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Perfect Eggs Benedict Recipe with Easy Creamy Hollandaise Sauce

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A classic brunch favorite featuring toasted English muffins, perfectly poached eggs, Canadian bacon, and a rich, creamy hollandaise sauce with a hint of lemon zest. This recipe is approachable, quick, and delivers restaurant-quality results.

Ingredients

Scale
  • 4 large eggs (preferably free-range, room temperature for best poaching)
  • 2 English muffins, split and toasted
  • 4 slices of Canadian bacon or smoked ham (substitute with turkey bacon or sautéed spinach for a vegetarian twist)
  • 1 tablespoon white vinegar
  • 3 large egg yolks (room temperature)
  • 1 tablespoon fresh lemon juice
  • 1/2 cup (115g) unsalted butter, melted and hot
  • Pinch of salt
  • Pinch of cayenne pepper or a dash of hot sauce (optional)

Instructions

  1. Prepare the Hollandaise Sauce: Fill a medium saucepan with about 2 inches of water and bring to a gentle simmer over medium heat. In a heatproof bowl, whisk together the 3 egg yolks and lemon juice until the mixture is light and slightly thickened, about 1-2 minutes.
  2. Place the bowl over the saucepan (do not let the bowl touch the water) and whisk constantly while slowly drizzling in the hot melted butter. Keep whisking until the sauce thickens and becomes creamy, about 3-5 minutes. Remove from heat and stir in a pinch of salt and cayenne pepper if using. Keep warm by covering with a towel.
  3. Poach the Eggs: Fill a deep skillet or saucepan with about 3 inches of water, add the tablespoon of white vinegar, and bring to a gentle simmer (not a rolling boil). Crack each egg into a small bowl or ramekin.
  4. Swirl the water gently with a spoon to create a vortex, then carefully slide one egg at a time into the center. Poach eggs for about 3-4 minutes for soft yolks or longer if you prefer firmer.
  5. Use a slotted spoon to lift eggs out, gently blot excess water with a paper towel.
  6. Cook the Canadian Bacon: In a skillet over medium heat, warm the slices until lightly browned and heated through, about 1-2 minutes per side.
  7. Toast the English Muffins: Split and toast until golden and crisp to your liking.
  8. Assemble the Eggs Benedict: Place the toasted English muffin halves on plates. Top each with a slice of Canadian bacon, then carefully place a poached egg on top.
  9. Generously spoon the creamy hollandaise sauce over the eggs. Garnish with a sprinkle of fresh chopped chives or parsley if desired.
  10. Serve immediately and enjoy that perfect balance of textures and flavors!

Notes

If hollandaise sauce starts to separate, whisk in a teaspoon of warm water to bring it back together. Use room temperature eggs and butter for smooth sauce. Poach eggs individually for better control. For dairy-free hollandaise, substitute butter with vegan butter or olive oil. For gluten-free, use gluten-free English muffins or toasted sweet potato slices.

Nutrition

Keywords: Eggs Benedict, Hollandaise Sauce, Poached Eggs, Brunch Recipe, Canadian Bacon, Easy Hollandaise, Classic Breakfast

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