Easy Homemade Eggs Benedict with Hollandaise Sauce
A classic breakfast favorite, Eggs Benedict is easier to make at home than you might think. This dish features perfectly poached eggs, crispy ham, a toasted English muffin, and a rich, buttery Hollandaise sauce. Whether you’re preparing it for a special occasion or just a weekend treat, this simple recipe will help you create a restaurant-quality meal in your own kitchen.
A Brief History of Eggs Benedict
Eggs Benedict has been a beloved breakfast and brunch dish since the late 19th century. According to legend, a guest at the Waldorf Hotel in New York City requested a unique breakfast featuring poached eggs, ham, and Hollandaise sauce. The dish was an instant hit and quickly spread to other restaurants. Over time, its rich, savory flavors and elegant presentation solidified its status as a brunch staple. Today, it remains a favorite in diners, cafés, and home kitchens around the world.
Serving Suggestions for Eggs Benedict
Eggs Benedict is delicious on its own, but pairing it with the right sides can elevate the meal:
- Crispy hash browns or breakfast potatoes – Adds a satisfying crunch and heartiness to your plate.
- A simple green salad – A light vinaigrette with arugula, romaine, or mixed greens balances the richness.
- Fresh fruit – Berries, orange slices, or melon provide a refreshing contrast.
- A cup of coffee or fresh juice – Complements the dish with a warm or citrusy touch
Variations of Eggs Benedict
Eggs Benedict is a versatile dish that can be customized in many ways to suit your taste:
- Eggs Florentine (Vegetarian) – Swap the ham for sautéed spinach for a fresh and flavorful twist.
- Seafood Benedict – Replace the ham with smoked salmon for a more luxurious, restaurant-style upgrade.
- Avocado Benedict – Add creamy avocado slices for a healthier, rich alternative.
Final Thoughts
Making Eggs Benedict at home may seem fancy, but with the right steps, it’s easier than you think. The combination of creamy Hollandaise, runny poached eggs, crispy ham, and buttery English muffins makes it a dish worth mastering. Whether for a cozy weekend breakfast or a special brunch, this timeless favorite is sure to impress family and friends.
Easy Homemade Eggs Benedict with Hollandaise Sauce
Equipment
- 1 Toaster
- 1 double boiler
- 1 sauté pan
- 1 soup pot
Ingredients
- 1 English muffin split and toasted
- 2 large eggs
- 4 slices of ham
- ½ tablespoon white vinegar for poaching eggs
- Salt and black pepper to taste
- Chopped fresh chives optional, for garnish
For the Hollandaise Sauce (8 servings)
- 5 large egg yolks
- 2 sticks unsalted butter
- 1 cup clarified butter warm but not hot
- 2 tablespoons fresh lemon juice adjust to taste
- ½ teaspoon salt or to taste
- 1 tablespoon water if needed to adjust consistency
Instructions
- Gather Ingredients: Prepare them in advance to ensure a stress-free and smooth cooking experience.
Make the Hollandaise Sauce
- Prepare the Clarified Butter: Place two sticks of butter in a saucepan and melt them over the lowest heat setting to prevent burning or browning. As the butter melts, you will notice a clear, golden liquid separating from the white milk solids.
- Once fully melted, carefully pour the clear liquid into a separate container, leaving the milk solids behind at the bottom of the pan. This process creates clarified butter, which helps produce a smoother, creamier Hollandaise sauce with a rich, buttery flavor.
- Set Up a Double Boiler: Fill a medium saucepan with 1–2 inches of water and bring it to a gentle simmer. The water should be hot but not boiling. Place a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water. This indirect heat will help cook the egg yolks gently.
- Whisk the Egg Yolks: Add egg yolks and a small splash of water to the bowl. Using a whisk, start beating the yolks constantly. To prevent overheating, move the bowl on and off the steam every 1–2 minutes while whisking. Continue this process for about 10 minutes, until the mixture becomes slightly thick and pale.Tips: Be careful! If the bowl gets too hot to touch, remove it from the heat for a moment. Too much heat can cause the yolks to scramble.
- Slowly Add the Clarified Butter: When the egg mixture has thickened but is still smooth and pourable, begin adding the clarified butter a little at a time. Pour in a small amount and whisk vigorously until it is fully mixed before adding more. Repeat this process slowly to create a rich and creamy sauce.
- Season the Sauce: Once all the butter is mixed in, add salt to taste. Squeeze in fresh lemon juice and whisk well to combine. The lemon balances the richness of the butter and gives the sauce a fresh, tangy flavor. The Hollandaise sauce is ready to use.
Poach the Eggs
- Fill a pot with water and bring it to a gentle simmer. Add the white vinegar. Crack each egg into a fine-mesh strainer or filter to remove excess liquid from the egg white, then transfer it to a small bowl.
- Create a gentle whirlpool in the simmering water, then carefully slide the egg into the center.
- Cook for about 3–4 minutes, until the whites are fully set but the yolk remains soft. Use a slotted spoon to remove the egg and set it aside.Tip: Many people recommend placing poached eggs on a paper towel to drain excess water, but this can cause them to stick. Instead, place them directly on a plate.
Assemble the Eggs Benedict
- Toast the English muffin halves until golden brown.
- Heat the ham slices in a pan over medium heat until slightly crispy.
- Place a slice of ham on each toasted muffin half, then top with a poached egg.
- Spoon the warm Hollandaise sauce over the eggs.
- Garnish with chopped chives, salt, and black pepper.
Video
Notes
- Use fresh eggs for poaching – Fresher eggs hold their shape better in water, giving you that perfect round look.
- Keep the water at a gentle simmer – Boiling water can break apart the eggs, so maintain a light simmer while poaching.
- Whisk Hollandaise constantly – Slow, steady whisking helps create a smooth, velvety sauce without lumps.
- Toast the English muffins well – A slightly crispy base prevents them from getting soggy under the sauce.
- Serve immediately – Eggs Benedict is best enjoyed fresh, as Hollandaise sauce can thicken if left too long.
- Adding vinegar to the poaching water – Adding vinegar to the poaching water helps egg whites coagulate faster, keeping them intact for a neater, well-shaped egg.