Print

Eggs Benedict with Homemade Hollandaise Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 380 reviews

Classic Eggs Benedict featuring perfectly poached eggs, Canadian bacon, and toasted English muffins, all topped with a rich and creamy homemade hollandaise sauce made from egg yolks, butter, and fresh lemon juice.

Ingredients

Scale

Eggs Benedict

  • 2 English muffins, split
  • 4 large eggs
  • 4 slices Canadian bacon
  • Vinegar, just a splash (for poaching eggs)

Hollandaise Sauce

  • 4 tablespoons butter
  • 4 egg yolks
  • 2 teaspoons lemon juice (or lime juice)
  • 1 tablespoon heavy whipping cream
  • Salt and pepper, to taste

Instructions

  1. Prepare the English Muffins and Canadian Bacon: Split the English muffins and toast them until golden brown. In a skillet over medium heat, warm the Canadian bacon slices for about 1-2 minutes on each side until slightly crispy and heated through. Set aside.
  2. Poach the Eggs: Fill a saucepan with water, add a splash of vinegar, and bring it to a gentle simmer. Crack each egg into a small bowl or cup. Carefully slide each egg into the simmering water and poach for about 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
  3. Make the Hollandaise Sauce: In a small saucepan, melt the butter and keep it warm. In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over gently simmering water (double boiler method), ensuring the bowl does not touch the water, whisking constantly until the mixture thickens and doubles in volume. Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Whisk in the heavy cream and season with salt and pepper to taste.
  4. Assemble the Eggs Benedict: Place the toasted English muffin halves on plates. Top each half with a slice of warm Canadian bacon. Carefully place a poached egg on top of the bacon. Spoon the warm hollandaise sauce generously over each egg.
  5. Serve Immediately: Serve the Eggs Benedict while warm, optionally garnished with a sprinkle of freshly ground black pepper or chopped chives.

Notes

  • Use fresh eggs for best poaching results.
  • Keep the hollandaise sauce warm but avoid overheating to prevent curdling.
  • The splash of vinegar in the poaching water helps the egg whites coagulate quickly.
  • For a richer flavor, you can substitute lemon juice with lime juice or a mix of both.
  • Serve immediately to enjoy the sauce’s creamy texture and the eggs’ perfect runny yolks.

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