Home-Made Eggs Benedict with Hollandaise Sauce
A delightful breakfast favorite featuring a toasted English muffin layered with Canadian bacon, topped with a poached egg, and finished with creamy hollandaise sauce. Perfect for a homemade brunch experience.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4 servings
Full Ingredient List
- 2 English muffins
- 4 large eggs
- Splash of vinegar
- 4 slices Canadian bacon
- 4 tablespoons butter
- 4 egg yolks
- 2 teaspoons lemon juice or lime juice
- 1 tablespoon heavy whipping cream
- Salt and pepper
Hollandaise Sauce
Tools and Equipment
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 4 tablespoons |
Butter |
Melted |
|
| 4 |
Egg yolks |
|
|
| 2 teaspoons |
Lemon juice or lime juice |
|
|
| 1 tablespoon |
Heavy whipping cream |
|
|
| To taste |
Salt and pepper |
|
|
Instructions
-
Step 1:
Melt the butter in a small saucepan.
-
Step 2:
In a separate small bowl, beat the egg yolks and mix in lemon juice, whipping cream, salt, and pepper.
-
Step 3:
Gradually add the hot melted butter to the egg mixture a spoonful at a time, stirring well to temper the eggs. (Tips: Adding the butter slowly prevents curdling.)
-
Step 4:
Pour the tempered mixture back into the saucepan and cook on low heat for 20-30 seconds, stirring constantly. (Tips: To adjust thickness, add a splash of cream if necessary.)
Poached Eggs and Assembly
Tools and Equipment
- Medium pot
- Slotted spoon
- Large pan
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 2 |
English muffins |
Toasted |
|
| 4 |
Large eggs |
Poached |
|
| Splash |
Vinegar |
Add to poaching water |
|
| 4 slices |
Canadian bacon |
Pan heated |
|
| To taste |
Salt and pepper |
|
|
Instructions
-
Step 1:
Fill a medium pot with 3 inches of water and bring to a boil, then reduce the heat to reach a simmer. (Tips: Small bubbles should be visible, but not rolling.)
-
Step 2:
Add a splash of vinegar to the water. This helps the egg whites hold together during poaching. (Tips: Vinegar is optional but recommended.)
-
Step 3:
Crack an egg into a small cup, then gently lower it into the simmering water. Cook for 3-5 minutes based on desired yolk softness. (Tips: Use a slotted spoon to remove the poached egg from the water.)
-
Step 4:
In a large pan, heat Canadian bacon slices over medium-high heat for about 1 minute per side.
-
Step 5:
Toast the English muffins and top each half with a slice of Canadian bacon, followed by a poached egg. Add the hollandaise sauce on top. (Tips: Serve immediately for best taste.)
Additional Information
Notes: This dish is best when the hollandaise sauce is prepared fresh, but it can be made a day in advance and gently reheated. Consider trying variations like adding asparagus for a twist.
