There’s something utterly satisfying about crafting a classic Eggs Benedict with that luscious, silky Hollandaise sauce gently draped on top. One morning, craving a brunch beyond the usual toast and jam, I decided to tackle this elegant dish at home—and was amazed how doable and rewarding it turned out to be. The combination of perfectly poached eggs, crisp Canadian bacon, and tangy lemony sauce creates a timeless flavor harmony that’s as comforting as it is impressive. Whether you’re hosting a leisurely weekend brunch or simply want to treat yourself to a restaurant-quality breakfast, this recipe brings a touch of gourmet flair without the fuss. Let me show you how to master this crowd-pleaser right from your kitchen!
Why choose Eggs Benedict with Hollandaise Sauce?
Effortless elegance: This recipe transforms simple ingredients into a gourmet experience without intimidating techniques. Silky smooth Hollandaise: The buttery, tangy sauce perfectly complements the runny yolks. Versatile delight: Swap Canadian bacon with smoked salmon or spinach for endless variations. Brunch crowd-pleaser: Impress family and friends with a classic that’s both indulgent and satisfying. Quick gourmet fix: Ready in under 30 minutes, it’s perfect for elevating any morning.
Eggs Benedict with Hollandaise Sauce Ingredients
For the Poached Eggs and Base
- Fresh eggs – Use the freshest eggs possible for perfectly poached whites and runny yolks.
- English muffins – Split and toasted until golden for a sturdy, crispy base that holds all the flavors.
- Canadian bacon – Pan-seared to add a smoky, salty layer that complements the creamy sauce beautifully.
For the Hollandaise Sauce
- Egg yolks – The rich foundation providing that signature smooth, velvety texture.
- Unsalted butter – Melted slowly to keep the sauce silky without breaking.
- Fresh lemon juice – Adds a bright, tangy lift that balances the butter richness—key to real Eggs Benedict with Hollandaise Sauce.
- Cayenne pepper – A tiny pinch adds subtle warmth without overpowering the sauce.
- Salt – Enhances and rounds out all the flavors perfectly.
How to Make Eggs Benedict with Hollandaise Sauce
- Toast muffins: Split English muffins in half and toast until golden brown and crispy, about 5 minutes, for a sturdy base that holds every creamy bite.
- Heat water: Fill a large skillet or saucepan with 3 inches of water, bring to a gentle simmer (around 180°F), then reduce heat to maintain soft bubbles.
- Poach eggs: Crack an egg into a small cup, create a gentle whirlpool in simmering water, gently slide egg in, and cook 3–4 minutes until whites set and yolks remain runny.
- Sear bacon: While eggs poach, heat a skillet over medium heat, sear Canadian bacon slices 1–2 minutes per side until edges crisp and golden.
For the Hollandaise Sauce:
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Whisk yolks: In a heatproof bowl set over simmering water, whisk together egg yolks and fresh lemon juice until mixture lightens in color and thickens slightly, about 1 minute.
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Emulsify butter: Slowly drizzle warm melted butter into yolk mixture, whisking constantly to form a silky, smooth emulsion; continue for about 3 minutes until sauce coats the back of a spoon.
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Season sauce: Remove from heat, stir in a pinch of cayenne pepper and a dash of salt; keep sauce warm over a very low simmer or in a thermos for up to 20 minutes.
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Assemble: On each toasted English muffin half, layer 1–2 slices Canadian bacon, top with a poached egg, then spoon Hollandaise sauce generously until it drapes over the edges and pools slightly.
Optional: Sprinkle with chopped chives and a light dusting of paprika for color.
Exact quantities are listed in the recipe card below.
What to Serve with Eggs Benedict with Hollandaise Sauce?
Create the perfect brunch spread that will delight your senses and impress your guests.
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Crispy Hash Browns: The golden, crunchy exterior and fluffy inside make a delightful contrast to the creamy sauce, adding a satisfying bite.
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Fresh Asparagus: Lightly steamed or roasted, asparagus adds a fresh, vibrant element that enhances the elegance of the meal. It’s a seasonal favorite that looks beautiful on the plate!
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Mixed Green Salad: Tossed greens with a lemon vinaigrette offer a refreshing, tangy contrast to the richness of the Eggs Benedict. The crisp texture keeps every mouthful balanced and lively.
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Savory Breakfast Potatoes: Seasoned with herbs, these tender yet crispy potatoes bring warmth and heartiness, complementing the flavors while adding hearty comfort.
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Fruit Salad: Bright, juicy fruits such as berries and melons lighten the palate, providing a sweet note that brings harmony to the brunch table. It’s refreshing, colorful, and easy to prepare!
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Mimosa: This classic brunch cocktail of champagne and orange juice adds an effervescent fizz that pairs beautifully with the richness of the dish, bringing a celebratory touch to your table.
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Coffee or Tea: Start with a warm mug of your favorite brew to awake your senses, offering a cozy companion to this indulgent brunch treat. The warmth enhances the experience, making every bite even more satisfying.
Make Ahead Options
These Eggs Benedict with Hollandaise Sauce are perfect for those busy mornings when you still want a gourmet breakfast! You can prepare the Hollandaise sauce up to 24 hours in advance and store it in the refrigerator. To maintain its luxurious texture, gently reheat the sauce over a double boiler while whisking to retain creaminess. Additionally, poach the eggs up to 1 hour earlier and keep them submerged in warm water until you’re ready to assemble. Toast the English muffins just before serving for that crispy base. With these quick make-ahead options, you’ll have a delightful brunch ready in no time, all while impressing your family with minimal effort!
Expert Tips for Eggs Benedict with Hollandaise Sauce
- Use fresh eggs: Fresh eggs hold their shape better when poaching, ensuring perfectly tender whites and runny yolks without spreading in the water.
- Control water temperature: Keep your poaching water at a gentle simmer (around 180°F); too hot causes tough whites, too cool leads to uneven cooking.
- Whisk constantly: When making Hollandaise sauce, whisk continuously while slowly adding melted butter to prevent the sauce from breaking or curdling.
- Serve immediately: Eggs Benedict is best enjoyed right away—serve as soon as assembled to keep hollandaise silky and eggs warm.
- Avoid overheating sauce: Keep Hollandaise sauce warm over very low heat or a double boiler; overheating can cause separation and ruin the texture.
Eggs Benedict with Hollandaise Sauce Variations
Feel free to explore these delightful twists that can elevate your Eggs Benedict experience to new heights!
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Smoked Salmon: Replace Canadian bacon with thinly sliced smoked salmon for a luxurious twist that adds a savory depth.
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Vegetarian Delight: Use sautéed spinach or roasted asparagus in place of the meat, creating a vibrant and hearty option.
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Avocado Upgrade: Add creamy avocado slices on top of the Canadian bacon for a rich, buttery flavor that complements the dish perfectly.
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Spicy Kick: Incorporate a dash of sriracha into your Hollandaise sauce for a delightful zing that will awaken your taste buds.
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Herbed Hollandaise: Infuse the sauce with fresh herbs like dill or chives to bring a garden-fresh brightness to every bite.
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Gluten-Free: Swap the English muffins for gluten-free bread or alternative grains like quinoa, making this classic dish accessible without sacrificing taste.
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Cheesy Bliss: Sprinkle crumbled feta or goat cheese over the egg before drizzling with Hollandaise for an additional layer of creamy goodness.
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Crispy Pancetta: For a unique flavor twist, substitute the Canadian bacon with crispy pancetta; its rich, salty taste pairs beautifully with the creamy sauce.
How to Store and Freeze Eggs Benedict with Hollandaise Sauce
- Room Temperature: It’s best to enjoy Eggs Benedict fresh. Limit room temperature storage to no more than 2 hours to maintain food safety.
- Fridge: Store leftover poached eggs and Hollandaise sauce separately in airtight containers. They should be consumed within 1 day for the best quality.
- Freezer: Poached eggs do not freeze well. However, you can freeze Hollandaise sauce for up to 1 month in an airtight container, but be aware it may separate upon thawing.
- Reheating: Gently reheat the Hollandaise sauce over low heat, whisking to restore its creamy texture. Poached eggs can be warmed in hot water for a few minutes before serving again.
Eggs Benedict with Hollandaise Sauce Recipe FAQs
How fresh should the eggs be for perfect poaching?
Absolutely fresh eggs are key! The fresher the egg, the firmer the whites will be, helping them hold shape beautifully when poached. Look for eggs without any cracks and with clear, bright yolks—ideally less than a week old.
What’s the best way to store leftover Hollandaise sauce and poached eggs?
Store the sauce and eggs separately in airtight containers in the fridge. Hollandaise sauce stays good for up to 24 hours when kept cold but may need gentle reheating. Poached eggs can be refrigerated for about a day but are best eaten fresh for optimum texture.
Can I freeze Hollandaise sauce or the whole Eggs Benedict?
You can freeze Hollandaise sauce for up to 1 month in an airtight container, though it might separate upon thawing. To thaw, warm gently over low heat while whisking. Poached eggs do not freeze well—they tend to become rubbery. I recommend enjoying Eggs Benedict fresh or freezing only components like the muffins or Canadian bacon separately.
My Hollandaise sauce broke—how can I fix it?
Don’t worry, it happens! To rescue broken Hollandaise, whisk one egg yolk in a clean bowl, then slowly add the broken sauce a little at a time while whisking vigorously. This can bring back that smooth, creamy texture. Keeping heat low and adding butter gradually next time will help prevent breaking.
Is Eggs Benedict with Hollandaise sauce safe for pets or those with allergies?
Hollandaise sauce contains raw egg yolks and butter, which may not be safe for pets or anyone with egg or dairy allergies. Always keep this dish away from pets, and for allergy concerns, consider an alternative sauce or consult a health professional to avoid reactions.
Easy Eggs Benedict with Hollandaise Sauce: A Creamy Brunch Classic
Ingredients
Equipment
Method
- Split English muffins in half and toast until golden brown and crispy, about 5 minutes.
- Fill a large skillet with 3 inches of water, bring to a gentle simmer, then reduce heat to maintain soft bubbles.
- Crack an egg into a small cup, create a gentle whirlpool in simmering water, gently slide egg in, and cook 3–4 minutes until whites set and yolks remain runny.
- While eggs poach, heat a skillet over medium heat and sear Canadian bacon slices 1–2 minutes per side until edges crisp and golden.
- In a heatproof bowl over simmering water, whisk together egg yolks and fresh lemon juice until the mixture lightens in color, about 1 minute.
- Slowly drizzle warm melted butter into yolk mixture, whisking constantly to form a silky emulsion; continue for about 3 minutes until the sauce coats the back of a spoon.
- Remove from heat, stir in cayenne pepper and salt; keep sauce warm for up to 20 minutes.
- On each toasted muffin half, layer Canadian bacon, top with a poached egg, then spoon Hollandaise sauce generously.
