Eggs Benedict with Hollandaise

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Classic Eggs Benedict made from toasted English muffins topped with spinach, ham, poached eggs and homemade 'quick' hollandaise sauce.

Two eggs Benedict on toasted bread with ham, spinach, and hollandaise sauce on a blue plate; one egg is cut with yolk running out.

Eggs bene is a cafe staple. And with a little effort, Eggs Benedict with Hollandaise is a great, achievable breakfast to make at home! This 'shortcut' hollandaise recipe uses a stick blender to skip the double-boiler and whisking, making for a delicious recipe to add to your repertoire. This recipe can easily be made gluten free by using gluten free English muffins, or vegetarian by omitting the ham.

Ingredient notes:

Ingredients for eggs Benedict arranged on a countertop: eggs, ham, butter, spinach, lemon, white vinegar, English muffins, and ground coffee in a small dish.

Eggs: When poaching eggs, it helps to use the freshest possible eggs. Fresh eggs keep their shape much better than older eggs.
Ham: I opted for champagne ham which is lovely and thick. If you prefer, you could use bacon or smoked salmon.
English Muffins: This is the the traditional base to serve eggs bene on. Other good options include toasted sourdough, potato rostis or hash browns.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

For another classic cafe-style breakfast, have a look at our Savoury Mince served with a fried egg on top.

Step by step instructions:

To make the hollandaise, combine the egg yolks and lemon juice in a bowl or jug that is taller than it is wide*. Use a stick blender to blend until combined. Melt the butter and ensure it is hot. With the stick blender running, slowly stream the hot butter into the egg mixture, blending continuously so the sauce emulsifies.

Three raw egg yolks in egg white are in a glass bowl, viewed from above on a white surface.

A close-up of a stick blender mixing a thick, yellow, creamy substance in a glass container.

If the hollandaise is too thick or looks split, add a small splash of boiling water and blend again until smooth. Once all the butter is incorporated, stir through the paprika and season with salt and pepper to taste. To keep warm, place the bowl or jug into a larger bowl filled with warm water, ensuring the water reaches partway up the sides.

A hand pours a raw egg from a small white bowl into a pot of hot water, preparing to poach the egg.

A raw egg is being poured from a small white bowl into a pot of hot water.

To make the Benedict, bring a large saucepan of water to a gentle simmer. Stir in the vinegar. Crack an egg into a ramekin. Use a spoon to create a gentle whirlpool in the water, then carefully pour the egg into the centre. Allow the motion of the water to help round the egg as it cooks.

Two poached eggs cooking in water, with wisps of egg white floating around them in a stainless steel pot.

Two poached eggs rest on a paper towel atop a white plate, with a slotted spoon beside them and a carton of eggs in the background.

Once the egg is set enough to hold its shape, gently move it to the side and repeat the process with the remaining eggs. Cook until the whites are set and the yolks are done to your liking. Remove with a slotted spoon and transfer to a plate lined with a paper towel.

Two halves of an English muffin topped with spinach and slices of ham are arranged on a teal plate.

Two halves of an English muffin topped with spinach, sliced turkey, and a poached egg on a turquoise plate.

Toast the English muffins and place onto serving plates. Top with spinach. Cut the ham to fit on top of each one. Then add the poached eggs. Finish with a generous spoonful of hollandaise sauce and serve immediately.

Recipe FAQs:

Do I have to use poached eggs?

If poached eggs are a bit daunting, soft boiled or scrambled eggs are just as delicious!

What can I use in place of lemon juice?

If you can't eat citrus, apple cider vinegar can replace the lemon juice in the hollandaise recipe.

Can this recipe be made gluten free?

Yes, simply swap the regular English Muffins for gluten free English muffins, or gluten free bread.

Storage:

Hollandaise is best served fresh, although it can be refrigerated and warmed gently over a double boiler if you want to use leftovers at a later date. Always poach your eggs just before serving.

Top tips:

*Most stick blenders will come with a tall container which is perfect for this recipe. Mine did not, so I used a tall glass jar, so find what works for you!
The eggs can be refreshed just before serving by returning them to the hot water for 30 seconds.
If you don't have a stick blender, you can also use a small food processor such as this. Larger blenders don't work as the volume is not enough to mix, and NutriBullet-style blenders can seal shut from the heat so I would avoid these if possible.

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Eggs Benedict with Hollandaise

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Classic Eggs Benedict made from toasted English muffins topped with spinach, ham, poached eggs and homemade 'quick' hollandaise sauce.

Ingredients

Hollandaise

3 egg yolk
1 Tbsp lemon juice
160g butter
Pinch of paprika, or cayenne pepper

Benedict

8 egg
½ cup white vinegar
4 English muffins
1 Handful baby spinach
2 slices champagne ham

Instructions

To make the hollandaise, combine the egg yolks and lemon juice in a bowl or jug that is taller than it is wide*. Use a stick blender to blend until combined.
Melt the butter and ensure it is hot. With the stick blender running, slowly stream the hot butter into the egg mixture, blending continuously so the sauce emulsifies.
If the hollandaise is too thick or looks split, add a small splash of boiling water and blend again until smooth.
Once all the butter is incorporated, stir through the paprika and season with salt and pepper to taste. To keep warm, place the bowl or jug into a larger bowl filled with warm water, ensuring the water reaches partway up the sides.
To make the Benedict, bring a large saucepan of water to a gentle simmer. Stir in the vinegar.
Crack an egg into a ramekin. Use a spoon to create a gentle whirlpool in the water, then carefully pour the egg into the centre. Allow the motion of the water to help round the egg as it cooks.
Once the egg is set enough to hold its shape, gently move it to the side and repeat the process with the remaining eggs.
Cook until the whites are set and the yolks are done to your liking. Remove with a slotted spoon and transfer to a plate lined with a paper towel.
Toast the English muffins and place onto serving plates. Top with spinach. Cut the ham to fit on top of each one. Then add the poached eggs.
Finish with a generous spoonful of hollandaise sauce and serve immediately.

Notes

*Most stick blenders will come with a tall container which is perfect for this recipe. Mine did not, so I used a tall glass jar, so find what works for you!
The eggs can be refreshed just before serving by returning them to the hot water for 30 seconds.
If you don’t have a stick blender, you can also use a small food processor such as this. Larger blenders don’t work as the volume is not enough to mix, and NutriBullet-style blenders can seal shut from the heat so I would avoid these if possible.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 648Total Fat: 46gSaturated Fat: 25gUnsaturated Fat: 21gCholesterol: 595mgSodium: 677mgCarbohydrates: 29gFiber: 2gSugar: 1gProtein: 20g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya