Eggs Benedict with Hollandaise Sauce

Eggs Benedict with Hollandaise Sauce is one of those brunch dishes that feels special every single time, whether you’re making it for a lazy Sunday morning or a holiday breakfast. There’s something about the combination of a crispy toasted English muffin, salty Canadian bacon, a perfectly poached egg with a runny yolk, and that rich, buttery sauce that just works. It looks like you ordered it at a restaurant, and nobody has to know it took you about 30 minutes at home.

Ingredients

For the Eggs Benedict:

• 2 English muffins, split in half
• 4 large eggs, as fresh as possible
• 4 slices Canadian bacon
• 1 splash white vinegar (for poaching water)

For the Hollandaise Sauce:

• 4 tablespoons unsalted butter
• 4 large egg yolks, room temperature
• 2 teaspoons fresh lemon juice (or lime juice)
• 1 tablespoon heavy whipping cream
• Salt and pepper, to taste

How To Make Eggs Benedict with Hollandaise Sauce

1. Make the hollandaise first. Melt the butter in a small saucepan over low heat until it’s completely liquid and just starting to bubble. Don’t let it brown.
2. Whisk the egg yolks. In a small heatproof bowl, whisk together the egg yolks, lemon juice, and heavy whipping cream until pale and slightly thickened, about 1 minute.
3. Cook the sauce. Set the bowl over a saucepan of barely simmering water (a double boiler setup), making sure the bottom of the bowl doesn’t touch the water. Whisk constantly for 3 to 4 minutes until the mixture thickens enough to coat the back of a spoon.
4. Stream in the butter. Remove the bowl from the heat and slowly pour in the melted butter, a few drops at a time at first, whisking the whole time. Once it starts to emulsify, pour in the rest in a thin, steady stream. Season with salt and pepper. Keep warm while you prepare everything else.
5. Set up the poaching water. Fill a wide, deep skillet or medium saucepan with about 3 inches of water. Bring to a boil, then reduce to a gentle simmer. Add a splash of vinegar.
6. Crack the eggs. Crack each egg into its own small cup or ramekin. This makes it much easier to lower them into the water without breaking the yolk.
7. Poach the eggs. Lower each ramekin close to the water’s surface and gently tip the egg in. Cook 3 to 4 minutes for a runny yolk, or up to 5 minutes for a more set yolk. Remove with a slotted spoon and rest briefly on a paper towel to drain.
8. Cook the Canadian bacon. While the eggs poach, warm the Canadian bacon in a dry skillet over medium heat for about 1 to 2 minutes per side until lightly browned.
9. Toast the English muffins. Toast the split muffins until golden and crispy.
10. Assemble. Place two muffin halves on each plate. Top each with a slice of Canadian bacon, then a poached egg. Spoon the hollandaise sauce generously over the top. Serve immediately.

Getting the Hollandaise Right

Hollandaise is one of those sauces that has a reputation for being fussy, but it’s really just about patience and heat control. The biggest mistake people make is using too much heat, which causes the egg yolks to scramble instead of thicken into a smooth sauce. Keep that double boiler at a gentle simmer, not a rolling boil, and whisk constantly so the eggs cook evenly.

If your sauce turns out too thick, whisk in a teaspoon of warm water to loosen it up. If it looks broken or greasy, you can sometimes save it by whisking in another egg yolk. The good news is that even an imperfect hollandaise tastes good, so don’t stress too much about it.

The Key to Perfect Poached Eggs

Fresh eggs are your best friend here. The older an egg, the more the whites break apart in the water and turn into wispy strands. Fresh eggs hold their shape much better and give you that clean, compact poached egg you’re going for.

The vinegar in the water helps the whites set faster, so don’t skip it. You won’t taste it in the finished egg. Keep the water at a bare simmer, not boiling, and lower the eggs in gently. Violent bubbling will tear the whites apart before they even have a chance to set.

Fun Variations Worth Trying

Once you’ve nailed the classic, it’s easy to mix things up. Eggs Florentine swaps the Canadian bacon for wilted spinach, which is a great option if you want something vegetarian. Eggs Royale uses smoked salmon instead of bacon and is absolutely worth making for a weekend treat.

You can also play around with the base. Buttermilk biscuits, hash brown patties, or thick slices of toasted sourdough all work beautifully in place of the English muffin. If you’re planning a bigger brunch spread, check out this Sausage and Egg Casserole for something you can prep the night before, or these Easy Homemade Egg Bites for a more portable option.

What to Serve Alongside

Eggs Benedict with Hollandaise Sauce is pretty rich on its own, so lighter sides work best. Fresh fruit, sliced tomatoes, or a simple green salad balance out the plate without making things too heavy. Roasted potatoes or a small cup of soup are good choices if you want something more substantial.

For drinks, a glass of fresh orange juice or a mimosa is the classic pairing. Coffee goes without saying. If you’re putting together a full brunch, something like a Breakfast Tater Tot Casserole or a High Protein Egg and Hashbrown Breakfast Bowl could round out the table nicely.

Notes

• Hollandaise timing: The sauce can be kept warm for about 30 minutes over a bowl of warm (not hot) water, whisking occasionally. After that, it starts to break down.
• Make-ahead poached eggs: You can poach eggs up to 2 days ahead. Store them in cold water in the fridge and reheat in a bowl of hot (not boiling) water for about 1 minute before serving.
• Scaling up: For a crowd, toast the English muffins and warm the Canadian bacon on sheet pans in a 300°F oven. Poach the eggs in batches and hold in warm water. Double the hollandaise recipe as needed.
• Equipment: A wide, shallow skillet works better than a deep saucepan for poaching because you have more room to work.
• No double boiler? A heatproof glass bowl set over a regular saucepan works just fine.
• Egg temperature: Room-temperature egg yolks emulsify into the sauce more smoothly than cold ones straight from the fridge.

Frequently Asked Questions

Can I make the hollandaise ahead of time? You can make it up to a day ahead and refrigerate it. Reheat gently in the microwave in 10 to 15-second increments, whisking between each, or over low heat on the stove with a splash of warm water to restore the texture.

Why did my hollandaise sauce break? This usually happens from too much heat or adding the butter too quickly. Try whisking in a teaspoon of warm water or a fresh egg yolk to bring it back together. If it scrambled, unfortunately it’s best to start over.

Can I use regular bacon instead of Canadian bacon? Absolutely. Regular bacon, ham, prosciutto, or even smoked salmon all work well. Canadian bacon has a milder, ham-like flavor that doesn’t overpower the hollandaise, but use whatever you like.

How do I know when the poached egg is done? At 3 minutes, the white should be set and opaque while the yolk is still runny. Gently lift it with a slotted spoon and give it a little jiggle. If the white looks clear or jiggly, give it another 30 to 60 seconds.

Can I freeze eggs Benedict? Freezing isn’t recommended here. Poached eggs get rubbery when frozen, and hollandaise sauce doesn’t freeze well either. It’s best made fresh, though the individual components can be prepped ahead as described in the notes above.

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More Egg Recipes You’ll Love

• Sausage and Egg Casserole
• Easy Homemade Egg Bites
• High Protein Egg and Hashbrown Breakfast Bowls
• Breakfast Tater Tot Casserole