If you’re anything like me, Eggs Benedict with Homemade Hollandaise Sauce Recipe is one of those classic brunch dishes that just feels like a little weekend luxury. The way those perfectly poached eggs sit on crisp Canadian bacon and toasted English muffins, all smothered in that rich, silky homemade Hollandaise—it’s everything you want in a comforting yet fancy breakfast. I always find it worth the effort, especially when you want to impress someone or just treat yourself to something extra special.

What makes this Eggs Benedict with Homemade Hollandaise Sauce Recipe stand out is how fresh and customizable it is. Homemade Hollandaise really transforms the dish; it’s creamy, tangy, and so much better than store-bought. Plus, once you get the hang of poaching eggs perfectly, it’s surprisingly straightforward. If you’ve been wanting to master this brunch classic, I’m here to walk you through every step so you nail it at home.

Ingredients You’ll Need

The ingredients for this dish are simple but intentional—they come together perfectly to create those balanced flavors and textures you want from Eggs Benedict. I recommend looking for the freshest eggs you can find, as they’re the star of the show here.

English muffins: I like to split and toast them just before assembling for that perfect crisp edge.
Large eggs: Fresh eggs poach best, so try to use eggs that are a few days old at most.
Canadian bacon: It’s saltier and meatier than regular bacon—perfect for that savory layer.
Vinegar: Just a splash in the poaching water helps the eggs hold their shape nicely.
Butter: Use unsalted butter to control the saltiness of your Hollandaise.
Egg yolks: These are for the sauce—separate carefully to get the best texture.
Lemon juice (or lime juice): This adds acidity that brightens the Hollandaise.
Heavy whipping cream: Small addition to make the sauce smooth and creamy.
Salt and pepper: To season both the sauce and the finished dish to taste.

Variations

One of the reasons I love making Eggs Benedict with Homemade Hollandaise Sauce Recipe is how easy it is to put your own spin on it. It’s a forgiving base that lets you experiment with flavors or ingredients depending on your mood or dietary needs.

Smoked salmon variation: Swap the Canadian bacon for smoked salmon for a fancy, lighter brunch that feels like a treat.
Vegetarian version: Use sautéed spinach or grilled asparagus instead of bacon—still delicious and great for a meat-free option.
Spicy Hollandaise: Add a pinch of cayenne or a splash of hot sauce to your sauce to kick up the heat—one of my favorite tweaks!
Gluten-free: Use gluten-free English muffins or toasted gluten-free bread to keep it friendly for gluten-sensitive friends.

How to Make Eggs Benedict with Homemade Hollandaise Sauce Recipe

Step 1: Toast the English Muffins and Sear the Canadian Bacon

Start by splitting your English muffins and toasting them until they’re golden and slightly crispy—this gives you that nice contrast when you bite into the finished dish. While the muffins toast, heat a skillet over medium heat and sear the Canadian bacon slices for about a minute or two on each side until they’re warmed through and slightly caramelized. This little sear adds flavor and firm texture that holds up under the hollandaise.

Step 2: Perfectly Poach the Eggs

Fill a shallow pan or skillet with about 3 inches of water, bring it to a gentle simmer, and add a splash of vinegar. The vinegar helps the egg whites coagulate so your eggs stay nice and neat. Crack one egg at a time into a small bowl, then gently slide it into the simmering water. Let it cook for about 3 minutes for that runny yolk, or up to 4 if you like it a little firmer. Use a slotted spoon to carefully lift each egg out and place them on a paper towel to drain.

Step 3: Whisk Together the Homemade Hollandaise Sauce

This is where the magic happens! In a heatproof bowl over gently simmering water (double boiler style), whisk together the egg yolks, lemon juice, and a tablespoon of water until the mixture thickens slightly. Slowly drizzle in the melted butter while continuously whisking—this is key to prevent the sauce from breaking. Add the heavy whipping cream for extra silkiness, then season with salt and pepper to taste. If the sauce gets too thick, a teaspoon of warm water will bring it back to the perfect consistency.

Step 4: Assemble and Serve Immediately

Place the toasted muffin halves on your plate, top each with a slice of seared Canadian bacon, then carefully set a poached egg on top. Spoon generous amounts of your homemade Hollandaise sauce over everything—don’t be shy here! Serve immediately to enjoy the combination of warm, runny yolk and creamy sauce melded with the crispy muffin and savory bacon.

How to Serve Eggs Benedict with Homemade Hollandaise Sauce Recipe

Eggs Benedict with Homemade Hollandaise Sauce Recipe - Recipe Image

Garnishes

I’m all about simple garnishes that add a pop of color and a little freshness. A sprinkle of finely chopped chives or fresh parsley over the Hollandaise works beautifully. Sometimes I add a dusting of smoked paprika for warmth and a bit of visual flair—it really makes the sauce pop!

Side Dishes

To round out brunch, I love pairing this Eggs Benedict with lightly dressed arugula salad to cut through the richness or crispy roasted potatoes. If it’s summertime, fresh fruit like berries or melon adds a bright, sweet contrast that feels totally refreshing.

Creative Ways to Present

For special occasions, I’ve plated this dish on individual small wooden boards or colorful ceramic plates to elevate the experience. Adding edible flowers or small microgreens on top can make it look like something straight out of a brunch spot. Plus, arranging everything neatly and wiping any sauce drips makes even more of a difference than you’d think!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, which is a bit rare in my house, you can store the poached eggs separately in an airtight container in the refrigerator for up to 24 hours. The Hollandaise sauce can be stored covered in the fridge for up to a day but will likely thicken, so you’ll need to gently rewarm it while whisking in a splash of warm water.

Freezing

I don’t usually freeze poached eggs or Hollandaise since the texture tends to get a bit watery or grainy when thawed. Instead, I recommend making fresh for best results—but you can freeze cooked Canadian bacon and English muffins separately if you want to prep some components ahead.

Reheating

To reheat the Hollandaise, I like to use a double boiler or a bowl set over simmering water to gently warm it while whisking constantly so it doesn’t split. Poached eggs can be reheated by placing them in simmering water for about 30 seconds to warm through without overcooking.

FAQs

Can I make the Hollandaise sauce ahead of time for Eggs Benedict with Homemade Hollandaise Sauce Recipe?

Yes! You can make Hollandaise sauce up to a day ahead and store it in the refrigerator. Just reheat it gently in a double boiler while whisking to restore its creamy texture before serving. Avoid overheating to prevent it from breaking or curdling.
What’s the best way to poach eggs for Eggs Benedict?

The trick is to use fresh eggs and simmer water with a little vinegar added. Crack eggs into a small bowl first, then slide gently into the water. Cook for 3-4 minutes until the whites are set but yolks remain runny, then remove carefully with a slotted spoon.
How do I prevent my Hollandaise sauce from breaking?

Whisk continuously over gentle heat, add melted butter slowly, and avoid overheating. If the sauce starts to separate, whisk in a teaspoon of warm water to bring it back together. Using a double boiler setup helps control the temperature.
Can I substitute Canadian bacon with something else?

Absolutely! Smoked salmon, sautéed spinach, or grilled asparagus all make excellent alternatives, depending on your preference or dietary needs. Just make sure your substitution complements the rich sauce and poached egg.
Is Eggs Benedict with Homemade Hollandaise Sauce Recipe suitable for beginners?

Definitely! While it sounds fancy, breaking it down into steps like this makes it approachable. Poaching eggs and making Hollandaise sauce might seem intimidating, but with some practice, you’ll easily master this delicious brunch classic.

Final Thoughts

I’ll be honest, there’s something incredibly satisfying about pulling off a flawless Eggs Benedict with Homemade Hollandaise Sauce Recipe in your own kitchen. It’s one of those dishes that makes you feel like a brunch pro and brings everyone gathering around the table closer. Whether you’re making it for a lazy weekend treat or a special occasion, trust me, those few extra steps are so worth it once you take that first buttery, runny yolk bite. Give it a try—you’ll be amazed at how simple and delicious homemade Hollandaise can be.