This recipe is a hidden treasure because so many people are intimidated by making hollandaise sauce… but, guess what? It is easy peasy and will make you look like a ROCK STAR!  Oh, and poaching eggs, another easy peasy process that you can master in minutes!

I love this recipe and reserve it for Holiday brunches only! Sure, I could prepare this recipe more often but that would cook the SPECIAL out of it! Sweetie Pie and my boys look forward to this brunch recipe and I want to keep it special!

Eggs Benedict with Hollandaise Sauce
Serves 6
Perfectly poached eggs resting on flavorful Canadian bacon and a crispy English muffin topped with decadent hollandaise sauce and a dusting of paprika.
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Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Eggs Benedict
  1. 6 whole English Muffins
  2. 10 slices Canadian Bacon
  3. 6-8 eggs
  4. 1 teaspoon vinegar
  5. 2 tablespoons coconut butter or unsalted butter
Hollandaise Sauce Ingredients
  1. 3 large egg yolks
  2. 1 tablespoon warm water
  3. 1 1/2 tablespoon fresh lemon juice
  4. 3/4 teaspoon coarse salt
  5. 1 cup (2 stick) unsalted butter
  6. 1/2 teaspoon Hungarian paprika (dusting)
Eggs Benedict Base
  1. Heat butter on a griddle over medium heat. Add English muffin halves and toast until brown. When English muffins are almost finished toasting, add Canadian bacon, and cook until well browned on both sides.
  2. Top each English muffin with a slice of Canadian bacon.
  3. Transfer to baking dish and keep warm in a 200 degree oven until time to prepare.
Poached Eggs
  1. First, fill a large saucepan with 3 inches of water, 1 teaspoon vinegar and bring to a boil. Reduce heat to establish gentle movement but no longer boiling water. Break one egg into a small bowl and gently tip the bowl, releasing egg into the pan of hot water. Use a small spoon to "fold" the whites of the egg back toward the center yolk. Repeat this process with the number of eggs you need. Cook until whites are set but yolks are still soft, 2 to 3 minutes. Remove the eggs from saucepan with slotted spoon and lay them on a paper towel lined plate to drain off water.
Hollandaise Sauce
  1. In a mason jar or other glass container, combine egg yolks, water, lemon juice, and salt; blend until frothy with an immersion blender.
  2. Heat butter in a small saucepan over medium heat until bubbly (do not let brown). With immersion blender running, pour in melted butter in a very thin stream, blending until sauce is thick and emulsified.
Eggs Benedict Assembly
  1. Top toasted English muffin with browned Canadian bacon, poached egg and hollandaise sauce. Dust with Hungarian paprika.
Notes
  1. Consider preparing the hollandaise sauce first and setting aside. Next, prepare English muffins and Canadian bacon on griddle, followed by eggs either poached or over-easy and then assemble.
Robin Shea http://www.robinshea.com/