Skip to Content

Eggs Benedict Recipe

Eggs Benedict is usually a dish people shy away from. Hollandaise sauce is notorious for failing but I’m sharing with you a cheats version. This sauce will still taste exactly the same as traditional Hollandaise Sauce but will only take you about 5 minutes to make. So if you would like to make Eggs Benedict for brunch this weekend then simply follow this recipe. 

Make sure to watch the video here for a more in depth tutorial. 

Eggs Benedict
(Printable Recipe)
Serves 4 | Calories 606 | Fat 44g | Protein 25g
Carbs 27g | Sugar 3g | Sodium 964mg


Hollandaise Sauce
2/3 Cup / 5.3 oz / 150 g Butter
2 Egg Yolks
1/2 Tablespoon / 0.25 oz / 7.5 ml White Vinegar
1/2 Tablespoon / 0.25 oz / 7.5 ml Lemon Juice
Salt and Pepper

Other Ingredients
4 English Muffins
8 Eggs
4 slices of Ham


Cut the butter into cubes and place in a saucepan to melt. Add the egg yolks, vinegar and lemon juice into a blender and blend for about a minute until the mixture is light and frothy. Once the butter is hot and bubbling, remove it from the heat and slowly pour it into the egg yolk mixture with the blender running. Pour the butter in as slowly as you possibly can because if it is added too fast the sauce can curdle. Once the butter has been added pour the sauce into a bowl and season with salt and pepper. This sauce will keep for a few hours at room temperature, it cannot be put in the fridge as it will curdle.

Cut the english muffins in half and place into the toaster to toast. Poach the eggs in a pan or pot with vinegar. If you are not sure how to poach eggs check out this video for a couple of different methods. Place your english muffins on a plate and top with some ham. Place the eggs on top and cover with a generous amount of hollandaise sauce. 


Carina xx