Eggs Benedict with Hollandaise
Eggs Benedict with homemade Hollandaise is the brunch dish I save for mornings when I really want to impress. It sounds fancy, but once you learn the rhythm of it, it comes together beautifully. There is something so special about poached eggs and silky buttery hollandaise on a toasted English muffin that just feels celebratory.
Why You’ll Love This
The hollandaise is made from scratch and takes about 10 minutes with a blender method that makes it nearly foolproof. Pair it with Canadian bacon and a perfectly poached egg and you have a restaurant-quality brunch right at home.
Ingredients
- 2 English muffins, split and toasted
- 4 slices Canadian bacon
- 4 eggs (for poaching)
- 4 tbsp melted butter
- 2 egg yolks
- 1 tbsp fresh lemon juice
How to Make It
For hollandaise, blend egg yolks and lemon juice in a blender for 30 seconds, then slowly drizzle in hot melted butter with the blender running until thick and emulsified. Season with salt. For poached eggs, bring water to a gentle simmer with a splash of vinegar, swirl the water, and slide in your eggs one at a time. Cook 3 minutes for runny yolks. Warm Canadian bacon in a pan. Assemble by stacking Canadian bacon on toasted muffin halves, topping with poached eggs, then spooning hollandaise generously over everything.
Eggs Benedict with Hollandaise
Ingredients
Method
- Blend egg yolks and lemon juice 30 seconds, then slowly drizzle in hot melted butter until thick hollandaise forms.
- Season hollandaise with salt and keep warm.
- Bring water to a gentle simmer with a splash of vinegar for poaching.
- Slide eggs in one at a time; cook 3 minutes for runny yolks.
- Assemble: Canadian bacon on toasted muffin, top with poached egg, spoon hollandaise generously over top.
