If you have been dreaming of the perfect brunch masterpiece, look no further. This Eggs Benedict with Homemade Hollandaise Sauce Recipe brings together the ultimate combination of silky hollandaise, perfectly poached eggs, savory Canadian bacon, and toasted English muffins. It’s a dish that feels fancy but is surprisingly doable, making every bite a luxurious celebration. Whether it’s a weekend treat or a special occasion, this recipe will quickly become your go-to for impressing friends or indulging yourself with a timeless classic made from scratch.

Ingredients You’ll Need

Two open English muffins sit on a white plate with a white marbled surface background. Each muffin has three layers: the bottom layer is a light golden English muffin with a rough texture, the middle layer is a round slice of pink ham with a slightly browned edge, and the top layer is a smooth, white poached egg with a slightly shiny surface. The plate is positioned on a wooden table, and part of a white cup is visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity and quality ingredients. Each one plays a crucial role in crafting the texture, flavor, and visual appeal that makes Eggs Benedict such a standout dish.

1 cup unsalted butter (melted): Adds rich creaminess and is the foundation of the hollandaise sauce.
4 egg yolks: The base for the luscious hollandaise, providing a velvety texture.
1 tbsp fresh squeezed lemon juice: Brightens the sauce with acidity to balance the richness.
1 tsp sea salt or coarse salt: Enhances all the flavors perfectly in the sauce.
Pinch cayenne pepper (to taste): Adds a subtle warmth that elevates the sauce’s complexity.
4 English muffins: Toasted to provide a crunchy, buttery base for the eggs.
8 eggs: The star of the dish, softly poached for that perfect runny yolk.
1 tbsp white vinegar (for poaching eggs): Helps the egg whites to coagulate nicely during poaching.
8 slices Canadian bacon: Adds savory, smoky flavor with a slight crispness to complement the eggs.
Dill weed, parsley, or chives (for garnish): Fresh herbs to add color and a hint of herbal brightness.

How to Make Eggs Benedict with Homemade Hollandaise Sauce Recipe

Step 1: Preparing the Hollandaise Sauce

Making hollandaise sauce might sound intimidating, but with a little technique and an immersion blender, it’s actually fairly easy. Begin by melting the unsalted butter so it’s warm and ready to be incorporated smoothly. Next, set up a double boiler or a heatproof bowl over simmering water, making sure the water doesn’t touch the top bowl—you want gentle heat, not direct cooking. Whisk the egg yolks with fresh lemon juice vigorously until the mixture becomes lighter in color. Then, slowly drizzle in the melted butter while continuously whisking until the sauce thickens to a velvety consistency. Season with salt and cayenne pepper, and keep the sauce warm as you prepare the rest of the dish.

Step 2: Poaching the Eggs

Fill a pot with about three inches of water and bring it to a gentle boil. Add the white vinegar, which helps the egg whites hold their shape while cooking. Crack each egg into a small bowl or ramekin before gently sliding them one at a time into the water. Stir the water gently at first to create a whirlpool, then let the eggs cook undisturbed for about 3 to 3 ½ minutes. The yolks should still be soft and runny, which is the hallmark of perfect poached eggs. Remove the eggs carefully with a slotted spoon to avoid breaking the delicate whites.

Step 3: Toasting and Assembling

While the eggs are poaching, toast your English muffins until golden and warm. At the same time, sear the Canadian bacon slices in a pan until they develop a slight crisp edge and gorgeous color. To build your Eggs Benedict, place two halves of toasted English muffins on each plate, top each half with a slice of Canadian bacon, then gently lay a poached egg on top. Finally, generously drizzle the homemade hollandaise sauce over everything for that irresistible creamy finish.

How to Serve Eggs Benedict with Homemade Hollandaise Sauce Recipe

The image shows two open English muffin halves on a white plate, each topped with a slice of pinkish ham, a white poached egg, and smooth yellow hollandaise sauce being poured from a spoon over the egg in the front. The muffins have a slightly toasted texture with small crevices and a light beige color. The sauce is thick and creamy with a shiny surface, slowly flowing down the egg and ham. A silver fork with a wooden handle rests next to the plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like dill, parsley, or chives add a pop of color and a refreshing bite that contrasts beautifully with the richness of the sauce. Sprinkle them over the top just before serving to keep their bright flavor alive and make your dish look effortlessly elegant.

Side Dishes

Serve your Eggs Benedict with simple sides like crisp mixed greens tossed in vinaigrette, roasted baby potatoes, or even a light fruit salad. These complement the richness and help round out the meal, keeping it balanced and satisfying.

Creative Ways to Present

For a twist, try using smoked salmon instead of Canadian bacon for a luxurious smoked flavor. You can also swap English muffins for toasted brioche or even crispy hash brown patties for a fun textural change. Presentation-wise, stacking layers neatly or adding microgreens can elevate your dish to brunch-table showstopper status.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers of hollandaise sauce or poached eggs, store them separately in airtight containers in the refrigerator for up to two days. Keep the hollandaise wrapped tightly with plastic wrap pressed onto the surface to prevent a skin from forming.

Freezing

Freezing hollandaise sauce is not recommended as the delicate emulsion tends to break and separate upon thawing. Poached eggs can also lose texture after freezing. It’s best to prepare fresh whenever possible to enjoy the full creamy texture of the sauce and tender eggs.

Reheating

To gently reheat hollandaise sauce, place it in a bowl over warm water and whisk slowly until warmed through. Avoid microwave reheating as it can cause the sauce to curdle. Reheat poached eggs briefly in hot water for about a minute to warm without cooking them further.

FAQs

Can I make the hollandaise sauce ahead of time?

You can prepare hollandaise sauce up to a few hours in advance, but it’s best served fresh for the creamiest texture. Keep it warm and covered until serving.

What’s the best method for poaching eggs?

The key is to use fresh eggs and gently simmer water with a splash of vinegar. Cracking eggs into separate bowls before adding them to water helps with careful transfer and prevents breakage.

Can I substitute Canadian bacon with something else?

Yes! Smoked salmon, prosciutto, or even sautéed spinach work beautifully if you want a different flavor or need a vegetarian option.

How do I prevent hollandaise from curdling?

Keep the temperature low and whisk constantly when making hollandaise. Adding the butter slowly and steadily is essential for a smooth, stable sauce.

Is this Eggs Benedict recipe suitable for beginners?

Absolutely! With clear steps and a handy immersion blender for whisking, this recipe is approachable even if you’re new to hollandaise or poaching eggs.

Final Thoughts

There is something truly magical about making Eggs Benedict from scratch, especially with your own homemade hollandaise sauce gently poured over perfectly poached eggs. Every bite bursts with freshness, comfort, and a touch of elegance that’s hard to beat. I hope you have as much fun preparing this recipe as you will eating it. Go ahead and try this Eggs Benedict with Homemade Hollandaise Sauce Recipe for your next brunch—it’s bound to become a cherished favorite in your recipe collection!

Eggs Benedict with Homemade Hollandaise Sauce Recipe