Classic Eggs Benedict with Easy Homemade Hollandaise Sauce
Eggs Benedict might seem intimidating, but I promise you that it’s completely doable at home with a few simple tips. I've been making this recipe for years and have learned a few tricks to timing it perfectly. I make a foolproof hollandaise first, and then toast and warm the English muffins and Canadian bacon next. While they stay warm on a baking tray, the eggs are poached, so everything comes together perfectly.
Ingredients
Hollandaise Sauce
Instructions
- Turn your oven to 400 degrees Fahrenheit. Place a small pot with 3 inches of water over medium-high heat and set a heat-proof bowl on top. Add the egg yolks and water to the bowl and whisk until frothy.4 large egg yolks, 4 tablespoons cold water
- Once the water in the pot starts to simmer, reduce the heat to low, add the butter, and whisk the eggs slowly but continuously until they have thickened. Once the eggs are thick, remove the pot from the heat, take the bowl off the pot, and whisk in the lemon juice and salt. Wait a minute, then return the bowl to the pot to keep the hollandaise warm without cooking it. (See notes for some more info.)4 tablespoons butter, 1 tablespoon fresh lemon juice, 1 pinch salt
- Place a medium-sized pot half-filled with water on the stove on high heat. Cut the English muffins in half, butter them, and place them, cut side up, on a medium-sized baking sheet. Arrange the Canadian bacon on another baking sheet, then put them both in the oven for 6-8 minutes, until the muffins and Canadian bacon are warm.4 slices Canadian bacon, 4 English muffins, 2 tablespoons butter
- Turn your oven off and open the door a crack. Place one slice of Canadian bacon on each English muffin then return them to the oven to keep them warm.
- Carefully crack 4 of the eggs into 4 small bowls. (Or do all 8 eggs if you don't mind extra dishes.)8 large eggs
- When the medium pot of water comes to a boil, add a generous splash of vinegar. Lower the heat so that the water is very gently simmering, then add the eggs to the pot. Let them cook for 2-3 minutes, until they are done to your liking. Use a slotted spoon to remove them and place them on 4 of the English muffins in the oven. Repeat with the remaining eggs.1 splash white vinegar
- Serve the eggs benedict with a generous amount of hollandaise over top and a little sprinkle of chives and sweet paprika.Finely minced chives and sweet paprika
Notes
Canadian bacon: In Canada, we call this back bacon. There is also a version called peameal bacon, which is coated in cornmeal; however, I don't recommend using that for this recipe.
Making the hollandaise: The method is the best option for making a velvety hollandaise sauce for a crowd, as it's easy to keep warm while you finish the other elements. In my smoked salmon eggs benedict, you'll see a different method of holding the pan a few inches above an element, which is the method I use most frequently when making smaller batches of hollandaise sauce.
To prevent the eggs in the hollandaise from scrambling, ensure the water in the pot is not too hot; a very gentle simmer will do it. If it seems too hot, lift the bowl off the pot for a minute to cool it down. Before serving, give it a good whisk. If it's thickened or cooled too much, whisk in a splash of hot tap water to thin it out.
Timing: There's no way around it; timing eggs benedict is a little tricky. I've tested many different methods, and following this recipe is the best way to bring all your eggs benedict to the table warm at the same time. The hollandaise stays warm for a short while as it sits over the hot water in the pot. And keeping the assembled English muffins in a warm oven ensures everything is warm when you bring it to the table.
Serving: 1 = 2 eggs benedicts, Calories: 528kcal, Carbohydrates: 28g, Protein: 26g, Fat: 34g, Saturated Fat: 16g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 615mg, Sodium: 818mg, Potassium: 338mg, Fiber: 2g, Sugar: 1g, Vitamin A: 1310IU, Vitamin C: 2mg, Calcium: 116mg, Iron: 3mg