Egg Benedict With Hollandaise Sauce
This 5-star Egg Benedict With Hollandaise Sauce recipe is your go-to for the ultimate homemade brunch. Creamy, savory, and always a crowd-pleaser!
Ingredients
For the Eggs Benedict:
- 2 English muffins split and toasted
- 4 slices Canadian bacon or smoked salmon/spinach/avocado
- 4 fresh eggs
- 1 tbsp white vinegar for poaching water
- Optional garnish: chives paprika, or cayenne
For the Hollandaise Sauce:
- 3 egg yolks
- 1 tbsp fresh lemon juice
- ½ cup 1 stick unsalted butter, melted or clarified
- Pinch of salt
- Pinch of cayenne pepper optional
- 1 –2 tsp warm water to thin, if needed
Instructions
Make Hollandaise (choose one method):
Blender Method (easy):
- Add yolks, lemon juice, and salt to a blender. Blend 30 seconds.
- Slowly drizzle in hot melted butter while blending until thick.
- Stir in cayenne and set aside.
Immersion Blender Method:
- Combine yolks, lemon juice, and salt in a tall container.
- Blend while drizzling in hot melted butter.
- Season and keep warm.
Classic Whisked Method:
- In a bowl over simmering water, whisk yolks and lemon juice until thick.
- Gradually whisk in melted butter.
- Add cayenne and season.
Poach Eggs:
- Heat 3 inches of water in a pan to a gentle simmer.
- Add vinegar.
- Crack each egg into a bowl, swirl water into a vortex, and gently drop in the egg.
- Cook for 3–4 minutes.
- Remove with slotted spoon and drain on paper towel.
Prepare other components:
- Toast English muffins until golden.
- Sear Canadian bacon or warm spinach/salmon/avocado.
Assemble:
- Place muffin halves on plates.
- Top with bacon (or alternative), then poached egg.
- Spoon over Hollandaise.
- Garnish and serve immediately.
Notes
- Make-ahead Tip: Keep poached eggs warm in a bowl of hot water.
- Hollandaise Warmth: Store in a thermos to keep it hot if not serving immediately.
- Broken Sauce Fix: Whisk in a teaspoon of hot water or an extra yolk.
- Variations: Try Florentine (spinach), Royale (smoked salmon), or California style (avocado, tomato).