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Eggs Benedict and Easy Hollandaise Sauce

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  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 2 servings
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4 extra-large eggs, at room temperature

2 thin slices of prosciutto

2 English muffins, sliced in half and toasted

Easy Hollandaise Sauce (recipe follows)

Minced fresh chives, for serving

Easy Hollandaise Sauce:

2 extra-large egg yolks, at room temperature

1 1/2 tablespoons freshly squeezed lemon juice

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Pinch of cayenne pepper

6 tablespoons (3/4 stick) unsalted butter


  1. Preheat the oven to 400 degrees.
  2. Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.
  3. Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.
  4. Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto.

Easy Hollandaise Sauce:

Yield: 1/2 cup
  1. Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
  2. "Barefoot Contessa Foolproof" by Ina Garten © Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.
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