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Perfect Creamy Classic Eggs Benedict Recipe Easy Homemade Hollandaise Guide

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A foolproof and delicious recipe for classic Eggs Benedict featuring a creamy homemade hollandaise sauce and perfectly poached eggs, ideal for brunch or special occasions.

Ingredients

Scale
  • 3 large egg yolks (room temperature)
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter (1 stick), melted and warm
  • Pinch of cayenne pepper or hot sauce (optional)
  • Salt to taste
  • 4 large eggs (fresh)
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon or ham (optional)
  • 1 tablespoon white vinegar (for poaching water)

Instructions

  1. Prepare the Hollandaise Sauce: In a heatproof bowl, whisk together the egg yolks and lemon juice until thickened and light in color, about 1-2 minutes. Place the bowl over a saucepan with gently simmering water (double boiler setup).
  2. Slowly drizzle in the warm melted butter while whisking constantly. Continue whisking until the sauce thickens and doubles in volume, about 3-5 minutes. Remove from heat, season with salt and a pinch of cayenne pepper or hot sauce if using. Cover and keep warm.
  3. Poach the Eggs: Fill a large saucepan with about 3 inches of water. Add 1 tablespoon white vinegar and bring to a gentle simmer.
  4. Crack each egg into a small bowl or ramekin. Using a spoon, create a gentle whirlpool in the simmering water and carefully slide one egg into the center. Poach for 3-4 minutes for runny yolks.
  5. Using a slotted spoon, lift the egg out, letting excess water drip off. Place on a warm plate and repeat with remaining eggs.
  6. Prepare the Base: While eggs poach, toast the English muffins until golden brown. In a skillet over medium heat, warm the Canadian bacon slices for about 1-2 minutes per side.
  7. Assemble: Place the toasted muffin halves on plates. Top each with a slice of Canadian bacon, then a poached egg. Spoon generous amounts of warm hollandaise sauce over the top.
  8. Garnish with a sprinkle of paprika or chopped chives if desired, and serve immediately.

Notes

Use fresh eggs for best poaching results. Keep hollandaise sauce warm but not hot to prevent separation. If sauce breaks, whisk in a teaspoon of cold water off heat to bring it back together. For vegetarian version, substitute Canadian bacon with sautéed spinach or avocado slices. Toast muffins last minute to keep crisp.

Nutrition

Keywords: Eggs Benedict, Hollandaise Sauce, Poached Eggs, Brunch Recipe, Classic Eggs Benedict, Easy Hollandaise, Canadian Bacon, English Muffins

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