up well under the ham, eggs, and hollandaise.
- Split muffins with a fork: Insert a fork around the sides to gently separate the English muffins. This keeps the nooks and crannies intact.
- Use extra hands: Eggs Benedict comes together quickly. Having help, one person poaching eggs and another warming muffins and ham makes timing everything much easier.
- Assemble at the last minute: Bringing everything together right before serving ensures crisp muffins and perfectly runny yolks.
Make-Ahead Tips
- Poach eggs up to 24 hours in advance: Poach eggs until the whites are just set, then transfer to a bowl of warm (not hot) water to stop the cooking. Once cooled, refrigerate submerged in cold water. When ready to serve, gently rewarm the eggs in barely simmering water for 30–60 seconds, just until heated through. Then assemble.
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