Eggs Benedict with Easy Homemade Hollandaise Sauce (2024)

4.73 from 11 votes

Course: Breakfast, Brunch

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Author: Lyuba Brooke

Hollandaise Sauce:

• ▢ 1 cup unsalted butter melted
• ▢ 4 egg yolks
• ▢ 1 tbsp fresh squeezed lemon juice about 1/2 lemon
• ▢ 1 tsp sea salt or coarse salt
• ▢ pinch cayenne pepper to taste

Eggs Benedict:

• ▢ 4 English muffins
• ▢ 8 eggs
• ▢ 1 tbsp white vinegar for poaching eggs
• ▢ 8 slices Canadian bacon
• ▢ dill weed, parsley, or chives for garnish

• TIP: To make Hollandaise sauce, you would have to whisk very vigorously and constantly for several minutes. Use a hand blender with a whisk attachment to make it easy on yourself!

Hollandaise sauce:

• Melt butter either in a microwave or in a sauce pot on the stove.

• Heat up water in the double boiler over medium heat (make sure that the water in the bottom pot doesn't touch the top pot). If you don't have a double boiler, use a glass or metal mixing bowl to set on top of another pot. Don't put the top part on yet or you will cook your eggs.

• Whisk eggs with lemon juice in the top pot of double boiler but not over the hot water. Whisk vigorously until the yolks start to lighten in color.

• Place the top pot onto the bottom pot that is on the stove and start slowly drizzling in butter while whisking constantly and vigorously! (This is where you will be grateful for the hand held blender whisk!) Make sure not to drizzle too fast and take breaks for a couple of seconds if needed.

• Continue whisking as the sauce lightens, thickens and about doubles in size.

• Take off heat and stir in salt and cayenne pepper. Transfer into the serving dish and cover with saran wrap while preparing Eggs Benedict.

Eggs Benedict:

• Crack the eggs and divide them into individual ramekins of small bowls. (This will make it easier to add them to water.)

• You can set a pan to preheat over medium heat to toast English muffins and sear Canadian bacon at the same time to save time and extra equipment.

• Fill up a pot with at least 3 inches of water. (Note that the pot should be wide enough to give each egg some cooking space.)

• Bring water to gentle boil over medium-high heat (not a hard boil) and add a tablespoon of vinegar.

• Stir the water a few times and then carefully add eggs one at a time. Cook eggs for 3-3 1/2 minutes and take them out with a slopped spoon. (Be careful not to break the egg because the yolks are still soft and runny.)

• While the eggs are cooking, you can put together the bread and meat. Place two English muffins onto each place and add a slice of Canadian bacon to each English muffin.

• Place a poached egg on top of each English muffin and generously drizzle Hollandaise sauce on top. Garnish with dill weed, parsley, or chives if you wish.

• More Ways to Use Hollandaise: There are so many incredible ways to enjoy this homemade sauce. I love drizzling hollandaise sauce over Eggs Florentine, cooked vegetables like broccoli and asparagus, and breakfast dishes likeCrustless QuicheandSausage Breakfast Casserole.
• Storing Hollandaise Sauce: Store this homemade sauce in an air-tight food storage container. Personally, I keep it in a glass food storage container and place a sheet of plastic wrap over the sauce and make sure it’s touching the sauce before closing the airtight container. Hollandaise sauce will be good in the refrigerator for up to 2 days.
• To reheat Hollandaise sauce,I do not recommend using the microwave, because you run a high risk of it overheating quickly. Instead, reheat the sauce slowly in a bottom heavy sauce pot over medium-low heat. Make sure to stir it slowly while it’s reheating.