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Creamy Eggs Benedict Recipe with Classic Hollandaise Sauce Easy and Perfect

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A luxurious and comforting homemade eggs benedict with silky hollandaise sauce, perfectly poached eggs, crisp English muffins, and smoky Canadian bacon. Easy to make and perfect for brunch or special occasions.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, melted and warm
  • 3 large egg yolks, room temperature
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • Pinch of cayenne pepper or white pepper (optional)
  • 4 large eggs, fresh for poaching
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon or ham, lightly pan-fried
  • 1 tablespoon white vinegar
  • Fresh chives or parsley, finely chopped (optional)

Instructions

  1. Melt 1 cup (227g) of unsalted butter in a small saucepan or microwave until warm. Set aside.
  2. In a heatproof bowl, whisk 3 large egg yolks with 1 tablespoon fresh lemon juice and a pinch of salt until slightly thickened.
  3. Place the bowl over simmering (not boiling) water, making sure the bottom of the bowl doesn’t touch the water. Whisk continuously to gently cook the yolks for about 3-4 minutes until thickened and pale.
  4. Remove the bowl from heat and gradually drizzle in the melted butter while whisking vigorously to emulsify the sauce. Add a pinch of cayenne or white pepper if desired.
  5. Keep the hollandaise warm by placing it in a warm spot or covering loosely until ready to serve. Avoid reheating or boiling.
  6. Fill a medium pot with about 3 inches of water and bring to a gentle simmer. Add 1 tablespoon white vinegar.
  7. Crack each egg into a small cup, then gently slide into the simmering water one at a time. Poach for 3-4 minutes for runny yolks or longer for firmer yolks.
  8. While eggs poach, toast the English muffins until golden and crisp.
  9. In a skillet over medium heat, lightly fry the Canadian bacon slices until warmed and slightly caramelized, about 1-2 minutes per side.
  10. Assemble by placing a toasted muffin half on each plate, topping with a slice of Canadian bacon, then a poached egg.
  11. Spoon warm hollandaise generously over each egg, letting it drizzle down the sides.
  12. Garnish with finely chopped fresh chives or parsley if desired and serve immediately.

Notes

If hollandaise sauce looks grainy, whisk in a teaspoon of warm water to smooth it out. Avoid overheating the sauce to prevent curdling. Fresh eggs poach best. Prepare hollandaise just before serving for best texture.

Nutrition

Keywords: eggs benedict, hollandaise sauce, brunch recipe, poached eggs, Canadian bacon, easy brunch, creamy sauce

Find it online: https://tempotaste.com/creamy-eggs-benedict-recipe-with-classic-hollandaise-sauce-easy-and-perfect/