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Creamy Classic Eggs Benedict Recipe Easy Homemade Hollandaise Sauce

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A classic brunch favorite featuring perfectly poached eggs on toasted English muffins, topped with smoky Canadian bacon and a silky homemade hollandaise sauce. This recipe is quick, easy, and perfect for special occasions or a comforting weekend treat.

Ingredients

Scale
  • 4 large eggs (room temperature for best poaching)
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon or ham (thick-cut preferred)
  • 1 tablespoon white vinegar (for poaching eggs)
  • Salt and freshly ground black pepper, to taste
  • 3 large egg yolks (room temperature)
  • 1 tablespoon fresh lemon juice
  • 1/2 cup (1 stick) unsalted butter, melted and kept warm
  • Pinch of cayenne pepper or a dash of hot sauce (optional)
  • Salt to taste

Instructions

  1. Toast the English muffins until golden and crisp, about 3-5 minutes. Set aside and keep warm.
  2. 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.
  3. Prepare the hollandaise sauce: Fill a saucepan with about an inch of water and bring to a gentle simmer (not boiling).
  4. In a heatproof bowl, whisk together the egg yolks and lemon juice vigorously until pale and slightly thickened, about 1-2 minutes.
  5. Place the bowl over the simmering water, ensuring it does not touch the water.
  6. Slowly drizzle in the warm melted butter while whisking constantly until the sauce is thick and creamy, about 3-5 minutes.
  7. Remove from heat and stir in cayenne pepper (if using) and salt to taste. Keep warm but do not overheat.
  8. Poach the eggs: Fill a saucepan with 3-4 inches of water and bring to a gentle simmer.
  9. Add 1 tablespoon white vinegar to the water.
  10. Crack each egg into a small bowl or ramekin.
  11. Create a gentle whirlpool in the water using a spoon, then carefully slide one egg into the center.
  12. Cook for about 3 minutes for runny yolks or up to 4 minutes for firmer yolks.
  13. Use a slotted spoon to lift the eggs out and drain on a paper towel.
  14. Assemble the eggs benedict: Place toasted English muffin halves on plates, top each with a slice of Canadian bacon, then a poached egg.
  15. Spoon generous amounts of hollandaise sauce over the top.
  16. Garnish with freshly ground black pepper, a pinch of paprika or chopped chives if desired, and serve immediately.

Notes

Use fresh eggs for best poaching results. Keep heat gentle when making hollandaise to avoid scrambling. If sauce thickens too much, add a teaspoon of warm water to loosen. Poach eggs in batches if needed to avoid overcrowding. Serve immediately for best texture and flavor.

Nutrition

Keywords: eggs benedict, hollandaise sauce, brunch recipe, poached eggs, Canadian bacon, easy brunch, homemade hollandaise

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