Quick and Easy Poached Eggs Benedict

    23 minutes

    This is a no-fuss, easy recipe. The Hollandaise sauce is simply put together in a blender - no double boiling necessary. Serve the eggs with sauce on hot buttered English muffins or toast. Yum!

    64 people made this

    Serves: 4 

    • 4 bacon rashers
    • 1 teaspoon white vinegar
    • 4 eggs
    • 250g butter
    • 3 egg yolks
    • 1 tablespoon thickened cream
    • 1 dash ground cayenne pepper
    • 1/2 teaspoon salt
    • Juice of 1/2 medium lemon
    • 4 English muffins, split and toasted

    Preparation:15min  ›  Cook:8min  ›  Ready in:23min 

    1. In a medium frypan, fry the bacon on each side until evenly browned.
    2. Fill a large saucepan with about 8cm water, and bring to a simmer. Pour in the vinegar.
    3. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
    4. Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
    5. In a blender or food processor, blend the egg yolks, cream, cayenne pepper and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in.
    6. Blend in the lemon juice using the same method, then the remaining butter.
    7. Place open English muffins (or toast) onto serving plates. Top with 1 slice bacon and 1 poached egg. Drizzle with the sauce, and serve at once.

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    Reviews in English (54)


    Eggs benedict is my all time favorite way of eating eggs. I was cooking for a crowd, so to make this dish even quicker and easier, I used a packaged hollandaise sauce that only needed a couple of added ingredients and was done right on top of the stove. Didn't have any canadian bacon on hand, so I used taylor ham. Remember to use the vinegar in the water as it helps the egg whites hold together. Yummy!!  -  28 Aug 2005  (Review from Allrecipes USA and Canada)


    The one and only change I would make is to reduce the amount of salt in the hollandaise sauce to 1/4 tsp. The way the recipe stands now, you can use it providing you don't add any salt to your eggs, but the sauce alone is just a tiny bit too salty. Aside from that, it was absolutely divine! I will make this again - many times!  -  26 Feb 2007  (Review from Allrecipes USA and Canada)


    I really loved the hollandaise sauce, it was the best recipe I've tried. My boyfriend and I do not eat pork so we substituted smoked salmon for the ham and also added wilted spinach. Also, we didn't have any english muffins so we used whole wheat toast instead. I'll definately be making this again, thanks!  -  04 Aug 2006  (Review from Allrecipes USA and Canada)