Eggs Benedict Recipe: Make the Classic Brunch Dish at Home Like in Luxury Restaurants

This traditional eggs benedict recipe creates the authentic dish that restaurants serve. The homemade hollandaise sauce takes some skill, but the results are worth the effort.

Ingredients:

For the Eggs Benedict:

- 4 English muffin halves

- 4 slices Canadian bacon or ham

- 4 large fresh eggs

- 1 tablespoon white vinegar

- Salt and pepper to taste

- Fresh parsley for garnish

For the Hollandaise Sauce:

- 3 egg yolks

- 1 tablespoon fresh lemon juice

- 1/2 cup butter

- 1/4 teaspoon salt

- Pinch of cayenne pepper

Instructions:

1. Fill a small pot with water and bring it to a gentle simmer.

2. In a heat-proof bowl, whisk the egg yolks and lemon juice together.

3. Place the bowl over the simmering water. Make sure the bottom of the bowl does not touch the water.

4. Keep whisking the mixture for about 2 minutes until it becomes thick.

5. Slowly add the melted butter while whisking constantly. The sauce should become smooth and creamy.

6. Add salt and cayenne pepper. Remove from heat and keep warm.

7. If the sauce gets too thick, add one teaspoon of warm water.

8. Toast the English muffin halves until they are golden brown.

9. Heat the Canadian bacon or ham slices in a dry pan for 1-2 minutes on each side.

10. Place one slice of meat on each muffin half.

11. Fill a medium pot with water and add vinegar.

12. Bring the water to a gentle boil, then reduce heat to a simmer.

13. Crack each egg into a small bowl first.

14. Create a gentle whirlpool in the water with a spoon.

15. Carefully pour one egg into the center of the whirlpool.

16. Cook for 3-4 minutes for runny yolks.

17. Remove with a slotted spoon and place on paper towels.

18. Repeat steps 14-17 with remaining eggs.

19. Place one poached egg on top of each bacon-topped muffin.

20. Spoon warm hollandaise sauce over each egg.

21. Sprinkle with salt, pepper, and fresh parsley.

22. Serve immediately while everything is warm.

If making traditional hollandaise sauce feels too difficult, this easier version gives you similar taste with less risk. This mock hollandaise sauce uses mayonnaise as the base, making it much simpler for beginners to prepare.

Ingredients:

- 1/2 cup mayonnaise

- 2 tablespoons butter

- 1 tablespoon fresh lemon juice

- 1/2 teaspoon dijon mustard

- 1/4 teaspoon salt

- Pinch of cayenne pepper

- 1-2 tablespoons warm water

Instructions:

1. In a small saucepan, melt the butter over low heat.

2. Remove the saucepan from heat and let the butter cool for 2 minutes.

3. In a mixing bowl, combine mayonnaise, lemon juice, dijon mustard, salt, and cayenne pepper.

4. Whisk these ingredients together until they are smooth and well mixed.

5. Slowly add the melted butter to the mayonnaise mixture while whisking constantly.

6. Add warm water one tablespoon at a time until you reach your desired consistency.

7. The sauce should pour easily but not be too thin.

8. Return the mixture to the small saucepan over very low heat.

9. Stir gently for 1-2 minutes until the sauce is warm throughout.

10. Do not let the sauce boil or it will separate.

11. Remove from heat and serve immediately over your eggs benedict.

This mock hollandaise sauce works perfectly with your eggs benedict recipe and saves time in the kitchen.

Making eggs benedict can seem challenging, but these practical tips will help you create the perfect dish every time. Follow these suggestions to avoid common mistakes and improve your cooking skills.

- Use Room Temperature Eggs: Take your eggs out of the refrigerator 30 minutes before cooking. Cold eggs shock the hot water and cook unevenly. Room temperature eggs slide into the water smoothly and cook at the same rate throughout.

- Add Salt to Your Hollandaise Base: Mix a pinch of salt with your egg yolks before you start whisking. This helps prevent the sauce from breaking and makes it more stable. The salt also enhances the flavor of the finished hollandaise sauce.

- Score the Canadian Bacon Edges: Make small cuts around the edges of your Canadian bacon slices before heating. This prevents the meat from curling up in the pan. Flat bacon slices sit better on the muffins and look more professional.

- Toast Muffins Cut-Side Down First: Place English muffin halves cut-side down in a dry pan for 1 minute before flipping. This creates a better seal on the bottom and prevents the hollandaise sauce from making the muffin soggy. The texture stays firmer longer.