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eggs benedict hollandaise recipe

A classic brunch dish featuring poached eggs, Canadian bacon, and a rich hollandaise sauce served on toasted English muffins.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, brunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Hollandaise Sauce
  • 3 large egg yolks
  • 1 tablespoon lemon juice freshly squeezed
  • 1 stick unsalted butter melted
  • 1 pinch salt
  • 1 pinch cayenne pepper optional
Eggs Benedict
  • 4 large eggs
  • 4 slices Canadian bacon
  • 1 tablespoon vinegar for poaching
  • 1 tablespoon chives chopped, for garnish

Method
 

Prepare the Hollandaise Sauce
  1. In a mixing bowl, whisk together the egg yolks and lemon juice until the mixture is thickened and pale.
  2. Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water.
  3. Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and smooth.
  4. Season with salt and cayenne pepper, then remove from heat and keep warm.
Poach the Eggs
  1. Fill a poaching pan with water and add vinegar. Bring to a gentle simmer.
  2. Crack each egg into a small bowl, then gently slide them into the simmering water.
  3. Cook for about 3-4 minutes, or until the whites are set but the yolks are still runny.
  4. Use a slotted spoon to remove the eggs and drain on paper towels.
Assemble the Dish
  1. Place a slice of Canadian bacon on each toasted English muffin half.
  2. Top each with a poached egg and generously spoon over the hollandaise sauce.
  3. Garnish with chopped chives and serve immediately.

Notes

For best results, use fresh eggs and ensure the hollandaise sauce is kept warm until serving.