This is the ultimate Eggs Benedict recipe with Homemade Hollandaise. It’s the one to put all others to shame. But it has a secret: it’s really easy to make!! Even the homemade hollandaise sauce! So stop saving this delicious dish for restaurant brunch orders and start serving it in your own kitchen today. Fear not; I’ll walk you through every step.
Eggs Benedict Recipe with Homemade Hollandaise
Eggs Benedict is one of my favorite meals ever, and one I searched high and low for the perfect recipe for. This is it. We have made this countless times for holiday
Recipe inspired by Elise Bauer.
Tasty Tips for Eggs Benedict Success
You can add whatever toppings to your options, but a few of our favorites are tomato slices, avocado, and bacon. Want to go gluten-free? Skip the bread! Serve it on extra-thick slices of tomato or chopped spinach. Don’t want the hassle of poaching eggs? Fry them instead! We do this a lot. I love, love, love a perfectly poached egg (& it really is so easy!), but sometimes it is too much fuss. For this reason, we have a giant griddle pan (love!) that covers two burners. We use this to fry up 8 eggs at once. The trick to keeping those eggs warm? Put them in an oven-safe glass or ceramic covered dish, in a warm oven, covered until you’re ready to serve.
Homemade Hollandaise: A Warning
A quick word of warning regarding homemade hollandaise sauce, in case this is your first go at making it. If you balance the ingredients right, it will be perfectly creamy and pourable, even after it cools slightly. Refrigerate leftovers, and spread it on like butter the next day. DO NOT, under any circumstances, try to reheat it with direct heat (microwave, stove, etc). Consequently, you will cook the egg, and the sauce will “break” and curdle – and be gross. Still edible, but not as appetizing as a texture or sight. That said, you’ve got this!
Eggs Benedict with Homemade Hollandaise
Ingredients
Eggs Benedict
- 8 slices Bacon cooked via preferred method
- 1 large Tomato sliced
- 1 Avocado pitted, peeled, and sliced
- 8 whole Eggs poached (instructions below) or fried
- 4 whole English Muffins sliced in half to create 8 pieces; toasted
Hollandaise Sauce
- 10 tbsp Unsalted Butter melted
- 3 Egg Yolks
- 1 tbsp Lemon Juice fresh
- ½ tsp Salt
- ¼ tsp Cayenne Pepper ground
Instructions
Eggs Benedict
- Cook bacon via your preferred method. Set aside.
- Prep and slice avocado and tomatoes. Slice and toast English muffins. Arrange on a tray or plate for serving. Set aside.
- Poach eggs (or fry) until the white is completely cooked, but the yoke center is still runny. Place in a covered dish to keep warm (if dish is oven-safe, place in warm oven).
Hollandaise Sauce
- To make the hollandaise sauce, melt butter and set aside. Place egg yolks, lemon juice, and salt in a blender. Blend on medium speed for 20-30 seconds, just until the color lightens a bit. Then, running on the lowest setting, drizzle the melted butter into the blender. Sprinkle in cayenne pepper. Taste and adjust seasoning as necessary, adding more lemon or cayenne to meet your preference. Pour into a small pitcher or bowl with ladle for serving.Note: Be sure you follow the directions for the hollandaise explicitly. If you add in the butter too soon, the sauce will break. Take your time on this part – it is worth the attention.
Assembly
- Using one slice of an English muffin, top with tomato, avocado, and bacon. Place one egg on top and drizzle hollandaise sauce over the whole thing. It is easiest to eat with a knife and fork.
Notes
Cut calories: replace the poached eggs with fried egg whites only.
Nutrition
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So good!!
Right?! It’s a favorite in our house, for sure.