Eggs Benedict with Homemade Hollandaise Sauce Recipe

There’s something undeniably classy and comforting about Eggs Benedict with Homemade Hollandaise Sauce Recipe. It’s one of those dishes that makes weekends feel a little more special and brunches a lot more joyful. What I love most is that making the Hollandaise sauce yourself really lifts the whole experience—it’s silky, tangy, and way better than anything bottled. If you’ve ever thought this dish was just too intimidating for home cooking, I promise you it’s doable, and this recipe shows you how to nail it with ease.

Whether you’re surprising someone for breakfast in bed or treating yourself to some leisurely weekend vibes, this Eggs Benedict with Homemade Hollandaise Sauce Recipe is a winner. From perfectly toasted English muffins to that luscious sauce coating the eggs, everything comes together so beautifully. Plus, making your own Hollandaise means you control the flavors and textures exactly how you like, no gimmicks—just classic, fresh, delicious food.

Ingredients You’ll Need

Each ingredient here plays its part to create the classic harmony that is Eggs Benedict. It’s all about fresh quality ingredients that work well together—plus a few kitchen staples you probably already have on hand. Pick out good eggs and a sturdy English muffin, and you’re halfway there.

• English muffins: Opt for fresh, sturdy muffins that toast well and hold the toppings without becoming soggy.
• Large eggs: Fresh eggs make all the difference, especially for poaching perfectly runny yolks.
• Canadian bacon: A great substitute if you want leaner meat with rich flavor – I love using this rather than traditional ham.
• Vinegar: Just a splash helps the egg whites set faster, giving you neat, tender poached eggs every time.
• Butter (for Hollandaise): Use unsalted to control seasoning in the sauce – it adds that velvety mouthfeel you want.
• Egg yolks: These are the star of the Hollandaise, providing creaminess and the base for your sauce to emulsify.
• Lemon (or lime) juice: Adds zesty brightness balancing the richness perfectly.
• Heavy whipping cream: Just a touch to give the sauce extra silkiness and smooth texture.
• Salt and pepper: Season the sauce to taste, but don’t be shy—it brings all the flavors together.

Variations

I’m a big fan of tweaking classics in small ways to suit moods or dietary needs—Eggs Benedict with Homemade Hollandaise Sauce Recipe is no exception. Feel free to make it your own! It’s super adaptable and just as delicious with a few thoughtful changes.

• Spinach Benedict: I swap out Canadian bacon for sautéed spinach sometimes—light, fresh, and perfect if you’re after a vegetarian option that still feels indulgent.
• Smoked salmon: Adding smoked salmon instead of meat is a personal favorite for a fancy brunch that impresses every time.
• Hollandaise twists: Sometimes I add a pinch of cayenne for a subtle kick or mix in fresh herbs like dill or tarragon to the sauce.
• Gluten-free version: Use gluten-free English muffins or hearty toast — I’ve made this switch for friends with Celiac and it’s fantastic.

How to Make Eggs Benedict with Homemade Hollandaise Sauce Recipe

Step 1: Toast and Prepare the Base

Split your English muffins and toast them until they’re golden and crisp. A well-toasted muffin is key because it holds up against all the moisture from the eggs and sauce without turning mushy. While they toast, quickly warm up your Canadian bacon in a skillet over medium heat—just a minute or two each side until seared and slightly caramelized.

Step 2: Poach Your Eggs Like a Pro

Bring a pot of water to a gentle simmer and add a splash of vinegar to help the egg whites coagulate faster. Crack each egg into a small bowl, then gently slide it into the water one at a time. Let them poach for about 3–4 minutes until the whites are set but the yolks remain soft and wobbly. Use a slotted spoon to carefully lift them out; drain on a paper towel to remove excess water.

Step 3: Whisk Up the Homemade Hollandaise Sauce

This is the heart of the recipe and a step where patience pays off. Over a double boiler or a heatproof bowl set over simmering water (making sure the bowl doesn’t touch the water), whisk together the egg yolks and lemon juice vigorously until the mixture thickens and nearly doubles in volume. Slowly drizzle in melted butter little by little while constantly whisking to create a smooth, thick emulsion. Finish with heavy cream to add silky richness, then season with salt and pepper. Watch the temperature closely – if it gets too hot, the sauce will scramble, so keep whisking and remove from heat if necessary.

Step 4: Assemble and Serve

Place the toasted English muffin halves on your plates, top them with the warm Canadian bacon, then nestle your poached eggs on top. Generously spoon over that luscious Hollandaise sauce—you don’t want to hold back here! Serve immediately for the best experience.

How to Serve Eggs Benedict with Homemade Hollandaise Sauce Recipe

Garnishes

I love a sprinkle of freshly chopped chives or parsley on top. It adds a pop of color and a fresh counterpart to the rich sauce. A little cracked black pepper over everything is a must for me—adds that subtle bite and aroma that brings the dish alive.

Side Dishes

My go-to sides are crispy roasted potatoes or a simple arugula salad with a light lemon vinaigrette. They offer a nice balance—potatoes for some hearty texture and greens for refreshment. If you want to keep it classic, fresh fruit or a citrusy grapefruit segment works beautifully too.

Creative Ways to Present

For brunch parties, I’ve arranged Eggs Benedict on a large platter with mini muffin halves so everyone can serve themselves. Sometimes I add edible flowers for that extra wow factor. Another fun idea is layering this recipe over crispy polenta rounds instead of English muffins for a modern twist.

Make Ahead and Storage

Storing Leftovers

I usually store leftover poached eggs and Canadian bacon separately in airtight containers in the fridge for up to a day. The Hollandaise sauce can be kept in a small jar or bowl, tightly covered, for a few hours. It doesn’t keep well for more than one day, so plan to enjoy your leftovers soon after making it.

Freezing

Honestly, I don’t recommend freezing Eggs Benedict with Homemade Hollandaise Sauce Recipe because both the poached eggs and sauce lose their texture when frozen. It’s best enjoyed fresh, but you can freeze Canadian bacon and English muffins separately if you want to prep some components ahead.

Reheating

For reheating, I gently warm the Canadian bacon in a skillet and toast the English muffins again to revive their crispness. I prefer to rewarm the Hollandaise sauce slowly over very low heat while whisking to keep it smooth. Poached eggs are trickier, so if you want leftovers, best to re-poach or warm them briefly in simmering water.

FAQs

Final Thoughts

This Eggs Benedict with Homemade Hollandaise Sauce Recipe is one I keep coming back to because it feels like a little celebration every time I make it. There’s something so satisfying in crafting a dish that looks gourmet but comes from simple, fresh ingredients and a bit of kitchen patience. I encourage you to give this a try—you’ll impress yourself with how easy it is to pull off and how rewarding the flavors are. Next time brunch calls, you’ve got this recipe as your secret weapon.

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