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Perfect Eggs Benedict Recipe with Easy Homemade Creamy Hollandaise Sauce

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A classic brunch dish featuring perfectly poached eggs on toasted English muffins with Canadian bacon, topped with a rich and creamy homemade hollandaise sauce. Quick and easy to prepare, perfect for special occasions or weekend mornings.

Ingredients

Scale
  • 4 large eggs (room temperature for best poaching)
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon or ham (thick-cut recommended)
  • 1 tablespoon white vinegar
  • Butter, for toasting muffins (unsalted, softened)
  • 3 large egg yolks (room temperature)
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter (1 stick), melted and hot
  • Pinch of salt
  • Pinch of cayenne pepper or a dash of hot sauce (optional)

Instructions

  1. Prepare the hollandaise sauce: In a small heatproof bowl, whisk together the 3 egg yolks and lemon juice until light and slightly thickened (about 1 minute). Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water.
  2. Slowly add melted butter: While continuously whisking, drizzle in the hot melted butter little by little until the sauce thickens and becomes creamy. If too thick, add a teaspoon of warm water to loosen. Season with salt and cayenne pepper or hot sauce if using. Keep warm but do not overheat.
  3. Toast the English muffins: Split and toast the English muffins until golden and slightly crisp. Spread 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 1-2 minutes per side until 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 white vinegar to the water. Crack one egg into a small bowl or ramekin.
  6. Create a gentle whirlpool: Stir the simmering water in one direction to form a whirlpool. Carefully slide the egg into the center of the whirlpool. Repeat with remaining eggs, cooking 2 at a time if necessary.
  7. Poach eggs for 3-4 minutes until whites are set but yolks remain runny. Use a slotted spoon to lift eggs out and 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.

Notes

Use fresh, large eggs for best poaching results. For dairy-free hollandaise, substitute butter with plant-based alternatives and lemon juice with apple cider vinegar. For gluten-free, use gluten-free English muffins or bread. If hollandaise sauce separates, whisk in a teaspoon of warm water to bring it back together. Keep poaching water at a gentle simmer to avoid tough egg whites.

Nutrition

Keywords: eggs benedict, hollandaise sauce, poached eggs, brunch recipe, Canadian bacon, easy hollandaise, breakfast, homemade sauce

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