Eggs Benedict with Homemade Muffins

Eggs benedict smothered in Hollandaise sauce.

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This Eggs Benedict Recipe is easy and so rich and delicious! Especially with my Homemade English Muffins!

Course Breakfast, Brunch

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 664kcal

Author Beth Neels

Cost $4

Equipment

Ingredients

For Hollandaise Sauce

6 egg yolks reserve whites for another use
2 tablespoons lemon juice, fresh or bottled 30 ml
2 tablespoons water 30 ml
2 dashes cayenne pepper or chili powder optional
1 cup butter, room temperature 227 gr

For Eggs Benedict

6 English Muffins, homemade or store bought
6 slices thick cut ham or Canadian Bacon
12 eggs, poached or fried to taste
3 tbsp Hollandaise Sauce, per sandwich 45 ml

US Customary - Metric

Instructions

For Hollandaise Sauce

Place water in bottom of double boiler, don't let water reach top pan. Turn heat to medium to medium low.
Place egg yolks, lemon juice, water and chili, if using in the top of a double boiler. Whisk together.
6 egg yolks, 2 tablespoons lemon juice, fresh or bottled, 2 tablespoons water, 2 dashes cayenne pepper or chili powder
Cut butter into 8 chunks. Butter must be room temperature! Add butter 1 chunk at a time and whisk until fully melted, then add another chunk of butter. Continue whisking until butter is all melted in.
1 cup butter, room temperature
Make sure you whisk up the sides of the double boiler as the egg cooks. Once all of the butter is heated through, the sauce should take about 3-4 minutes to thicken, nicely.
Hint: If eggs seems to be cooking fast and really sticking to the side of the pan, remove the top pan from the bottom pan to cool it down a bit. Then you can replace it when it has cooled. Sometimes you may have to do this a few times during the cooking process. If you start to see butter coming to the top, it's too hot, as well. Remove it from the heat and keep whisking.
Hint: If you have a batch that is really falling apart, put it in the food processor with a tablespoon or so of milk or cream and whisk it up. It will come right back together.

For Eggs Benedict

Lightly toast English Muffins.
6 English Muffins, homemade or store bought
Place ham slices on top of muffins. (Keep warm in a low oven)
6 slices thick cut ham or Canadian Bacon
Cook eggs to desired doneness, either poached or fried
12 eggs, poached or fried to taste
Place a few tablespoons of Hollandaise Sauce on each sandwich. Serve immediately.
3 tbsp Hollandaise Sauce, per sandwich

Notes

Recipe for English Muffins.

Use whisk for Hollandaise Sauce.

Make sure the water in the double boiler does not touch the upper pan.

The water in bottom of double boiler should be hot, but not boiling.

If it seems like the sauce is getting too thick, or cooking too fast, remove top pot from double boiler. Cook sauce slowly, so that eggs have a chance to cook and thicken the sauce.

Once butter has melted, add the next pat of butter.

If butter is floating to the top, the pan is too hot too. Remove from double boiler to cool it down.

If you have a batch that is really falling apart, place it in the food processor with a tablespoon, or so of milk or cream and whisk it up. It will come right back together!

Nutrition