Creamy Classic Eggs Benedict Recipe Easy Homemade Hollandaise Sauce
A rich and silky Eggs Benedict with homemade hollandaise sauce, toasted English muffins, and Canadian bacon, perfect for an indulgent brunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 large eggs (preferably free-range or organic)
- 2 English muffins, split and toasted
- 8 slices Canadian bacon (thick-cut preferred)
- 1 tablespoon white vinegar (for poaching eggs)
- Salt and freshly ground black pepper, to taste
- 3 large egg yolks (room temperature)
- 1 tablespoon fresh lemon juice
- 1/2 cup (1 stick) unsalted butter, melted and warm
- Pinch of cayenne pepper or a dash of hot sauce (optional)
- Salt, to taste
Instructions
- Prepare the Hollandaise Sauce: In a heatproof bowl, whisk together the 3 egg yolks and 1 tablespoon of fresh lemon juice until thick and light in color (about 1-2 minutes). Place the bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water.
- Slowly drizzle in the warm melted butter while whisking constantly until the sauce thickens and becomes creamy. If too thick, whisk in a teaspoon of warm water to loosen. Season with salt and a pinch of cayenne or hot sauce if desired. Keep warm.
- Toast the English muffins until golden and crisp. Heat a skillet over medium heat and cook the Canadian bacon slices until lightly browned on both sides (about 2 minutes per side). Keep warm.
- Poach the eggs: Fill a medium saucepan with about 3 inches of water and add 1 tablespoon white vinegar. Bring to a gentle simmer. Crack each egg into a small cup, then gently slide into the water. Poach for 3-4 minutes for soft yolks. Use a slotted spoon to lift eggs out and drain excess water.
- Assemble the Eggs Benedict: Place toasted English muffin halves on plates. Top each with a slice of Canadian bacon, then a poached egg. Spoon warm hollandaise sauce over the eggs. Finish with freshly ground black pepper and optional paprika or chopped chives.
- Serve immediately with fresh greens or roasted potatoes.
Notes
Use room temperature egg yolks for smooth emulsification. Whisk constantly while adding melted butter slowly to prevent curdling. Vinegar in poaching water helps eggs hold shape without flavoring. Assemble just before serving to avoid soggy muffins. Hollandaise can be kept warm over simmering water but avoid overheating to prevent breaking.
Nutrition
- Serving Size: 1 serving (1 English
- Calories: 475
- Sugar: 2
- Sodium: 700
- Fat: 35
- Saturated Fat: 20
- Carbohydrates: 25
- Fiber: 2
- Protein: 24
Keywords: Eggs Benedict, Hollandaise Sauce, Brunch, Canadian Bacon, Poached Eggs, Easy Hollandaise, Classic Recipe