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Creamy Eggs Benedict Recipe Perfect for Easy Sunday Brunch from Scratch

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A classic Eggs Benedict recipe featuring homemade hollandaise sauce, perfectly poached eggs, and toasted English muffins. Ideal for a cozy and indulgent Sunday brunch that feels fancy yet manageable.

Ingredients

Scale
  • 3 large egg yolks (room temperature)
  • 1 tablespoon fresh lemon juice
  • ½ cup unsalted butter (1 stick), melted and warm
  • Pinch of salt
  • Pinch of cayenne pepper or white pepper (optional)
  • 4 large eggs (fresh)
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon or ham (optional)
  • Chopped fresh chives or parsley for garnish
  • 1 tablespoon white vinegar (for poaching water)

Instructions

  1. Prepare the Hollandaise Sauce (about 15 minutes): Fill a medium saucepan with about an inch of water and bring to a gentle simmer over medium-low heat. Place a heatproof bowl over the pot, making sure it doesn’t touch the water. In the bowl, whisk together the egg yolks and lemon juice vigorously until the mixture thickens slightly and lightens in color (about 2-3 minutes).
  2. Slowly drizzle in the warm melted butter while continuously whisking. Keep whisking until the sauce is thick and creamy, about 3-4 minutes. Season with salt and a pinch of cayenne or white pepper if using. Remove from heat and keep warm by setting the bowl in a warm water bath or covering tightly.
  3. Poach the Eggs (about 5 minutes): Fill a deep saucepan with about 3 inches of water, add vinegar, and bring to a gentle simmer. Crack each egg into a small bowl or ramekin. Swirl the water gently with a spoon to create a vortex, then carefully slide one egg at a time into the water. Poach for 3-4 minutes until the whites are set but yolks remain runny. Use a slotted spoon to lift eggs out and drain on a paper towel.
  4. Toast and Prepare the Muffins and Bacon (about 5 minutes): While the eggs poach, split and toast your English muffins until golden and crisp. In a skillet over medium heat, warm the Canadian bacon slices for about a minute per side until lightly browned.
  5. Assemble the Eggs Benedict: Place toasted muffin halves on plates, top each with a slice of bacon, then a poached egg. Spoon a generous amount of warm hollandaise sauce over the top. Garnish with chopped chives or parsley for freshness.
  6. Serve Immediately: Serve right away while everything is warm and the yolks are perfectly runny.

Notes

Keep the heat low and whisk constantly when making hollandaise to prevent curdling. If sauce curdles, whisk vigorously off heat or add a teaspoon of cold water to bring it back together. Use fresh eggs for best poaching results. Poach eggs one at a time to avoid overcrowding. Hollandaise can be made ahead and gently reheated in a warm water bath.

Nutrition

Keywords: Eggs Benedict, hollandaise sauce, poached eggs, brunch recipe, Sunday brunch, creamy sauce, easy brunch

Find it online: https://norasfoods.com/creamy-eggs-benedict-recipe-perfect-for-easy-sunday-brunch-from-scratch/