Classic Eggs Benedict with Homemade Hollandaise Sauce
Classic Eggs Benedict with Homemade Hollandaise Sauce is an elegant and satisfying breakfast or brunch dish. Featuring perfectly poached eggs, and a rich, creamy Hollandaise sauce over toasted English muffins, this timeless recipe is perfect for special occasions or weekend indulgence.
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
Serving: 2servingsCalories: 922kcalCarbohydrates: 28gProtein: 34gFat: 74gSaturated Fat: 39gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gTrans Fat: 2gCholesterol: 873mgSodium: 1437mgPotassium: 410mgFiber: 2gSugar: 1gVitamin A: 2433IUVitamin C: 0.1mgCalcium: 144mgIron: 4mg
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.
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