Perfect Eggs Benedict Recipe with Easy Homemade Creamy Hollandaise Sauce

Let me tell you, the sight of perfectly poached eggs sitting atop golden toasted English muffins, draped in velvety, creamy hollandaise sauce, is enough to make anyone’s mouth water. The rich, tangy sauce mingling with the buttery muffin and tender Canadian bacon creates a breakfast experience that’s honestly hard to beat. The first time I made this perfect eggs benedict with creamy hollandaise sauce, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

It takes me back to rainy Sunday mornings when I was knee-high to a grasshopper, watching my grandma whip up this classic brunch dish with such effortless charm. Years ago, I stumbled upon this recipe while trying to recreate that nostalgic flavor without the fuss of a fancy restaurant. My family couldn’t stop sneaking bites off the plate before I even got to the table (and I can’t really blame them). This recipe is dangerously easy, delivering pure, nostalgic comfort perfect for weekend brunches, special mornings, or even impressing friends at your next potluck.

You know what? After testing it a handful of times in the name of research, of course, it’s become a staple for family gatherings and lazy mornings alike. If you’re looking to brighten up your Pinterest recipe board with something that feels like a warm hug, you’re going to want to bookmark this one. The perfect eggs benedict with creamy hollandaise sauce is here, and it’s ready to make your mornings memorable.

Why You’ll Love This Recipe

Honestly, this perfect eggs benedict recipe with easy homemade creamy hollandaise sauce stands out for so many reasons. I’ve tweaked it through countless trials, and here’s what makes it a go-to favorite:

• Quick & Easy: Comes together in under 30 minutes, making it ideal for those busy weekend mornings or last-minute brunch plans.
• Simple Ingredients: No need for fancy or hard-to-find items; you probably already have everything in your kitchen.
• Perfect for Special Occasions: Whether it’s Mother’s Day, a birthday breakfast, or a cozy brunch with friends, this recipe shines.
• Crowd-Pleaser: Kids and adults alike rave about the rich flavors and satisfying textures.
• Unbelievably Delicious: The silky hollandaise sauce paired with perfectly poached eggs and savory Canadian bacon creates a flavor combination that’s downright addictive.

What sets this apart is the creamy hollandaise sauce that’s whipped up the easy way—no fancy bain-marie required. Plus, the perfectly timed poaching method means your eggs come out just right every time, with that luscious, runny yolk that makes you close your eyes after the first bite.

This recipe isn’t just breakfast; it’s comfort food reimagined—rich and indulgent but surprisingly approachable. It’s perfect for impressing guests without the stress or turning a simple morning into something memorable. Trust me, once you try this version, you’ll wonder why you didn’t discover it years ago.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and substitutions are straightforward if needed.

• For the Eggs Benedict:
  • 4 large eggs (room temperature for best poaching)
  • 2 English muffins, split and toasted (I recommend Thomas’ brand for the best texture)
  • 4 slices Canadian bacon or ham (look for thick-cut for a hearty bite)
  • 1 tablespoon white vinegar (helps the eggs hold their shape when poaching)
  • Butter, for toasting muffins (unsalted, softened)
• For the Creamy Hollandaise Sauce:
  • 3 large egg yolks (room temperature helps with emulsification)
  • 1 tablespoon fresh lemon juice (adds bright acidity)
  • 1/2 cup unsalted butter (1 stick), melted and hot (adds richness)
  • Pinch of salt
  • Pinch of cayenne pepper or a dash of hot sauce (optional for a subtle kick)

Ingredient Tips: Use fresh, large eggs for the best poaching results. If you want a dairy-free hollandaise, swap the butter with a plant-based alternative, and it turns out surprisingly good. For gluten-free options, try gluten-free English muffins or swap with toasted gluten-free bread. When choosing Canadian bacon, I usually go for brands like Boar’s Head for quality and flavor.

Equipment Needed

• Medium saucepan or deep skillet (for poaching eggs)
• Slotted spoon (to gently lift eggs from water)
• Small heatproof bowl or metal mixing bowl (for hollandaise sauce)
• Whisk (a balloon whisk works best for emulsifying sauce)
• Measuring cups and spoons
• Toaster or oven (to toast English muffins)
• Small saucepan or microwave-safe bowl (to melt butter)
• Optional: Blender or immersion blender (if you prefer a quicker hollandaise method)

If you don’t have a slotted spoon, a spider strainer works great. For the hollandaise, a double boiler setup is traditional, but honestly, I often just use a heatproof bowl over simmering water and it works like a charm. No fancy gadgets needed—just some patience and a steady hand.

Preparation Method

1. Prepare the hollandaise sauce: In a small heatproof bowl, whisk together the 3 egg yolks and lemon juice until the mixture is light and slightly thickened (about 1 minute). Place the bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water).
2. Slowly add melted butter: While continuously whisking, drizzle in the hot melted butter little by little. The sauce should thicken and become creamy. If it gets too thick, add a teaspoon of warm water to loosen it. Season with salt and cayenne pepper or hot sauce if using. Keep warm but don’t overheat, or it might curdle.
3. Toast the English muffins: Split and toast your English muffins until golden and slightly crisp. Spread a little softened butter on each half while still warm.
4. Cook the Canadian bacon: In a skillet over medium heat, warm the Canadian bacon slices for about 1-2 minutes per side until nicely browned but not crispy. Set aside and keep warm.
5. Poach the eggs: Fill a medium saucepan or deep skillet with about 3 inches of water and bring to a gentle simmer. Add the white vinegar (this helps the egg whites coagulate). Crack one egg into a small bowl or ramekin.
6. Create a gentle whirlpool: Use a spoon to stir the simmering water in one direction to form a gentle whirlpool. Carefully slide the egg from the bowl into the center of the whirlpool. Repeat with remaining eggs, cooking 2 at a time if necessary.
7. Poach eggs for 3-4 minutes: Let eggs cook until whites are set but yolks remain runny. Use a slotted spoon to lift eggs out, gently blot with a paper towel to remove excess water.
8. Assemble the eggs benedict: Place toasted muffin halves on plates, top each with a slice of Canadian bacon, then a poached egg. Spoon creamy hollandaise sauce generously over the top. Serve immediately.

Pro tip: If your hollandaise starts to separate, a quick whisk with a teaspoon of warm water usually brings it back together. Timing is key for poaching eggs; keep the water at a gentle simmer, not a boil, to avoid tough whites.

Cooking Tips & Techniques

Making perfect eggs benedict isn’t rocket science, but a few tricks can make all the difference. For starters, use fresh eggs for poaching—they hold their shape better and taste fresher. I’ve learned the hard way that water too hot means rubbery whites, and water too cool means the eggs don’t cook properly.

When whisking hollandaise, patience is everything. Adding melted butter too quickly can cause the sauce to break. Keep your whisk moving constantly and drizzle the butter slowly. If you’re nervous about the stovetop method, blending the sauce with warm melted butter can be a lifesaver and still yields that luscious texture.

Don’t skip the vinegar in the poaching water—it really helps the egg whites firm up quickly, which makes for neat, tidy poached eggs. Also, toast your English muffins until they’re golden and just crisp enough to hold up under all that saucy goodness—nobody wants a soggy muffin!

Finally, multitask by prepping your hollandaise while the eggs are poaching and the bacon is warming. It keeps the process smooth and your plate warm. Honestly, once you get the hang of timing, this recipe feels more like a fun kitchen dance than a chore.

Variations & Adaptations

Feeling adventurous or catering to specific dietary needs? This perfect eggs benedict recipe is super adaptable:

• Vegetarian Option: Swap Canadian bacon for sautéed spinach, grilled asparagus, or roasted tomatoes for a fresh twist that’s just as satisfying.
• Smoked Salmon Benedict: Replace the Canadian bacon with smoked salmon and add a sprinkle of fresh dill or capers for a luxe brunch treat.
• Gluten-Free Version: Use gluten-free English muffins or toasted gluten-free bread. The hollandaise and eggs stay naturally gluten-free.
• Dairy-Free Hollandaise: Use vegan butter or coconut oil and swap lemon juice with a splash of apple cider vinegar. The sauce turns out surprisingly rich and smooth.
• Spicy Kick: Add a pinch of smoked paprika or a dash of hot sauce to the hollandaise for a subtle heat that wakes up your taste buds.

My personal favorite is the smoked salmon variation—there’s something about that silky fish paired with creamy sauce that feels like a special occasion every time.

Serving & Storage Suggestions

Serve your perfect eggs benedict immediately while everything is warm and the hollandaise is silky smooth. A sprinkle of freshly chopped chives or parsley adds a pop of color and freshness. Pair it with a light side salad, roasted potatoes, or fresh fruit to balance the richness.

If you have leftovers (though, honestly, they rarely last), store components separately in airtight containers. Keep poached eggs in the fridge for up to 24 hours, but note the texture changes. Hollandaise sauce can be refrigerated in a sealed jar for up to two days; gently rewarm it over low heat while whisking to restore creaminess.

To reheat assembled eggs benedict, use a low oven (around 275°F / 135°C) and cover loosely with foil to prevent drying out. The flavors meld beautifully over time, but for the best texture, fresh is always best.

Nutritional Information & Benefits

This perfect eggs benedict recipe offers a satisfying blend of protein, healthy fats, and carbohydrates. Each serving provides approximately 350-400 calories, with around 20 grams of protein and moderate fat from the butter and egg yolks.

Eggs are a great source of high-quality protein and essential nutrients like choline, supporting brain health. The lemon juice adds vitamin C, and when paired with whole-grain English muffins, you get some fiber too. While this isn’t a low-calorie dish, it’s a nourishing and balanced meal when enjoyed in moderation.

For those with dietary restrictions, this recipe can be adapted easily to be gluten-free or dairy-free without sacrificing flavor. Just be mindful of allergies to eggs or dairy.

Conclusion

In a nutshell, this perfect eggs benedict with creamy hollandaise sauce is a must-try for anyone wanting to add a touch of elegance to their breakfast or brunch. It’s simple enough for a weekday treat but impressive enough for company. You can customize it to suit your taste or dietary needs, making it a versatile kitchen winner.

I love this recipe because it brings back those warm family memories while being approachable for cooks of all skill levels. Give it a go, and I bet it’ll become one of your favorites too. Don’t forget to share your results, tweaks, or questions—I’m always excited to hear how your eggs benedict adventures turn out.

Happy cooking, and here’s to many delicious mornings ahead!

FAQs

How do I know when my poached eggs are perfectly cooked?

Look for set whites that hold their shape and yolks that are still soft to the touch. A gentle jiggle when lifted usually means the yolk is runny inside. Cooking time around 3-4 minutes usually does the trick.

Can I make hollandaise sauce ahead of time?

Yes, you can make hollandaise up to a day in advance and store it covered in the fridge. Reheat gently over warm water while whisking to bring it back to a smooth texture.

What if my hollandaise sauce breaks or separates?

Whisk in a teaspoon of warm water slowly to bring it back together. Adding the melted butter gradually while whisking also helps prevent breaking.

What’s the easiest way to toast English muffins evenly?

Use a toaster for quick, even toasting, then spread butter immediately while warm. Alternatively, you can toast them under a broiler or in a hot skillet for a few minutes per side.

Can I use regular bacon instead of Canadian bacon?

Absolutely! Regular bacon adds a smokier flavor but can be greasier. Cook it crispy and drain on paper towels before assembling your eggs benedict.

Print