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    Classic Eggs Benedict with Homemade Hollandaise Sauce

    clock-icon35 minutes
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    Pixicook editorial team

    A traditional brunch favorite featuring poached eggs, Canadian bacon, and a rich hollandaise sauce on English muffins.

    Ingredients for Classic Eggs Benedict with Homemade Hollandaise Sauce

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Unsalted Butter

    cups

    Substitute chevron-down

    Large Egg Yolks

    each

    Substitute chevron-down

    Lemon Juice

    teaspoons

    Substitute chevron-down

    Cayenne

    teaspoons

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    White Distilled Vinegar

    tablespoons

    Substitute chevron-down

    Large Eggs

    each

    English Muffins, split

    each

    Substitute chevron-down

    Canadian Bacon

    slices

    Substitute chevron-down

    Chives, chopped

    cups

    Substitute chevron-down

    Fresh Herbs, chopped

    tablespoons

    Substitute chevron-down

    Flaky Sea Salt

    to taste

    Substitute chevron-down

    How to Make Classic Eggs Benedict with Homemade Hollandaise Sauce

    1. Prepare Hollandaise Sauce

    Melt 3/4 cup of unsalted butter in a small pot over low heat until it's liquid but not boiling. Combine three egg yolks with a splash of water in a blender. With the blender running on a low setting, slowly drizzle the melted butter into the egg yolks. Stir in the fresh lemon juice and cayenne, then season with kosher salt and freshly ground black pepper to taste.

    2. Poach Eggs

    Fill a medium pot with water, add the white distilled vinegar, and bring to a gentle simmer. Stir the water to create a whirlpool effect before sliding the eggs in one at a time. Cook for 3 to 4 minutes, then use a slotted spoon to transfer them onto a plate lined with paper towels.

    3. Cook Canadian Bacon

    Cook the Canadian bacon or your choice of ham or bacon in a medium skillet until golden and crisp, about 6 minutes, flipping halfway through.

    4. Toast English Muffins

    Toast the split English muffins to a golden brown using a toaster, toaster oven, or conventional oven.

    5. Assemble Eggs Benedict

    Butter each half of the toasted English muffins and place them on a plate. Top with a slice of cooked Canadian bacon, a poached egg, and a generous drizzle of hollandaise sauce. Garnish with chopped chives, chopped fresh herbs, a pinch of flaky sea salt, and a twist of coarsely ground black pepper.


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