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Eggs Benedict with Hollandaise

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  • Author: Lina
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten Free (when using gluten-free English muffins or substitutes)

Description

Eggs Benedict with Hollandaise is a classic brunch dish featuring perfectly poached eggs atop toasted English muffins and Canadian bacon, all generously topped with a rich, creamy, and tangy Hollandaise sauce. This recipe guides you through creating restaurant-quality Hollandaise and flawless poached eggs with simple ingredients and easy steps, perfect for impressing guests or elevating weekend mornings.

Ingredients

Scale

For the Eggs Benedict

  • 4 large fresh eggs
  • 2 English muffins, toasted and halved
  • 4 slices Canadian bacon or ham
  • 1 tablespoon white vinegar (for poaching eggs)

For the Hollandaise Sauce

  • 3 large egg yolks
  • 1/2 cup unsalted butter (melted and warm)
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper

For Garnish (optional)

  • Pinch of smoked paprika
  • Freshly chopped chives or parsley

Instructions

  1. Prepare the Hollandaise Sauce: Start by melting the unsalted butter gently until fully liquefied. In a heatproof bowl, whisk together egg yolks and fresh lemon juice until the mixture lightens in color. Set the bowl over simmering water (double boiler setup) and whisk constantly while slowly drizzling in the warm melted butter. Continue whisking until the sauce thickens to a creamy consistency. Season with salt and a pinch of cayenne pepper. Keep the sauce warm until serving.
  2. Poach the Eggs Perfectly: Fill a medium pot with water and add a tablespoon of white vinegar to help the eggs hold their shape. Bring the water to a gentle simmer, not a rolling boil. Crack each egg into a small cup, then carefully slide the eggs one at a time into the simmering water. Cook for 3-4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to lift the eggs from the water and drain them gently on paper towels.
  3. Toast and Assemble: While poaching the eggs, toast English muffin halves until golden brown. Sear Canadian bacon or ham slices in a skillet until warmed and slightly caramelized. Place toasted muffins on plates, layer each with a slice of Canadian bacon, then top with a perfectly poached egg. Spoon a generous amount of warm Hollandaise sauce over the eggs.
  4. Final Touches: Garnish with a pinch of smoked paprika or freshly chopped herbs like chives or parsley for added color and aroma. Serve immediately for the best flavor and texture.

Notes

  • Use the freshest eggs possible for the best poaching results and shape retention.
  • Keep poaching water at a gentle simmer to avoid tough egg whites.
  • Add melted butter slowly to the egg yolks when making Hollandaise to prevent the sauce from separating.
  • Keep the Hollandaise warm but avoid overheating to prevent curdling.
  • Use a slotted spoon to drain excess water from poached eggs, ensuring a clean presentation.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Poaching, Searing, Toasting
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (2 halves)
  • Calories: 450
  • Sugar: 1g
  • Sodium: 700mg
  • Fat: 35g
  • Saturated Fat: 17g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 20g
  • Cholesterol: 330mg

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Find it online: https://delectablerecipe.com/eggs-benedict-with-hollandaise/