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Perfect Classic Eggs Benedict Recipe with Easy Creamy Hollandaise Sauce

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A classic brunch dish featuring perfectly poached eggs, toasted English muffins, Canadian bacon, and a rich, creamy hollandaise sauce made with a gentle double boiler technique.

Ingredients

Scale
  • 4 large eggs, fresh and cold
  • 2 English muffins, split and toasted
  • 4 slices of Canadian bacon or ham, lightly browned
  • 1 tablespoon white vinegar
  • Salt and freshly ground black pepper, to taste
  • 3 large egg yolks, room temperature
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter (1 stick), melted and warm
  • Pinch of cayenne pepper or hot sauce (optional)
  • Salt, to taste

Instructions

  1. Prepare the Hollandaise Sauce (about 10-12 minutes): Fill a medium saucepan with 1-2 inches of water and bring to a gentle simmer over medium-low heat, avoiding boiling.
  2. In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon lemon juice until light and slightly thickened.
  3. Place the bowl over the simmering water, ensuring the bottom does not touch the water. Whisk constantly and slowly drizzle in the melted butter in a thin stream to emulsify.
  4. Once all butter is incorporated and sauce is thick and creamy, remove from heat. Stir in a pinch of cayenne and salt to taste. Keep warm by covering or placing in a warm spot.
  5. If sauce starts to separate, whisk in a teaspoon of cold water to bring it back together.
  6. Poach the Eggs (about 6-8 minutes): Fill a wide skillet or saucepan with 3-4 inches of water. Add 1 tablespoon white vinegar and a pinch of salt. Bring to a gentle simmer.
  7. Crack each egg into a small bowl or ramekin.
  8. Stir the water gently to create a whirlpool, then slide eggs in one at a time.
  9. Cook for 3-4 minutes for runny yolks or 5 minutes for firmer yolks. Avoid overcrowding.
  10. Lift eggs with a slotted spoon and blot on paper towels.
  11. Prepare the Base: Toast English muffin halves until golden and crisp. Lightly brown Canadian bacon or ham slices in a skillet over medium heat for 1-2 minutes per side.
  12. Assemble the Eggs Benedict: Place toasted muffin halves on plates, top each with a slice of Canadian bacon, then a poached egg.
  13. Ladle warm hollandaise sauce generously over the eggs.
  14. Season with freshly ground black pepper and optionally sprinkle paprika or chopped chives.

Notes

Use fresh eggs for better poaching results. Keep hollandaise sauce warm but avoid overheating to prevent curdling. If sauce breaks, whisk in cold water to restore texture. Poach eggs last to keep them warm. Variations include using smoked salmon, sautéed spinach, or gluten-free muffins.

Nutrition

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

Find it online: https://flurpchef.com/perfect-classic-eggs-benedict-recipe-with-easy-creamy-hollandaise-sauce/