Eggs Benedict with Hollandaise Sauce Recipe

I can’t think of a brunch dish that’s as comforting and fancy all at once as this Eggs Benedict with Hollandaise Sauce Recipe. It’s the kind of recipe that makes you feel like you’ve stepped into a cozy café even if you’re just in your own kitchen. The combination of perfectly poached eggs, savory Canadian bacon, and that rich, buttery hollandaise sauce is just magic on toasted English muffins.

If you’ve ever hesitated to make hollandaise sauce at home because it sounds intimidating, trust me—this recipe breaks it down into simple steps so you can feel confident and actually enjoy the process. I’ve made this for lazy weekend mornings and special occasions alike, and every time it brings that wow factor without too much fuss.

Ingredients You’ll Need

These ingredients come together like members of a perfectly balanced team: creamy, savory, and a touch tangy from the lemon juice in the sauce. When shopping, aim for the freshest eggs and good-quality Canadian bacon since these really shine in such a simple dish.

• English muffins: Look for ones that are sturdy yet fluffy inside; they hold up well to soaking up the hollandaise.
• Large eggs: Fresh eggs poach best—they hold their shape nicely.
• Canadian bacon: Thicker slices give you a satisfying bite without overpowering the dish.
• Vinegar: Just a splash in the poaching water helps the egg whites set quickly.
• Butter: Use unsalted for the hollandaise so you have full control over the seasoning.
• Egg yolks: The richness of the sauce depends on good quality yolks—they’re the star of hollandaise.
• Lemon juice (or lime juice): Adds a bright acidity to balance out the richness.
• Heavy whipping cream: A little cream cuts through and smooths the sauce beautifully.
• Salt and pepper: Season gently to taste; the sauce shouldn’t be too salty since bacon adds saltiness.

Variations

I love putting my own spin on classic recipes, and this Eggs Benedict with Hollandaise Sauce Recipe is no exception. Feel free to tweak the proteins or use different kinds of bread—the goal is to make it your own!

• Variation: Swapping Canadian bacon for smoked salmon transforms this into a bright, celebratory brunch that’s perfect if you want something lighter but still indulgent. I first tried this at a seaside brunch and was hooked!
• Vegetarian option: Use sautéed spinach or avocado slices instead of bacon for a plant-forward twist.
• Seasonal twist: Add a pinch of smoked paprika to the hollandaise for warmth in the fall or a dash of fresh dill for a springtime lift.

How to Make Eggs Benedict with Hollandaise Sauce Recipe

Step 1: Toast and Prepare Your Base

First things first—slice your English muffins in half and toast them until golden and crisp. This is crucial because a soggy muffin is the enemy here. I like to do this while I start heating the water for poaching the eggs so everything’s ready around the same time.

Step 2: Cook the Canadian Bacon

Heat a skillet over medium heat and lightly brown the Canadian bacon on both sides. The goal is to get a little caramelization going without drying it out. This adds a nice savory flavor that pairs beautifully with the hollandaise.

Step 3: Poach the Eggs Like a Pro

Bring a pot of water to a gentle simmer and add a splash of vinegar—it helps the egg whites set up neatly. Crack one egg into a small bowl then gently slide it into the water. I usually poach two eggs at once in a wide pan to save time. Aim for about 3 minutes for a runny yolk, or a bit longer if you prefer firmer. Use a slotted spoon to lift the eggs out and drain them on a paper towel.

Step 4: Whisk Together the Hollandaise Sauce

This is where the magic happens but don’t worry, I’ll guide you. Melt butter gently and keep it warm but not hot. Whisk egg yolks, lemon juice, and cream together in a heatproof bowl over a pot of simmering water. Slowly drizzle in the melted butter while whisking nonstop until it thickens—patience pays off! Season well with salt and pepper. If it gets too thick, a splash of warm water can loosen it up.

Step 5: Assemble and Serve

Layer your toasted muffin halves with Canadian bacon, top with a perfectly poached egg, then generously spoon the hollandaise sauce over the top. Don’t hesitate to serve immediately while everything is warm and inviting.

How to Serve Eggs Benedict with Hollandaise Sauce Recipe

Garnishes

I usually sprinkle a bit of freshly cracked black pepper and chopped chives or parsley on top for a pop of color and freshness. Sometimes a dusting of smoked paprika adds a lovely warmth and visual appeal that guests love.

Side Dishes

This dish shines with simple sides like crispy roasted potatoes or a light arugula salad tossed with lemon vinaigrette. For a real treat, serve alongside fresh fruit or a chilled glass of mimosa — brunch perfection!

Creative Ways to Present

For celebrations, I’ve laid out several mini Eggs Benedict on a large platter, garnished with edible flowers and sprinkled microgreens. It turns brunch into a festive affair and makes guests feel extra-special. Using a ring mold to shape the muffin base also adds a neat professional touch.

Make Ahead and Storage

Storing Leftovers

Because of the hollandaise, this dish is best enjoyed fresh. But if you do have leftovers, keep the components separate—the Canadian bacon and muffins store well in the fridge wrapped tightly. Poached eggs can be stored but will lose some of their delicate texture.

Freezing

I don’t recommend freezing Eggs Benedict with Hollandaise Sauce Recipe since the sauce can separate and the eggs’ texture suffers. If you want to prep ahead, freezing cooked Canadian bacon and English muffins separately works well though.

Reheating

Gently reheat Canadian bacon and English muffins in the oven or toaster oven to restore crispness. For eggs, a quick steam or warm water bath helps—but hollandaise should be made fresh to maintain that silky texture. You can always reheat sauce gently over low heat whisking constantly if needed.

FAQs

Final Thoughts

This Eggs Benedict with Hollandaise Sauce Recipe has won a permanent place in my brunch rotation because it’s just that comforting and satisfying. It’s a recipe that feels impressive but once you get the steps down, it’s really straightforward—you’ll find yourself making it more often than you expect. So go ahead, gather your ingredients, and treat yourself or your guests to a delicious brunch that tastes like it took hours but only needs a bit of love and attention.

Print