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Easy Eggs Benedict with Foolproof Hollandaise Sauce

Two servings of classic eggs benedict featuring poached eggs, ham, and dripping hollandaise sauce on toasted English muffins.
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Make restaurant-quality Eggs Benedict at home. This recipe features perfectly poached eggs, Canadian bacon, and a creamy, simple blender Hollandaise sauce served on toasted English muffins.

Ingredients

Scale
  • 4 large eggs (for poaching)
  • 4 English muffins, split and toasted
  • 4 slices Canadian bacon or ham
  • 1 teaspoon white vinegar (for poaching water)
  • Fresh chives, chopped (for garnish)
  • For the Foolproof Hollandaise Sauce:
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter, melted and warm
  • Pinch of salt
  • Pinch of cayenne pepper

Instructions

  1. Prepare the Hollandaise Sauce: Place the egg yolks and lemon juice in a blender. Blend for 30 seconds until pale. With the blender running on low speed, slowly drizzle in the warm, melted butter until the sauce thickens and emulsifies. Stop the blender. Stir in the salt and cayenne pepper. Set aside in a warm place, but do not let it overheat.
  2. Cook the Protein: Cook the Canadian bacon or ham slices in a skillet over medium heat until lightly browned and heated through. Keep warm.
  3. Toast the Muffins: Toast the English muffin halves until golden brown. Place two halves on each serving plate. Top each muffin half with a slice of warm Canadian bacon.
  4. Poach the Eggs: Bring a wide, shallow pan of water to a gentle simmer (not a rolling boil). Add the white vinegar. Crack each egg into a small cup or ramekin first. Create a gentle swirl in the simmering water with a spoon. Carefully slide one egg into the center of the swirl. Cook for 3 to 4 minutes for a runny yolk. Remove the egg with a slotted spoon, draining excess water. Repeat with the remaining eggs.
  5. Assemble: Place one poached egg on top of the bacon on each muffin half.
  6. Finish: Spoon a generous amount of the Hollandaise sauce over each poached egg. Garnish with fresh chopped chives. Serve immediately.

Notes

  • You can prepare the poached eggs and Hollandaise sauce ahead of time. Store the sauce covered in the refrigerator and gently reheat over a double boiler, stirring constantly. Reheat poached eggs briefly in warm water.
  • If you are worried about poaching, use the sous-vide precision cooker method for perfectly cooked yolks, or try the method of cracking the egg into a fine-mesh sieve first to drain the thin white before dropping it into the water.
  • This recipe is a great base for meal planning; consider making a large batch of the sauce for other brunch items.

Nutrition

Find it online: https://cutcooktaste.com/easy-eggs-benedict-recipe-foolproof-hollandaise/