Classic Eggs Benedict with Homemade Hollandaise
A delightful brunch classic featuring perfectly poached eggs, Canadian bacon, and creamy homemade hollandaise sauce served atop toasted English muffins.
Equipment
- Saucepan
- Whisk
- Toaster
- Small Bowls
- Slotted Spoon
Ingredients
For the Hollandaise Sauce
- 4 Egg Yolks Large
- 2 tablespoons Lemon Juice Freshly squeezed
- 1 cup Melted Butter Unsalted
- 1/4 teaspoon Salt
- Pinch Cayenne Pepper
For the Eggs Benedict
- 4 English Muffins Split
- 4 slices Canadian Bacon
- 4 Eggs Large
Instructions
Instructions
- Toast the English muffins until golden brown.
- Make the hollandaise sauce: In a heatproof bowl set over a pan of simmering water (double boiler), whisk together egg yolks and lemon juice until pale and thickened.
- Gradually whisk in the melted butter, a little at a time, until the sauce is thick and emulsified. Season with salt and cayenne pepper.
- Poach the eggs: Gently simmer water in a saucepan. Crack each egg individually into a small bowl. Create a gentle swirl in the simmering water and carefully slide each egg into the water.
- Cook for 3-4 minutes for runny yolks. Remove with a slotted spoon.
- Place Canadian bacon on the toasted English muffin halves. Top with a poached egg and generously spoon hollandaise sauce over the top.
- Serve immediately and enjoy!
Notes
For a richer hollandaise, use a higher butter-to-yolk ratio. You can substitute smoked salmon for the Canadian bacon for a variation.