Eggs Benedict with Hollandaise Sauce

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 for the perfect finishing touch!


Blend Egg Yolks

Add the egg yolks, lemon juice, Dijon mustard, smoked paprika, and salt to a blender. Blend the mixture for 15-20 seconds.


Pour the Butter

Melt the unsalted butter in the microwave. Pour the melted butter into the egg yolk mixture while blending the sauce.


Taste and Adjust

Taste the sauce, and adjust the seasonings if needed. Pour the hollandaise into a glass jar, and serve it immediately.


Fill Skillet with Water

Crack one egg into a small ramekin, and set it aside. Fill a large non-stick skillet 1 ½ inches deep with water.


Add the Vinegar

Heat the water over medium heat until simmering. Then, add the vinegar. Carefully tilt the egg into the simmering water.


Add the Eggs

Crack the remaining eggs one at a time, pouring them first into the ramekin, and then into the simmering water. 


Cook the Eggs

Cook the eggs for 4 minutes.  Carefully remove the eggs using a slotted spoon and transfer them to a plate lined with paper towels to drain.


Cook Bacon and Muffins

Sear the slices of Canadian bacon in a hot skillet. Toast the English muffins. 



Top each English muffin half with a piece of Canadian bacon, a poached egg, and a drizzle of hollandaise sauce.

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