Eggs Benedict with From Scratch Hollandaise
A classic eggs benedict built on a toasted English muffin with warm Canadian bacon, softly poached eggs, and a rich, from scratch hollandaise sauce spooned over the top.
Servings 2 servings
Calories 817kcal
Ingredients
- 1/4 cup heavy cream
- 2 large egg yolks
- 2 teaspoons lemon juice
- 1/2 teaspoon Dijon mustard
- pinch cayenne pepper
- 1/4 cup melted butter
- salt to taste
- ground black pepper to taste
- 4 large eggs
- 2 english muffins split and toasted
- 8 slices Canadian bacon
- dried parsley for garnish
- smoked paprika for garnish
Instructions
- Fill a saucepan with 1 inch of water and bring to a gentle simmer. Place a heatproof bowl over the top, making sure it doesn’t touch the water.
- Add heavy cream, egg yolks, lemon juice, Dijon mustard, and cayenne pepper to the bowl. Whisk until fully combined.
- Whisk constantly over the simmering water until the mixture thickens and reaches 160°F (71°C), coating the back of a spoon.
- Reduce heat to low and slowly drizzle in melted butter while whisking continuously until smooth and emulsified.
- Remove from heat, whisk in salt and pepper, and set aside in a warm place.
- Bring a small saucepan of water to a gentle simmer and create a light swirl.
- Crack one egg into a small bowl and gently slide it into the water. Repeat with the remaining eggs. Cook until whites are set and yolks remain soft.
- While eggs are cooking, heat Canadian bacon in a skillet over medium-low heat until warmed through.
- Place toasted English muffin halves cut side up on a plate and top each with Canadian bacon.
- Lift eggs out of water with a slotted spoon, drain briefly, and place on top of the bacon.
- Spoon hollandaise over each egg and garnish with parsley and smoked paprika.
Notes
- Control hollandaise texture: If the sauce thickens too much while sitting, whisk in a few drops of warm water to loosen it back to a pourable consistency.
- Prevent sauce from breaking: Keep heat low when adding butter and whisk constantly to maintain a smooth, stable emulsion.
- Adjust seasoning at the end: Taste the hollandaise after it’s finished and adjust salt, lemon juice, or cayenne as needed.
- Poach eggs cleanly: Add eggs one at a time to gently simmering water so the whites stay compact and set properly.
- Serve immediately: Assemble and serve right away for the best texture and consistency across all components.
Nutrition
Calories: 817kcal | Carbohydrates: 31g | Protein: 44g | Fat: 57g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 707mg | Sodium: 1649mg | Potassium: 665mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1933IU | Vitamin C: 2mg | Calcium: 144mg | Iron: 4mg
