Eggs Benedict with Hollandaise Sauce
Eggs Benedict with Hollandaise Sauce
Eggs Benedict is a rich and bold breakfast perfect for a lazy weekend morning, brunch or vacation! Crispy bacon, savory eggs, and smooth hollandaise sauce make for a delicious treat.
Our Eggs Benedict Casserole and Asparagus Eggs Benedict recipes are based on this delicious original! Try this unique breakfast recipe and you won’t be disappointed.
What are Eggs Benedict?
Eggs Benedict is a classic and traditional breakfast that starts with an English muffin topped with bacon, poached eggs and hollandaise sauce.
What is Hollandaise Sauce? It is made with melted butter, egg yolks and lemon juice. It’s very rich and can be a little intimidating to make – but with my tips and tricks you’ll be fine!
This is a delicious breakfast. Be sure to try this recipe when you have a few extra minutes in the morning! It’s definitely not a “busy” breakfast, but it’s not too hard either! Take the time to make and fully enjoy your Eggs Benedict – you deserve it!
different production methods
There seem to be a few different ways to make Eggs Benedict. There are different ways to steal eggs – the old fashioned way, or using egg poachers. We prefer the old fashioned way.
First fill a large saucepan with water, then fill it 2/3 full. Bring to a boil, then add vinegar. Bring the water to a boil, then reduce the heat to a simmer.
Add a beaten egg to a small bowl and slowly pour it into the boiling water, using a spatula to make sure it stays together. Repeat with more eggs. Cover the pot, turn off the heat, and let it rest for 4-5 minutes.
Use a slotted spoon to remove the eggs (in the order they were added). (notes: You may need to change the cooking time to your liking for eggs).
How to Make Eggs Benedict
After the eggs are cooked and removed from the pan, make the hollandaise sauce (more on that below!).
Bake the English muffins until golden brown. Butter one side of the muffins, add the bacon, poached eggs, and hollandaise sauce to assemble the eggs benedict. Garnish with chopped parsley.
Pour yourself a tall glass of orange juice and sit back and enjoy the last sip!
Hollandaise sauce
Make hollandaise by first melting 10 tablespoons of butter in the microwave.
Add 3 egg yolks, 1 tablespoon lemon juice, and ½ teaspoon salt to a blender and blend on medium speed for 30 seconds. Eggs should be light in color. Slowly add the melted butter to the mixer and beat on low speed until all combined.
Garnish the eggs benedict with a pinch of chopped parsley, a pinch of paprika, freshly ground pepper, or some chopped chives.
HOW TO SUCCESS + STORE
Since egg whites do not freeze well, I do not recommend freezing for this recipe. However, you can store poached eggs in the refrigerator for 1-2 days. Bacon and sauces can also be pre-made and stored in the refrigerator. This is great news for those who want to prepare all the ingredients ahead of time, or if you have leftover ingredients.
To store poached eggs in the refrigerator:
- Immediately after the eggs are cooked, place them in an ice bath to cool.
- Carefully remove any sticky, slim edges and place the poached eggs in a bowl filled with cold water.
- Store in the refrigerator for a day. Top two days.
- Reheat: Bring a pot of water to a boil. Put the eggs in the water for about a minute to warm them up.
For more egg recipes, check out:
Course breakfast
American food
Prep time 5 minutes
Cook Time 10 minutes
Serving Size 4
Calories 613 kcal
by Lil’ Luna
Eggs Benedict
- 8 slices bacon
- 4 eggs
- 2 teaspoons vinegar
- 2 English muffins
- water
Hollandaise sauce
- 10 tablespoons unsalted butter
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
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Cook bacon and set aside. (Ham or Canadian bacon will also work).
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Poached eggs. You can do this using egg poachers or the old fashioned way. Fill a large saucepan with water to 2/3 full. Bring to a boil, then add vinegar. Bring the water to a boil, then reduce the heat to a simmer.
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Add a beaten egg to a small bowl and slowly pour it into the boiling water, using a spatula to make sure it stays together. Repeat with more eggs. Cover the pot, turn off the heat, and let it rest for 4-5 minutes.
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Use a slotted spoon to remove the eggs (in the order they were added). (Note: you may need to change the cooking time based on your egg preference).
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Melt 10 tablespoons butter to make hollandaise sauce. Add 3 egg yolks, 1 tablespoon lemon juice, and ½ teaspoon salt to a blender and blend on medium speed for 30 seconds. Eggs should be light in color. Slowly add the melted butter to the mixer and beat on low speed until all combined.
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When the eggs are done cooking, bake the English muffins. Beat eggs benedict into butter, add bacon, poached eggs and hollandaise sauce. Garnish with chopped parsley.