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Easy Eggs Benedict with Foolproof Hollandaise Sauce

Two servings of classic eggs benedict featuring poached eggs, ham, and rich hollandaise sauce, garnished with parsley.
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Make restaurant-quality Eggs Benedict at home with this simple recipe. It features perfectly poached eggs, Canadian bacon, and a creamy, foolproof blender Hollandaise sauce served on toasted English muffins.

Ingredients

Scale
  • 4 large eggs (for poaching)
  • 1 tablespoon white vinegar
  • 4 English muffins, split
  • 8 slices Canadian bacon or ham
  • Fresh parsley, chopped (for garnish)
  • For the Foolproof Hollandaise Sauce:
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper
  • 1/2 cup (1 stick) unsalted butter, melted and hot

Instructions

  1. Prepare the Hollandaise Sauce: Combine egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper in a blender. Blend for 10 seconds. With the blender running on low, slowly drizzle in the hot, melted butter until the sauce is thick and creamy. Set aside and keep warm, or cover and set aside at room temperature for up to an hour.
  2. Toast the Muffins: Toast the English muffin halves until golden brown.
  3. Cook the Bacon: Cook the Canadian bacon slices in a skillet over medium heat until warmed through and slightly crispy on the edges.
  4. Poach the Eggs: Bring a shallow pan of water to a gentle simmer (not a rolling boil). Add the white vinegar to the water. Crack one egg into a small bowl. Create a gentle swirl in the simmering water with a spoon, then carefully slide the egg into the center of the swirl. Cook for 3 to 4 minutes for a runny yolk. Remove the egg with a slotted spoon and drain excess water on a paper towel. Repeat for the remaining eggs.
  5. Assemble the Dish: Place two toasted English muffin halves on each plate. Top each half with a slice of warm Canadian bacon. Place one poached egg on top of the bacon.
  6. Finish: Generously spoon the warm Hollandaise sauce over each egg. Garnish with fresh chopped parsley. Serve immediately.

Notes

  • You can prepare the poached eggs and Hollandaise sauce up to two days ahead of time. Gently reheat the sauce over a double boiler (low heat) and reheat the eggs briefly in warm water before assembling.
  • For an easy poaching method, use a muffin tin placed inside a baking dish filled with an inch of water and bake at 350°F (175°C) for about 12-15 minutes.
  • If you prefer a different protein, substitute the Canadian bacon with smoked salmon or crispy regular bacon.

Nutrition

Find it online: https://miameal.com/easy-eggs-benedict-foolproof-hollandaise/