Eggs Benedict with Homemade Hollandaise Sauce

Eggs Benedict recipe with homemade Hollandaise sauce featuring perfectly poached eggs, crispy Canadian bacon, and toasted English muffins. Quick and classic brunch idea with creamy lemon Hollandaise sauce made from scratch. Perfect for weekend breakfasts or special brunch gatherings.

Ingredients

• 2 English muffins
• 4 large eggs
• 4 slices Canadian bacon
• Splash of vinegar (optional, for poaching)

For the Hollandaise Sauce:

• 4 tbsp unsalted butter
• 4 egg yolks
• 2 tsp lemon juice (or lime juice)
• 1 tbsp heavy whipping cream
• Salt and pepper, to taste

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Instructions

1. Make the Hollandaise Sauce
Melt the butter in a small saucepan. In a separate bowl, whisk the egg yolks together with the lemon juice, heavy cream, salt, and pepper.

To temper the eggs, add a small spoonful of hot melted butter to the yolk mixture at a time, stirring constantly until fully incorporated. Repeat until all the butter is added.

Return the mixture to the saucepan and cook over low heat for 20–30 seconds, stirring constantly. Remove from heat. The sauce will thicken as it cools; add an extra splash of cream if needed to reach your desired consistency. Set aside.

2. Poach the Eggs
Fill a medium pot with about 3 inches of water and bring to a gentle simmer (small bubbles, not a rolling boil). Add a splash of vinegar if desired to help the whites hold together.

Crack each egg into a small cup, then gently lower it into the simmering water. Cook for 3–5 minutes depending on preferred yolk doneness. Remove with a slotted spoon. Skim off any foam that forms on the surface.

3. Cook the Canadian Bacon
While the eggs are poaching, heat a pan over medium-high heat. Cook each slice of Canadian bacon for about 1 minute per side until lightly browned.

4. Assemble the Eggs Benedict
Toast the English muffins. On each toasted half, layer a slice of Canadian bacon and a poached egg. Spoon Hollandaise sauce generously over the top. Serve immediately.

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Why You’ll Love This Recipe

This Eggs Benedict with Homemade Hollandaise delivers a classic brunch experience at home. The creamy, tangy sauce complements perfectly poached eggs and lightly crisp Canadian bacon atop a toasted English muffin. Elegant, flavorful, and worth the effort!

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Tips

• Temper the eggs slowly: Adding butter gradually prevents curdling in the Hollandaise sauce.
• Use fresh eggs: Fresher eggs hold their shape better when poached.
• Control poaching: Gentle simmering ensures the whites stay intact while the yolk remains soft.
• Keep sauce warm: Hollandaise thickens as it cools, so serve immediately or gently rewarm.

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Variations and Substitutions

• Protein swaps: Replace Canadian bacon with smoked salmon, ham, or sautéed spinach for Eggs Florentine.
• Sauce alternatives: Try adding a touch of Dijon mustard or cayenne pepper for a flavor twist.
• English muffin options: Use whole wheat or gluten-free muffins if preferred.
• Dairy-free Hollandaise: Use olive oil or vegan butter and unsweetened plant-based cream.

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FAQs

Can I make Hollandaise ahead of time?
It’s best served fresh, but you can keep it warm in a double boiler for up to 30 minutes.

How do I know when poached eggs are done?
The whites should be set and the yolks slightly soft. A gentle press should give a slight bounce.

Can I freeze Hollandaise sauce?
Hollandaise does not freeze well; it may separate when thawed.

What’s the best way to prevent foam when poaching eggs?
A gentle simmer and a splash of vinegar help keep the whites together. Skim off any foam that forms.

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Serving and Suggestions

Serve Eggs Benedict immediately with a side of roasted potatoes, fresh fruit, or a light salad. Pair with mimosa, coffee, or fresh orange juice for a classic brunch. Garnish with chopped chives or paprika for added color and flavor.