Print

Perfect Eggs Benedict Recipe with Easy Homemade Hollandaise Sauce

eggs benedict recipe - featured image
Print Recipe

A straightforward and foolproof recipe for perfect eggs benedict featuring tender poached eggs, toasted English muffins, Canadian bacon, and a rich, creamy homemade hollandaise sauce.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 3 large egg yolks, room temperature
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water
  • Pinch of cayenne pepper (optional)
  • Salt, to taste
  • 4 fresh eggs
  • English muffins, split and toasted
  • 4 slices Canadian bacon or ham (or smoked salmon as a substitute)
  • 1 tablespoon white vinegar (for poaching water)
  • Fresh chives or parsley, chopped (optional garnish)

Instructions

  1. Melt unsalted butter in a saucepan over low heat until fully melted and warm. Set aside but keep warm.
  2. In a heatproof bowl, whisk together the 3 egg yolks, 1 tablespoon water, and 1 tablespoon fresh lemon juice until the mixture is light and slightly thickened.
  3. Place the bowl over a pot of gently simmering water, making sure the bowl doesn’t touch the water. Whisk constantly to gently cook the eggs, about 3-4 minutes, until thickened and creamy but not scrambled.
  4. Slowly drizzle in the warm melted butter while whisking continuously to create a smooth emulsified hollandaise sauce.
  5. Add a pinch of cayenne pepper and salt to taste. Keep the sauce warm by placing the bowl in a warm spot or over very low heat, stirring occasionally.
  6. 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).
  7. Crack each egg into a small bowl or ramekin. Gently slide the eggs one by one into the simmering water. Poach for 3-4 minutes for runny yolks or longer for firmer yolks.
  8. Use a slotted spoon to carefully lift the eggs out. Let excess water drip off and keep warm.
  9. Split and toast the English muffins until golden and crisp. While still warm, lightly butter them if desired.
  10. Lightly brown the Canadian bacon or ham slices over medium heat for about 1-2 minutes per side.
  11. Place toasted muffin halves on plates, top each with a slice of Canadian bacon, then a poached egg.
  12. Generously spoon the warm hollandaise sauce over the eggs. Garnish with chopped fresh chives or parsley.
  13. Serve immediately and enjoy.

Notes

Keep hollandaise sauce warm but not hot enough to scramble the eggs. Whisk constantly over simmering water. Use fresh eggs for best poaching results. If hollandaise separates, whisk in a teaspoon of warm water to bring it back together. Timing is key to serve the dish hot and fresh. For gluten-free, use gluten-free English muffins or toasted sweet potato slices. Dairy-free hollandaise can be made with vegan butter or avocado oil.

Nutrition

Keywords: eggs benedict, hollandaise sauce, poached eggs, brunch recipe, Canadian bacon, homemade hollandaise, easy eggs benedict

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