Have you ever thought about making Eggs Benedict at home, like the one you get in hotels?
Well, the truth is, it’s not as hard as it seems. You only need a few basic things like English muffins, ham or bacon, poached eggs, and that creamy Hollandaise sauce on top.
At first, I used to think this fancy dish could only be made in brunch cafés. But then I tried it at home, and honestly, it turned out great.
The taste was just as rich and creamy, and it was pretty easy to make too. So if you ever feel like making something special on the weekend, then this recipe is a good option.
Eggs Benedict with Hollandaise Sauce
Description
Eggs Benedict with Hollandaise Sauce is a classic American brunch dish. It’s made by placing toasted English muffins on a plate, then adding ham or bacon, poached eggs, and a smooth, buttery Hollandaise sauce on top. You will see that each bite gives you a nice mix of creamy, salty, and tangy flavors. That’s why this dish works really well for a special morning or a relaxed weekend brunch.
Ingredients
For the Eggs Benedict:
For the Hollandaise Sauce:
Optional Ingredients:
Instructions
- Start by adding 300 grams of unsalted butter to a small saucepan. Place the pan on medium heat and let the butter melt completely without stirring.
- Once melted, let it cook for about 4 minutes as this helps separate the milk solids from the fat. You’ll see white foam forming on top as that’s the milk solids.
- Use a spoon to gently remove the foam so you’re left with just the clear part. Underneath, you’ll find clear yellow butter. That’s your clarified butter.
- Now, carefully pour the clear butter into a clean bowl, leaving the milky layer behind. Clarified butter is smoother and more stable, which makes it perfect for sauces.
- Now fill another saucepan with a little water and place it on low heat.
- Put a heatproof bowl on top, making sure it doesn’t touch the water. This setup is called a double boiler.
- In the bowl, add 3 egg yolks and 1 tablespoon of lemon juice or white vinegar.
- Whisk the mixture continuously for about 2 minutes until it thickens slightly and looks a bit fluffy.
- Then slowly pour in the warm clarified butter, a little at a time, while whisking non-stop. If you pour too fast or stop whisking, the sauce might split, so go steady.
- Keep whisking until the sauce becomes thick, creamy, and smooth. Then, add a pinch of salt and set the sauce aside.
- You can also make this sauce in a blender. Just add the yolks, lemon juice, and salt, then slowly blend in the butter. The blender method is quicker and works well if you want to avoid hand whisking.
- Fill a medium saucepan with water and bring it to a boil over medium heat.
- Add 1½ tablespoons of vinegar to the water as this helps the egg whites stay together while poaching.
- Stir the water gently in circles with a spoon to create a vortex in the center.
- Carefully crack one egg and drop it into the center of the swirl.
- Let it cook for about 2½ minutes so the yolk stays soft and slightly runny.
- Use a slotted spoon to remove the egg and place it on a paper towel or clean cloth to drain extra water.
- Repeat the same steps for the remaining eggs, one at a time, for best results.
- Next, in a pan, add about ½ tablespoon of olive oil and heat it on medium.
- Place 4 to 6 slices of ham or bacon in the pan and cook each side for about 1½ minutes until lightly golden and crisp.
- If you prefer baking, you can place them on a tray and cook in the oven at 180°C for 8 minutes.
- This step adds a savory layer to the dish, so make sure the meat is cooked but not too dry.
- In the same pan, add 180 grams of baby spinach and sauté it for about 1 to 2 minutes until it wilts. Sprinkle a little salt and black pepper for taste. This step is optional, but it adds color, nutrition, and a soft texture that pairs well with the eggs.
- Take two English muffins, cut them in half, and toast them until they turn golden brown.
- Toasting helps the muffins stay firm under the sauce and eggs, so they don’t get soggy.
- Now start assembling: place the toasted muffin halves on a plate.
- Add the sautéed spinach (if using), then the ham or bacon, followed by the poached eggs.
- Pour the warm Hollandaise Sauce generously over each egg. Sprinkle a little chopped parsley and black pepper on top for a fresh finish.
- Serve right away while everything is warm because the textures and flavors come together best when fresh.
Part 1: Making the Hollandaise Sauce
Part 2: Making the Eggs Benedict
Pro Tips & Variations
Pro Tips:
- How to stop the Hollandaise Sauce from splitting: When you’re adding the butter, make sure to pour it in slowly in a thin stream. At the same time, keep whisking without stopping so the sauce stays smooth and blended. If the sauce does split, don’t worry. Just add a little warm water or lemon juice and whisk again as it should come back together.
- Water temperature for poaching eggs: The water should be simmering gently, not boiling hard. If the water is too hot, the egg might break apart or cook too much. So it’s better to keep the heat low and steady while poaching.
- Don’t skip the vortex step: When you stir the water to make a vortex, it helps the egg white wrap around the yolk. This gives the poached egg a nice round shape, just like the ones you see in restaurants. It only takes a few seconds but makes a big difference.
- Use good quality butter: Always go for unsalted butter, because salted butter makes it harder to control the flavor of the sauce. Also, make sure the butter is warm but not too hot because if it’s too hot, the sauce might break. Just slightly warm butter works best for a smooth result.
- An easier way is to use a blender: If you don’t want to whisk by hand, you can use a blender instead. Just add the egg yolks, vinegar (or lemon juice), and a pinch of salt to the blender. Then turn it on and slowly pour in the clarified butter while blending. In about two minutes, you’ll have a smooth and silky sauce with much less effort.
- Don’t overcook the poached eggs: If you want the yolk to stay soft and a little runny, then 2½ minutes is usually enough. If you cook the eggs for too long, the yolk will turn firm and you’ll lose that soft texture. So it’s better to keep an eye on the time while poaching.
Variations:
- Eggs Royale: Instead of ham or bacon, use smoked salmon. You can also add a little dill or some lemon zest on top as it gives a fresh and fancy flavor. This version feels a bit more special and works well for brunch.
- Eggs Florentine: If you’re vegetarian, you can replace the ham with sautéed spinach. If you like, you can also add a bit of cream cheese to make it taste richer. This version is simple but still very tasty.
- Avocado Benedict: Spread a layer of mashed avocado on the toasted English muffin. Then add the poached egg and pour the sauce on top. It’s a healthy option and still feels creamy and filling.
- Spicy Benedict: Add a little cayenne pepper or hot sauce to the Hollandaise Sauce. You can also sprinkle a bit more on top at the end. This gives the dish a small spicy kick without being too strong.
- Veggie Benedict: Instead of ham, use grilled mushrooms, bell peppers, or tomato slices. This version is lighter and full of flavor. It’s a good way to add more vegetables to your meal.
Storage & Reheating Instructions
Storage Instructions:
To store Eggs Benedict, it’s best to keep each part separate. You can place the toasted English muffins, cooked ham or bacon, poached eggs, and Hollandaise sauce in different airtight containers.
If you’re planning to eat it the next day, storing everything in the fridge is fine for up to one day. Just make sure not to freeze the poached eggs as they don’t hold up well and can turn rubbery.
Also, keep the sauce in its own container, since Hollandaise doesn’t last long and should be used within a day.
For the Hollandaise Sauce, store it in a glass or steel container with a tight lid. Keep it in the fridge and use it within 24 hours. Avoid freezing it, as the sauce can split and lose its creamy texture.
If it thickens too much after chilling, you can gently reheat it using a double boiler and stir in a little warm water or lemon juice to smooth it out again.
Reheating Instructions:
To reheat Eggs Benedict, start by lightly toasting the English muffins again so they become crisp as this helps bring back their texture and stops them from getting soggy under the sauce.
Warm the ham or bacon in a pan over low heat until it’s heated through but still soft. Avoid using high heat, as that can make the meat tough.
For the poached eggs, gently place them in hot water for about 30 seconds. This warms them up without overcooking the yolk, so they still feel soft and fresh.
To reheat Hollandaise Sauce, don’t place it directly on the stove as it can split and lose its smooth texture. Instead, use a double boiler by placing the sauce in a bowl over a pot of hot water.
Keep the heat low and stir gently while it warms. If the sauce feels too thick after chilling, you can add a small amount of warm water or lemon juice to loosen it up and make it smooth again. This method helps keep the sauce creamy and balanced.
Serving Suggestions:
For Breakfast or Brunch:
- With a green salad: You can serve it with a simple salad made of lettuce, cherry tomatoes, and a little olive oil. This adds freshness to the plate and balances the richness of the eggs.
- With roasted potatoes: If you want a heavier brunch, roast some small potatoes in the oven. Add a bit of salt and herbs to make them tasty and filling.
- With fresh juice or coffee: A glass of orange juice or a cup of cappuccino goes really well with Eggs Benedict. It completes the meal and makes it feel more like a proper breakfast.
- With toasted asparagus or spinach: For a healthy and colorful side, you can add some lightly cooked green vegetables. This also makes the plate look more complete.
To Make the Hollandaise Sauce More Special:
- Sprinkle a little paprika or black pepper: This adds a bit of color and a mild spicy flavor. It also makes the dish look nicer.
- Try a flavor twist: Sometimes you can mix in a little garlic powder or Dijon mustard into the sauce. This gives it a deeper taste and makes it more interesting.
- Add avocado: If you want a healthier version, you can place a slice of avocado under the poached egg. It adds creaminess and a fresh touch.
Ideas for a Special Touch:
- Make a brunch platter: Along with Eggs Benedict, you can add some fruit slices, small croissants, and a drink. This makes the whole setup feel like a full brunch spread.
- Try different variations: Instead of ham, you can use smoked salmon, spinach, or bacon. This way, you get different flavors each time.
- Add a holiday-style garnish: If you’re making it for a special occasion, you can decorate the plate with some herbs or microgreens. It gives a clean and professional look.
Nutrition Facts
Servings 4
Serving Size 1 plate (1 English muffin with 2 poached eggs, ham, and sauce)
- Amount Per Serving
- Calories 530kcal
- % Daily Value *
- Total Fat 40g62%
- Saturated Fat 23g115%
- Trans Fat 0.5g
- Cholesterol 470mg157%
- Sodium 940mg40%
- Potassium 190mg6%
- Total Carbohydrate 21g8%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 24g48%
- Vitamin A 18500 IU
- Vitamin C 1 mg
- Calcium 115 mg
- Iron 2.1 mg
- Vitamin D 250 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
FAQ
Q1. Can I poach the eggs ahead of time?
Yes, but only for a short time. You can place the poached eggs in cold water and keep them in the fridge, but only for up to one day. When you’re ready to use them, just put them in warm water for about 30 seconds as they’ll feel fresh again.
Q2. What if the Hollandaise Sauce splits?
Don’t worry, this happens often. If the sauce separates, add one teaspoon of warm water and whisk it again as it should become smooth. Or you can take a new egg yolk and slowly add the broken sauce into it while whisking. That usually fixes it.
Q3. What if I can’t find English muffins?
That’s okay. You can use round slices of regular bread and toast them lightly. You can also use burger buns or multigrain bread. Just make sure they’re a bit crispy so they don’t get soggy from the sauce.
Q4. Can I make Hollandaise Sauce without butter?
Without butter, the sauce won’t taste the same, but if you want a healthier version, you can try using a little Greek yogurt or olive oil. Just keep in mind that the texture and flavor will be a bit different.
Q5. Can I make this dish vegetarian?
Yes, you can. Just replace the ham or bacon with sautéed spinach, mushrooms, or grilled tomato.
The taste will still be really good, and it will look just as nice on the plate.
