Eggs Benedict with Creamy Hollandaise Sauce

Eggs Benedict with Creamy Hollandaise Sauce


(0 votes) 0 0

Wish to treat your boo for Brunch? How about creating this delicious Eggs Benedict with homemade Hollandaise Sauce recipe that will have them craving more! Don’t waste your time going to restaurants from brunch. This recipe has everything you need to make the perfect dish for brunch.

Shared by

Time needed

15-20 min preparation + 20 min cooking

Serving Size / Yield

6-8 servings


  • Hollandaise sauce:
  • 4 egg yolks
  • 1 cup of unsalted butter, melted
  • 3 ½ tablespoons of lemon juice
  • 1 pinch of white pepper
  • 1/8 teaspoon of Worcestershire sauce
  • 1 tablespoon of water
  • ¼ teaspoon of salt
  • Eggs benedict
  • 8 eggs
  • 8 strips of Canadian bacon
  • 1 teaspoon of distilled white vinegar
  • 4 English muffin, split
  • 2 tablespoon of butter, softened
  • Chopped chives

Our Readers Also Loved


Preheat the oven to broil
Hollandaise sauce:
Using a double boiler, fill the bottom with water and make sure the water does not touch the pan. Bring the water to a simmer. On top of the boiler, whisk together the egg yolks, lemon juice, white pepper, Wochestershire sauce, and 1 tablespoon of water.
Add the melted butter to the egg yolk mixture 1 or 2 tablespoons at a time and whisk constantly. If the sauce gets too thick, add 1 or 2 teaspoon of hot water. Continue to whisk until all of the melted butter is incorporated into the sauce. Season with salt and remove it from the heat. Place a lid to keep the sauce warm.
Eggs Benedict:
Fill up a large saucepan with 3 inches of water and bring it to a simmer. Add vinegar to the water. Cautiously break the eggs into the simmer water and let them cook for 2 ½ minutes to 3 minutes. The yolks should be soft in the center. Take out the eggs from the water with a slotted spoon and set it on a paper towel to drain the excess water.
On a medium skillet, cook the Canadian bacon in medium-high heat; 3 minutes on each side. Place the split English muffins on a baking sheet and toast for 5 minutes.
When the muffins are toasted, spread softened butter onto the muffin. Then, place the chopped chives onto the muffin. Place the cooked Canadian bacon and the poached egg on top of the chopped chives. Drizzle a good amount of hollandaise sauce. Garnish with chopped chives and serve it on a plate.

Around The Web