If you’ve ever wanted to master a brunch classic that perfectly balances richness, tanginess, and a touch of elegance, this Eggs Benedict with Hollandaise Sauce Recipe is your go-to. It’s a dish that feels fancy yet is surprisingly approachable once you get the hang of the silky hollandaise and the perfectly poached eggs resting atop crispy Canadian bacon and toasted English muffins. Whether you’re impressing guests or treating yourself to a weekend feast, this recipe brings warmth and a touch of luxury to your breakfast table.
Ingredients You’ll Need
Getting the ingredients right is essential for an unforgettable Eggs Benedict with Hollandaise Sauce Recipe. Each component plays a unique role: the English muffins bring a crunchy base, bacon adds savory depth, eggs provide creaminess, and the hollandaise sauce ties everything together with its luscious texture and zesty flavor.
- 4 English muffins (split): A sturdy, slightly crunchy foundation that soaks up the hollandaise perfectly without getting soggy.
- 8 slices Canadian bacon (or ham): Adds a smoky, salty layer that contrasts beautifully with the creamy sauce.
- 8 eggs: The stars of the show, poached to delicate perfection with runny yolks that enrich each bite.
- 3 egg yolks: Essential for making the silky, rich hollandaise sauce with that classic creamy consistency.
- 1 tablespoon fresh lemon juice: Adds a bright, tangy note that balances the rich sauce.
- ½ teaspoon dry mustard powder: Brings subtle warmth and depth to the hollandaise without overpowering it.
- ½ cup butter (melted): The luxurious fat that makes the hollandaise irresistibly smooth and velvety.
- Salt and pepper (to taste): The simple finishing touches to enhance and round out every flavor.
How to Make Eggs Benedict with Hollandaise Sauce Recipe
Step 1: Prepare the Hollandaise Sauce
Start by combining the egg yolks, fresh lemon juice, and dry mustard powder in a blender. Blend on low speed to gently mix these ingredients without cooking the yolks prematurely. This is where the magic begins — building a tangy base for your sauce.
Step 2: Add Melted Butter Slowly
With the blender running on low, very slowly pour in the melted butter. The gradual addition is key here — it helps the sauce emulsify and thicken into that perfect creamy texture. You’ll see it transform right before your eyes.
Step 3: Season and Set Aside
Once your hollandaise has thickened beautifully, pause the blender and season with salt and pepper to taste. Set the sauce aside, keeping it warm but not hot, so it’s ready to crown your dish.
Step 4: Toast and Warm the Muffins and Bacon
Turn your broiler on high and arrange the split English muffins alongside the Canadian bacon on a baking sheet. Broil for 2-3 minutes until the muffins develop a light golden crispness, and the bacon is warmed through with a slight char—this adds incredible texture and flavor.
Step 5: Poach the Eggs
Bring a pot of water to a boil, then lower the heat to maintain a gentle simmer. Crack each egg into a small bowl before gently sliding it into the simmering water. Poach the eggs in batches, allowing them to cook for 3-5 minutes until whites are set but yolks remain lusciously runny.
Step 6: Assemble Your Masterpiece
Layer each toasted English muffin half with a piece of warm Canadian bacon, then gently place a poached egg on top. Season with salt and pepper, and spoon generous amounts of the creamy hollandaise sauce over everything. For an optional finishing touch, sprinkle paprika or fresh parsley to brighten the presentation and add a subtle kick.
How to Serve Eggs Benedict with Hollandaise Sauce Recipe
Garnishes
Simple garnishes like chopped parsley or a dusting of paprika elevate the visual appeal while introducing fresh herbal or smoky warmth to the dish. A sprinkle of chives or a few microgreens also adds a pop of color and freshness that complements the richness perfectly.
Side Dishes
Classic breakfast sides such as crispy hash browns, sautéed spinach, or a light fruit salad pair wonderfully with Eggs Benedict, balancing out the creamy, savory flavors. Roasted asparagus or a fresh arugula salad with lemon vinaigrette also make for refreshing accompaniments.
Creative Ways to Present
Try serving your Eggs Benedict on a beautifully plated wooden board or on bright, colorful dishes to make the colors and textures pop. For a fun twist, swap the Canadian bacon for smoked salmon or crab cakes to elevate the experience into something truly special.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep the hollandaise sauce in an airtight container in the refrigerator for up to two days. Poached eggs and bacon can be stored separately in the fridge as well. Keep English muffins in a sealed bag to maintain their texture.
Freezing
While poached eggs and hollandaise sauce don’t freeze well due to their delicate textures, you can freeze Canadian bacon and English muffins separately. Defrost them slowly in the refrigerator before reheating to maintain their quality.
Reheating
To reheat, warm English muffins and bacon under the broiler briefly, and gently heat hollandaise sauce in a double boiler or warm water bath to prevent curdling. Eggs are best enjoyed freshly poached but can be gently warmed in simmering water if necessary.
FAQs
Can I make hollandaise sauce without a blender?
Absolutely! Hollandaise sauce can also be made using a whisk and a double boiler, which is a traditional method. It requires more patience and steady whisking to achieve the smooth texture, but the flavor remains just as delightful.
What if I don’t have Canadian bacon? What can I substitute?
Ham slices are a perfect substitute, as are smoked salmon or even grilled asparagus for a vegetarian option. Each will bring its own character, so feel free to experiment to suit your taste.
How do I know if my poached eggs are done?
Poached eggs are done when the whites are fully set but the yolks remain soft and runny. A gentle jiggle of the egg can help you tell — if it feels firm but still slightly tender in the center, it’s perfect.
Can I prepare Eggs Benedict for large groups?
Yes! To streamline service, prepare the hollandaise sauce and keep it warm, toast muffins and warm bacon just before guests arrive, and poach eggs in small batches. This way, everyone enjoys their eggs fresh and perfectly cooked.
How long does the hollandaise sauce last once made?
Hollandaise sauce is best served fresh but can be kept warm and used within a couple of hours. If refrigerated, use within two days and reheat gently to avoid separation.
Final Thoughts
If you’ve ever believed that Eggs Benedict is too complicated to make at home, this Eggs Benedict with Hollandaise Sauce Recipe is here to change your mind. With a bit of patience and love, you can transform a few simple ingredients into a truly spectacular meal that feels indulgent every single time. Go ahead and treat yourself — your brunch table deserves this classic!
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Eggs Benedict with Hollandaise Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Broiling, Poaching, Blending
- Cuisine: American
Description
Classic Eggs Benedict features toasted English muffins topped with warm Canadian bacon, perfectly poached eggs, and homemade creamy hollandaise sauce. This elegant brunch favorite combines savory and tangy flavors with rich textures for a satisfying and indulgent meal.
Ingredients
Main Ingredients
- 4 English muffins, split
- 8 slices Canadian bacon (or ham)
- 8 eggs
Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon fresh lemon juice
- ½ teaspoon dry mustard powder
- ½ cup butter, melted
- Salt and pepper, to taste
Instructions
- Prepare the Hollandaise Sauce: Combine the egg yolks, fresh lemon juice, and dry mustard powder in a blender. Blend on low speed until well combined.
- Incorporate Butter: With the blender running on low, slowly drizzle in the melted butter very gradually. Continue blending until the mixture thickens and becomes creamy. Season with salt and pepper to taste and set aside.
- Toast and Warm: Preheat the broiler to high. Arrange the English muffin halves and Canadian bacon slices on a baking sheet. Broil for 2-3 minutes until the muffins are lightly browned and the bacon is warmed. Remove from the oven.
- Poach the Eggs: Bring a pot of water to a boil, then reduce the heat to maintain a gentle simmer. Crack one egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs, adding each one individually. Poach for 3-5 minutes, or until the whites are set and yolks reach desired doneness.
- Assemble the Dish: Place a slice of warmed Canadian bacon on each toasted English muffin half. Top each with a poached egg. Season with salt and pepper, then spoon the hollandaise sauce generously over each egg. Optionally garnish with paprika or fresh parsley.
Notes
- Use fresh eggs for the best poaching results.
- Keep the melted butter warm but not hot to prevent the hollandaise sauce from breaking.
- If sauce thickens too much, blend in a teaspoon of warm water to adjust consistency.
- To prevent eggs sticking during poaching, add a splash of vinegar to the simmering water.
- Hollandaise sauce is best served immediately; leftovers can be gently reheated over warm water.
