Eggs Benedict with Hollandaise sauce is a classic and indulgent brunch dish that has been enjoyed for generations. In this article, I’ll guide you through a step-by-step recipe to help you create this dish. Get ready to impress your family and friends with a homemade Eggs Benedict that will leave them craving more.
1. Eggs Benedict with Hollandaise Sauce
Ingredients
For the Hollandaise sauce
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of cayenne pepper
- Salt and pepper, to taste
For the Eggs Benedict
- 4 large eggs
- 4 slices Canadian bacon or ham
- 2 English muffins, split and toasted
- Fresh chives or parsley, for garnish (optional)
Instructions
Prepare the Hollandaise sauce
Fill a small saucepan with a few inches of water and bring it to a gentle simmer over medium heat. In a heatproof bowl that fits snugly on top of the saucepan, whisk together the egg yolks and lemon juice until well combined.
Place the bowl over the simmering water, ensuring that the bottom of the bowl doesn’t touch the water. Whisk the egg yolk mixture continuously while slowly drizzling in the melted butter. Continue whisking until the sauce thickens to a smooth and creamy consistency.
Remove the bowl from the heat and season the Hollandaise sauce with cayenne pepper, salt, and pepper. Keep the sauce warm by placing the bowl in a larger bowl filled with warm water.
Poach the eggs
Fill a large saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to the water, which helps the eggs hold their shape. Crack one egg into a small bowl or ramekin.
Create a gentle whirlpool in the simmering water using a spoon. Carefully slide the egg into the center of the whirlpool. Repeat this process for each egg. Allow the eggs to poach for about 3–4 minutes for a soft, runny yolk or longer for a firmer yolk.
Use a slotted spoon to carefully lift each poached egg out of the water, allowing any excess water to drain off. Place the eggs on a plate lined with a paper towel to absorb any remaining moisture.
Cook the Canadian bacon
In a skillet over medium heat, cook the Canadian bacon slices for a few minutes on each side until they are heated through and slightly crispy. Remove the bacon from the skillet and set it aside.
Assemble the Eggs Benedict
Place the toasted English muffin halves on a serving plate. Top each muffin half with a slice of Canadian bacon.
Carefully place a poached egg on top of each bacon slice.
Pour on the Hollandaise sauce
Drizzle a generous amount of Hollandaise sauce over each poached egg and let it cascade over the sides.
Garnish and serve
Sprinkle fresh chives or parsley on top of the Eggs Benedict for added color and freshness.
Serve the Eggs Benedict immediately while the English muffins are still warm, the eggs are perfectly poached, and the Hollandaise sauce is velvety and luscious.
Tips For You
- To keep the poached eggs warm while you prepare the other components, you can place them in a bowl of warm water until you’re ready to assemble the Eggs Benedict.
- If you prefer a vegetarian version, you can replace the Canadian bacon with sautéed spinach or avocado slices.
- Feel free to experiment with different variations by adding smoked salmon, grilled asparagus, or roasted tomatoes to your Eggs Benedict.
With its perfect blend of flavors and textures, this dish is a true indulgence for any breakfast or brunch lover. By following this simple recipe, you can easily recreate the elegance of Eggs Benedict in the comfort of your own kitchen.
