Homemade Eggs Benedict Recipe


  • 4 English muffins split
  • 8 slices Canadian bacon or ham
  • 8 eggs
  • 1 package hollandaise sauce or homemade below
  • salt & pepper to taste
Easy Blender Hollandaise Sauce
  • 3 egg yolks
  • 1/2 cup butter melted
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dry mustard


  1. Prepare hollandaise sauce according to recipe below or package directions. Set aside.
  2. Place English muffins and Canadian bacon on the same baking sheet. Broil 2-3 minutes or until English muffins begin to lightly brown and the bacon is warmed. Remove from the oven.
  3. Bring a pot of water to a boil, reduce heat to a simmer. Crack one egg into a small bowl and gently slip into the simmering water. Repeat with remaining eggs. Allow eggs to simmer 3-5 minutes or until they reach desired doneness.
  4. Top each English muffin with warmed bacon, 1 egg, salt & pepper, and hollandaise sauce. Garnish with a sprinkle of paprika or parsley if desired.

Easy Blender Hollandaise Sauce

  1. To prepare hollandaise sauce, place the egg yolks, lemon juice and dry mustard into the bottom of a blender.
  2. Turn the blender on to low to blend the yolks. Drizzle butter as slowly as possible into the blender while it is running on low.
  3. Once the mixture becomes thick and creamy stop blending and season with salt and pepper to taste.

Nutrition Facts

Calories: 598

Carbohydrates: 28g

Protein: 30g

Fat: 40g

Saturated Fat: 20g

Cholesterol: 564mg

Sodium: 1114mg

Fiber: 2g

Sugar: 2g

Vitamin C: 1mg

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