Eggs Benedict with Foolproof Hollandaise Sauce

Eggs Benedict is by far my favorite breakfast meal. There’s something about the buttery, crunchy toasted English muffin, the subtle saltiness of the Canadian bacon, the richness of a gently poached egg and the creaminess of a good Hollandaise sauce that makes the dish. Whenever I go out for breakfast or brunch, I immediately zone in on the restaurant’s benedict options. But  the funny thing is, I’ve never attempted to make it at home… until recently. And ever since I’ve made it at home the first time, I’ve been making eggs benedict at least once a week just to get my fix! Here’s my go-to recipe for Eggs Benedict with Foolproof Hollandaise Sauce that will kick start your day in a delicious way…

This is the classic recipe for Eggs Benedict consisting of Canadian bacon and poached egg. However don’t let this stop you from experimenting! There are all sorts of variations to try like substituting the canadian bacon with crabcakes, homemade sausage patties, bacon, Mexican chorizo, turkey, etc. I can’t wait to play around with eggs benedict recipes and come up with variations of my own soon…



2 tablespoons white vinegar
1 teaspoon salt
12 large eggs
6 english muffins, split & toasted
12 slices Canadian bacon
1 recipe for Foolproof Hollandaise

Fill a large 12 inch skillet nearly to the rim with water. Add the vinegar and salt and bring to a boil over high heat. Once it comes to a boil, remove off heat.

Crack an egg into a small bowl and one at a time, carefully pour the egg into the skillet. Repeat with the remaining eggs,being careful not to crowd the pan. (You may want to only poach 6 eggs at a time to avoid crowding.)

Once your eggs are in the skillet, cover the pan and poach the eggs until whites are set but yolks are slightly runny, about 5-7 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate.

Meanwhile, preheat your broiler. Arrange your toasted English muffins, split side up, on a baking sheet and place a slice of bacon on each. Broil until they begin to brown, about 1 minute.

Arrange 1 poached egg on top of each English muffin. Spoon 1-2 tablespoons of hollandaise sauce over each egg. Garnish with minced fresh parsley and serve.



1 1/2 sticks unsalted butter, softened
6 large egg yolks
1/2 cup boiling water
2 teaspoons lemon juice
1/8 teaspoon cayenne pepper (optional)
salt to taste

Whisk butter and egg yolks in a large heat resistant bowl set over a medium saucepan filled with 1/2 inch of barely simmering water. Be careful not to let the bottom of the bowl touch the water. Slowly add the 1/2 cup of boiling water into the bowl and cook, whisking constantly. It will eventually thicken when the sauce registers 160 degrees, in about 7-10 minutes.

Remove from heat and stir the lemon juice and cayenne if using. Season with salt to taste and serve over eggs benedict above.

The Art of Crafting the Perfect Eggs Benedict with Foolproof Hollandaise Sauce

Eggs Benedict: a luxurious dish synonymous with leisurely weekend brunches and artful plating. Achieving the perfect balance of soft poached eggs, velvety hollandaise sauce, and the crunch of a toasted English muffin is what makes Eggs Benedict a revered favorite in the world of gastronomy.

Creating the Base: A Toast to the Toasted Muffin

The English muffin, often underestimated, is a pivotal element of Eggs Benedict. Achieving the right level of toastiness, yielding a crispy exterior and a soft interior, is key. This simple base has evolved, with varieties like whole wheat and gluten-free, ensuring that everyone can enjoy the dish.

The English muffin’s role extends beyond just taste and texture; it’s essential for the structural integrity, absorbing the hollandaise sauce and egg yolk for an interplay of textures.

The Star Attraction: Poached Eggs and Their Silky Lure

Poached eggs are the true testament to a cook’s skill. These delicate orbs demand patience and precision to achieve a runny yolk encased in a smooth white exterior. Fresh, quality eggs are crucial, as they hold their shape better during poaching, making the difference between a good and a great dish.

Hollandaise Sauce: The Velvety Crown Fit for a King

Hollandaise is a warm emulsion of butter, egg yolks, and a tang of citrus that has become a hallmark of French cuisine. Preparing a foolproof hollandaise involves mastering the temperature at which eggs thicken without scrambling. The lemon juice not only adds flavor but also stabilizes the emulsion. This sauce is the binding force of Eggs Benedict, creating a sumptuous whole.

Frequently Asked Questions:

Eggs Benedict is considered a luxury brunch item due to the skill and timing required for its preparation, especially for the hollandaise sauce. The dish is best served fresh, but components can be prepped in advance. To prevent hollandaise from splitting, it’s crucial to regulate the temperature, often by using a double boiler.

Eggs Benedict with Foolproof Hollandaise Sauce embodies the art of patience and practice. It’s a celebratory dish that when executed well, is akin to breakfast magic.

Print