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Eggs Benedict with Homemade Hollandaise Sauce Recipe

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This classic Eggs Benedict recipe features perfectly poached eggs atop toasted English muffins and Canadian bacon, all generously topped with a rich, creamy homemade Hollandaise sauce. Ideal for an elegant brunch, this dish combines velvety textures and tangy flavors, finished with fresh herbs for a bright and savory touch.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Brunch
  • Method: Stovetop
  • Cuisine: American

Ingredients

Hollandaise Sauce

  • 1 cup unsalted butter (melted)
  • 4 egg yolks
  • 1 tbsp fresh squeezed lemon juice (about 1/2 lemon)
  • 1 tsp sea salt or coarse salt
  • Pinch cayenne pepper (to taste)

Eggs Benedict

  • 4 English muffins
  • 8 eggs
  • 1 tbsp white vinegar (for poaching eggs)
  • 8 slices Canadian bacon
  • Dill weed, parsley, or chives (for garnish)

Instructions

  1. Prepare the Hollandaise Sauce: Melt the unsalted butter in a microwave or on the stovetop. Heat water in a double boiler over medium heat ensuring the water doesn’t touch the top pot. If a double boiler is unavailable, use a glass or metal bowl over a pot of simmering water without placing it fully to avoid cooking the eggs prematurely.
  2. Whisk Egg Yolks: In the top bowl of the double boiler, vigorously whisk egg yolks with fresh lemon juice until they lighten in color. Using an immersion blender with a whisk attachment at this stage helps simplify the process.
  3. Combine Butter and Yolks: Place the top bowl on the bottom pot and slowly drizzle in the melted butter while continuously whisking vigorously. Take breaks as necessary to ensure the sauce emulsifies properly without curdling.
  4. Finish Sauce: Continue whisking as the sauce thickens and doubles in size. Remove from heat and stir in salt and cayenne pepper. Transfer to a serving dish and cover with plastic wrap to keep warm while preparing the Eggs Benedict.
  5. Poach Eggs: Crack each egg into separate small ramekins or bowls. Fill a wide pot with at least 3 inches of water and bring to a gentle boil over medium heat. Add white vinegar to the water.
  6. Add Eggs to Water: Stir the water briefly, then gently slide eggs one at a time into the water. Poach for 3 to 3 1/2 minutes, aiming for runny yolks. Remove eggs with a slotted spoon carefully to prevent breaking.
  7. Toast Muffins and Sear Bacon: While poaching, preheat a pan over medium heat. Toast English muffins and sear Canadian bacon slices simultaneously to save time and equipment.
  8. Assemble Eggs Benedict: Place toasted English muffins on plates, top each half with a slice of Canadian bacon, then carefully place a poached egg on each. Generously drizzle the Hollandaise sauce over the eggs.
  9. Garnish and Serve: Sprinkle chopped dill weed, parsley, or chives on top as desired for a fresh, colorful finish. Serve immediately for best results.

Notes

  • An immersion blender with a whisk attachment makes preparing Hollandaise sauce much easier and helps prevent curdling.
  • Use gentle boiling water for poaching eggs to maintain tender whites and runny yolks.
  • Timing is key: toast muffins and sear bacon while poaching eggs to streamline preparation.
  • Cover Hollandaise sauce with plastic wrap directly on the surface to prevent a skin from forming while keeping it warm.
  • Fresh herbs like dill, parsley, or chives add a bright, fresh flavor and colorful garnish.

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