Eggs Benedict with Hollandaise Sauce

Introduction

Eggs Benedict with Hollandaise Sauce is a classic brunch dish that epitomizes elegance, indulgence, and comfort. Originating in the United States in the late 19th century, this dish features perfectly poached eggs atop toasted English muffins, accompanied by savory Canadian bacon or ham, all generously draped in silky, tangy Hollandaise sauce.

I love this recipe because it combines textures and flavors in perfect harmony: the crisp edges of toasted muffins, the tender richness of eggs, the salty, smoky flavor of ham, and the buttery, lemony Hollandaise sauce. Every bite is decadent, satisfying, and truly brunch-worthy. Preparing this dish at home allows you to experience a restaurant-quality classic without leaving your kitchen.

Eggs Benedict is a must-try because it’s not just a dish—it’s an experience. From the satisfying ritual of poaching eggs to the final drizzle of Hollandaise, it’s a recipe that elevates breakfast or brunch into a luxurious occasion. It’s perfect for special mornings, gatherings, or anytime you want to treat yourself and your loved ones.

Why I Love This Recipe

I love this Eggs Benedict recipe because it transforms simple ingredients into an elegant, memorable dish. There’s something magical about the creamy, tangy Hollandaise coating a perfectly runny egg, which when broken, flows over warm muffins and savory ham. It’s indulgent yet comforting, sophisticated yet approachable.

The recipe also allows for creativity—swap ham for smoked salmon or avocado, experiment with herbs in the sauce, or adjust the level of acidity in the Hollandaise. I enjoy both the cooking process and the presentation; it feels like creating art on a plate.

Why It’s a Must-Try Dish

Eggs Benedict is a must-try because it’s a quintessential brunch dish that combines multiple classic cooking techniques—poaching eggs, making Hollandaise, and toasting muffins—into one impressive plate. It’s a show-stopper that’s perfect for celebrations, weekend brunches, or special occasions.

The combination of textures—crispy muffins, tender ham, and creamy eggs—complemented by the rich, buttery Hollandaise, creates a flavor explosion that’s hard to resist. It’s a dish that demonstrates culinary skill while remaining approachable, making it ideal for both home cooks and seasoned chefs.

Recipe Overview

• Cuisine: American / Brunch
• Course: Breakfast / Brunch
• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Servings: 2
• Calories (per serving): ~550 kcal

Ingredients

For the Hollandaise Sauce:

• 3 large egg yolks
• 1 tbsp lemon juice (freshly squeezed)
• 1/2 cup unsalted butter, melted and hot
• Pinch of salt
• Pinch of cayenne pepper or white pepper (optional)

For the Eggs Benedict:

• 2 English muffins, split and toasted
• 4 slices Canadian bacon or ham
• 4 large eggs
• 1 tbsp white vinegar (for poaching eggs)
• Salt and freshly ground black pepper, to taste
• Fresh chives or parsley, chopped (optional, for garnish)

Cooking Directions

1. Prepare the Hollandaise Sauce:
   • In a heatproof bowl, whisk egg yolks and lemon juice until combined.
   • Place the bowl over a pot of simmering water (double boiler method), making sure the bowl doesn’t touch the water.
   • Slowly drizzle in melted butter while continuously whisking until the sauce thickens.
   • Season with salt and cayenne pepper. Keep warm.
2. Cook the Canadian Bacon:
   • In a skillet over medium heat, cook bacon slices until slightly crisp and heated through. Set aside.
3. Poach the Eggs:
   • Bring a pot of water to a gentle simmer, add vinegar.
   • Crack each egg into a small bowl, then gently slide it into the simmering water.
   • Poach for 3-4 minutes for a runny yolk, or longer for firmer yolks. Remove with a slotted spoon and drain on paper towels.
4. Toast the English Muffins:
   • Split muffins and toast until golden brown.
5. Assemble the Eggs Benedict:
   • Place a slice of Canadian bacon on each toasted muffin half.
   • Top with a poached egg.
   • Spoon Hollandaise sauce generously over the egg.
   • Garnish with chopped chives or parsley, and season with salt and pepper. Serve immediately.

Step-by-Step Preparation Method

1. Make Hollandaise: Whisk egg yolks with lemon juice over simmering water, slowly add butter until thickened.
2. Cook bacon: Sauté until lightly crisp.
3. Poach eggs: Simmer in water with vinegar until whites are set and yolks are runny.
4. Toast muffins: Split and brown until golden.
5. Assemble: Muffin base → bacon → poached egg → Hollandaise sauce → garnish.
6. Serve immediately: Enjoy while hot for best flavor and texture.

How to Serve

• Serve warm for brunch with fresh fruit, roasted potatoes, or a light salad.
• Plate with a drizzle of extra Hollandaise on the side for presentation.
• Garnish with fresh herbs to add color and subtle flavor.

Recipe Tips

• Ensure eggs are fresh for easier poaching.
• Keep Hollandaise warm, but not overheat to avoid curdling.
• Use a gentle simmer for poaching eggs; vigorous boiling can break eggs apart.
• Prepare all components ahead, then assemble at the last minute for best results.

Variations

1. Eggs Florentine: Replace bacon with sautéed spinach for a vegetarian option.
2. Smoked Salmon Benedict: Substitute bacon with smoked salmon.
3. Avocado Benedict: Add slices of avocado under the egg.
4. Crab Benedict: Replace bacon with crab cakes for a seafood twist.
5. Spicy Hollandaise: Add a pinch of cayenne pepper or hot sauce to the sauce for a kick.

Freezing and Storage

• Storage: Eggs Benedict is best served immediately. Components (Hollandaise, bacon, muffins) can be made ahead.
• Freezing: Not recommended once assembled due to egg and sauce texture. Muffins and cooked bacon can be frozen separately for 1 month.

Special Equipment Needed

• Double boiler or heatproof bowl and saucepan for Hollandaise
• Slotted spoon for poaching eggs
• Skillet for bacon
• Toaster or oven for English muffins

Conclusion

Eggs Benedict with Hollandaise Sauce is a luxurious, restaurant-quality brunch dish that combines delicate poached eggs, savory bacon, toasted muffins, and rich, tangy sauce. It’s perfect for special mornings, celebratory brunches, or treating yourself to an indulgent meal. With practice, this dish is simple to prepare at home and always impresses with its flavor, texture, and elegant presentation. It’s a classic that every brunch lover should experience at least once.