Eggs Benedict With Hollandaise Sauce

Eggs Benedict with Hollandaise sauce is one of those breakfast dishes that feels special, yet it’s completely doable in a home kitchen. You get soft toasted English muffins, savory meat, perfectly poached eggs, and a rich, lemony sauce that ties everything together. When each part is prepared with care, the result tastes just as good as any café brunch. This guide walks you through every step, with clear timing and simple techniques so you can make it confidently and consistently.

Ingredients List

For the Eggs Benedict

• 4 English muffins, split in half
• 8 large eggs (for poaching)
• 8 slices Canadian bacon or ham
• Water, for poaching
• 1 tablespoon white vinegar (optional, helps eggs hold shape)
• Butter, for toasting muffins (optional)

For the Hollandaise Sauce

• 3 large egg yolks
• 1 tablespoon fresh lemon juice
• 1/2 cup (115 g) unsalted butter, melted and warm
• 1–2 tablespoons warm water (as needed)
• 1/4 teaspoon salt (or to taste)
• Pinch of cayenne or white pepper (optional)

Step-by-Step Instructions

Step 1: Prepare the Hollandaise Base

In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture looks pale and slightly thick. Place the bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water. Keep whisking constantly so the eggs warm slowly and do not scramble.

Step 2: Emulsify the Butter

While whisking, slowly drizzle in the warm melted butter in a thin stream. The sauce should thicken into a smooth, creamy texture. If it becomes too thick, whisk in warm water one teaspoon at a time until it reaches a pourable consistency. Season with salt and a small pinch of cayenne or white pepper if using. Remove from heat and cover to keep warm.

Step 3: Toast the Muffins and Warm the Meat

Toast the English muffin halves until golden and lightly crisp. You can butter them if you like. In a skillet over medium heat, warm the Canadian bacon or ham for about 30–60 seconds per side, just until heated and lightly browned. Set both aside, keeping them warm.

Step 4: Set Up for Poaching

Fill a wide saucepan with about 3 inches of water and bring it to a gentle simmer, not a full boil. Add vinegar if using. Crack each egg into a small bowl so you can slide it into the water gently and avoid breaking the yolk.

Step 5: Poach the Eggs

Carefully slide the eggs into the simmering water. Cook for about 3 to 4 minutes for soft, runny yolks, or 4 to 5 minutes for slightly firmer yolks. Use a slotted spoon to lift each egg out and drain briefly on a paper towel.

Step 6: Assemble the Eggs Benedict

Place two muffin halves on each plate. Top each half with a slice of warm meat, then a poached egg. Spoon Hollandaise sauce generously over each egg. Serve right away while everything is warm.

How to Serve

Eggs Benedict is best served fresh and hot, right after assembly. Pair it with simple sides that balance the richness, such as fresh fruit, lightly dressed greens, or roasted breakfast potatoes. For drinks, coffee, tea, or fresh juice work well and keep the meal from feeling too heavy. If serving guests, prepare all components ahead of time and assemble just before bringing plates to the table for the best texture and presentation.

Storage Instructions

Eggs Benedict is not ideal for full storage once assembled, but individual components can be prepared ahead. Poached eggs can be stored in cold water in the refrigerator for up to 24 hours and reheated briefly in hot water before serving. Hollandaise sauce is best made fresh, but it can be kept warm for up to one hour over gentle heat. Toasted muffins and cooked meat can be stored in airtight containers in the refrigerator for up to two days and reheated as needed.

Helpful Tips

Keep the heat gentle when making Hollandaise, as high heat can cause the eggs to curdle. If the sauce separates, whisk in a teaspoon of warm water to bring it back together. For easier poaching, use very fresh eggs, as the whites stay tighter around the yolk. Always assemble the dish just before serving so the muffins do not become soggy and the eggs stay warm and soft.

Variations

You can change the base to suit different tastes and diets. Smoked salmon can replace Canadian bacon for a lighter, seafood version. Sautéed spinach or avocado slices work well for a vegetarian option. For a heartier plate, try using crispy bacon or slow-cooked pulled chicken. You can also add a small spoon of herb butter or a sprinkle of fresh chives over the sauce for extra flavor without overpowering the dish.

Nutrition Facts (Per Serving, Approximate)

Nutrient	Amount
Calories	540 kcal
Protein	23 g
Fat	38 g
Saturated Fat	18 g
Carbohydrates	28 g
Fiber	2 g
Sugar	3 g
Cholesterol	420 mg
Sodium	780 mg

Values are estimates and may vary based on ingredient brands and portion sizes.

FAQs

Can I make Hollandaise without a double boiler?
Yes, you can use very low heat directly on the stove, but you must whisk constantly and remove the pan from heat if it gets too hot. Gentle heat control is the key to preventing curdling.

What if my Hollandaise sauce breaks?
If the sauce separates, whisk in a teaspoon of warm water or lemon juice while mixing quickly. This often brings the sauce back to a smooth texture.

How do I keep poached eggs warm for serving guests?
Place cooked eggs in a bowl of warm water for up to 10 minutes before serving. This keeps them warm without continuing to cook the yolks.

Can I use store-bought Hollandaise sauce?
You can, but homemade sauce has a fresher flavor and smoother texture. If using store-bought, warm it gently and avoid boiling to prevent separation.

Conclusion

Eggs Benedict with Hollandaise sauce is a timeless brunch classic that feels impressive but becomes easy with a little practice. Once you master the sauce and poaching, the rest comes together quickly and smoothly. Try this recipe for weekend breakfasts, special occasions, or whenever you want to turn a simple morning into something memorable. Give it a try, adjust it to your taste, and enjoy bringing a restaurant-style favorite to your own table.