The Best Homemade Eggs Benedict Recipe (Foolproof Hollandaise)
Make classic Eggs Benedict at home with this easy recipe featuring silky hollandaise, perfectly poached eggs, and toasted English muffins. Brunch perfection!
Ingredients
For the Hollandaise Sauce
- 4 tbsp unsalted butter
- 4 egg yolks
- 2 tsp lemon juice (or lime juice for a twist)
- 1 tbsp heavy whipping cream
- Salt and black pepper, to taste
For the Poached Eggs
- 4 large eggs
- 1 tbsp white vinegar (optional, helps the whites set)
For Assembly
- 2 English muffins, split and toasted
- 4 slices of Canadian bacon (or ham)
- Optional: chopped chives or paprika for garnish
Instructions
Make the Hollandaise
- Melt the butter gently in a small saucepan over low heat.
- In a separate bowl, whisk together the egg yolks, lemon juice, cream, salt, and pepper. Slowly drizzle in the hot butter while whisking constantly — this “tempers” the eggs so they don’t scramble.
- Once smooth and glossy, return the sauce to the pan for 20–30 seconds on very low heat until it thickens slightly. Remove from heat and keep warm. (If it thickens too much, whisk in a teaspoon of warm water.)
Poach the Eggs
- Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer. Add vinegar if using.
- Crack each egg into a small cup, then gently lower it into the water. Poach for 3–5 minutes, depending on how soft you like your yolks.
- Use a slotted spoon to lift the eggs out and drain on paper towels.
Warm the Canadian Bacon
- While the eggs cook, heat a skillet over medium-high heat. Add the bacon slices and cook for 1 minute on each side, until lightly browned and heated through.
Toast the Muffins
- Toast the English muffin halves until golden brown — crisp edges make all the difference.
Assemble the Eggs Benedict
- Layer each toasted muffin half with a slice of Canadian bacon, a poached egg, and a generous spoonful of warm hollandaise sauce.
- Finish with a sprinkle of pepper, a pinch of paprika, or chopped chives.