Eggs Benedict with Easy Fail-Proof Hollandaise Sauce

Recipe by BevCourse: BreakfastCuisine: FrenchDifficulty: Easy


Prep time


Cooking time


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  • 8 Large Eggs

  • 4 English Muffins, lightly toasted (can substitute with artichoke bottoms or grilled portobello mushrooms)

  • 4 slices of Canadian Bacon

  • 2 cups of Fresh Spinach, wilted (optional)

  • Hollandaise Sauce Ingredients
  • 3 Large Egg Yolks (room temperature)

  • 1 tablespoon, Lemon Juice (fresh squeezed)

  • 1 teaspoon, Dijon mustard

  • ¼ teaspoon, Salt (pink Himalayan salt or sea salt)

  • Pinch of White Pepper

  • ½ cup (4 ounces), Unsalted Hot Melted Butter


  • Make the Hollandaise Sauce
  • Combine the egg yolks, lemon juice, Dijon mustard, salt and white pepper into a high-powered blender and blend for 5 seconds.
  • Melt the butter in a small saucepan or microwave
  • While the blender is running, slowly drizzle the hot butter into the blender until the sauce is creamy. It’s very important the butter is ‘Hot’ before you drizzle it into the blender to get the right consistency. Just melting the butter won’t work - It needs to be hot.
  • Pour the sauce into a small bowl and keep in a warm place
  • How to fix a Broken Hollandaise Sauce
  • If the butter is not hot enough, the sauce might ‘break’ and will show flecks of cooked egg yolk. If this happens, try one of these methods to make the sauce smooth and creamy.
  • Fix broken sauce method #1: While the blender is on, add 1-2 tablespoons of boiling hot water into the sauce until it is creamy.
  • Fix broken sauce method #2: While the blender is on, add an extra egg yolk with a teaspoon of hot water into the blender, until the sauce is creamy.
  • How to Make the Eggs Benedict
  • Heat the Canadian Bacon in the same frying pan used to melt the butter; then add the spinach and cook for 30 seconds, until wilted.
  • Arrange the 2 halves of an English muffin on each serving dish
  • Coat each half with hollandaise sauce
  • Place Canadian bacon on top of each muffin
  • Place wilted spinach on top of the bacon
  • Fill a 3” deep frying pan with water, Add 1 tablespoon lemon or white vinegar to the water. Cover the pan and bring the water to a boil
  • Gently crack eggs, one at a time into the pan. Cover each egg with the hot water
  • Cook, eggs for 2-3 minutes until the egg whites are cooked and egg yolk is lightly cooked, not runny
  • Remove each egg with a flat slotted spoon, allow water to drain. Using a smaller spoon, slide the egg off the slotted spoon onto the English muffin
  • Spoon hollandaise sauce over the top of each poached egg
  • Serve immediately while still hot & enjoy the rave reviews!


  • Carefully follow the instructions to make a fool-proof hollandaise sauce.