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Classic Eggs Benedict with Homemade Hollandaise Sauce
There’s something undeniably indulgent about a plate of classic Eggs Benedict. This breakfast and brunch favorite features perfectly poached eggs, savory ham, and a drizzle of rich, creamy hollandaise sauce, all nestled on a toasted English muffin. Whether you’re treating yourself or impressing guests, this dish is sure to satisfy those morning cravings.
Why You’ll Love This Recipe
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Eggs Benedict is a perfect blend of flavors and textures, making it a go-to choice for brunch lovers. The combination of creamy hollandaise, runny egg yolks, and crispy muffins creates a symphony of deliciousness that’s hard to resist. Plus, it’s surprisingly easy to make at home!
- Decadent and flavorful – A true brunch classic.
- Customizable with your favorite ingredients.
- Perfect for impressing guests or special occasions.
- Freshly made hollandaise elevates the dish.
Ingredients
- 2 large eggs
- 1 English muffin, split in half
- 4 ounces Canadian bacon or ham
- 1 tablespoon white vinegar
- 1 tablespoon unsalted butter
- 2 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/4 cup unsalted butter, melted
- Salt, to taste
- Freshly ground black pepper, to taste
- Chives, chopped (for garnish)
How to Make Eggs Benedict with Hollandaise Sauce
- Start by preparing the hollandaise sauce. In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is thick and pale.
- Place the bowl over a pot of simmering water (double boiler method) and continue whisking until the mixture doubles in volume.
- Slowly drizzle in the melted butter while continuing to whisk, until the sauce is smooth and creamy. Season with salt and pepper to taste, then set aside.
- In a separate pan, cook the Canadian bacon over medium heat until browned and heated through. Remove from heat and keep warm.
- In a medium saucepan, bring water to a gentle simmer and add the vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes for runny yolks or longer for firmer yolks.
- While the eggs are poaching, toast the English muffin halves until golden brown.
- To assemble, place two halves of the toasted English muffin on a plate. Top each half with a slice of Canadian bacon, followed by a poached egg.
- Generously drizzle the hollandaise sauce over the eggs and garnish with chopped chives.
Tips for the Best Results
- Use fresh eggs for the best poaching results.
- Keep the hollandaise sauce warm, but not hot, to prevent it from separating.
- If you’re new to poaching eggs, practice makes perfect! Use a gentle simmer and don’t rush the process.
Easy Variations
- Swap out the Canadian bacon for smoked salmon for a classic Eggs Royale.
- Add sautéed spinach to make a delicious Eggs Florentine.
- For a vegetarian option, use avocado slices in place of meat.
What to Serve With It
- Fresh fruit salad for a refreshing side.
- Crispy hash browns for added crunch.
- A light green salad with vinaigrette.
- Mimosas or coffee to complement your brunch spread.
Storage and Reheating
Eggs Benedict is best enjoyed fresh but can be assembled in advance. Store the hollandaise sauce in the fridge for up to 2 days, and reheat gently over low heat. Poached eggs are best made fresh, but you can reheat them by placing them in hot water for a minute to warm them through.
Recipe Card
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 2 servings
Ingredients:
- 2 large eggs
- 1 English muffin, split in half
- 4 ounces Canadian bacon or ham
- 1 tablespoon white vinegar
- 1 tablespoon unsalted butter
- 2 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/4 cup unsalted butter, melted
- Salt, to taste
- Freshly ground black pepper, to taste
- Chives, chopped (for garnish)
Instructions:
- Prepare hollandaise by whisking egg yolks and lemon juice in a heatproof bowl over simmering water.
- Drizzle in melted butter, whisking until smooth. Season with salt and pepper.
- Cook Canadian bacon in a pan until browned. Keep warm.
- Gently simmer water with vinegar, then poach eggs for 3-4 minutes.
- Toast English muffin halves until golden.
- Assemble with muffin, bacon, poached egg, and hollandaise. Garnish with chives.
Notes: Best served fresh. Store hollandaise in the fridge for up to 2 days.
