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Easy Eggs Benedict with Hollandaise Sauce

A simple Eggs Benedict with Hollandaise Sauce recipe for breakfast or brunch!
Course Breakfast
Cuisine American
Cook Time 15 minutes
Total Time 15 minutes
Author Dine & Dish


  • 1 poached egg follow these instructions from Simply Recipes
  • 1/2 English Muffin toasted (try making homemade)
  • 1 slice thinly sliced deli ham
  • 3 Tablespoons Hollandaise Sauce
  • For the Hollandaise Sauce:
  • 1/2 cup butter
  • 1/8 teaspoon salt
  • 2 Tablespoons lemon juice
  • 3 egg yolks
  • 3 Tablespoons heavy whipping cream


  • For the Hollandaise Sauce
  • In a small saucepan, heat butter, salt and lemon juice until bubbly (do not boil)
  • Remove from heat.
  • Place egg yolks in a medium bowl and slowly pour in butter mixture, stirring continuously. Whisk together until smooth and creamy. Stir in heavy whipping cream.
  • To assemble Eggs Benedict:
  • For each serving, top 1/2 toasted English Muffin with a folded slice of deli ham, 1 poached egg and 3-4 Tablespoons of Hollandaise Sauce. Serve warm.


This recipe is a mash up of this recipe and this recipe from Food.com plus my own adaptations.