Classic Eggs Benedict with Hollandaise Recipe

The Classic Eggs Benedict with Hollandaise Recipe is a timeless brunch favorite that brings together perfectly poached eggs, savory Canadian bacon, and buttery toasted English muffins crowned with luscious, silky hollandaise sauce. This dish strikes the ideal balance of rich, tangy, and savory flavors in every bite, making it a perfect weekend treat or any time you want to feel a little special. Whether you’re impressing guests or simply treating yourself, mastering this recipe will become a true breakfast delight.

Ingredients You’ll Need

The beauty of the Classic Eggs Benedict with Hollandaise Recipe lies in its simplicity and fresh ingredients. Each element plays a crucial role in building the flavors and textures that make this dish outstanding.

• 4 large eggs: Fresh eggs are essential for perfectly poached eggs with runny yolks.
• 2 English muffins, split and toasted: They provide a sturdy and slightly crunchy base for the toppings.
• 4 slices of Canadian bacon: Adds savory saltiness and a meaty texture.
• 1 tablespoon white vinegar: Helps the egg whites coagulate quickly during poaching for neat eggs.
• 1/2 cup unsalted butter: The key to a rich and creamy hollandaise sauce.
• 3 large egg yolks: Used to create the luscious emulsified hollandaise sauce.
• 1 tablespoon lemon juice: Adds the perfect tang and brightens the hollandaise.
• Salt and pepper to taste: Essential seasoning to balance and elevate the flavors.

How to Make Classic Eggs Benedict with Hollandaise Recipe

Step 1: Prepare the Butter

Start by melting the unsalted butter over low heat in a saucepan, keeping it warm but not browned. This warm butter will be slowly incorporated into the hollandaise sauce to create that signature smooth texture.

Step 2: Whisk the Egg Yolks

In a separate bowl, combine the three large egg yolks with the lemon juice. Whisk these together until they begin to lighten slightly in color, setting the base for the rich hollandaise.

Step 3: Thicken the Sauce

Set the bowl with the egg yolks over a pot of gently simmering water (creating a double boiler) and whisk continuously. This slow heating process thickens the yolks safely without scrambling them.

Step 4: Add the Butter

Slowly drizzle the warm melted butter into the egg yolk mixture while whisking vigorously. This technique emulsifies the sauce, giving hollandaise its creamy, velvety consistency.

Step 5: Season and Set Aside

Once the hollandaise is smooth and thick, season with a pinch of salt and some freshly ground pepper. Cover and keep the sauce warm but off direct heat until ready to serve.

Step 6: Poach the Eggs

Fill a large pot with water, add the tablespoon of white vinegar, and bring it to a gentle simmer. The vinegar helps the egg whites set more quickly, which is key for neat poached eggs.

Step 7: Slide in the Eggs

Crack each egg into a small bowl and gently slide them into the simmering water one at a time. This gentle technique prevents the yolks from breaking.

Step 8: Poach to Perfection

Let the eggs cook for 3 to 4 minutes until the whites are set but the yolks remain deliciously runny. Then, carefully lift them out with a slotted spoon and set aside.

Step 9: Heat the Canadian Bacon

While the eggs are poaching, warm the Canadian bacon slices in a skillet until they are heated through and lightly browned for extra flavor.

Step 10: Assemble Your Classic Eggs Benedict with Hollandaise Recipe

Place a slice of Canadian bacon on each toasted English muffin half, top with a perfectly poached egg, and generously drizzle with your freshly made hollandaise sauce.

Step 11: Serve Immediately

Serve these beauties right away to savor the creamy, warm sauce with runny yolk and crispy bacon—a brunch masterpiece!

How to Serve Classic Eggs Benedict with Hollandaise Recipe

Garnishes

Enhance your dish with a sprinkle of fresh chopped chives or parsley, adding a pop of color and a fresh herbal note that complements the richness perfectly.

Side Dishes

Classic sides like roasted asparagus, crispy breakfast potatoes, or a light mixed greens salad balance the richness of the eggs and hollandaise, making your meal feel complete.

Creative Ways to Present

For a fun twist, try serving Eggs Benedict on smoked salmon instead of Canadian bacon or use sweet potato rounds in place of the English muffins for a colorful alternative that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

You can store leftover poached eggs and Canadian bacon separately in airtight containers in the refrigerator for up to 2 days. Keep hollandaise sauce chilled in a small container for best freshness.

Freezing

Hollandaise sauce doesn’t freeze well because it tends to separate, so it’s best to make that fresh. However, English muffins and Canadian bacon freeze beautifully if you want to prep parts ahead.

Reheating

Gently reheat Canadian bacon in a skillet and toast English muffins to revive their crispness. Reheat hollandaise by placing the container in warm water while stirring carefully to bring it back to a pourable consistency.

FAQs

What is the secret to a smooth hollandaise sauce?

Whisking the egg yolks slowly over gentle heat while gradually adding warm melted butter is key. This careful emulsification prevents curdling and creates that silky texture.

Can I use something other than Canadian bacon?

Absolutely! Smoked salmon, sautéed spinach, or even avocado slices make fantastic alternatives that offer unique flavors and textures.

How do I know when poached eggs are done?

Poached eggs are perfect when the whites are set but still tender, and the yolks feel slightly soft to the touch, usually after 3 to 4 minutes of simmering.

Is there a way to make hollandaise sauce without a double boiler?

Yes, you can use a blender to emulsify the sauce, but be sure to add the melted butter slowly and keep the temperature low to avoid scrambling the eggs.

Can this recipe be scaled up for more servings?

Definitely. Just multiply the ingredients accordingly and be sure to work in batches to maintain control over poaching the eggs and making fresh hollandaise sauce.

Final Thoughts

If you’ve been searching for a truly indulgent but approachable brunch dish, the Classic Eggs Benedict with Hollandaise Recipe is your answer. It’s a wonderful way to brighten a weekend morning or impress friends with a breakfast that tastes far more intricate than it is to prepare. Give it a go—you’ll soon find it becoming a beloved staple in your kitchen repertoire!

Print