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eggs Benedict on white plate with fork
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Eggs Benedict with Hollandaise Sauce

Rich and creamy Hollandaise Sauce smothered all over some Eggs Benedict! A tasty and savory breakfast perfect for a special morning meal.
Course Breakfast
Cuisine American
Keyword eggs benedict, hollandaise sauce
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
Calories 641kcal
Author Lauren's Latest

Ingredients

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
US Customary - Metric

Instructions

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.)
    raw egg in large spoon hovering over simmering water
  • 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.
    poached egg on paper towels

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!
    making hollandaise sauce in double boiler
  • 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.
    whisking hollandaise sauce in glass bowl
  • 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.
    pouring hollandaise sauce over poached egg
  • Serve immediately.
    Eggs Benedict on white plate with fork

Nutrition

Calories: 641kcal | Carbohydrates: 28g | Protein: 20g | Fat: 50g | Saturated Fat: 27g | Cholesterol: 657mg | Sodium: 874mg | Potassium: 243mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1861IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 3mg