Eggs Benedict with Homemade Hollandaise Sauce

Get ready to master the breakfast of champions! This classic Eggs Benedict isn’t just breakfast – it’s a morning masterpiece that’ll have you feeling like a 5-star chef in your own kitchen. The silky hollandaise sauce alone is worth getting out of bed for.

What makes this version special? It’s all about that perfectly poached egg sitting on a throne of Canadian bacon, crowned with a velvety homemade hollandaise sauce that’s rich with butter and brightened with fresh lemon. When that golden yolk breaks and mingles with the hollandaise… pure breakfast magic.

Ingredients

For the Base:

• 2 English muffins, split and toasted
• 4 large eggs
• 4 slices Canadian bacon
• 1 splash vinegar (for poaching)

For the Hollandaise Sauce:

• 4 Tablespoons butter
• 4 egg yolks
• 2 teaspoons lemon juice (or lime juice)
• 1 Tablespoon heavy whipping cream
• Salt and pepper to taste

Steps

1. For the Hollandaise Sauce:

1. Melt 4 Tablespoons butter in a small saucepan over low heat (175°F/80°C)
2. Beat 4 egg yolks in a separate bowl until smooth, about 30 seconds
3. Add 2 teaspoons lemon juice, 1 Tablespoon cream, salt and pepper
4. Temper eggs by adding hot butter 1 teaspoon at a time, stirring constantly
5. Return mixture to pan, cook on low for 20-30 seconds until thickened
6. Sauce should coat back of spoon – if too thick, thin with additional cream

1. For the Poached Eggs:

1. Fill pot with 3 inches water, bring to boil then reduce to simmer (180°F/82°C)
2. Add splash of vinegar (helps whites stay together)
3. Crack each egg into measuring cup first – prevents yolk breaks
4. Cook 3-5 minutes (3 for runny, 5 for firm yolks)
5. Look for whites fully set but yolks still jiggly
6. Remove with slotted spoon, drain on paper towels

1. Cook Canadian Bacon:

1. Heat pan to medium-high (375°F/190°C)
2. Cook bacon 1 minute per side until lightly browned
3. Should be warm throughout with slight crisp edges

1. Assembly:

1. Toast English muffins until golden brown
2. Layer: muffin → Canadian bacon → poached egg → hollandaise
3. Serve immediately while hollandaise is warm and eggs are hot

Smart Swaps

• Use turkey bacon instead of Canadian bacon (saves 30 calories per serving)
• Greek yogurt + lemon juice instead of hollandaise for lighter version
• Whole grain English muffins add 3g fiber per serving

Make It Diabetes-Friendly

• Use whole grain English muffins (reduces net carbs by 6g)
• Skip English muffin and serve over sautéed spinach (reduces carbs by 25g)
• Serve with half portion hollandaise (reduces fat impact)
• Pair with avocado for healthy fats that slow glucose absorption

Pro Tips

• Strain eggs through fine mesh before poaching for neater shape
• Make hollandaise fresh – it doesn’t store well
• Keep water just below simmer for perfect poached eggs
• Vinegar in poaching water is optional but helps whites set