Classic Eggs Benedict with Homemade Hollandaise Sauce
Add Preferred SourceEggs Benedict is one of those breakfast dishes that feels luxurious but doesn’t need to be intimidating. There are a million ways of making homemade hollandaise sauce, but this is my favorite. It requires a double boiler and a bit of patience, but the resulting sauce is thick, creamy, lemony and perfect over eggs. Treat your family to Classic Eggs Benedict with Homemade Hollandaise Sauce for your next brunch!
Ingredients
For the eggs benedict:
- English muffin – Split and toasted.
- Deli ham slices – You can use any kind of ham but I like using Black Forest ham.
- Eggs – Poached.
- White vinegar
For the hollandaise sauce:
- Egg yolks – Save the egg whites for another recipe. Did you know you can freeze egg whites?
- Salted butter – If using unsalted butter, add a pinch of salt to the finished sauce.
- Cayenne pepper – I also use chipotle powder.
- Lemon juice – To taste.
How To Make Classic Eggs Benedict
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preparing the hollandaise sauce using a double boiler. Set a heatproof bowl over a pot of gently simmering water, making sure the water doesn’t touch the bowl. Add the egg yolks and whisk constantly until they become pale, slightly thickened, and smooth.
Slowly drizzle in the melted butter, one tablespoon at a time, whisking continuously to create a stable emulsion. If the sauce begins to thicken too quickly or shows signs of cooking along the edges, briefly remove the bowl from the heat and keep whisking. Once creamy, stir in cayenne pepper and fresh lemon juice, adjusting seasoning to taste.
Bring a separate pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl, then carefully slide it into the water. Poach for 3–4 minutes, until the whites are set but the yolks remain soft. Remove with a slotted spoon and drain briefly.
While the eggs cook, toast the English muffin halves until golden. Place a slice of ham on each muffin half, top with a poached egg, and spoon the warm hollandaise sauce generously over the top.
Finish with a light sprinkle of cayenne or fresh herbs if desired, and serve immediately while everything is warm and perfectly balanced.
Chef Jenn’s Tips
- Use fresh eggs for poaching; they hold their shape better in the water.
- Melt the butter over low heat to avoid browning it, as this could affect the flavor of the hollandaise.
- Whisk constantly when making hollandaise to prevent the eggs from scrambling.
- If your hollandaise sauce separates, whisk in a teaspoon of warm water to bring it back together.
- Toast the English muffin well so it doesn’t get soggy under the sauce.
- Keep poached eggs warm by placing them in a bowl of warm water until you’re ready to assemble.
Serving Suggestions
Classic eggs benedict is satisfying on its own, but it pairs beautifully with a few extras. Serve it alongside a fresh fruit salad, crispy hash browns, or even a mimosa if you’re feeling fancy. If you’re hosting a brunch, consider adding a simple green salad or a platter of pastries for a full spread.
Storage
Eggs benedict is best enjoyed fresh, but if you have leftovers, you can store the components separately. Refrigerate the hollandaise sauce in an airtight container for up to one day and reheat gently over a double boiler. Poached eggs can be kept in cold water in the fridge for up to a day; reheat them in warm water before serving. Toasted English muffins can be stored in a resealable bag and reheated in the toaster.
Classic Eggs Benedict with Homemade Hollandaise Sauce
Ingredients
For the eggs benedict:
- 2 English muffins split and toasted
- 4 slices deli ham
- 4 eggs poached
- 2 tablespoons white vinegar
For the hollandaise sauce:
- 4 egg yolks
- ½ cup salted butter
- 1 pinch cayenne pepper
- lemon juice to taste
Instructions
- Prepare a double boiler for the hollandaise sauce. Place a heatproof bowl over a pot of simmering water ensuring the water doesn’t touch the bottom of the bowl.
- Add the egg yolks to the bowl of the double boiler and whisk continuously until they thicken slightly and turn pale yellow.
- Slowly add the melted butter, a tablespoon at a time, while whisking constantly. This will help the sauce emulsify. Remove the bowl from the top of the pot if your sauce starts to cook around the sides. Control the heat so the eggs don’t scramble or cook too fast.
- Once the sauce is creamy and thickened, stir in a pinch of cayenne pepper and a squeeze of fresh lemon juice. Taste and adjust the seasoning as needed.
- Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack an egg into a small bowl and gently slide it into the water. Repeat with the second egg. Poach for 3–4 minutes, then carefully remove with a slotted spoon.
- While the eggs are poaching, toast the English muffin halves until golden brown.
- Place a slice of ham on each English muffin half. Top with a poached egg, then spoon the hollandaise sauce generously over the top.
- Garnish with a sprinkle of cayenne or fresh herbs if desired and enjoy while everything is warm and delicious.
Notes
Chef Jenn’s Tips
- Use fresh eggs for poaching; they hold their shape better in the water.
- Melt the butter over low heat to avoid browning it, as this could affect the flavor of the hollandaise.
- Whisk constantly when making hollandaise to prevent the eggs from scrambling.
- If your hollandaise sauce separates, whisk in a teaspoon of warm water to bring it back together.
- Toast the English muffin well so it doesn’t get soggy under the sauce.
- Keep poached eggs warm by placing them in a bowl of warm water until you’re ready to assemble.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
