The gold standard of brunch: Classic Eggs Benedict. Crispy toasted English muffin halves topped with savory Canadian bacon, perfectly poached eggs with molten yolks, and a rich, velvety lemon-infused hollandaise sauce.
Classic Eggs Benedict with Silky Homemade Hollandaise Sauce
By Chef Emily Carter
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings (8 halves)
Calories
490 kcal
Cuisine
American
Classic Eggs Benedict with Silky Homemade Hollandaise Sauce
Yield: 4 servings (8 halves)
Toasted English muffins, seared Canadian bacon, and runny poached eggs draped in a rich, buttery, velvety lemon hollandaise sauce. 4.9 stars brunch classic!
🛒 Ingredients
👩🍳 Step-by-Step Instructions
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1
Make Blender Hollandaise: Blend 3 egg yolks, lemon juice, salt, and cayenne in a blender for 20 seconds. With blender running, drizzle hot melted butter in a steady stream until thick and velvety. Keep warm.
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2
Sear Canadian bacon in a skillet for 1-2 minutes per side until lightly browned.
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3
Poach eggs in simmering water with vinegar for 3 minutes until whites set and yolks are runny.
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4
Assemble: Place 2 toasted English muffin halves on each plate, top each with a slice of seared bacon and a poached egg.
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5
Generously ladle velvety warm hollandaise over each egg.
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6
Garnish with chopped chives and paprika; serve immediately.
💡 Chef's Insider Tip:
The blender method makes foolproof hollandaise in 60 seconds with zero risk of breaking or curdling.
🥗 Nutrition Facts (Per Serving)
490
Calories
22g
Protein
26g
Carbs
34g
Fat
1g
Fiber
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