Eggs Benedict with Homemade Hollandaise Sauce Recipe
A classic Eggs Benedict recipe featuring perfectly poached eggs, Canadian bacon atop toasted English muffins, all generously topped with a rich and creamy homemade Hollandaise sauce made from scratch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the Eggs Benedict:
- 2 English muffins, split and toasted
- 4 large eggs
- 4 slices Canadian bacon
- Vinegar, just a splash (for poaching eggs)
For the Hollandaise Sauce:
- 4 tablespoons butter
- 4 egg yolks
- 2 teaspoons lemon juice (or lime juice)
- 1 tablespoon heavy whipping cream
- Salt and pepper, to taste
Instructions
- Prepare the Hollandaise Sauce: Melt the butter slowly over low heat until just melted. In a heatproof bowl over a pot of simmering water (double boiler), whisk the egg yolks and lemon juice vigorously until the mixture is thickened and doubled in volume. Slowly add the melted butter in a steady stream while continuing to whisk until the sauce is thickened and smooth. Whisk in the heavy cream and season with salt and pepper. Keep warm.
- Toast the English muffins: Split the English muffins in half and toast them until golden brown. Set aside.
- Cook the Canadian bacon: In a skillet over medium heat, lightly brown the slices of Canadian bacon for about 1-2 minutes per side until heated through and slightly crispy. Set aside.
- Poach the eggs: Fill a large saucepan with water and add a splash of vinegar. Bring water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes until the whites are set but yolks remain runny. Remove carefully with a slotted spoon and drain on paper towels.
- Assemble the Eggs Benedict: Place toasted English muffin halves on plates, top each with a slice of Canadian bacon, then carefully place a poached egg on top. Spoon warm Hollandaise sauce generously over the eggs. Serve immediately.
Notes
- Use fresh eggs for the best poached results.
- Keep Hollandaise sauce warm but do not overheat or it may curdle.
- Adding vinegar to the poaching water helps the egg whites coagulate faster.
- You can substitute Canadian bacon with ham or smoked salmon for variation.
- To keep Hollandaise sauce smooth, whisk continuously during preparation.
Keywords: Eggs Benedict, Hollandaise sauce, Canadian bacon, poached eggs, breakfast, brunch, classic recipe