Eggs Benedict with Hollandaise

Master Eggs Benedict with Hollandaise perfectly using our easy step-by-step recipe for a creamy, delicious brunch favorite. This classic dish brings together perfectly poached eggs, toasted English muffins, savory Canadian bacon, and a rich, velvety Hollandaise sauce that ties everything together for an indulgent morning treat or elegant weekend brunch you’ll love sharing with friends and family.

Why You’ll Love This Recipe

• Classic brunch perfection: Eggs Benedict with Hollandaise offers a decadent balance of creamy, savory, and tangy flavors that make every bite special.
• Impress with ease: Though it looks gourmet, this recipe breaks down each step simply, so even beginners can shine in the kitchen.
• Customizable to taste: Swap out ingredients or toppings to suit your preferences, making every meal uniquely yours.
• Nutritious start: Packed with protein from eggs and lean Canadian bacon, this meal fuels your day deliciously.
• Perfect for special occasions: Ideal for celebrations, brunch dates, or treating yourself on lazy weekends.

Ingredients You’ll Need

These simple, essential ingredients create the perfect harmony of textures and flavors — each adding unique character to your Eggs Benedict with Hollandaise. From fresh eggs to rich butter for the sauce, quality matters.

• Eggs: Use the freshest large eggs available for the creamiest poached centers and vibrant yolks.
• English muffins: Lightly toasted to provide a perfect crunchy base that holds all the toppings firmly.
• Canadian bacon: Adds a smoky, savory element and gorgeous color to your dish.
• Butter: Unsalted butter is key to making smooth, rich Hollandaise sauce with silky texture.
• Egg yolks: Separate fresh egg yolks for the sauce to create that iconic creamy consistency.
• Lemon juice: Provides bright acidity that balances the richness of the Hollandaise sauce perfectly.
• White vinegar: Helps in the poaching water to keep egg whites firm and neat.
• Salt and cayenne pepper: Seasonings that enhance the sauce’s flavor with a subtle kick.

Variations for Eggs Benedict with Hollandaise

Feel free to get creative! This Eggs Benedict with Hollandaise recipe is wonderfully adaptable to different ingredients, dietary preferences, and taste buds.

• Vegetarian twist: Replace Canadian bacon with sautéed spinach or grilled mushrooms for a fresh, meat-free option.
• Smoked salmon: Swap the bacon for thin slices of smoked salmon to create a classic Eggs Royale variation.
• Avocado addition: Add creamy sliced avocado atop the muffin for extra richness and a healthy fat boost.
• Spicy kick: Incorporate chopped jalapeños or cayenne pepper into the Hollandaise sauce for some heat.
• Gluten-free: Use gluten-free English muffins or toasted gluten-free bread to keep it safe and delicious.

How to Make Eggs Benedict with Hollandaise

Step 1: Prepare the Hollandaise Sauce

Start by gently whisking egg yolks with fresh lemon juice in a heatproof bowl. Place over simmering water, whisk constantly while slowly adding melted butter to create a thick, silky sauce. Season with salt and a pinch of cayenne pepper for balance. Keep warm until serving.

Step 2: Poach the Eggs

Bring a wide pan of water to a gentle simmer and add a splash of white vinegar to help the eggs hold shape. Crack fresh eggs into small cups and gently slide them into the water. Poach for about 3–4 minutes until whites are set but yolks remain silky. Remove carefully with a slotted spoon and drain on paper towels.

Step 3: Toast and Prepare the Base

Slice English muffins and toast until golden brown and slightly crisp. Heat Canadian bacon in a skillet over medium heat until warmed through and lightly browned on each side.

Step 4: Assemble Your Eggs Benedict

Place the toasted English muffin halves on plates, top each with a slice of Canadian bacon. Carefully add the beautifully poached eggs on top, then generously spoon warm Hollandaise sauce over everything.

Step 5: Garnish and Serve Immediately

Sprinkle with freshly chopped chives or parsley for a pop of color and serve right away for the best texture and flavor.

Pro Tips for Making Eggs Benedict with Hollandaise

• Room temperature ingredients: Bring eggs and butter to room temperature to create a smooth, emulsified Hollandaise.
• Keep sauce warm: Hold the Hollandaise over warm but not hot water to prevent curdling before serving.
• Vinegar in poaching water: This helps eggs maintain shape without imparting a strong flavor.
• Freshness matters: Use fresh eggs for easier poaching and improved taste.
• Work in batches: Poach eggs one or two at a time if you’re serving multiple guests to keep each perfectly shaped.

How to Serve Eggs Benedict with Hollandaise

Garnishes

Fresh herbs like chives, parsley, or even dill bring brightness and lovely fragrance to balance the rich Hollandaise. Ground black pepper or a dash of smoked paprika adds subtle spice and visual appeal.

Side Dishes

Complement your Eggs Benedict with classic brunch sides such as crispy hash browns, sautéed asparagus, or a mixed greens salad for freshness. Roasted tomatoes or fresh fruit salad also add a vibrant contrast.

Creative Ways to Present

Try serving on a bed of lightly dressed arugula for a peppery note, or use a toasted bagel or thick-cut sourdough in place of the English muffin for a unique twist. Mini versions on small toasts make perfect finger food for brunch parties.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Hollandaise sauce in an airtight container in the fridge for up to 2 days, but it’s best fresh. Place leftovers in a shallow container with eggs and bacon separated and refrigerated for up to 24 hours.

Freezing

Due to the delicate emulsion, Hollandaise sauce does not freeze well and tends to separate. It’s better to prepare fresh sauce on the day of serving.

Reheating

Reheat Hollandaise gently over a warm water bath while whisking continuously to revive its smooth texture. Avoid microwaving directly as it can cause curdling. Warm leftover poached eggs gently in simmering water before serving.

FAQs

Can I make Hollandaise sauce ahead of time?

While it’s best freshly made, you can prepare Hollandaise a few hours ahead and keep it warm over a double boiler or in a thermos. Re-whisk gently before serving.

What’s the best way to poach eggs perfectly?

Use fresh eggs, simmer water gently, add a splash of vinegar, and crack eggs close to the surface to keep the whites compact and prevent spreading.

Can I use something other than Canadian bacon?

Absolutely! Ham, smoked salmon, sautéed spinach, or even crispy bacon strips work wonderfully as substitutes depending on your taste.

Is there a dairy-free alternative for Hollandaise sauce?

You can replace butter with dairy-free margarine or use blended avocado with lemon juice for a creamy, dairy-free sauce alternative.

How do I prevent Hollandaise from curdling?

Keep heat low while whisking and add melted butter slowly. If it starts to separate, whisk in a teaspoon of warm water to bring it back together.

Final Thoughts

There’s nothing quite like Eggs Benedict with Hollandaise to elevate your brunch game into something spectacular. With straightforward steps and room to personalize, anyone can create this irresistible dish that impresses every time. So grab those fresh eggs, warm up the butter, and start cooking your delicious morning masterpiece today!

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