If you have ever dreamed of bringing a restaurant-quality brunch to your own table, you simply must try this Eggs Benedict with Hollandaise Sauce Recipe. It combines perfectly toasted English muffins, savory Canadian bacon, delicately poached eggs, and a rich, silky hollandaise sauce that ties everything together beautifully. Every bite bursts with flavor and texture, making it a show-stopping dish that feels luxurious yet approachable. Whether you’re impressing guests or treating yourself, this classic will become your new favorite go-to brunch option.
Ingredients You’ll Need
These ingredients are straightforward but essential to creating that unforgettable Eggs Benedict with Hollandaise Sauce Recipe experience. Each one plays a critical role, from the crispy English muffins that provide a sturdy base to the creamy hollandaise that adds a luscious finish.
- English muffins (4, split): They offer a crunchy, toasted platform that holds all the delicious toppings perfectly.
- Canadian bacon (8 slices): Adds a salty and meaty layer that complements the richness of the eggs and sauce.
- Eggs (8): Poached just right, they bring a delicate creaminess and a runny yolk that’s pure heaven.
- Egg yolks (3): These form the base for your hollandaise, creating its signature smooth and velvety texture.
- Fresh lemon juice (1 tablespoon): Adds a bright, tangy contrast that lifts the flavor of the sauce.
- Dry mustard powder (½ teaspoon): Enhances the hollandaise with a subtle warmth and complexity.
- Butter (½ cup, melted): Essential for richness and the creamy consistency of the hollandaise sauce.
- Salt and pepper (to taste): Season perfectly to balance all flavors and bring out the best in each component.
How to Make Eggs Benedict with Hollandaise Sauce Recipe
Step 1: Blend the Base for Hollandaise Sauce
Start by combining the egg yolks, fresh lemon juice, and dry mustard powder in a blender. Blend everything gently on low speed until it’s well combined. This step is crucial because it ensures the sauce begins smoothly before adding butter, which gives hollandaise its distinctive richness and silky texture.
Step 2: Slowly Add Melted Butter
With the blender running on the lowest setting, carefully pour in the melted butter bit by bit. This slow incorporation helps the mixture thicken and emulsify perfectly. As the butter blends in, watch as the sauce transforms into a creamy and luscious consistency that will elevate the entire dish.
Step 3: Season and Set Aside
Once your hollandaise sauce reaches a thick and creamy texture, stop the blender and season it with salt and pepper to taste. Adjust these carefully to achieve that delicate balance between rich and tangy. Set the sauce aside, keeping it warm as you move on to the other components of the Eggs Benedict with Hollandaise Sauce Recipe.
Step 4: Toast the English Muffins and Warm the Bacon
Preheat your broiler on high and arrange the English muffin halves alongside the Canadian bacon slices on a baking sheet. Broil them for 2 to 3 minutes until the muffins turn lightly golden brown and the bacon is warmed through. This quick step ensures crispy muffins without drying out the bacon, providing the perfect crunch and savory taste.
Step 5: Poach the Eggs to Perfection
Bring a pot of water to a boil, then reduce the heat to a gentle simmer. Crack one egg into a small bowl, then gently slide it into the water. Repeat this with each egg, making sure not to overcrowd the pot. Let the eggs poach for about 3 to 5 minutes, depending on how runny you want your yolks. This technique delivers tender whites wrapped around a silky center that will blend flawlessly with your hollandaise.
Step 6: Assemble Your Eggs Benedict
Place a slice of warm Canadian bacon on each toasted English muffin half. Gently set a poached egg on top of the bacon. Lightly season with salt and pepper before generously spooning the luscious hollandaise sauce over each egg. For an optional touch, sprinkle with paprika or freshly chopped parsley to brighten the look and flavor. Now you have created a masterpiece that’s ready to be savored.
How to Serve Eggs Benedict with Hollandaise Sauce Recipe
Garnishes
Simple garnishes like a sprinkling of smoked paprika or a handful of fresh chopped parsley add both a pop of color and an extra layer of flavor. These little touches enhance the visual appeal and give the dish a fresh, slightly smoky or herbal note, making the presentation irresistible.
Side Dishes
Pair your Eggs Benedict with lightly dressed mixed greens, roasted potatoes, or fresh fruit salad. These sides balance the richness of the hollandaise and eggs with crisp, refreshing, or hearty textures that round out your brunch plate beautifully.
Creative Ways to Present
For a fun twist on tradition, try serving your Eggs Benedict on a bed of sautéed spinach or avocado slices. You can also experiment by swapping the Canadian bacon for smoked salmon or even crispy bacon. Presentation is your chance to inject personality and creativity into this classic, making it uniquely yours every time.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, keep the components separate for best results. Store the hollandaise in an airtight container in the refrigerator for up to two days, and keep the poached eggs and toasted muffins chilled separately. This approach helps maintain texture and freshness.
Freezing
Eggs Benedict is not the easiest dish to freeze due to the delicate eggs and sauce. However, you can freeze English muffins and bacon separately. Reheat them thoroughly before assembling with freshly poached eggs and freshly made or gently reheated hollandaise sauce for the best experience.
Reheating
Reheat the hollandaise gently over a warm water bath or very low heat to prevent it from breaking. Warm the English muffins and bacon in the oven until crisp before assembly. Avoid reheating poached eggs as they may become rubbery; instead, poach fresh eggs to keep the proper texture and taste.
FAQs
Can I use regular bacon instead of Canadian bacon?
Yes, you can absolutely substitute regular bacon for Canadian bacon. Keep in mind that regular bacon is usually crispier and fattier, which will alter the texture and flavor slightly, but it’s delicious either way.
How long can I keep hollandaise sauce in the fridge?
Hollandaise sauce can be kept in the refrigerator for up to two days if stored in an airtight container. Reheat it gently to prevent it from separating, as direct high heat can cause the sauce to break.
What’s the best way to poach eggs perfectly?
The key to perfect poached eggs is simmering (not boiling) water and sliding eggs in gently one at a time. Using fresh eggs also helps the whites hold together better. Cook for 3 to 5 minutes depending on how runny you prefer the yolk.
Can I make hollandaise sauce without a blender?
Absolutely! Traditional hollandaise is made by whisking egg yolks and melted butter over gentle heat in a double boiler. It takes a bit more attention, but the results are just as delicious.
Is there a vegetarian version of Eggs Benedict?
Yes! Simply swap the Canadian bacon for sautéed mushrooms, avocado slices, or grilled tomatoes to create a hearty vegetarian version that’s just as satisfying.
Final Thoughts
This Eggs Benedict with Hollandaise Sauce Recipe is a true celebration of flavor, texture, and classic technique all in one beautiful dish. Whether you’re making it for a special occasion or a leisurely weekend breakfast, it’s sure to impress and delight anyone lucky enough to enjoy it. Give it a try, and watch how this elegant yet comforting meal becomes a beloved staple in your kitchen.
Print
Eggs Benedict with Hollandaise Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Classic Eggs Benedict features perfectly toasted English muffins topped with warm Canadian bacon, delicately poached eggs, and a rich, creamy homemade hollandaise sauce. This elegant breakfast dish combines savory flavors and smooth textures, making it a perfect choice for special occasions or a luxurious morning treat.
Ingredients
For the Base:
- 4 English muffins, split
- 8 slices Canadian bacon (or ham)
For Poached Eggs:
- 8 eggs
For 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: In a blender, combine the egg yolks, lemon juice, and dry mustard powder. Blend on low speed until the ingredients are well combined.
- Incorporate melted butter: With the blender running on low, slowly drizzle in the melted butter. Continue blending until the mixture thickens into a creamy sauce. Season with salt and pepper to taste and set aside.
- Toast and warm bacon: Preheat the broiler to high. Arrange the English muffin halves and Canadian bacon slices on a baking sheet. Broil for 2-3 minutes, just 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 to a gentle simmer. Crack each egg into a small bowl, then carefully slide it into the simmering water. Poach the eggs one at a time for 3-5 minutes, depending on your preferred yolk consistency.
- Assemble the dish: Place one slice of warmed Canadian bacon on each English muffin half. Top each with a poached egg. Season the eggs with salt and pepper, then generously spoon hollandaise sauce over the top. Optionally, garnish with a sprinkle of paprika or chopped parsley for color and extra flavor.
Notes
- Use fresh eggs for the best poaching results.
- Maintain the blender on low speed while adding the butter slowly to prevent the hollandaise from breaking.
- Serve immediately for optimal freshness and texture.
- For a lighter version, consider using less butter in the sauce or substituting with olive oil.
- Garnishing with smoked paprika or fresh herbs like chives or parsley complements the flavors beautifully.
