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Eggs Benedict with Hollandaise

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Experience the ultimate brunch with homemade Eggs Benedict topped with creamy hollandaise sauce, savory bacon, and perfectly poached eggs.

Ingredients

Scale
  • 2 eggs
  • 2 English muffins, halved
  • 4 slices of Canadian bacon or ham
  • 1 tablespoon white vinegar
  • 1/2 cup unsalted butter
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Chopped chives for garnish (optional)

Instructions

  1. Poach the eggs: In a pot, bring water to a boil, then reduce to a simmer and add vinegar. Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny.
  2. Warm the bacon: In a separate pan, cook the Canadian bacon until warm, allowing it to get slightly crispy around the edges to enhance its flavor.
  3. Toast the English muffins: Toast the English muffins until they are golden brown.
  4. Prepare the hollandaise sauce: Melt the butter in a saucepan. In a bowl, whisk the egg yolks and lemon juice together until thick. Slowly drizzle in the warm butter while whisking until combined, seasoning with salt and pepper to taste.
  5. Assemble the dish: Place a half English muffin on a plate, top it with a slice of bacon, followed by a poached egg, and drizzle generously with hollandaise sauce. Garnish with chives if desired.

Notes

Eggs Benedict pairs well with sautéed spinach or fresh fruit. Consider serving it with roasted tomatoes or hash browns for extra flavor.

Nutrition

Find it online: https://ameliasweets.com/2026/06/30/eggs-benedict-with-hollandaise/

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