Eggs Benedict is my go to dish when I feel like treating my husband with a fancy breakfast. It takes a little more time than your average eggs and bacon breakfast, but it’s so worth it. The rich and creamy Hollandaise sauce tastes so amazing with warm English muffins and crispy Canadian bacon. Making eggs Benedict is quite simple but the Hollandaise sauce is something that requires a little extra care and attention. The key is to stir constantly until the butter and yolks emulsify. Once you get the sauce down, everything after that is a breeze. This recipe calls for poached eggs. If you want to learn how to poach eggs, be sure to check out my recipe, “Poached Eggs with Sauteed Onions”.

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Ingredients:

For the Hollandaise sauce:
3 egg yokes
1 tsp water
2 tsp lemon juice
1/2 cup butter, melted
pinch of cayenne
1/2 tsp garlic powder
1/4 tsp white pepper
Pinch of salt or to taste

For the remaining recipe:
2 English muffins, split
4 poached eggs
4 slices Canadian bacon
butter for spreading

Instructions:

1. Add 1 tsp of water to 3 egg yolks and whisk together in a bowl just to combine.

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2. Place the bowl of egg yolks on top of a saucepan filled with about 1 inch of water. Bring the water to a slight simmer but not a boil. Then add the lemon juice. Make sure to
keep stirring the egg yolks constantly.

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3. Slowly add the melted butter to the egg yolks whole constantly mixing with a whisk. You want to make sure that the egg yolks and butter don’t separate.

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4. Add the the cayenne, garlic powder, white pepper, and salt to the egg yolks and stir well. You’ll know that the Hollandaise sauce  is done when it becomes creamy and the color is pale yellow. Remove the saucepan from the heat and keep the bowl of Hollandaise sauce in it so it stays warm.

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5. Brown both sides of the Canadian bacon on a pan over medium heat.

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6. Split the English muffins in half and toast in the toaster. Then spread the butter onto each halves.

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7. Place the Canadian bacon on each halve, then add the poached egg and Hollandaise sauce on top.

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Notes: If the Hollandaise sauce cools and thickens, add a few drops of warm water to thin it out.

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Eggs Benedict with Homemade Hollandaise Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • For the Hollandaise sauce:
  • 3 egg yokes
  • 1 tsp water
  • 2 tsp lemon juice
  • ½ cup butter, melted
  • pinch of cayenne
  • ½ tsp garlic powder
  • ¼ tsp white pepper
  • Pinch of salt or to taste
  • For the remaining recipe:
  • 2 English muffins, split
  • 4 poached eggs
  • 4 slices Canadian bacon
  • butter for spreading
Instructions
  1. Add 1 tsp of water to 3 egg yolks and whisk together in a bowl just to combine.
  2. Place the bowl of egg yolks on top of a saucepan filled with about 1 inch of water. Bring the water to a slight simmer but not a boil. Then add the lemon juice. Make sure to
  3. keep stirring the egg yolks constantly.
  4. Slowly add the melted butter to the egg yolks whole constantly mixing with a whisk. You want to make sure that the egg yolks and butter don't separate.
  5. Add the the cayenne, garlic powder, white pepper, and salt to the egg yolks and stir well. You'll know that the Hollandaise sauce is done when it becomes creamy and the color is pale yellow. Remove the saucepan from the heat and keep the bowl of Hollandaise sauce in it so it stays warm.
  6. Brown both sides of the Canadian bacon on a pan over medium heat.
  7. Split the English muffins in half and toast in the toaster. Then spread the butter onto each halves.
  8. Place the Canadian bacon on each halve, then add the poached egg and Hollandaise sauce on top.
Notes
If the Hollandaise sauce cools and thickens, add a few drops of warm water to thin it out.