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Perfect Eggs Benedict Recipe with Easy Creamy Hollandaise Sauce Tutorial

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A classic Eggs Benedict recipe featuring perfectly poached eggs, toasted English muffins, Canadian bacon, and a silky, tangy hollandaise sauce. This quick and easy brunch favorite is perfect for special occasions or a leisurely weekend breakfast.

Ingredients

Scale
  • 4 large eggs (preferably free-range, room temperature)
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon or ham (thick-cut)
  • 1 tablespoon white vinegar (for poaching eggs)
  • Butter (unsalted, for toasting muffins and sauce)
  • 3 large egg yolks (room temperature)
  • 1 tablespoon fresh lemon juice
  • 1/2 cup (115g) unsalted butter, melted and warm
  • Pinch of salt
  • Pinch of cayenne pepper or white pepper (optional)

Instructions

  1. Toast the English muffins until golden and crisp, about 3-4 minutes. Spread with a little butter while warm and set aside.
  2. In a skillet over medium heat, brown the Canadian bacon slices for 1-2 minutes per side until lightly caramelized. Keep warm.
  3. Prepare the hollandaise sauce: whisk together egg yolks and lemon juice in a heatproof bowl until slightly thickened and pale, about 1-2 minutes.
  4. Place the bowl over a pot of gently simmering water, ensuring the bottom of the bowl does not touch the water.
  5. Slowly drizzle in the melted butter while continuously whisking for 3-4 minutes until the sauce thickens and becomes creamy.
  6. Remove from heat, whisk in salt and cayenne pepper, and keep warm.
  7. Poach the eggs: fill a saucepan with about 3 inches of water, add white vinegar, and bring to a gentle simmer.
  8. Crack each egg into a small bowl, then gently slide it into the simmering water.
  9. Poach eggs for 3-4 minutes until whites are set but yolks remain runny.
  10. Use a slotted spoon to lift eggs out and drain on a paper towel.
  11. Assemble the Eggs Benedict: place a slice of Canadian bacon on each toasted English muffin half, top with a poached egg, and spoon a generous amount of hollandaise sauce on top.
  12. Serve immediately, optionally garnished with chopped chives or parsley.

Notes

Use fresh eggs for best poaching results. Keep water at a gentle simmer to avoid breaking eggs. If hollandaise sauce thickens too much, whisk in a teaspoon of warm water to loosen. For dairy-free sauce, substitute butter with coconut oil but expect a different texture. Leftovers should be stored separately and consumed within 2 days.

Nutrition

Keywords: Eggs Benedict, Hollandaise Sauce, Brunch Recipe, Poached Eggs, Canadian Bacon, Easy Breakfast

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