Print

Perfect Eggs Benedict Recipe with Easy Homemade Hollandaise Sauce

perfect eggs benedict recipe - featured image
Print Recipe

A classic Eggs Benedict recipe featuring perfectly poached eggs, toasted English muffins, Canadian bacon, and a rich, homemade Hollandaise sauce made from scratch with simple ingredients.

Ingredients

Scale
  • 4 large eggs, preferably free-range or organic (room temperature helps with poaching)
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon or ham, cooked until lightly browned (can substitute smoked turkey)
  • 1 tablespoon white vinegar (for poaching water)
  • 3 large egg yolks (room temperature)
  • 1 tablespoon fresh lemon juice
  • 1/2 cup (115g) unsalted butter, melted and warm
  • Pinch of cayenne pepper or a dash of hot sauce (optional)
  • Salt to taste

Instructions

  1. Prepare the Hollandaise Sauce: Fill a saucepan with about 2 inches of water and bring to a gentle simmer over medium-low heat. In a heatproof bowl, whisk together egg yolks and lemon juice until slightly thickened and pale (about 2 minutes). Place the bowl over the simmering water (double boiler), making sure the bowl doesn’t touch the water.
  2. Slowly drizzle the warm melted butter into the yolk mixture while continuously whisking vigorously. The sauce should thicken and become smooth. If it gets too thick, add a teaspoon or two of warm water to loosen it.
  3. Remove from heat, whisk in a pinch of cayenne pepper and salt to taste. Keep warm by setting the bowl in warm water or covering lightly (don’t refrigerate now, or it will seize).
  4. Poach the Eggs: Fill a large skillet or saucepan with 3-4 inches of water, add 1 tablespoon white vinegar, and bring to a gentle simmer (not boiling). Crack each egg into a small cup, then gently slide it into the water. Poach for about 3 minutes for a runny yolk, or longer if you prefer firmer yolks.
  5. Use a slotted spoon to carefully remove eggs and drain on a paper towel. If whites spread too much, stir water gently to create a vortex before adding eggs to help keep whites wrapped around yolk.
  6. Toast and Assemble: While eggs are poaching, toast English muffins until golden. Heat Canadian bacon slices in a skillet until lightly browned and warmed through.
  7. Place toasted muffins on plates, top each half with a slice of bacon, then a poached egg. Spoon warm Hollandaise sauce generously over the top.
  8. Garnish with chopped fresh chives or parsley if desired. Serve immediately.

Notes

Keep Hollandaise sauce warm but not hot to prevent breaking. Use fresh eggs for best poaching results. Add vinegar to poaching water to help egg whites set. Drain poached eggs on paper towels to avoid watery Hollandaise and soggy muffins. Multitask by starting sauce first, then toast muffins and cook bacon while eggs poach. Reheat Hollandaise gently over warm water; avoid microwave reheating.

Nutrition

Keywords: Eggs Benedict, Hollandaise sauce, poached eggs, brunch recipe, Canadian bacon, homemade sauce, easy brunch

Find it online: https://novanosh.com/perfect-eggs-benedict-recipe-with-easy-homemade-hollandaise-sauce/