Eggs Benedict with homemade Hollandaise Sauce is a classic breakfast dish that never fails to impress. The combination of perfectly poached eggs, Canadian bacon, and rich, buttery Hollandaise sauce on top of toasted English muffins is simply divine. Whether you’re looking to treat yourself to a luxurious weekend breakfast or impress your brunch guests, this recipe is a winner.

Why You’ll Love This Recipe?

Rich and delicious flavors that will leave your taste buds wanting more.
Quick and easy to make, perfect for a special breakfast without spending hours in the kitchen.

Ideal for meal prep as you can poach the eggs and make the Hollandaise sauce ahead of time.

Ingredient Notes:

English muffins: provide a sturdy base for the dish and can be substituted with toasted bread or bagels.
Large eggs: essential for poaching and adding protein to the dish.

Canadian bacon: adds a savory and slightly smoky flavor, can be swapped with regular bacon or smoked salmon.
Vinegar: a splash in the poaching water helps the eggs hold their shape.
For the Hollandaise sauce:
Butter: creates a rich and creamy base for the sauce.

Egg yolks: thicken the sauce and add richness.
Lemon juice: or lime juice adds a tangy kick to balance the richness.
Heavy whipping cream: adds a luxurious texture to the sauce.

Salt and pepper: to taste, enhance the flavors of the sauce.

Step-by-Step Instructions:

Toast the English muffins until golden brown.
Poach the eggs in simmering water with a splash of vinegar.

Cook the Canadian bacon until crispy.
Prepare the Hollandaise sauce by whisking together butter, egg yolks, lemon juice, and heavy cream in a double boiler until thickened.
Assemble by placing Canadian bacon on top of the toasted English muffins, followed by a poached egg, and drizzle with Hollandaise sauce.

Season with salt and pepper to taste.

Helpful Tips:

Use fresh eggs for the best poaching results.
Whisk the Hollandaise sauce continuously to prevent curdling.

Serve immediately for the best taste and texture.
Substitute regular bacon or smoked salmon for a different flavor profile.

Expert Tips for the Best Results:

Use clarified butter for a smoother Hollandaise sauce.

Add a pinch of cayenne pepper for a subtle kick.
Keep the Hollandaise sauce warm but not hot to prevent separation.

Serving Suggestions:

Serve Eggs Benedict with a side of crispy hash browns, fresh fruit salad, or a light green salad. Pair with a mimosa or freshly brewed coffee for a complete brunch experience.

Eggs Benedict with homemade Hollandaise Sauce

Storage and Reheating Tips:

Store any leftover Eggs Benedict in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in the oven at a low temperature to avoid overcooking the eggs or separating the Hollandaise sauce.

Frequently Asked Questions:

Can I make the Hollandaise sauce ahead of time? Yes, the sauce can be made in advance and gently reheated before serving.
How do I know when the eggs are poached perfectly? The whites should be set, and the yolks should be runny but not raw.

Can I use a blender to make the Hollandaise sauce? Yes, you can use a blender for a quicker and easier method, but be careful not to overheat the sauce.

Conclusion:

Indulge in the luxurious flavors of Eggs Benedict with homemade Hollandaise Sauce for your next special breakfast or brunch. Impress your guests or treat yourself to a decadent meal that is surprisingly easy to make. Don’t forget to share your feedback and enjoy every delicious bite!