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Eggs Benedict
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5 from 2 votes

Easy Eggs Benedict Recipe with Blender Hollandaise Sauce

Treat yourself to the best brunch in the world with this easy Eggs Benedict Recipe!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast, eggs
Servings: 4 servings
Calories: 420kcal


for the Eggs Benedict:

  • 8 eggs
  • 4 English muffins
  • 8 slices of bacon
  • a handful of spinach leaves
  • 1/4 cup chopped parsley
  • hot sauce Frank's or Tabasco sauce work well

for the hollandaise sauce:

  • 1/2 cup butter
  • teaspoons of lemon juice
  • dash of salt
  • dash of fresh ground pepper
  • 3 egg yolks


  • Cook your bacon and then set it on some paper towels.

Make the hollandaise sauce by doing the following:

  • Combine the lemon juice and egg yolks together in a blender.
  • Add the salt and pepper.
  • Heat 1/2 cup butter in a medium saucepan over medium heat.
  • Once the butter is melted and sputtering, turn on the blender on a low speed and add the melted butter slowly in a thin stream. The sauce should look dark yellow in color and be thick. If it is not, blend for a few more seconds.
  • Fill a large pot with very warm water. Place the blender in the pot to keep the sauce warm. (It won't work if you let it cool and reheat.)
  • Toast the English muffins and spread about a teaspoon of butter on each muffin half.
  • Place a few spinach leaves on each half and top with a slice of bacon.
  • Poach your eggs. (Easy directions for this on www.SomewhatSimple.com/poached-eggs) Place one egg on top of each English muffin.
  • Pour a small amount of Hollandaise sauce on each egg.
  • Top with chopped parsley and a dash of hot sauce if you like spice.


Calories: 420kcal