Classic Eggs Benedict with Hollandaise Sauce

How to Make Classic Eggs Benedict with Hollandaise Sauce at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 2 whole English muffins
• 8 large eggs
• 8 slices Canadian bacon
• 1 cup butter
• 4 large egg yolks
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1 tablespoon white vinegar
• 2 tablespoons fresh chives

Instructions

1. 1

   Begin by preparing the hollandaise sauce. In a double boiler, melt 1 cup of butter over low heat.

2. 2

   In a mixing bowl, whisk together 4 egg yolks, 2 tablespoons of lemon juice, and a pinch of salt until the mixture is thick and pale.

3. 3

   Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking to emulsify. Keep whisking until the sauce is thick and creamy. If the sauce is too thick, add a teaspoon of warm water to loosen it. Set aside.

4. 4

   Next, poach the eggs. Fill a large pot with water and bring it to a simmer. Add 1 tablespoon of white vinegar to the water.

5. 5

   Crack each egg into a small bowl. Swirl the simmering water gently and slide the eggs in one at a time. Poach for 3-4 minutes until the whites are set but the yolks remain runny.

6. 6

   While the eggs are poaching, toast the English muffins until golden brown.

7. 7

   In a skillet, cook the Canadian bacon over medium heat until heated through and slightly crispy, about 2-3 minutes per side.

8. 8

   To assemble, place a slice of Canadian bacon on each half of the toasted English muffin. Gently place a poached egg on top of the bacon.

9. 9

   Spoon the hollandaise sauce generously over the poached eggs and sprinkle with chopped fresh chives.

10. 10

    Serve immediately and enjoy your classic Eggs Benedict!