Poached eggs, crispy bacon, creamy hollandaise sauce, and toasted English muffins—now that’s a delicious breakfast!
I have a pretty regular rotation of breakfast meals at home during the week, whether it’s an egg sandwich, oatmeal, or a yogurt smoothie. But if I’m going out for breakfast or brunch on the weekends, I don’t even need to see the menu. I’m ordering eggs Benedict and indulging in this rich, creamy, decadent dish.
In my mind, the idea of preparing it myself wasn’t an option. I would hear horror stories of hollandaise sauce breaking or poached eggs overcooking. I thought that I’d ruin this classic meal, so I left it to the restaurant chefs. Eventually, I realized that this dish wasn’t nearly as complicated as I made it out to be. Not only that, I liked the idea of hosting a “fancy brunch” at home, at a much lower cost! Eggs Benedict became the main star of my brunch spread, along with a selection of quiches, salads and meats. What’s not to love about perfectly toasted English muffins crowned with crisp bacon, decadently oozing poached eggs, and a velvety hollandaise sauce? Before you know it, you’ll be poaching eggs and making sauce in no time!
Is Eggs Benedict Healthy?
Eggs Benedict is an indulgent meal that should be enjoyed in moderation due to the hollandaise sauce and bacon. Eggs are a good source of protein, antioxidants and vitamins. Although bacon is a processed meat that’s high in saturated fat and sodium, it can be substituted with turkey bacon, lean ham, salmon, spinach, or crab. These are all common alternatives to the “base” of the eggs Benedict recipe that are a bit healthier. As for the hollandaise sauce, it is high in saturated fat. You can modify the sauce recipe a bit by replacing the butter with Greek yogurt. Also, consider using whole-wheat English muffins for some more fiber and whole grains.
The Perfect Hollandaise Sauce Consistency
Hollandaise sauce is all about consistency, and it takes a bit of experimentation to master it. The easiest way to thin out your hollandaise sauce is to add liquid, whether it’s water, cream, or lemon juice. You’ll want to add the liquid in small amounts and then whisk. Keep in mind that these liquids will change the taste of the sauce, so you may need to add more salt and pepper as the flavor may be diluted. To thicken your sauce, you should place the sauce over low heat and continue whisking until it’s reduced to your liking. If that doesn’t help, you can add more egg yolk. Just be sure you continue whisking so you don’t end up with scrambled eggs in your sauce.
Can I Prep This Ahead?
Yes, especially because it’s best to enjoy this dish freshly made. The sauce can be refrigerated in an airtight container for up to 2 days. The poached egg can be kept in cold water in a container in the fridge for up to 2 days. When ready to eat, toast the muffins, cook the bacon, and reheat the sauce and eggs. To reheat the eggs, place them in hot water for 30-60 seconds, until warmed through. To reheat the hollandaise sauce, do so slowly in the microwave in 10-15 second increments. You may need to add a little boiling water to re-emulsify the sauce.
Serving Suggestions
Eggs Benedict covers almost everything you want from a breakfast perspective, thanks to the eggs, meat, and an English muffin. But I like to add some more breakfast meat on the side when I’m having it. For a bit more protein, try adding a Turkey Sausage patty. And, of course, you’ll need something besides the muffin to soak up the runny egg yolk and creamy hollandaise sauce. How about a side of Easy Sweet Potato Hash Browns? It’s the perfect sweet complement to the salty bacon.
But no brunch is complete without two things: The perfect Mimosa and caffeine to start my day. I love a cool Iced Latte most days. But if I’m indulging and craving sweetness, I’m having a Homemade Caramel-Vanilla Iced Coffee.
Ingredients
- 2 English muffins split and toasted
- 4 slices bacon
- 4 large eggs
- 4 tablespoons unsalted butter
- 4 egg yolks
- 2 teaspoons lemon juice
- 1 tablespoon heavy whipping cream
- Salt and pepper to taste
Instructions
- Toast the English muffins until they are lightly golden and crisp. Set aside on a warm plate.
- In a nonstick skillet, cook the bacon over medium heat until slightly browned and warm. Place on top of the toasted English muffin halves.
- Fill a saucepan with water, add a splash of vinegar, and bring to a gentle simmer. Crack the eggs into the water one at a time, poaching them for about 4 minutes, until the whites are set but yolks remain runny. Remove with a slotted spoon and place on top of the bacon.
- Melt butter in a small pot. In a separate bowl, whisk together egg yolks, lemon juice, and cream. Slowly drizzle in the melted butter while whisking constantly until the sauce thickens. Season with salt and pepper.
- Spoon the hollandaise sauce generously over each poached egg. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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