Eggs Benedict with Hollandaise Sauce is a classic brunch dish that combines perfectly poached eggs, savory Canadian bacon or ham, and toasted English muffins, all topped with a rich, creamy Hollandaise sauce. The silky, buttery sauce with a hint of lemon adds an indulgent touch to the simple ingredients, making it an elegant meal that’s perfect for special occasions or leisurely weekend breakfasts. Though it might seem intimidating, the steps are straightforward, and once you master it, Eggs Benedict will become a go-to favorite for an impressive yet satisfying meal.
Ingredients:
For the Hollandaise Sauce:
- 3 egg yolks
- ½ cup unsalted butter, melted
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard (optional)
- Salt and cayenne pepper to taste
For the Eggs Benedict:
- 4 large eggs
- 4 slices Canadian bacon or ham
- 2 English muffins, split and toasted
- 1 tsp white vinegar (for poaching eggs)
- Fresh parsley or chives for garnish (optional)
Instructions:
- Make the Hollandaise Sauce:
- In a heatproof bowl, whisk together the egg yolks and lemon juice. Set the bowl over a pot of gently simmering water (double boiler method), ensuring the bottom of the bowl doesn’t touch the water.
- Slowly whisk in the melted butter in a steady stream until the sauce thickens. Add a pinch of salt and cayenne pepper to taste. If using, whisk in the Dijon mustard. Keep warm until ready to serve.
- Poach the Eggs:
- Fill a medium pot with water and bring it to a gentle simmer. Add the vinegar to the water (this helps the egg whites set quickly).
- Crack each egg into a small dish or ramekin. Gently slide the eggs one by one into the simmering water. Cook for 3-4 minutes, until the whites are set but the yolks are still soft. Remove with a slotted spoon and drain on a paper towel.
- Cook the Bacon and Toast the Muffins:
- While the eggs are poaching, cook the Canadian bacon in a skillet over medium heat until browned, about 1-2 minutes per side.
- Toast the English muffins until golden brown.
- Assemble the Eggs Benedict:
- Place one slice of Canadian bacon on each half of the toasted English muffins. Top with a poached egg and generously spoon the Hollandaise sauce over the top.
- Garnish and Serve:
- Garnish with fresh parsley or chives, if desired, and serve immediately.
Enjoy this classic Eggs Benedict with Hollandaise Sauce as a decadent breakfast or brunch dish that’s sure to impress!
