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If you’re craving a brunch classic that delivers indulgent flavors with elegant simplicity, the Classic Eggs Benedict with Hollandaise Sauce Recipe is your best bet. This timeless dish pairs perfectly poached eggs with savory Canadian bacon nestled on toasted English muffins, all crowned with a luscious, velvety hollandaise sauce that’s zesty, rich, and absolutely irresistible. Every bite combines the perfect harmony of textures and tastes that turn an ordinary morning into a special occasion.
Ingredients You’ll Need
With just a handful of simple yet indispensable ingredients, you can create this spectacular brunch staple. Each ingredient plays a vital role—whether it’s the fresh egg yolks that create the creamy hollandaise, the buttery toasted English muffins providing crunch, or the bright lemon juice that adds that necessary zing to the sauce.
- 3 large egg yolks: Use the freshest eggs possible for that silky, rich hollandaise base.
- 1/2 cup unsalted butter: Melt gently to incorporate smoothly into the sauce without separating.
- 1 tablespoon lemon juice: Fresh-squeezed adds essential brightness to balance the richness.
- Salt to taste: Enhances all the flavors without overpowering them.
- 1/4 teaspoon cayenne pepper (optional): Adds a subtle kick that deepens complexity.
- 2 pieces English muffins: Toast for a perfectly crisp base that holds all the layers together.
- 4 slices Canadian bacon: A tender yet slightly smoky component; feel free to swap for ham or crispy bacon.
- 4 large eggs: Freshness ensures beautifully poached eggs with runny yolks.
- 1 tablespoon white vinegar: Helps the egg whites set neatly when poaching.
- 2 tablespoons fresh chives or dill: Fresh herbs brighten presentation and flavor.
- Cayenne pepper to garnish (optional): Just a pinch for that extra pop of color and spice.
How to Make Classic Eggs Benedict with Hollandaise Sauce Recipe
Step 1: Prepare the Hollandaise Sauce
Start by gently heating your egg yolks, lemon juice, and a pinch of salt over low heat in a medium saucepan. Slowly whisk in the melted butter bit by bit to create a smooth, creamy sauce. Patience is key here—the sauce should thicken without curdling. Once ready, keep it warm by covering the pan or transferring the sauce to a heatproof bowl placed over warm water.
Step 2: Simmer Water for Poaching Eggs
Fill a pot with water and add the white vinegar, which helps eggs maintain a neat shape during poaching. Bring it to a gentle simmer on medium heat—too vigorous a boil will cause the eggs to break apart. This gentle motion is perfect for perfectly poached eggs.
Step 3: Sauté the Canadian Bacon
In a large skillet heated over medium, cook the Canadian bacon for about 3 to 4 minutes until warmed through and turning golden brown. This adds a delicious caramelized flavor and slightly crisp texture that’s essential to balance the softness of the poached eggs.
Step 4: Toast the English Muffins
Using the same skillet, melt a touch of butter and place the halved English muffins cut side down. Toast until golden and crisp, usually 2 to 3 minutes. That toasty edge offers a wonderful contrast against the creamy sauce and tender bacon.
Step 5: Poach the Eggs
Carefully crack your fresh eggs into the simmering water one at a time. Let them poach for 3 to 4 minutes until the whites are set but the yolks remain deliciously runny inside. Using a slotted spoon, gently lift them out and drain excess water.
Step 6: Assemble Your Classic Eggs Benedict with Hollandaise Sauce Recipe
On each toasted English muffin half, place a slice of the golden Canadian bacon, then add a perfectly poached egg. Ladle generous spoonfuls of the vibrant hollandaise sauce over the top, and finish with a sprinkle of fresh chives or dill and a pinch of cayenne pepper if you like a little heat. Serve immediately to enjoy the full glory of this dish.
How to Serve Classic Eggs Benedict with Hollandaise Sauce Recipe
Garnishes
Garnishing with fresh herbs like chives or dill not only adds a lovely burst of color but also a fresh, subtle flavor that balances the richness. A light dusting of cayenne pepper can introduce a gentle warmth that enlivens the dish beautifully.
Side Dishes
Classic Eggs Benedict pairs wonderfully with simple sides like mixed green salads, roasted asparagus, or crispy hash browns. These accompaniments bring both freshness and texture variety to round out your brunch experience.
Creative Ways to Present
To wow your guests, consider plating each serving on elegant white dishes and garnishing with edible flowers or microgreens. You could also experiment by swapping the Canadian bacon with smoked salmon or sautéed spinach for a delightful twist on this classic.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to one day. Keep the hollandaise sauce separate from the eggs and muffins to preserve texture and freshness.
Freezing
This dish is best enjoyed fresh and does not freeze well, especially the poached eggs and hollandaise sauce, which can separate or become watery upon thawing.
Reheating
For warming leftovers, gently reheat the hollandaise sauce in a double boiler while keeping an eye on it to prevent curdling. Reheat the English muffins and bacon in a toaster or skillet. Poached eggs are tricky to reheat without loss of quality, so it’s best to prepare fresh if possible.
FAQs
Can I use regular bacon instead of Canadian bacon in this Classic Eggs Benedict with Hollandaise Sauce Recipe?
Absolutely! While Canadian bacon is traditional due to its tenderness and mild flavor, crispy bacon or ham can be delicious alternatives that bring a different texture and taste to the dish.
How do I know when my hollandaise sauce has the right consistency?
The perfect hollandaise should be thick enough to coat the back of a spoon but still smooth and pourable. If it’s too thin, continue whisking gently over low heat; if it’s too thick, whisk in a little warm water or lemon juice to loosen it up.
What’s the best way to poach eggs without getting watery edges?
Adding white vinegar to the simmering water helps the egg whites set quickly, giving you neater, more uniform poached eggs. Using fresh eggs also makes a big difference in the final appearance.
Can I prepare any parts of the Classic Eggs Benedict with Hollandaise Sauce Recipe ahead of time?
You can prepare the hollandaise sauce just before serving and toast the muffins slightly earlier, but poached eggs are best made fresh. This ensures the perfect texture and flavor every time.
Why does my hollandaise sauce sometimes split, and how can I fix it?
Hollandaise sauce can split if the butter is too hot or if you add it too quickly. To fix a broken sauce, try whisking in a teaspoon of cold water or another egg yolk to help bring it back together.
Final Thoughts
There is something truly special about making and sharing the Classic Eggs Benedict with Hollandaise Sauce Recipe. It’s a dish that celebrates simple ingredients transformed into something luxurious and comforting. I promise once you try this recipe, it will become a beloved staple on your brunch table. So go ahead, gather your ingredients, and indulge in this timeless favorite—you deserve it!
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Classic Eggs Benedict with Hollandaise Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
This classic Eggs Benedict recipe elevates your breakfast with perfectly poached eggs, rich homemade hollandaise sauce, crispy Canadian bacon, and toasted English muffins. Ready in 30 minutes, it’s an indulgent yet straightforward dish to impress any morning.
Ingredients
Hollandaise Sauce
- 3 large Egg Yolks (Use fresh eggs for best flavor.)
- 1/2 cup Unsalted Butter (Melt it gently.)
- 1 tablespoon Lemon Juice (Fresh-squeezed is preferred.)
- Salt to taste (Adjust to taste.)
- 1/4 teaspoon Cayenne Pepper (Optional.)
Main Ingredients
- 2 pieces English Muffins (Toast for extra texture.)
- 4 slices Canadian Bacon (Can be swapped for ham or crispy bacon.)
- 4 large Eggs (Fresher eggs yield better results.)
- 1 tablespoon White Vinegar (Helps maintain egg shape.)
- 2 tablespoons Chives or Dill (Fresh herbs enhance flavor.)
- Cayenne Pepper to taste (Optional garnish.)
Instructions
- Prepare Hollandaise Sauce: In a medium saucepan, combine the egg yolks, lemon juice, and a pinch of salt over low heat. Slowly whisk in the melted butter until the sauce becomes smooth and creamy. Keep the sauce warm by covering it while you prepare the rest of the dish.
- Simmer Water for Poaching Eggs: Fill a pot with water and add the white vinegar. Bring the water to a gentle simmer over medium heat, which will help the eggs maintain their shape during poaching.
- Sauté Canadian Bacon: Heat a large skillet over medium heat and add the Canadian bacon slices. Cook them for about 3-4 minutes until they are heated through and golden brown. Remove them from the skillet and set aside.
- Toast English Muffins: In the same skillet, melt a small amount of butter, then place the halved English muffins cut side down. Toast them until they turn golden brown, approximately 2-3 minutes.
- Poach Eggs: Carefully crack each egg into the simmering water. Poach the eggs for 3-4 minutes or until the whites are set but the yolks remain runny. Remove eggs with a slotted spoon and drain them well.
- Assemble Your Dish: On each toasted muffin half, layer a slice of Canadian bacon, then place a poached egg on top. Drizzle generously with the warm hollandaise sauce. Garnish with fresh chives or dill and a sprinkle of cayenne pepper, if using. Serve immediately to enjoy the best flavor and texture.
Notes
- Use the freshest eggs possible for optimal poaching results.
- Keep the hollandaise sauce warm but not hot to avoid curdling.
- You can substitute Canadian bacon with ham or bacon for different flavor variations.
- White vinegar added to poaching water helps eggs hold their shape better.
- Serve immediately after assembling to maintain the crispness of the toasted muffins.
