sweet & savory 


This eggs benedict recipe is perfect for Sunday brunch, special occasions, or feeding a crowd. My buttery-rich homemade hollandaise sauce is whipped up in a blender with no whisking required for the perfect finishing touch!

✅ Learning how to      make eggs benedict      at home is easier      than you think! ✅ I’ll teach you the      secret to make this      perfectly. ✅ Homemade      hollandaise sauce is      a great way to use      up egg yolks.

why you'll love this recipe!


– egg yolks – lemon juice – Dijon mustard – smoked paprika – kosher salt – unsalted butter 

Blend the Ingredients

Add the yolks, lemon juice, mustard, smoked paprika & salt to a blender & blend for 15-20 seconds or until frothy.


Add Melted Butter

Melt the butter. Drizzle tit into the egg yolk mixture while the blender is running on low speed. The sauce should begin to thicken immediately.


Transfer the Sauce

Transfer to a jar. Serve immediately or keep warm by putting the jar with the lid closed into a large bowl filled with hot water.


Break the Eggs

Break 1 egg at a time into a small ramekin & set aside. Fill a non-stick skillet about half full of water so that it is about 1 ½ inches deep.


Heat the Water

Heat over heat to bring the water to a simmer. There will be bubbles on the bottom of the pan, but the water should not be boiling.


Add Vinegar

Add the vinegar to the water. Tilt the egg out, then repeat for the rest by breaking the egg into the ramekin one at a time so you don’t break the eggs. Repeat with remaining eggs.


Transfer the Eggs

Set a timer for 4 mins & cook until the white is set but the yolk is still soft. Using a slotted spoon, gently remove the eggs from the water & transfer them to a plate lined with paper towels to drain.


Sear the Ham

Sear the ham, optional, in a pan until a bit crispy on the edges. Toast the English muffin while the ham cooks.



Place the toasted English muffins on a serving platter, add ham, poached eggs, drizzle each egg with sauce & sprinkle with chopped chives. Enjoy on their own or with a side salad.