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Eggs Benedict


Eggs Benedict are easily the best breakfast there is. It will become one of your favorite recipes - so tender, so delicious!

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4 egg(s) The freshest you can find!
4 slices bread
1 tablespoon olive oil
2 sausage(s)
1 ounce butter 25 grams
5 leaves basil
1 tablespoon lemon juice
6 cups water
Hollandaise Sauce
1 egg yolk(s)
2.5 ounces butter 60 grams
1 tablespoon water
1 tablespoon lemon juice You can use white wine instead
to taste black pepper
to taste salt

And love - it is the main ingredient!


170 g
Serving Size
14.7 g
53.4 g
26.6 g
Saturated Fat
10.2 g
526 mg
0.5 g
374 mg
1.6 g
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Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.



      • Eggs

      • Hollandaise Sauce

      About the Recipe


      If you are intimidated to make poached eggs (the essential part of Eggs Benedict), don’t worry – the process is actually super easy. I’ve tested this recipe many times, and since then it has become one of our favorite meals!

      Tips to Remember

      First things first, if you want to cook the poached eggs, make sure that the eggs are really REALLY fresh.  You can always see if the egg is fresh or not when cooking… when you break the egg into a pot with hot water, the egg should drown for 2 seconds. If the egg is not fresh, the white will separate from the yolk, and you will see what I call “clouds in the sky”.

      If the egg is fresh, this won’t happen. So try getting the freshest eggs you can find to enjoy this amazing recipe to the fullest.

      Making Hollandaise Sauce

      Next, when making the Hollandaise Sauce, you can either use lemon juice or white wine. Both work great, and, in fact, I’ve used the white wine in my Hollandaise Sauce recipe here.

      Sausages VS Bacon

      And please note that the original recipe does not include sausages. I use them here only because I like it. If you want to keep it to the roots, use bacon instead.

      Eggs Benedict looking extra yummy and delicious

      Made these Eggs Benedict?

      Please share your thoughts about this recipe in the comments below. What did you like the most? Did you make any modifications?

      Share this recipe with your family & friends and tag @HelenaRecipes on social media if you’ve made it! 😉

      Want Another Breakfast Recipe?

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      Watch this short video of “How to Make Poached Eggs” – Step 7 in making this Eggs Benedict recipe. And subscribe to my YT channel to stay tuned and enjoy other recipe ideas.

      How to Make Poached Eggs in 4 minutes - Breakfast Poached Eggs 🥚🥚
      4.7/5 (9 Reviews)


      Take a minute to go through a short quiz – it’s fun. 😉

      What is best used to make Eggs Benedict?
      What does "clouds in the sky" mean (when you put an egg yolk into the boiling water)?
      Does the original recipe include sausages?
      Skip to see your results immediately OR complete the form below to also get notified of new quizzes and recipes in the future. 😉
      Eggs Benedict Recipe Quiz
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      2 min

      Make Toasts

      Add olive oil to a hot pan. Then fry four toasts on both sides.

      1 min

      Separate egg

      Let's make the sauce now. Separate the egg yolk from the egg white. Store the white in a glass jar in the fridge for another recipe.

      3 min

      Add egg yolk to saucepan

      Add the egg yolk to a small saucepan with 1 tablespoon of water, 1 tablespoon of lemon juice. Whisk until well combined.

      1 min

      Add butter

      Add 2.5 ounces of soft butter to the egg mixture.

      3 min

      Make sauce

      Place the small saucepan with the egg yolk mixture over a pan of hot water without allowing the water to touch the bowl. The steam will heat it. Whisk the mixture constantly. As the butter melts, it will get a little frothy. Continue whisking for about 3 minutes or until the mixture starts to thicken. Then immediately remove from heat. It should be thick enough. If it is too thick you can add a little bit of warm water and whisk again.

      1 min

      Season Sauce

      Season with salt and crushed pepper, if you need to add more lemon juice, add a few drops and mix the sauce. Serve right away or cover to keep warm. If the sauce gets too thick, whisk in a teaspoon of warm water to loosen it up.

      5 min

      Boil Eggs

      Boil water in a casserole. Add a tablespoon of lemon juice into the hot water. This will help to shape the eggs later.

      Reduce the temperature to low heat and break the eggs into the casserole. Let them shape the form for 3-4 minutes. Once ready, use a skimmer to take the eggs out.

      To check if the eggs are done, touch them with your finger – the white needs to be set and the yolk should be soft. Be careful with the hot casserole and the water in it.

      1 min

      Prepare Sausages

      Cut 2 sausages into pieces and fry them for a few minutes.



      Place the toasts on the plates. Add the sausages, eggs, Hollandaise Sauce and chopped basil leaves on top. Enjoy!



      Recipe creator and contributing writer to food-related publications.

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      Please rate 5 stars if you enjoy the recipe!
      4.7/5 (9 Reviews)