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Eggs benedict on a plate: two poached eggs over slices of ham on English muffins, on a black plate with half a lemon and fresh herbs

How to make Eggs Benedict

Learn how to make Eggs Benedict with an EASY hollandaise sauce and foolproof poached eggs in the comfort of your own kitchen with this easy-to-follow guide!
Course Breakfast and Brunch
Cuisine American
Keyword brunch recipe, Eggs Benedict
Cook Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 397kcal
Author Isabel Laessig


  • 2 English muffins
  • 4 slices ham or Canadian bacon (less if large or thick)
  • 1 tsp white vinegar
  • 4 eggs
  • Hollandaise sauce


  • Fill a medium-large pot with water about half full (around 3in deep) and bring to a simmer.
  • Split the English muffins in half and toast them. 
  • Warm your Hollandaise sauce, or make it using separate recipe.  
  • If using Canadian bacon, cook it either in a skillet or under the broiler. If using ham, gently warm it in a skillet (or you can use it room temperature, if you want to make things a little easier). 
  • Add the vinegar to the pot of simmering water - it helps the egg whites cook faster rather than spreading too much. Then carefully crack the eggs into the simmering water and cook for around 3 ½ minutes until the white is opaque and cooked, but the yolk is still soft. 
  • Assemble the eggs Benedict - on each plate put the two halves of the English muffin, cut side up, top each half with the ham/bacon, then a poached egg, and top with Hollandaise sauce.



Calories: 397kcal | Carbohydrates: 26g | Protein: 27g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 362mg | Sodium: 1056mg | Potassium: 356mg | Fiber: 1g | Vitamin A: 475IU | Calcium: 79mg | Iron: 2.5mg