Eggs Benedict with Hollandaise
Eggs Benedict combines poached eggs, Canadian bacon, and rich hollandaise sauce on toasted English muffins. It’s the kind of indulgent brunch dish that makes weekend mornings feel special.
The hollandaise is what sets this apart from simpler egg dishes. When you nail that silky, buttery sauce, you’ll understand why this French technique has become a brunch staple.
Getting Hollandaise Right Without Breaking It
Hollandaise breaks when the egg yolks get too hot or when you add butter too quickly. Keep your double boiler at a gentle simmer, not a rolling boil. The water shouldn’t touch the bottom of your bowl.
Add the melted butter in a thin, steady stream while whisking constantly. If it starts to look grainy, remove from heat immediately and whisk in a tablespoon of cold water. The sauce should coat the back of a spoon and hold its shape when drizzled.
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Timing Your Poached Eggs and Assembly
Start your hollandaise first since it can sit in the warm double boiler for 15-20 minutes. Toast the muffins and warm the Canadian bacon while your eggs poach. Fresh eggs hold together better than older ones when poaching.
Assemble each Benedict immediately after the eggs finish poaching. The residual heat from the muffin and bacon will warm everything through, and the hollandaise should still be perfectly smooth and pourable.
Eggs Benedict with Hollandaise
Ingredients
Hollandaise
Equipment Needed
- Double boiler or heatproof bowl and saucepan
- Wire whisk
- Large saucepan for poaching
- Slotted spoon
- Toaster
Instructions
- Prepare equipment: Set up a double boiler with simmering water, ensuring the water doesn’t touch the bottom of the bowl. Melt butter in a small saucepan and keep warm.
- Make hollandaise base: In the double boiler bowl, whisk egg yolks and lemon juice for 2-3 minutes until slightly thickened and pale. The mixture should ribbon when you lift the whisk.
- Finish hollandaise: While whisking constantly, slowly drizzle in the warm melted butter in a thin stream. Continue whisking until sauce thickens and coats the back of a spoon, about 3-4 minutes. Whisk in salt and cayenne. Keep warm over low heat.
- Poach eggs: Fill a large saucepan with 3 inches of water and bring to a gentle simmer. Add vinegar. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for 3-4 minutes for runny yolks.
- Toast and warm: While eggs poach, toast English muffin halves until golden brown. Heat Canadian bacon in a dry skillet for 1-2 minutes per side until warmed through.
- Assemble and serve: Place 2 slices of Canadian bacon on each muffin half. Using a slotted spoon, lift poached eggs from water and briefly touch the bottom of the spoon to a towel to remove excess water. Place one egg on each stack. Spoon hollandaise over eggs and garnish with chives. Serve immediately while eggs are warm and yolks are still runny when cut.
Nutrition Facts
Per Serving (1 serving)
