Easy Eggs Benedict with Creamy Hollandaise is the ultimate brunch favorite—rich, indulgent, and surprisingly simple to make at home. Whether you’re treating yourself to a lazy weekend breakfast or impressing guests, this classic dish delivers restaurant-quality flavor with minimal effort. The combination of a perfectly poached egg, crispy Canadian bacon, and a toasted English muffin creates the ideal base, but it’s the creamy, buttery Hollandaise sauce that steals the show.
Interestingly, Eggs Benedict has a disputed origin, with multiple theories about where it came from. One popular story credits a New York City stockbroker, Lemuel Benedict, who allegedly ordered a mix of toast, eggs, bacon, and hollandaise in 1894 at the Waldorf Hotel—unknowingly inspiring a dish that would become legendary!
Now, thanks to this easy recipe, you don’t need a fancy kitchen to enjoy this brunch masterpiece. With a few simple steps and a foolproof Hollandaise sauce, you’ll have a rich, velvety, and satisfying meal ready in no time. So, why wait? Let’s get cooking!
Recipe Yield: 2 servings
INGREDIENTS
For the Eggs Benedict:
4 large eggs
2 English muffins, split and toasted
1 tbsp white vinegar
4 slices Canadian bacon (optional)
1 tbsp unsalted butter (for toasting muffins)
Chopped fresh chives (for garnish)
Salt and black pepper (to taste)
For the Hollandaise Sauce:
3 egg yolks
1 tbsp fresh lemon juice
1/2 cup (1 stick) unsalted butter, melted and warm
1/2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp cayenne pepper (optional, for a subtle kick)
INSTRUCTIONS
1. Make the Hollandaise Sauce: In a heatproof bowl, whisk together egg yolks and lemon juice until thickened slightly. Place the bowl over a pot of simmering water (double boiler method) and whisk constantly. Slowly drizzle in warm melted butter, whisking until smooth and thickened. Stir in Dijon mustard, salt, and a pinch of cayenne (if using). Remove from heat and cover to keep warm.
2. Poach the Eggs: Fill a medium saucepan with at least 3 inches of water and bring it to a gentle simmer. Add vinegar. Swirl the water with a spoon and carefully crack each egg into the center. Cook for 3–4 minutes until whites are set but yolks are still soft. Remove with a slotted spoon and place on a paper towel.
3. Toast the Muffins & Bacon: While the eggs are poaching, heat a skillet over medium heat. Melt 1 tbsp butter and toast the English muffins cut side down until golden brown. In the same skillet, warm the Canadian bacon (if using) for 1–2 minutes per side until lightly crisp.
4. Assemble: Place a slice of Canadian bacon on each English muffin half. Top with a poached egg and generously spoon warm Hollandaise sauce over the top.
5. Serve: Garnish with fresh chives and season lightly with salt and black pepper. Serve immediately!
Helpful Tips to Perfect This Recipe
- Velvety Hollandaise Secret: Use warm, melted butter (not hot!) to prevent curdling. If the sauce gets too thick, whisk in 1 tsp of warm water at a time.
- Poaching Perfection: Crack each egg into a small bowl first, then gently slide it into the simmering water for a neater shape.
- Crispy Bacon Upgrade: If you like extra crispy Canadian bacon, sear it in a dry pan over medium-high heat for a deeper caramelized flavor.
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