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Creamy Eggs Benedict Recipe with Homemade Hollandaise Sauce

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This creamy eggs benedict recipe features perfectly poached eggs, savory Canadian bacon, and a rich homemade hollandaise sauce atop toasted English muffins. It’s a brunch classic that’s comforting, elegant, and surprisingly easy to make at home.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 2 English muffins, split and toasted (sourdough style recommended)
  • 4 slices Canadian bacon (or substitute regular ham or turkey bacon)
  • Butter, for toasting muffins
  • 1 tablespoon white vinegar (for poaching water)
  • Salt & pepper, to taste
  • 3 large egg yolks, room temperature
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1/2 cup (1 stick) unsalted butter, melted
  • Pinch of cayenne pepper (optional)
  • Salt, pinch for hollandaise
  • Fresh chives, finely chopped (optional garnish)
  • Paprika, for garnish (optional)

Instructions

  1. Prep your ingredients and equipment: Gather all ingredients and equipment. Fill a medium saucepan with about 3 inches of water and add 1 tablespoon white vinegar.
  2. Toast the muffins: Toast English muffin halves in a toaster or under the broiler until golden and crisp, about 2-3 minutes. Spread with butter while hot.
  3. Cook the Canadian bacon: Heat a small skillet over medium and sear bacon slices until warmed through and lightly browned, about 2 minutes per side. Set aside.
  4. Poach the eggs: Bring water in the saucepan to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for 3-4 minutes for soft yolks or up to 5 minutes for firmer yolks. Remove with a slotted spoon and drain on paper towels.
  5. Make the hollandaise sauce: In a heatproof bowl, whisk together egg yolks and lemon juice until slightly thickened and pale. Place bowl over a saucepan with gently simmering water (double boiler style, bowl should not touch water). Slowly drizzle in melted butter while whisking constantly until sauce is thickened and silky, about 3-4 minutes. Remove from heat and whisk in salt and cayenne.
  6. Assemble the eggs benedict: Place toasted muffin halves on serving plates. Top each with a slice of Canadian bacon, then a poached egg. Spoon hollandaise sauce generously over each stack.
  7. Garnish and serve: Sprinkle with chopped chives and paprika if desired. Serve immediately while warm.

Notes

Use fresh eggs for best poaching results. Add vinegar to poaching water to help eggs hold together. Whisk hollandaise constantly and add butter slowly to prevent splitting. If sauce breaks, whisk in a teaspoon of warm water or another egg yolk. For gluten-free, use gluten-free English muffins. Poached eggs and bacon can be made ahead and gently reheated. Hollandaise is best made fresh.

Nutrition

Keywords: eggs benedict, hollandaise sauce, brunch, breakfast, creamy, homemade, easy, classic, comfort food

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