Ready to make this brunch staple at home like a pro? We’ve got you covered! This Classic Eggs Benedict has all the essential elements — buttery english muffins [gluten-free of course], sweet & salty ham, perfectly poached eggs, and the easiest blender hollandaise sauce. This recipe comes together in under 45 minutes and much of it can be prepped in advance, providing a stress-free morning with a restaurant-quality meal. Jump to recipe.

Before I worked brunch at my first restaurant job, eggs Benedict seemed so complicated to me. I was that person who double-checked the brunch menu before heading out to brunch with friends to make sure they served some version of the dish because I couldn’t possibly pull it off at home. What I would later learn: this decadent brunch favorite is actually pretty simple to pull-off with the right tips + tricks! Read on to learn how to make poached eggs for a crowd and master my simple blender hollandaise. You’ll definitely have an Instagram-worthy breakfast on your hands, so don’t forget to tag us @thenorthwestkitchen!

Some notes for the home chef before getting started:

Order + timing are everything — first, you’ll want to make your hollandaise. As long as the sauce is emulsified, it won’t break if you store it in a warm spot, like next to the stovetop, until you’re ready to serve. Serve within about 30 minutes or so. Whisk until smooth before serving. Next, crisp up the Canadian bacon, poach your eggs and toast the English muffin.
If you eat low carb or grain-free, I highly recommend serving this dish over a bed of arugula [or any greens really] dressed in extra virgin olive oil, fresh lemon, and sea salt. The acidity of the lemon and peppery greens balance out the richness of the dish.
Cooking for a crowd? Poach the Eggs Ahead: Poach as many eggs as needed and store the eggs in a sealed container of cold water. To reheat, simply place them in a bowl of hot water for 30-60 seconds before serving. I use this method when I’m making eggs Benedict for a large group and it works beautifully!

Tips for Getting the Perfect Poached Egg:

Use the freshest eggs possible. Fresh eggs have firmer whites and tend to hold their shape better, which means less whispies. Old eggs aren’t a deal breaker if you use the two methods below, but it does result in a much tidier + tastier poached egg.
Yes, you do need a thermometer. This is the moment as a home chef where you have to decide it’s finally time. This is the one I use for cooking and baking.
Cold eggs work best, but it’s important to note that cold eggs drop the water temperature. This is where the thermometer comes in handy! As you’re poaching, you can check the temp of the water to see if you need to adjust the burner heat.
Using a strainer or fine mesh sieve is key to preventing all those little whispies! It also allows you to forgo the vinegar which, in my opinion, results in a much tastier egg.

Mastering Hollandaise at Home:

Hollandaise is meant to be served warm. It’s best if used as soon as it’s ready, so I usually wait until all the other components of the meal are ready. Store it in a warm spot, like next to the stovetop, until you’re ready to serve. Serve within about 30 minutes or so. If you need to store sauce for more than 30 minutes before serving, transfer to a heatproof bowl, cover tightly with plastic wrap, and set in a small saucepan of very hot water to keep warm. Whisk until smooth before serving.
If your hollandaise sauce breaks, all is not lost! Try blending in 1-2 teaspoons of hot water. Run the blender for 30 to 60 seconds. If the sauce looks good, you can continue adding butter and/or serve.

classic eggs benedict

SERVES: 4 | TOTAL TIME: 35 MINUTES

Ready to make this brunch staple at home like a pro? We’ve got you covered! This Classic Eggs Benedict has all the essential elements — buttery english muffins, sweet & salty ham, perfectly poached eggs, and the easiest blender hollandaise sauce. This recipe comes together in under 45 minutes and much of it can be prepped in advance, providing a stress-free morning with a restaurant-quality meal.

INGREDIENTS:

Poached Eggs:

4 fresh, cold eggs

Hollandaise Sauce:

10 tablespoons unsalted butter
3 egg yolks, room temperature
1-2 tablespoons fresh lemon juice
1/2 teaspoon sea salt
pinch cayenne pepper

Assembly:

2 English muffins, split or 4 small slices gluten-free bread
4 slices Canadian bacon, ham or priosciutto (about 4 ounces)
flakey salt + freshly ground pepper to taste
1 tablespoon chives, thinly sliced

INSTRUCTIONS:

For the Poached Eggs:

Bring the water to a simmer (with bubbles forming on the bottom of the pan and only slight activity on the top). The water should be between 190-195 degrees Fahrenheit since the eggs will bring the water temp down to the optimal spot of about 180-185 degrees.
Crack each egg, one at a time, over a fine mesh sieve placed over the pinch bowl to catch the runny part of the egg white. Transfer the eggs to a small bowl as you strain them.
Gently slide the eggs into the pot with an inch or so in between. You can poach up to four eggs at a time in this liquid; work in batches for more. Keep in mind that throughout the process, both the eggs and the water should move as little as possible for this method.
Set a timer for 4-5 minutes, remove the egg from the water using the slotted spoon when it's reached your desired texture, and you've got a near-perfect poached egg. Let drain on a clean kitchen towel.

For the Hollandaise:

Fill a blender with hot water and set aside.
Melt butter slowly in a small saucepan over medium heat until foaming. Remove pan from the stove.
Discard water from the blender and dry well. Add egg yolks, 1 tablespoon lemon juice, salt and cayenne to blender and cover. Blend on medium high speed egg yolk mixture until lightened in color, about 30 seconds.
Turn blender to lowest setting, remove fill cup from lid and slowly pour hot butter into blender in a thin stream, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms.
Adjust salt and lemon juice to taste. It should be buttery, lemony and just lightly salty. If you like a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
Store until needed in a warm spot, like next to the stovetop. Serve within about 30 minutes or so. If you need to store sauce for more than 30 minutes before serving, transfer to a heatproof bowl, cover tightly with plastic wrap, and set in a small saucepan of very hot water to keep warm. Whisk until smooth before serving.

Aseembly:

Using a toaster or oven, toast the English muffins until crisp and golden brown.
Cook the Canadian bacon, ham, or prociutto in a large skillet over medium-high heat, flipping once, until warmed through and crisp around the edges, about 2 minutes per side.
If poached eggs are cold, simply place them in a bowl of hot water for 30-60 seconds to reheat.
Place two halves of the toasted english muffin, cut-side up, on each plate and butter generously. Top each with a slice of Canadian bacon, ham, or prosciutto, and then carefully top with a poached egg. Spoon hollandaise sauce over top the eggs, sprinkle with chives, flakey sea salt and freshly cracked pepper. Serve immediately.

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