Photo by @PlatePicSample
Classic Eggs Benedict with Hollandaise Sauce
Experience the rich and indulgent flavors of this classic Eggs Benedict dish, featuring perfectly poached eggs atop toasted English muffins, crispy bacon, and a luscious, creamy Hollandaise sauce. The harmony of textures from the soft egg yolks, the crispiness of the bacon, and the velvety smoothness of the sauce makes this a breakfast favorite. Inspired by the elegant presentation at 'Colonnades', this recipe is crafted for you to enjoy a premium brunch experience at home.
⏰ Cooking Timeline
🛒 Ingredients
Main Ingredients
For the Hollandaise Sauce
Aromatics & Seasonings
For Cooking
To Serve & Garnish
👨🍳 Instructions
Mise en Place
15 minGather all ingredients and equipment. Separate the egg yolks for the Hollandaise sauce, and set up a double boiler. Slice the English muffins in half and have the bacon ready. Having everything prepped will ensure a smooth cooking process.
💡 Tip: Prepare a bowl of iced water to quickly cool the poached eggs if needed.
Prepare the Hollandaise Sauce
8 minIn a heatproof bowl over simmering water, whisk the egg yolks with lemon juice and mustard until thickened. Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and glossy. Season with salt, pepper, and cayenne.
💡 Tip: Maintain a low heat to avoid scrambling the eggs.
Toast the English Muffins
5 minWhile the sauce is cooking, toast the English muffins in a preheated grill or toaster until golden brown. Keep warm until ready to assemble.
💡 Tip: For extra crispness, lightly butter the muffins before toasting.
Cook the Bacon
10 minHeat olive oil in a large frying pan over medium heat. Add the bacon slices and cook until crispy and golden brown, about 4-5 minutes per side. Drain on paper towels.
💡 Tip: Use a splatter guard to reduce mess while frying.
Poach the Eggs
5 minBring a large pot of water to a gentle simmer and add the vinegar. Crack each egg into a small bowl, then gently slide into the water. Poach for 3-4 minutes until the whites are set but the yolks are still runny.
💡 Tip: Swirl the water gently to help the egg whites wrap around the yolks.
Assemble the Eggs Benedict
5 minPlace a slice of bacon on each toasted muffin half. Using a slotted spoon, carefully place a poached egg on top of each bacon slice. Spoon over the Hollandaise sauce generously.
💡 Tip: Warm the plates before serving to keep the dish hot.
Garnish and Serve
2 minSprinkle chopped chives and a dusting of paprika over the top of the sauce. Serve immediately while the eggs are warm and the sauce is creamy.
💡 Tip: For a sophisticated touch, use microgreens for garnishing.
💡 Pro Tips
- ✓ Use the freshest eggs possible for the best poaching results.
- ✓ To prevent the sauce from splitting, whisk vigorously and control the heat.
- ✓ The yolk should wobble slightly when the egg is perfectly poached.
- ✓ The Hollandaise sauce can be made ahead and kept warm over a double boiler.
- ✓ Leftover sauce can be stored in the fridge for up to 2 days; reheat gently.
- ✓ Serve on warm plates to keep the dish at the perfect temperature.
📊 Nutrition Facts (per serving)
🪄 Equipment Needed
🔄 Variations to Try
🍽 Pairs Well With
This recipe was inspired by a plate submission on Plate Pic