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Perfect Classic Eggs Benedict Recipe with Easy Creamy Hollandaise Sauce

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A classic brunch dish featuring poached eggs and Canadian bacon on toasted English muffins, topped with a silky, creamy hollandaise sauce made from scratch.

Ingredients

Scale
  • 4 large eggs (preferably fresh, room temperature for easier poaching)
  • 2 English muffins, split and toasted
  • 4 slices of Canadian bacon or ham (thick cut)
  • 2 tablespoons white vinegar (for poaching water)
  • 3 large egg yolks (room temperature)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup (115g or 4 ounces) unsalted butter, melted and warm
  • 1 teaspoon Dijon mustard (optional)
  • Pinch of salt
  • Pinch of cayenne pepper or white pepper

Instructions

  1. Prepare the Hollandaise Sauce (approx. 15 minutes): In a heatproof bowl, whisk together egg yolks, lemon juice, and Dijon mustard until smooth and slightly thickened. Place the bowl over a pot of barely simmering water, ensuring the bowl does not touch the water. Slowly drizzle in warm melted butter while whisking vigorously until sauce thickens and becomes creamy. Remove from heat, season with salt and a pinch of cayenne or white pepper. Keep warm but do not overheat.
  2. Poach the Eggs (approx. 6-8 minutes): Fill a saucepan with about 3 inches of water, add vinegar, and bring to a gentle simmer. Crack one egg into a small cup, then gently slip it into the water. Poach for 3-4 minutes for runny yolks or longer for firmer yolks. Use a slotted spoon to lift eggs out and drain on paper towels. Repeat with remaining eggs.
  3. Toast the English Muffins and Cook the Canadian Bacon (approx. 5 minutes): While poaching eggs, toast English muffins until golden brown. In a skillet over medium heat, lightly brown Canadian bacon slices for 1-2 minutes per side.
  4. Assemble the Eggs Benedict: Place toasted English muffin halves on plates, top each with a slice of Canadian bacon, then a poached egg. Spoon generous amounts of hollandaise sauce over each stack. Garnish with freshly cracked black pepper or chopped chives if desired.
  5. Serve immediately to enjoy the contrast of warm sauce, runny yolk, and crisp muffin.

Notes

Keep hollandaise sauce warm but not hot to prevent breaking. If sauce thickens too much, whisk in a teaspoon of warm water to loosen. Use fresh eggs for best poaching results. Toast muffins and cook bacon while poaching eggs to save time. For dairy-free hollandaise, vegan butter can be tried but not tested.

Nutrition

Keywords: eggs Benedict, hollandaise sauce, brunch recipe, poached eggs, Canadian bacon, classic breakfast

Find it online: https://evabakery.com/perfect-classic-eggs-benedict-recipe-with-easy-creamy-hollandaise-sauce-2/