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Traditional Eggs Benedict with Hollandaise Sauce

Traditional Eggs Benedict or a California take, both are made with Easy Hollandaise Sauce and  or choose Learn to poach a perfect egg here.

Course Breakfast
Cuisine American
Keyword classic recipe, easy breakfast recipe, easy brunch recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 servings
Author Hotel 41 London


Hollandaise Sauce:

  • 3 egg yolks
  • small pinch red pepper flakes
  • pinch sea salt
  • pepper
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dijon mustard
  • 1/2 cup melted butter

The rest:

  • 1 tablespoon white vinegar
  • 1 english muffin sliced in two and toasted
  • 4 slices Canadian Bacon
  • 2 eggs poached
  • avocado slices or avocado mash (optional)
  • 1 tablespoon chives chopped


  1. See video tutorial linked above to learn to poach eggs

Make Sauce:

  1. Melt butter and set aside
  2. Add yolks, lemon juice, dijon and spices to blender.
  3. Whirl for 30 seconds, then slowly drizzle in melted butter and blend for 30-60 more seconds. It should thicken immediately
  4. Place sauce in a small pan, and keep slightly warm but don't allow to simmer! Whisk here and there

The Rest:

  1. Place a small pot of water with one tablespoon white vinegar on high heat and bring to a boil
  2. While waiting for water to boil, crack two eggs into a small dish being sure not to break yolks, set aside
  3. If using avocado, slice or mash with a fork
  4. Place English Muffins in toaster and toast to liking
  5. When water is boiling, useĀ  one had to hold egg dish near pot and use the other hand to stir water briskly until a vortex forms (see video!) then gently, carefully pour eggs into center of vortex
  6. Cook 2-5 minutes. I like my yolks runny so I cook 2 1/2 minutes.
  7. Butter English Muffin, add two slices of Canadian bacon, avocado (if using), then add egg
  8. Spoon Hollandaise Sauce over eggs and season with salt and pepper. Garnish with chives if desired.