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Creamy Classic Eggs Benedict Recipe Easy Homemade Velvety Hollandaise Sauce

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A classic brunch favorite featuring perfectly poached eggs on toasted English muffins topped with a rich, velvety homemade hollandaise sauce. This recipe is approachable, quick, and perfect for special occasions or weekend indulgence.

Ingredients

Scale
  • Fresh large eggs (for poaching)
  • English muffins, split and toasted (can substitute with toasted sourdough or gluten-free bread)
  • 1 cup (225g) unsalted butter, melted slowly for hollandaise
  • 3 large egg yolks, room temperature
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white vinegar (for poaching water)
  • Salt to taste
  • White pepper to taste
  • Optional: Canadian bacon or smoked ham, sliced and lightly seared

Instructions

  1. Prepare the Hollandaise Sauce (about 15 minutes): Fill the bottom of a double boiler or medium saucepan with 1–2 inches of water and bring to a gentle simmer over medium heat. In the top bowl, whisk together 3 large egg yolks, 1 tablespoon fresh lemon juice, and a pinch of salt until lightened in color.
  2. Place the bowl over simmering water, ensuring the bottom does not touch the water. Whisk constantly to avoid scrambling. Slowly drizzle in 1 cup (225g) melted unsalted butter a little at a time while whisking vigorously until sauce thickens and becomes glossy. Remove from heat and keep warm.
  3. Poach the Eggs (about 5 minutes): Fill a wide, shallow saucepan with about 3 inches of water. Add 1 tablespoon white vinegar and bring to a gentle simmer (around 180°F/82°C). Crack each egg into a small cup, then gently slide into the water one at a time. Poach for 3–4 minutes until whites are set but yolks remain soft.
  4. Use a slotted spoon to carefully lift eggs out and drain on paper towels to remove excess water.
  5. Toast and Prepare the Base: Split English muffins in half and toast until golden and crispy. If using Canadian bacon or smoked ham, sear slices in a hot skillet until lightly browned.
  6. Assemble the Eggs Benedict: Place toasted English muffin halves on plates. Top each half with a slice of seared Canadian bacon (if using), then a poached egg. Spoon warm hollandaise sauce generously over the eggs. Season with white pepper and additional salt if needed.
  7. Serve immediately, garnished with fresh herbs like chopped chives or parsley if desired.

Notes

Keep the double boiler water at a gentle simmer to avoid scrambling the eggs in the hollandaise. Add melted butter slowly to create a stable emulsion. Use fresh eggs for best poaching results. If hollandaise thickens too much or breaks, whisk in a teaspoon or two of warm water to smooth it out. Poached eggs do not reheat well; serve leftovers with sauce over vegetables or grilled chicken.

Nutrition

Keywords: Eggs Benedict, Hollandaise Sauce, Poached Eggs, Brunch Recipe, Classic Breakfast, Easy Hollandaise, English Muffins

Find it online: https://magnetmeal.com/creamy-classic-eggs-benedict-recipe-easy-homemade-velvety-hollandaise-sauce/