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Perfect Eggs Benedict Recipe with Homemade Hollandaise for Mothers Day Brunch

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A classic Eggs Benedict recipe featuring perfectly poached eggs, toasted English muffins, Canadian bacon, and a smooth homemade hollandaise sauce. Ideal for a special Mother’s Day brunch or any indulgent morning.

Ingredients

Scale
  • 4 large eggs, fresh and preferably organic (room temperature for best poaching)
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon or ham, warmed
  • 1 tablespoon white vinegar (for poaching water)
  • 3 large egg yolks (separate from whites)
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter (1 stick), melted and hot
  • Pinch of cayenne pepper or white pepper (optional)
  • Salt to taste

Instructions

  1. Prepare the Hollandaise Sauce (10-15 minutes): Fill a saucepan with about 1-2 inches of water and bring to a gentle simmer over low heat. In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture lightens and thickens slightly, about 1-2 minutes.
  2. Place the bowl over the simmering water—make sure the bottom doesn’t touch the water. Slowly drizzle in the hot melted butter while whisking constantly. The sauce should begin to thicken and become creamy. If it gets too thick, add a teaspoon or two of warm water to loosen. Season with salt and a pinch of cayenne or white pepper.
  3. Poach the Eggs (about 4-5 minutes): Fill a medium saucepan with about 3-4 inches of water, bring to a gentle simmer, and add the white vinegar. Crack one egg into a small bowl or ramekin.
  4. Stir the water gently to create a whirlpool, then carefully slide the egg into the center. Poach for 3-4 minutes for runny yolks or up to 5 for firmer yolks. Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs.
  5. Toast and Assemble (5 minutes): While eggs poach, toast the English muffins until golden. Warm the Canadian bacon slices in a skillet or microwave.
  6. To serve, place a slice of bacon on each muffin half, top with a poached egg, and spoon over the warm hollandaise. Garnish with a sprinkle of paprika or fresh chives if desired.

Notes

If hollandaise sauce starts to separate, whisk vigorously off heat or add a teaspoon of warm water to bring it back. Keep sauce warm but not hot to avoid scrambling. Use fresh eggs for best poaching results. Vinegar in poaching water helps eggs hold shape. Toast English muffins just before assembling to keep crisp. Warm bacon in a skillet for better texture than microwave.

Nutrition

Keywords: Eggs Benedict, Hollandaise sauce, poached eggs, brunch recipe, Mother's Day brunch, homemade hollandaise, Canadian bacon, English muffins

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