Eggs Benedict With Buttery Hollandaise Sauce

Eggs Benedict is a breakfast favorite! An English muffin is topped with Canadian bacon, a poached egg, and then drizzled with buttery hollandaise sauce. Your next brunch needs this!

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes

How to make Hollandaise Sauce:

  1. Melt the butter in a small pot over medium heat until it starts to foam.
  2. Place egg yolks and 1 teaspoon water in a blender and start mixing on low. Slowly stream in the melted butter while mixing and continue to mix until combined.
  3. Mix in the lemon juice, cayenne pepper, and salt & pepper. Pour into a bowl and lay plastic wrap over the surface of the sauce (so it doesn’t form a skin) and set it aside.

Ingredients

  • 1/2 cup unsalted butter
  • 1/4 cup heavy whipping cream
  • 1 1/2 teaspoons fresh lemon juice
  • 1/8 teaspoon cayenne pepper
  • salt & pepper to taste
  • 3 large egg yolks

For the Poached Eggs:

  • 4 large eggs
  • 1 tablespoon vinegar

For Assembling:

  • 2 English muffins split in half
  • 4 slices Canadian bacon
  • 1 tablespoon butter
  • Italian Parsley chopped
  • paprika for garnish

Instructions

For the Hollandaise:

  1. Melt the butter in a small pot over medium heat until it starts to foam.
  2. Place egg yolks and 1 teaspoon water in a blender and start mixing on low. Slowly stream in the melted butter while mixing and continue to mix until combined.
  3. Mix in the lemon juice, cayenne pepper, and salt & pepper. Pour into a bowl and lay plastic wrap over the surface of the sauce and set it aside.

For the Poached Eggs:

  1. Place a small sieve over a bowl and crack an egg into it to get rid of the watery egg white. Place the egg into a small dish. Repeat with remaining eggs.
  2. Fill a medium size pot with 3-4 inches of water and bring to a simmer. When a few bubbles start to form on the bottom of the pan, reduce heat to medium-low.
  3. Stir in the vinegar and create a vortex. Holding the dish close to the center of the vortex, quickly pour the egg in and cook 3 minutes.
  4. Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs.

For the English Muffins:

  • Toast the English muffins in the toaster or under the broiler until golden. Spread with butter

For the Canadian bacon:

  • Cook Canadian bacon in a skillet over medium-high heat for 1-2 minutes per side until browned.

For Assembling:

  • Place Canadian bacon on toasted English muffins. Add the egg and then pour the Hollandaise sauce over the top. Garnish with paprika and parsley.