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Need a special breakfast? Try Eggs Benedict! A classic, savory breakfast featuring poached eggs, canadian bacon and homemade hollandaise sauce. Perfect for a special morning meal. Delicious served with Bacon and Pan-Fried Potatoes.
But First, What is Eggs Benedict?
Eggs Benedict is an American breakfast dish. It traditionally consists of English muffins topped with Canadian bacon, a poached egg, and then Hollandaise sauce! While Hollandaise is a classically French sauce, the combination of everything is American. So delicious all together.
What is Hollandaise Sauce?
Hollandaise Sauce originates from France! Traditionally, it’s an emulsified sauce made of egg yolks, butter, warm water and lemon juice that is seasoned with cayenne pepper, salt and pepper. Hollandaise sauce really isn’t so scary to make. Not with my recipe at least, and it is the perfect accompaniment to Eggs Benedict!
Main Ingredients Needed
The main ingredients for Eggs Benedict are all simple items, made special by combining together to create this breakfast dish. Here’s what you need:
- English Muffins – either use whole grain or plain English muffins. Just be sure to use a brand that you like.
- Eggs – these are going to be poached to create the perfect runny yolk.
- Canadian Bacon – if you can’t find Canadian bacon, sub it out for deli honey ham. They are both so good!
Hollandaise Sauce Ingredients
The hollandaise sauce comes together over a double boiler. While lots of hollandaise sauces are made with hot, melted butter in a blender, mine is not. After doing lots of research, I found that your Hollandaise Sauce is less likely to break if you start with extremely soft butter over a double boiler with egg yolks and water. It seems strange and counter-intuitive, but it works perfectly. Here’s what you need:
- Egg Yolks – these are brought to temperature (160F) by the hot water and being mixed in a double boiler which makes this sauce safe to eat. Egg yolks create a wonderfully rich and creamy consistency to the overall sauce.
- Salted Butter – I used salted butter so I didn’t have to add in any extra salt. Feel free to use either and add salt later, if needed.
- Lemon Juice – this gives the mixture a slightly tangy taste.
- Pepper + Cayenne Pepper – these add the finishing touches to this savory sauce which I think compliments Eggs Benedict so perfectly.
How to Make Eggs Benedict
Super easy recipe here! I know Eggs Benedict isn’t the first thing you think of when I say “easy breakfast” but I promise its not as bad as it seems. Poach eggs, make hollandaise sauce, then assemble. For full details, see the printable recipe card at the bottom of this post.
Step 1: Poach the Eggs
Fill a deep-sided skillet with water. Bring the water up to a simmer. Salt the water and add white vinegar. (This helps the whites coagulate.)
Crack whole eggs individually into a ladle, deep spoon, or small bowl. Drop gently into the water and cook gently until the whites are set but the yolk is still soft. (Soft yolks are an eggs benedict staple!) This should take 3-4 minutes.
Drain poached eggs onto paper towels and set aside.
Step 2: Make Hollandaise Sauce
Bring a medium-sized pot of water to a simmer. While water is coming up to a simmer, whisk softened butter and egg yolks together in a large, heat-proof bowl to break apart the butter.
Place the bowl over simmering water and slowly whisk in hot tap water. The mixture will be yellow and look liquidy. Also normal!
Continue to whisk until mixture thickens and reaches 160 degrees F. (This ensures your hollandaise sauce is thoroughly cooked and safe to eat. Yes I’m paranoid about raw eggs.) This should take 7-10 minutes.
Remove from heat and stir in lemon juice and cayenne. Taste and adjust seasonings.
Step 3: Assemble Eggs Benedict
Slice English muffins in half and toast. Butter lightly. Top with ham slices and 1 poached egg each.
Drizzle with hollandaise sauce and top with black pepper, if desired.
That’s it! Go forth and make some Eggs Benedict! Enjoy!
My Hollandaise Sauce is Breaking. What Do I Do?
If you don’t use your hollandaise sauce right away and let it sit on the counter for an extended period of time, you may notice that it starts to separate. Is there any saving it? Yes! You can save it.
Hollandaise sauce is an emulsification: meaning the fat (butter) is suspended in the water and egg yolks evenly, giving you a completely smooth sauce. When it starts to ‘break’, the butter and water are separating.
To fix this, simply whisk in 1-2 tablespoons of hot tap water. If the Hollandaise sauce is cold or at room temperature, consider rewarming over a double boiler briefly with the addition of the hot tap water.
Similar Recipes To Try!
The printable recipe card is down below!
Eggs Benedict with Hollandaise Sauce
For the Hollandaise Sauce
- 4 egg yolks
- 3/4 cup salted butter very soft
- 1/4 cup hot tap water
- 2 teaspoons lemon juice
- 1 pinch cayenne pepper
for the Eggs Benedict-
- 4 english muffins
- 8 thin slices Canadian bacon or honey ham
- 8 poached eggs see notes below
Poach the Eggs
- Fill a deep sided skillet with water. Bring water up to a simmer. Salt the water and add 1 teaspoon white vinegar. (This helps the whites coagulate.)
- Crack whole eggs individually into a ladle, deep spoon or small bowl. Drop gently into the water and cook gently 3-4 minutes until the whites are set but the yolk is still soft.
- Drain poached eggs onto paper towels and set aside.
Make the Hollandaise Sauce
- Bring a medium sized pot of water to a simmer.
- While water is coming up to a simmer, whisk butter and egg yolks together in a large, heat-proof bowl to break apart the butter. It will be chunky and this is totally normal!
- Place bowl over simmering water and slowly whisk in hot tap water. The heat of the water and the heat from the simmering water will melt the butter. Mixture will be yellow and look liquidy. Also normal!
- Continue to whisk for 7-10 minutes or until mixture thickens and reaches 160 degrees F.
- Remove from heat and stir in lemon juice and cayenne. Taste and adjust seasonings as you'd like.
Assemble the Eggs Benedicts
- Slice english muffins in half and toast. Butter lightly. Top with ham slices and 1 poached egg each. Drizzle with hollandaise sauce and top with black pepper, if desired.
- Serve immediately.
So tasty! We usually use a packaged mix for the hollandaise sauce but your recipe was so much better. Such a good classic 🙂
Wonderful recipe for Eggs Benedict! You can also substitute Blue Crab Imperial for the Canadian Bacon, and it is absolutely to die for. A local restaurant here has it on their breakfast menu, and it is extremely popular.
Thank you for this recipe! I had leftover ham from Christmas and had been wanting to make Eggs Benedict at home (since we never eat out under current circumstances). This was THE PERFECT recipe. Delicate, but tasty and way easy. I only ate one half (with the leftover scalloped potatoes from Christmas) for breakfast, so I had the other half for lunch at work the next day!
I love eggs benedict so much and have made them before. A lot of restaurants offer them and there is a place in Toronto that make them and are the best I have had when going out for them. Now we are in lock down here and everything is closed. Will make this amazing recipe tomorrow for breakfast. It looks so good and so easy. Thank you for this recipe.
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That is the most perfect looking eggs benedict I’ve ever seen!
Lauren, this is making me so hungry right now!
Eggs Benedict is the best thing ever! Love how you gave it a twist with the brown butter!
I’ve recently started making hollandaise sauce after I discovered how easy it actually was. I bet using brown butter takes it to a whole new level. I can’t wait to try it!
Oh lady… this looks so good I’m crying a little. But only because I don’t have it in front of me!
Omigosh, does this look delicious! I feel breakfast for dinner coming on!
This looks so so dreamy and luscious! yum!!
I want this right now, please!!!
Genius idea making the hollandase with browned butter! So yummy!
O. My. Gosh. Lauren, you out-did yourself on this one! That looks so fantastic, I will try to poach an egg again. Never had luck, but I want that this weekend! 🙂
brown butter hollandaise? *swoon* I bet these taste amazing!
I still have not really successfully browned butter…I get too scared I am going to burn it and stop before it is truly browned…got to try again! This looks divine!
Can you make these ahead of time and freeze them? 🙂