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Creamy Eggs Benedict Recipe with Easy Tangy Hollandaise Sauce

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A quick and easy recipe for creamy Eggs Benedict topped with a tangy hollandaise sauce that balances silky eggs, toasted English muffins, and crispy bacon or ham for a perfect brunch.

Ingredients

Scale
  • 4 large eggs (room temperature)
  • 2 English muffins, split and toasted
  • 4 slices of Canadian bacon or ham (or smoked salmon or sautéed spinach for a veggie option)
  • Butter for toasting the muffins
  • 1 tablespoon white vinegar (to help poach the eggs)
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 cup (115g) unsalted butter, melted and warm
  • Salt and white pepper to taste
  • A pinch of cayenne pepper (optional)

Instructions

  1. Fill a medium saucepan with about 3 inches of water. Add 1 tablespoon white vinegar and bring to a gentle simmer over medium heat (about 180°F/82°C). Crack one egg into a small cup. Swirl the water gently with a spoon to create a vortex, then slide the egg into the center. Poach for 3-4 minutes for runny yolks, longer if you prefer firmer yolks. Remove with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.
  2. In a heatproof bowl, whisk together 3 egg yolks, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard until slightly thickened. Place the bowl over a pot of barely simmering water (double boiler), making sure the bowl doesn’t touch the water. Slowly drizzle in 1/2 cup melted warm butter while whisking constantly. The sauce should thicken and become creamy. Season with salt, white pepper, and a pinch of cayenne pepper if desired. Keep warm but do not overheat to avoid curdling.
  3. Toast the English muffins until golden and crisp. In a skillet, lightly brown the Canadian bacon or ham slices over medium heat for 1-2 minutes per side.
  4. Butter the toasted English muffin halves and place on plates. Top each with a slice of bacon or ham, then gently place a poached egg on top. Spoon the warm, tangy hollandaise sauce over the eggs. Garnish with freshly ground black pepper or chopped chives if desired.
  5. Serve immediately while the hollandaise is warm and silky. Pair with fresh fruit or a side salad for a complete brunch experience.

Notes

Use fresh large eggs for best poaching results. Keep hollandaise sauce warm over a double boiler and whisk continuously to prevent curdling. If sauce breaks, whisk in a teaspoon of warm water to bring it back. Toast English muffins until crisp to prevent sogginess. Poach eggs in batches if needed to avoid overcrowding.

Nutrition

Keywords: Eggs Benedict, Hollandaise Sauce, Breakfast, Brunch, Poached Eggs, Canadian Bacon, Easy Recipe, Tangy Sauce

Find it online: https://hungermind.com/creamy-eggs-benedict-recipe-with-easy-tangy-hollandaise-sauce/