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Perfect Hotel Brunch-Style Eggs Benedict Recipe with Creamy Hollandaise Sauce

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A foolproof recipe to recreate the luxurious hotel brunch-style Eggs Benedict at home, featuring silky hollandaise sauce and perfectly poached eggs atop toasted English muffins.

Ingredients

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

Instructions

  1. In a heatproof bowl, vigorously whisk together 3 egg yolks and 1 tablespoon fresh lemon juice until the mixture lightens in color and thickens slightly (about 1-2 minutes). Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water (double boiler).
  2. While continuously whisking, slowly drizzle in the warm melted butter in a thin stream over 3-4 minutes until the sauce thickens and becomes glossy. If too thick, stir in a teaspoon of warm water to loosen.
  3. Remove from heat. Whisk in a pinch of salt and cayenne pepper or hot sauce if using. Taste and adjust lemon or salt as needed. Keep sauce warm.
  4. Fill a deep skillet or saucepan with about 3 inches of water. Bring to a gentle simmer, add 1 tablespoon white vinegar. Crack each egg into a small bowl, then gently slide eggs one at a time into water. Poach for 3-4 minutes until whites are set but yolks remain soft.
  5. While eggs poach, toast English muffin halves until golden and warm. In a separate skillet, heat Canadian bacon slices until lightly browned on both sides (1-2 minutes per side).
  6. Place two toasted English muffin halves on each plate. Top each with a slice of Canadian bacon, then carefully lift a poached egg with a slotted spoon, draining excess water, and place on top.
  7. Spoon warm hollandaise generously over each egg. Garnish with chopped chives or parsley if desired.
  8. Serve immediately for best texture and flavor.

Notes

Keep double boiler water at a gentle simmer to avoid scrambling eggs. Add melted butter slowly to prevent sauce from breaking. Use fresh eggs for best poaching results. Add white vinegar to poaching water to keep egg whites tight. If hollandaise sauce breaks, whisk in a teaspoon of warm water to bring it back together. Serve immediately for best texture. Leftover hollandaise can be stored and gently reheated; poached eggs are best fresh.

Nutrition

Keywords: Eggs Benedict, Hollandaise Sauce, Brunch, Poached Eggs, Canadian Bacon, English Muffins, Hotel Style, Easy Brunch Recipe

Find it online: https://dahliadishes.com/perfect-hotel-brunch-style-eggs-benedict-recipe-with-creamy-hollandaise-sauce/