Eggs Benedict with Hollandaise Sauce Recipe

Eggs Benedict with Hollandaise Sauce is one of those dishes that feels a little fancy but is actually not too hard once you know the steps, and that’s why I wanted to share it with you.

It’s basically toasted English muffins topped with ham or bacon, soft poached eggs, and then finished with a smooth and creamy hollandaise sauce. The whole process doesn’t take very long, and even though there are a few parts to it, everything comes together quite quickly if you just follow along.

This is the kind of recipe that works best for breakfast or brunch, but honestly you could also enjoy it for lunch when you want something filling yet special. It’s simple, it’s warm, and it always feels comforting to eat.

What is Eggs Benedict with Hollandaise Sauce?

Eggs Benedict with Hollandaise Sauce is a classic breakfast or brunch dish that you’ll often see on café menus because it feels a little special without being complicated.

It’s made with toasted English muffins that are topped with ham or bacon, then soft poached eggs, and finally covered with a smooth, buttery hollandaise sauce. Some people like to add spinach or even swap the ham for smoked salmon, which is called Eggs Royale.

It’s usually served warm and eaten with a fork and knife since the eggs are soft and the sauce is creamy. The dish is popular because it combines simple ingredients in a way that feels rich and satisfying, especially in the morning.

Ingredients Needed:

When you look at this recipe, you’ll notice that the ingredients are all very straightforward, and each one has its own simple role in making the dish come together.

• Salt and pepper – these are used for seasoning and to bring out the flavors.
• Egg yolks – these are used to build the hollandaise sauce and give it that creamy base.
• Vinegar or lemon juice – this adds a little acidity which balances the richness of the butter.
• Butter (clarified) – this makes the hollandaise smooth and glossy while adding flavor.
• English muffins – these act as the base and hold all the layers together.
• Eggs – these are poached and placed on top, giving that soft and runny center.
• Ham or bacon – this adds a savory layer and makes the dish more filling.
• Spinach – this is optional but adds freshness and a bit of color.
• Parsley – this is sprinkled on top for garnish and contrast.

Step-By-Step Instructions to Make Eggs Benedict with Hollandaise Sauce:

Step 1: Clarify the Butter

Start by melting the butter gently in a small pan. As it melts, you’ll notice some white bits floating on top and settling at the bottom. These are milk solids, and you’ll want to skim off the ones on top and leave behind the ones at the bottom. What you’re left with is clarified butter, which looks golden and smooth. This is important because it makes the hollandaise silky and prevents it from splitting.

Step 2: Prepare the Hollandaise Base

Next, set up a bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Add the egg yolks with a splash of vinegar or lemon juice. Whisk them steadily until they look thick and creamy, almost like ribbons forming when you lift the whisk. The gentle heat helps the yolks thicken without scrambling, so keep whisking to control the texture.

Step 3: Make the Hollandaise Sauce

Now slowly pour in the clarified butter while whisking nonstop. The trick is to add it gradually so the sauce becomes glossy and smooth instead of breaking apart. If it looks too thick, you can add a tiny splash of water to loosen it. Once it looks creamy and pourable, taste it and adjust with a little salt or pepper. Cover it lightly with plastic wrap so it doesn’t form a skin while you finish the rest.

Step 4: Poach the Eggs

Bring a pot of water to a gentle boil and add a splash of vinegar. Stir the water to create a little swirl, then carefully drop in the eggs. The swirl helps wrap the whites around the yolk. Cook until the whites look set but the yolks are still soft inside. Lift them out with a slotted spoon and place them on a towel to drain so they don’t make the muffins soggy.

Step 5: Cook the Ham or Bacon

While the eggs are resting, heat a pan and cook the ham or bacon until it’s warm and lightly golden. You don’t need to crisp it too much, just enough to bring out the flavor and add a bit of color. If you prefer, you can also warm it in the oven.

Step 6: Sauté the Spinach (Optional)

If you want to add spinach, toss it into the same pan with a little seasoning. Cook it just until it wilts and turns dark green. This adds freshness and balances the richness of the sauce.

Step 7: Toast the Muffins

Slice the English muffins in half and toast them until golden and slightly crisp. This gives a sturdy base that holds up well under the sauce and eggs.

Step 8: Assemble the Eggs Benedict

Place the toasted muffins on a plate, add spinach if you’re using it, then layer on the ham or bacon. Top each with a poached egg and spoon over the hollandaise sauce until it looks glossy and inviting. Finish with a sprinkle of parsley and a crack of black pepper. When you cut into the egg, the yolk should ooze out and mix with the sauce, which is the best part.

Tasty Variations to Try:

• Eggs Royale: Swap the ham or bacon for smoked salmon to make a lighter version with a fresh flavor.
• Eggs Florentine: Add sautéed spinach instead of meat, which makes it vegetarian-friendly and adds a nice green layer.
• Cheesy twist: Sprinkle a little grated cheese on the muffin before adding the egg for extra richness.
• Seasonal option: Use asparagus or roasted tomatoes in spring and summer for a fresh touch.
• Healthier swap: Try whole grain muffins instead of regular ones if you want more fiber and a slightly nutty taste.
• Spicy kick: Add a pinch of cayenne pepper or paprika on top of the hollandaise for a bit of heat.

Serving Suggestions:

1. Perfect for breakfast or brunch:

This dish works best in the morning or late morning because it feels filling but still light enough to enjoy without being too heavy. It’s a nice option when you want something more special than plain eggs or toast.

2. Serve with fresh sides:

You can serve it with a small salad, roasted potatoes, or even some fresh fruit on the side to balance the richness of the hollandaise.

3. Pairs well with drinks:

A simple cup of coffee or tea works perfectly, but if you’re hosting brunch, a glass of orange juice or even a light mimosa can make it feel more complete.

4. Good for gatherings:

Because it looks a little fancy, it’s a nice dish to serve when you have friends or family over, and it always feels like a treat.

Storage & Reheating:

• Hollandaise sauce: This sauce is best enjoyed fresh because it tends to split if stored, so it’s not recommended to keep it for later.
• Poached eggs: These don’t store well either, since the texture changes quickly, so it’s better to make them right before serving.
• English muffins and toppings: You can toast muffins ahead and keep them in an airtight container for a day, and cooked ham or bacon can be stored in the fridge and reheated gently in a pan.

Frequently Asked Questions (FAQ):