Easy Eggs Benedict


Preparation info

  • Serves


    • Difficulty


Appears in

Let's Do Brunch

Let's Do Brunch

By Brigit Binns

Published 2013

  • About

The hollandaise—rich yet ethereal—elevates this dish to iconic brunch fare. Don’t skimp on the lemony, buttery sauce. If in doubt, double the recipe (I always do).


For the Hollandaise Sauce

  • 4 large egg yolks
  • 2 Tbsp fresh lemon juice
  • Salt and freshly ground pepper


To make the hollandaise sauce, in a blender, combine the egg yolks, lemon juice, tsp salt, and a few grinds of pepper. In a small saucepan, melt the butter over medium heat. With the blender running, slowly add the warm melted butter and process until the sauce is thick and smooth. Taste and adjust