Eggs benedict hollandaise

Eggs Benedict is one of those timeless brunch dishes that never fails to impress.

With its perfectly poached eggs, toasted English muffins, savory Canadian bacon, and silky hollandaise sauce, it’s the kind of meal that makes weekends feel extra special.

While it might seem like something you can only enjoy at a fancy café, the truth is—you can make Eggs Benedict with Hollandaise right at home.

All you need are a few fresh ingredients, the right tools, and a little patience.

In this guide, we’ll walk you through everything you need to know about making the perfect Eggs Benedict Hollandaise, plus some recommended kitchen tools that will make your cooking experience much smoother.

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What is Eggs Benedict Hollandaise?

At its heart, Eggs Benedict is a layered dish: a toasted English muffin base, topped with Canadian bacon (or ham), a poached egg, and finished with a rich and creamy hollandaise sauce.

Read More: Quick high protein breakfast

The hollandaise sauce—made from egg yolks, lemon juice, and butter—is the star that brings everything together with its buttery tang and velvety texture.

Ingredients You’ll Need

For the Eggs Benedict:

• 4 large eggs

• 2 English muffins, halved

• 4 slices of Canadian bacon or ham

• Butter for toasting

For the Hollandaise Sauce:

• 3 large egg yolks

• 1 tablespoon lemon juice

• ½ cup unsalted butter (melted)

• Salt and pepper to taste

• A pinch of cayenne pepper (optional)

Step-by-Step Instructions

1. Prepare the Hollandaise Sauce

1. In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture thickens slightly.

2. Place the bowl over a saucepan with gently simmering water (double boiler style) and slowly whisk in the melted butter.

3. Keep whisking until the sauce is thick, smooth, and glossy. Season with salt, pepper, and cayenne pepper if desired.

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2. Toast the Muffins and Cook the Bacon

• Lightly butter and toast your English muffins until golden brown.

• In a skillet, heat your Canadian bacon until it’s warm and slightly crispy on the edges.

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3. Poach the Eggs

1. Fill a pot with about 3 inches of water and bring it to a gentle simmer.

2. Add a splash of vinegar (optional) to help the egg whites hold together.

3. Crack each egg into a small bowl and gently slide it into the water. Cook for about 3–4 minutes until the whites are set but the yolk remains runny.

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4. Assemble Your Eggs Benedict

• Place the toasted muffin halves on plates.

• Layer each half with Canadian bacon, a poached egg, and a generous spoonful of hollandaise sauce.

• Serve immediately while warm.

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Tips for Perfect Eggs Benedict Hollandaise

• Use fresh eggs for neater poaching results.

• Keep hollandaise warm in a thermos if not serving immediately—it can curdle if reheated directly.

• Experiment with toppings—smoked salmon, sautéed spinach, or avocado add exciting twists.

Read More: 7 Tasty Egg Breakfast Ideas

Common Mistakes to Avoid

• Overcooking poached eggs – You want that creamy yolk to flow.

• Letting hollandaise sit too long – It’s best served fresh.

• Skipping the muffin toast – Soft muffins will get soggy under sauce.

Final Thoughts

Making Eggs Benedict Hollandaise at home might take a little practice, but the payoff is a decadent, restaurant-quality breakfast without leaving your kitchen.

With fresh ingredients and the right kitchen tools, you can easily wow your guests (or yourself) any weekend morning.