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Creamy Eggs Benedict Recipe with Easy Classic Hollandaise Sauce Tutorial

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A simple and approachable recipe for creamy eggs Benedict with classic hollandaise sauce, perfect for brunch and ready in under 30 minutes.

Ingredients

Scale
  • 4 large eggs (room temperature is best for poaching)
  • 2 English muffins, split and toasted
  • 4 slices of Canadian bacon or ham (smoked salmon as an alternative)
  • 1 tablespoon white vinegar
  • Fresh chives or parsley, chopped (optional, for garnish)
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup (115g) unsalted butter, melted and warm
  • 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 3 egg yolks and 1 tablespoon lemon juice until thick and pale, about 2 minutes. Set the bowl over a pot of gently simmering water (bowl should not touch the water). Slowly drizzle in the warm melted butter while whisking constantly. Continue whisking until sauce is thick and creamy, about 3-5 minutes. Remove from heat, season with salt and cayenne pepper if using. If sauce thickens or separates, whisk in a teaspoon of warm …
  2. Poach the Eggs: Fill a medium saucepan with about 3 inches of water. Add 1 tablespoon white vinegar and bring to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water one at a time. Poach for 3-4 minutes for runny yolks or longer for firmer yolks. Use a slotted spoon to remove eggs, letting excess water drip off. Swirling water gently before adding eggs helps whites wrap around yolks.
  3. Prepare the Base: While eggs are poaching, toast the English muffins until golden brown. In a skillet over medium heat, warm Canadian bacon slices until browned and heated through, about 1-2 minutes per side.
  4. Assemble the Eggs Benedict: Place toasted English muffin halves on plates. Top each half with a slice of Canadian bacon, then a poached egg. Spoon generous amounts of warm hollandaise sauce over the top. Garnish with chopped fresh chives or parsley if desired.
  5. Serve Immediately: Enjoy eggs Benedict fresh and warm. Serve with fresh fruit or crispy breakfast potatoes for a full brunch experience.

Notes

Keep hollandaise sauce warm over simmering water and whisk constantly to prevent breaking. Use fresh eggs for best poaching results. Vinegar in poaching water helps egg whites coagulate. Sauce can be made 20 minutes ahead but is best served fresh. For dairy-free, substitute butter with olive oil or vegan butter. For gluten-free, use gluten-free bread or roasted vegetables as base.

Nutrition

Keywords: eggs benedict, hollandaise sauce, brunch recipe, poached eggs, easy eggs benedict, classic hollandaise, breakfast

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