If you have ever dreamed of creating a brunch masterpiece that feels both luxurious and comforting, this Eggs Benedict with Hollandaise Sauce Recipe is your ticket to breakfast glory. The delicate balance of perfectly toasted English muffins, savory Canadian bacon, tender poached eggs, and that dreamy, velvety hollandaise sauce makes every bite pure decadence. It’s a dish that effortlessly impresses but is surprisingly straightforward to make, becoming a beloved weekend ritual or a special occasion treat.
Ingredients You’ll Need
The beauty of this Eggs Benedict with Hollandaise Sauce Recipe lies in its simplicity. Each ingredient plays a crucial role in building the perfect harmony of flavors and textures, from the rich hollandaise sauce to the zingy lemon juice and the warm, crispy bacon that crowns each muffin.
- 4 English muffins (split): These provide a sturdy yet soft base, toasted to golden perfection to add crunch and warmth.
- 8 slices Canadian bacon (or ham): Adds a savory, slightly smoky taste that complements the creamy sauce and eggs beautifully.
- 8 eggs: The star of the show, poached to silky perfection to create that irresistible runny yolk center.
- 3 egg yolks: Essential for making the rich, creamy hollandaise sauce that ties everything together.
- 1 tablespoon fresh lemon juice: Brings a bright, tangy kick that balances the buttery sauce.
- ½ teaspoon dry mustard powder: Adds subtle depth and a slight hint of heat to the hollandaise.
- ½ cup butter (melted): The foundation of the hollandaise, imparting lush creaminess and flavor.
- Salt and pepper (to taste): The finishing touch to enhance and brighten all the layers of taste.
How to Make Eggs Benedict with Hollandaise Sauce Recipe
Step 1: Prepare the Hollandaise Sauce
Begin by blending the egg yolks, fresh lemon juice, and dry mustard powder together on low speed until smooth. This combination is the flavor core of your hollandaise sauce, so blending it gently ensures creamy smoothness without scrambling the eggs.
Step 2: Incorporate the Butter Slowly
While the blender is still running on low, drizzle in the melted butter very slowly. This gradual process allows the mixture to emulsify properly, turning it into a thick, luscious sauce that clings beautifully to the poached eggs.
Step 3: Season the Sauce
Once the hollandaise thickens and reaches a creamy texture, stop the blender and season it with salt and pepper to your liking. Set the sauce aside but keep it warm, as this will be the silky crown jewel for your Eggs Benedict with Hollandaise Sauce Recipe.
Step 4: Broil Muffins and Bacon
Switch your broiler to high heat and arrange the English muffins halves alongside the Canadian bacon on a baking sheet. Broil for two to three minutes until the muffins are golden and slightly crisp on top while the bacon heats through and starts browning. This adds texture and warmth to the dish’s foundation.
Step 5: Poach the Eggs
Bring a pot of water to a gentle simmer, then carefully add each egg one at a time by sliding them in from a small bowl. Poach the eggs for three to five minutes until the whites are set but the yolks remain gloriously runny. This step is key to achieving that silky, indulgent bite that defines Eggs Benedict.
Step 6: Assemble and Serve
Layer each toasted muffin half with a warm slice of Canadian bacon, then gently top with a perfectly poached egg. Spoon the warm hollandaise sauce generously over the top, seasoning with salt and pepper. Optionally, finish with a sprinkle of paprika or fresh parsley for a burst of color and flavor.
How to Serve Eggs Benedict with Hollandaise Sauce Recipe
Garnishes
Garnishing is your chance to add both beauty and an extra layer of flavor to this classic dish. A light sprinkle of smoked paprika can bring a subtle smoky warmth and a pop of color, while freshly chopped parsley adds fresh, vibrant notes that brighten every bite.
Side Dishes
To turn your Eggs Benedict with Hollandaise Sauce Recipe into a true brunch feast, consider pairing it with fresh fruit salad, crispy breakfast potatoes, or a mixed green salad with a light vinaigrette. These sides balance the richness of the main dish and add texture and freshness to your plate.
Creative Ways to Present
Think beyond the standard plate! Present your Eggs Benedict stacked on a rustic wooden board for a charming farmhouse feel, or use elegant white plates with a drizzle of hollandaise artfully swirled around. You can also experiment by swapping Canadian bacon for smoked salmon or sautéed spinach to give the dish your own twist.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, it’s best to store components separately. Keep the hollandaise sauce in an airtight container in the fridge for up to a day, and the muffins, bacon, and eggs in separate containers to maintain their textures. This way, everything stays fresh without getting soggy.
Freezing
While poached eggs and hollandaise sauce are best made fresh, you can freeze extra Canadian bacon and split English muffins. Thaw and reheat them before assembling your Eggs Benedict with Hollandaise Sauce Recipe to save prep time on busy mornings.
Reheating
Reheat the muffin halves and bacon in the oven or toaster oven to keep them crispy. Warm hollandaise gently over a double boiler or in short bursts in the microwave, whisking frequently to prevent separation. It’s better to reheat the eggs lightly or make fresh poached eggs to retain their silky texture.
FAQs
Can I make hollandaise sauce without a blender?
Absolutely! You can make hollandaise traditionally by whisking egg yolks, lemon juice, and mustard over a double boiler while slowly adding melted butter. It requires a bit more attention but yields the same creamy, luxurious result.
What if I don’t have Canadian bacon? Can I use something else?
Yes, you can substitute with regular ham, smoked salmon for a twist, or even sautéed spinach for a vegetarian version. Each brings a different flavor profile but works well within this recipe’s framework.
How do I know when poached eggs are cooked perfectly?
Timing is key. A poached egg cooked for about 3 to 4 minutes will have a fully set white and a runny yolk — perfect for dripping over your muffins and bacon in this Eggs Benedict with Hollandaise Sauce Recipe.
Can I prepare parts of this recipe in advance for a quick brunch?
Yes! You can toast muffins and cook bacon ahead of time, and keep hollandaise warm on very low heat or in a thermos. Poach the eggs last to enjoy the dish fresh but save precious time.
What can I do if my hollandaise sauce breaks or curdles?
If your sauce separates, whisk in a teaspoon of warm water or lemon juice slowly to bring it back together. Maintaining gentle heat and adding butter slowly will prevent this in the future.
Final Thoughts
This Eggs Benedict with Hollandaise Sauce Recipe is the perfect combination of elegance and comfort, guaranteed to elevate your breakfast or brunch game. It’s a joy to prepare and even more rewarding to savor, sharing a taste of classic indulgence with your loved ones. Give it a try and watch it quickly become your go-to brunch favorite.
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: Broiling and Poaching
- Cuisine: American
Description
Eggs Benedict is a classic brunch dish featuring toasted English muffins topped with warm Canadian bacon, perfectly poached eggs, and a rich, creamy hollandaise sauce made from egg yolks, lemon juice, and butter. This elegant yet simple recipe delivers a balanced combination of savory flavors and smooth textures, perfect for a special breakfast or brunch.
Ingredients
For the Base
- 4 English muffins, split
- 8 slices Canadian bacon (or ham)
For the Poached Eggs
- 8 eggs
For the 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: Combine the egg yolks, fresh lemon juice, and dry mustard powder in a blender. Blend on low speed until well combined to start the sauce base.
- Add melted butter: With the blender running on low speed, slowly and steadily pour the melted butter into the mixture. Continue blending until the sauce thickens into a creamy, smooth consistency. Then, season with salt and pepper to taste and set it aside.
- Broil muffins and bacon: Adjust your oven broiler to high heat. Arrange the English muffin halves and Canadian bacon slices on a baking sheet. Broil for 2-3 minutes, until the muffins are lightly browned and the bacon is warmed through. Remove from the oven carefully.
- Poach the eggs: Bring a pot of water to a boil, then reduce heat to maintain a gentle simmer. Crack each egg into a small bowl, then gently slip the eggs one at a time into the simmering water. Allow the eggs to cook for 3-5 minutes, depending on your desired level of doneness.
- Assemble the dish: Place a warm slice of Canadian bacon on each English muffin half. Top each with a poached egg, seasoning with salt and pepper. Finally, spoon the prepared hollandaise sauce over each egg. Optionally, garnish with a sprinkle of paprika or fresh parsley for added flavor and color.
Notes
- Use fresh eggs for the best poaching results.
- Keep the melted butter warm but not hot to prevent curdling the hollandaise sauce.
- Adjust the poaching time to make firmer or runnier egg yolks according to preference.
- Hollandaise sauce must be served immediately as it does not hold well when reheated.
- For a vegetarian version, substitute Canadian bacon with sautéed spinach or grilled tomatoes.
