Classic Eggs Benedict with Hollandaise Sauce

Classic Eggs Benedict is the epitome of elegant breakfast and brunch dining. This timeless dish features perfectly poached eggs nestled on crispy toasted English muffins, layered with Canadian bacon (or ham), and crowned with a silky, golden Hollandaise sauce that melts over the top.

The combination of textures — creamy, buttery, crisp, and soft — creates a harmony that feels indulgent yet balanced. It’s a dish that brings restaurant-style sophistication straight to your kitchen, perfect for special occasions, weekend brunches, or when you want to treat yourself to something truly divine.

Why I Love This Recipe

I love this recipe because it’s classic, comforting, and incredibly rewarding. Every bite is a perfect blend of rich hollandaise, tender egg yolk, and savory ham — all balanced on a crisp muffin base.

There’s also a sense of accomplishment that comes from mastering the delicate art of poaching eggs and whisking up a smooth, glossy hollandaise sauce.

Why It’s a Must-Try Dish

You must try Eggs Benedict because:

• It’s a true brunch classic — elegant, flavorful, and satisfying.
• The homemade hollandaise sauce is a culinary skill worth mastering.
• It’s customizable — perfect as-is or with creative variations.
• The flavor balance of buttery, tangy, and savory is simply unmatched.
• It turns simple ingredients into something extraordinary.

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes

Servings and Nutrition

• Servings: 4 (2 halves per person)
• Calories: Approximately 480 kcal per serving

Cuisine & Course

• Cuisine: American / French-inspired
• Course: Breakfast, Brunch

Ingredients

For the Hollandaise Sauce:

• 3 large egg yolks
• 1 tbsp lemon juice (freshly squeezed)
• ½ cup unsalted butter (melted and warm)
• Salt, to taste
• A pinch of cayenne pepper or paprika (optional)

For the Eggs Benedict:

• 4 English muffins, halved and toasted
• 8 slices Canadian bacon or ham
• 8 large eggs (for poaching)
• 1 tbsp white vinegar (for poaching water)
• Butter, for toasting muffins
• Fresh parsley or chives, chopped (for garnish)

Simple Cooking Directions

1. Prepare the Hollandaise Sauce by whisking egg yolks with lemon juice, then slowly streaming in melted butter until smooth and creamy.
2. Toast the English muffins and lightly butter them.
3. Sear the bacon or ham slices until warm and slightly crisp.
4. Poach the eggs in gently simmering water until whites are set and yolks are soft.
5. Assemble by layering muffin, bacon, poached egg, and drizzling with hollandaise sauce.

Step-by-Step Recipe Preparation Method

Step 1: Make the Hollandaise Sauce

1. In a heatproof bowl, whisk together the egg yolks and lemon juice until slightly thickened.
2. Place the bowl over a pot of simmering water (double boiler method), ensuring the bowl doesn’t touch the water.
3. Slowly drizzle in the melted butter, whisking constantly until the sauce thickens and becomes glossy.
4. Season with salt and cayenne pepper or paprika.
5. Remove from heat and keep warm. (You can keep it over warm water to prevent curdling.)

Step 2: Toast the Muffins

• Slice and toast the English muffins until golden brown.
• Spread a little butter on each half for added flavor.

Step 3: Cook the Canadian Bacon

• Heat a skillet over medium heat.
• Add Canadian bacon slices and cook for about 1–2 minutes per side, until lightly browned and heated through.
• Set aside.

Step 4: Poach the Eggs

1. Fill a large saucepan with 3 inches of water and bring it to a gentle simmer.
2. Add 1 tablespoon of white vinegar (this helps the eggs set neatly).
3. Crack each egg into a small bowl.
4. Stir the simmering water to create a gentle whirlpool and carefully slide in each egg.
5. Poach for about 3 minutes for soft yolks or 4 minutes for medium.
6. Remove with a slotted spoon and drain on paper towels.

Step 5: Assemble the Eggs Benedict

1. Place 2 toasted muffin halves on each plate.
2. Top each half with a slice of Canadian bacon.
3. Gently place a poached egg on top.
4. Spoon generous amounts of warm Hollandaise sauce over each egg.
5. Garnish with chopped parsley or chives.

How to Serve

Serve Eggs Benedict immediately, while warm.

Pair with:

• Roasted asparagus or sauteed spinach
• Hash browns or sweet potato fries
• A glass of fresh orange juice or a mimosa for the ultimate brunch experience

Additional Recipe Tips

• Keep the sauce warm, not hot — excessive heat can cause it to separate.
• Use fresh eggs for the best poaching results.
• Vigorously whisk the hollandaise sauce to keep it smooth.
• Add a pinch of mustard powder to the sauce for extra depth.
• If your sauce breaks, whisk in a teaspoon of warm water or another egg yolk to fix it.

Variations

1. Eggs Florentine: Replace bacon with sautéed spinach.
2. Smoked Salmon Benedict: Use smoked salmon instead of ham.
3. California Benedict: Add avocado slices and tomato under the egg.
4. Crab Cake Benedict: Use crab cakes in place of muffins and ham for a coastal twist.
5. Vegetarian Benedict: Substitute bacon with grilled mushrooms or roasted peppers.

Freezing and Storage

• Hollandaise Sauce: Best made fresh, but can be kept in the fridge for up to 2 days. Reheat gently over warm water — don’t microwave!
• Poached Eggs: Can be made ahead and kept in cold water in the fridge for up to 1 day. Reheat briefly in warm water before serving.
• English Muffins and Bacon: Can be stored separately for 2–3 days in the fridge.

Special Equipment Needed

• Double boiler or heatproof bowl over saucepan (for Hollandaise)
• Slotted spoon (for poaching eggs)
• Whisk
• Toaster or skillet (for English muffins)
• Medium saucepan (for poaching)

Frequently Asked Questions

Q1: Can I make hollandaise in a blender?
Yes! Add egg yolks and lemon juice to a blender, blend for 10 seconds, then slowly stream in hot melted butter until thickened.

Q2: Why did my hollandaise sauce curdle?
The temperature was too high. Keep the bowl warm, not hot, and whisk constantly to prevent the eggs from scrambling.

Q3: How do I poach eggs without vinegar?
You can skip vinegar, but it helps eggs hold their shape better. Stirring the water gently also helps.

Q4: What can I substitute for Canadian bacon?
Ham, prosciutto, smoked salmon, or turkey bacon all work beautifully.

Q5: Can I make this recipe dairy-free?
Yes — use plant-based butter for the hollandaise and skip the bacon for a vegetarian version.

Conclusion

Classic Eggs Benedict with Hollandaise Sauce is more than a breakfast — it’s a celebration of flavors and finesse. The luscious hollandaise, perfectly poached eggs, and crisp muffin base come together in harmony, creating a dish that’s both elegant and satisfying.

Whether you’re hosting a Sunday brunch or just treating yourself to something special, this dish is a must-try culinary masterpiece. Once you experience that moment when the runny yolk mingles with the buttery sauce — you’ll understand why it’s a timeless favorite.