Creamy Classic Eggs Benedict Recipe Easy Homemade Hollandaise Sauce

Let me tell you, the moment you cut into a perfectly poached egg on a toasted English muffin, topped with smoky Canadian bacon and blanketed in that luscious, silky hollandaise sauce, it’s honestly something you won’t forget. The first time I baked up this creamy classic eggs benedict with hollandaise sauce, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make this brunch treat for Sunday mornings, and it always felt like a little celebration at home.

You know what’s funny? I didn’t attempt making hollandaise myself until a rainy weekend when the cafe down the street was closed. I wanted that rich, buttery sauce without the fuss of a fancy restaurant. My family couldn’t stop sneaking bites off the plate while it cooled down (and I can’t really blame them). Honestly, this recipe is dangerously easy to whip up and offers pure, nostalgic comfort in every bite. Perfect for those brunches with friends, a sweet treat for your kids, or even just to brighten up your Pinterest cookie board with something savory and indulgent.

After testing it multiple times in the name of research, of course, it’s become a staple for family gatherings and gifting brunch. It feels like a warm hug on a plate, and you’re going to want to bookmark this one for your next lazy weekend or special occasion.

Why You’ll Love This Recipe

Honestly, there’s a reason this creamy classic eggs benedict with hollandaise sauce has earned a permanent spot in my brunch rotation. It’s one of those recipes that checks all the boxes without causing stress in the kitchen. Here’s why it might just become your favorite too:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy mornings or last-minute cravings.
• Simple Ingredients: No need for fancy grocery runs; these are pantry staples or easy to find at any store.
• Perfect for Special Occasions: Great for brunches, Mother’s Day breakfasts, or impressing guests without breaking a sweat.
• Crowd-Pleaser: Kids and adults alike rave about the creamy texture and that buttery hollandaise finish.
• Unbelievably Delicious: The combo of poached eggs, crisp Canadian bacon, and smooth sauce is next-level comfort food.

This isn’t just any eggs benedict recipe—it’s the best homemade version, with a hollandaise sauce that’s creamy without being heavy, thanks to a little technique I picked up along the way (hint: gentle heat and a whisk that never quits). It’s comfort food reimagined with a homemade touch that makes brunch feel both elegant and cozy. Whether you’re impressing guests or treating yourself, this recipe delivers that soul-soothing satisfaction every single time.

What Ingredients You Will Need

This creamy classic eggs benedict recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, so you might already have everything on hand.

• For the Eggs Benedict:
  • 4 large eggs (room temperature for best poaching)
  • 2 English muffins, split and toasted (I like Thomas’ brand for perfect nooks and crannies)
  • 4 slices Canadian bacon or ham (look for thick-cut for extra flavor)
  • White vinegar (1 tablespoon, to help with poaching)
  • Salt and freshly ground black pepper, to taste
• For the Hollandaise Sauce:
  • 3 large egg yolks (room temperature)
  • 1 tablespoon fresh lemon juice (adds brightness and balances richness)
  • 1/2 cup (1 stick) unsalted butter, melted and kept warm (use Kerrygold for richness)
  • Pinch of cayenne pepper or a dash of hot sauce (optional, for a subtle kick)
  • Salt to taste

Feel free to swap the Canadian bacon for smoked salmon or sautéed spinach for a twist. For dairy-free hollandaise, use vegan butter and a splash of plant milk instead of melted butter. I always recommend using fresh eggs for poaching—they hold their shape better and give that picture-perfect yolk runniness.

Equipment Needed

• Medium saucepan or deep skillet for poaching eggs
• Slotted spoon (essential for gently lifting poached eggs)
• Whisk (a balloon whisk works best for hollandaise sauce)
• Heatproof bowl (for making hollandaise over simmering water)
• Small saucepan (to melt butter)
• Toaster or oven for English muffins
• Measuring cups and spoons

If you don’t have a slotted spoon, a spider strainer works just fine. For the hollandaise, I’ve tried making it without a double boiler and ended up with scrambled eggs more times than I care to admit—so a heatproof bowl over simmering water is your best bet. And if you’re on a budget, a simple whisk and bowl setup easily replaces fancy gadgets here.

Preparation Method

1. Toast the English Muffins: Split and toast your English muffins until golden and crisp, about 3-5 minutes. Set aside and keep warm.
2. Cook the Canadian Bacon: In a skillet over medium heat, brown the Canadian bacon slices for 2-3 minutes per side until slightly crisp at the edges. Keep warm while you prepare the eggs.
3. Prepare the Hollandaise Sauce:
   1. Fill a saucepan with about an inch of water and bring to a gentle simmer (not boiling).
   2. In a heatproof bowl, whisk together the egg yolks and lemon juice vigorously until the mixture is pale and slightly thickened, about 1-2 minutes.
   3. Place the bowl over the simmering water, making sure it doesn’t touch the water.
   4. Slowly drizzle in the warm melted butter while whisking constantly, until the sauce is thick and creamy. This should take 3-5 minutes.
   5. Remove from heat and stir in cayenne pepper (if using) and salt to taste. Keep warm but don’t overheat (or it’ll curdle).
4. Poach the Eggs:
   1. Fill a saucepan with about 3-4 inches of water and bring to a gentle simmer.
   2. Add 1 tablespoon white vinegar (this helps the egg whites hold their shape).
   3. Crack each egg into a small bowl or ramekin.
   4. Create a gentle whirlpool in the water using a spoon, then carefully slide one egg into the center.
   5. Cook for about 3 minutes for runny yolks or up to 4 minutes for firmer yolks.
   6. Use a slotted spoon to lift the eggs out and drain on a paper towel.
5. Assemble the Eggs Benedict: Place toasted English muffin halves on plates, top each with a slice of Canadian bacon, then a poached egg. Spoon generous amounts of hollandaise sauce over the top.
6. Garnish and Serve: Sprinkle with freshly ground black pepper, a pinch of paprika or chopped chives if desired, and serve immediately.

Keep in mind, gentle heat is your friend here. Too much heat while whisking hollandaise, and you’ll scramble your eggs. When poaching, fresh eggs and the vinegar trick make all the difference—you want tender whites hugging that gooey yolk. Putting it all together quickly while sauce and eggs are warm is key to that restaurant-quality experience.

Cooking Tips & Techniques

Making hollandaise sauce can seem intimidating, but here’s what I’ve learned the hard way (there were plenty of burnt sauces and curdled eggs before I nailed it!). Always whisk continuously over a gentle simmer—too hot and it turns into scrambled eggs fast. If the sauce looks too thick, add a teaspoon of warm water to loosen it.

For poaching eggs, freshness is king. Older eggs tend to spread out and get watery whites. The swirling water method helps keep the egg neat and round. Don’t overcrowd the pan; poach in batches if you must. And always have a slotted spoon and paper towels handy to drain eggs before plating.

When assembling, work quickly but carefully. Hollandaise sauce thickens upon standing, so it’s best served immediately. If it cools too much, gently rewarm it over simmering water while whisking. Timing is everything here—toast, bacon, eggs, and sauce should all be warm when they meet.

Variations & Adaptations

• Vegetarian: Swap Canadian bacon for sautéed spinach, grilled tomatoes, or even avocado slices for a fresh twist.
• Smoked Salmon Benedict: Replace bacon with smoked salmon for a luxurious seafood version that feels fancy but is easy to make.
• Gluten-Free: Use gluten-free English muffins or substitute with toasted sweet potato slices for a grain-free option.

I once tried adding a pinch of smoked paprika to the hollandaise for a subtle smoky depth—totally worth trying if you like a little extra personality in your sauce. For a spicy variation, a dash of hot sauce or a sprinkle of chili flakes on top adds a nice zing.

For ease, you can make the hollandaise sauce using a blender, but I prefer the whisk method—more control and less risk of overprocessing. Also, if you’re in a hurry, poaching eggs in advance and reheating gently in warm water works in a pinch, though fresh is always best!

Serving & Storage Suggestions

This creamy classic eggs benedict is best served immediately while the eggs are warm and the sauce is silky. Pair it with a fresh green salad or roasted potatoes for a satisfying brunch spread. A crisp mimosa or freshly brewed coffee complements it perfectly, too.

Leftovers? Honestly, this dish shines fresh, but if you must store, keep components separate. Refrigerate poached eggs and bacon in airtight containers for up to 2 days. Reheat eggs gently in warm water, and warm hollandaise sauce over low heat while whisking.

The English muffins can be toasted again before serving. Reassembled, the texture won’t be quite the same, but it still makes a tasty breakfast or snack. Flavors meld beautifully when you let the sauce sit a little, but be careful not to let it cool and thicken too much before serving.

Nutritional Information & Benefits

This classic eggs benedict packs a protein punch from eggs and Canadian bacon, along with healthy fats from the butter in the hollandaise sauce. One serving typically contains around 400-500 calories, depending on portion sizes.

Eggs provide essential vitamins like B12 and choline, important for brain health. The lemon juice adds a dose of vitamin C, while moderate butter use offers fat-soluble vitamins A and D. For those mindful of cholesterol or calories, you can lighten the sauce by using less butter or swapping in a yogurt-based hollandaise alternative.

This recipe is naturally gluten-containing unless you use gluten-free muffins, and contains dairy and eggs, so keep that in mind if you’re cooking for allergies. I love it because it balances indulgence with real food ingredients—comfort food that feels nourishing on a weekend morning.

Conclusion

So, why is this creamy classic eggs benedict with hollandaise sauce worth making? Because it’s a dish that’s elegant yet approachable, perfect for impressing without stress. The homemade hollandaise sauce is creamy and dreamy, and when paired with perfectly poached eggs and crisp Canadian bacon, it’s pure brunch magic.

Feel free to customize it to your liking—add some fresh herbs, swap proteins, or try different bread bases. Personally, I love how this recipe brings a little bit of that Sunday morning tradition right into my kitchen, no matter the day of the week. Give it a try, and don’t forget to let me know how yours turns out!

If you enjoyed this recipe, please share your thoughts below or tag me on social media with your own creamy eggs benedict creations. Happy cooking!

FAQs About Creamy Classic Eggs Benedict

How do I prevent my hollandaise sauce from breaking?

Keep the heat low and whisk constantly while slowly adding melted butter. If it starts to separate, whisk in a teaspoon of warm water to bring it back together.

Can I poach eggs ahead of time?

You can poach eggs up to a day ahead and store them in cold water in the fridge. Reheat gently in warm water for about a minute before serving.

What’s the best way to toast English muffins?

Split them and toast until golden brown and crisp, either in a toaster or under a broiler. This helps hold up against the sauce and toppings.

Can I make hollandaise sauce without eggs?

Traditional hollandaise requires egg yolks, but there are vegan alternatives using cashews or plant-based mayo if you want to skip eggs.

Is there a shortcut for hollandaise sauce?

Yes! You can make a quick version by blending melted butter with egg yolks and lemon juice in a blender, but be careful not to overheat it afterward.

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