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Easy Creamy Copycat Eggs Benedict Recipe for the Perfect Cozy Brunch

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A simple and forgiving recipe for creamy hollandaise eggs Benedict that comes together in about 30 minutes, perfect for a cozy brunch with fluffy poached eggs, toasted English muffins, and rich sauce.

Ingredients

Scale
  • 3 large egg yolks, room temperature
  • 1 tablespoon fresh lemon juice
  • 1/2 cup unsalted butter, melted and warm
  • Pinch of cayenne pepper (optional)
  • Salt to taste
  • 4 large eggs
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon or ham (optional)
  • 1 tablespoon white vinegar
  • Fresh chives or parsley, chopped (for garnish)

Instructions

  1. Prepare the Hollandaise Sauce (10-15 minutes): In a heatproof bowl or double boiler, whisk together the egg yolks and lemon juice until the mixture is light and slightly thickened. Place the bowl over gently simmering water, making sure the bottom doesn’t touch the water. Slowly drizzle in the warm melted butter, whisking constantly. The sauce should become thick and creamy. Season with salt and a pinch of cayenne pepper. Remove from heat and keep warm.
  2. Toast the English Muffins and Heat the Canadian Bacon (5 minutes): Split the muffins and toast them until golden brown. In a skillet over medium heat, warm the Canadian bacon slices for 1-2 minutes per side until slightly crisped but still juicy. Set both aside.
  3. Poach the Eggs (5-7 minutes): Fill a large saucepan with water (about 4 inches deep) and bring it to a gentle simmer. Add 1 tablespoon white vinegar. Crack each egg into a small bowl, then gently slide it into the water. Poach for 3-4 minutes for runny yolks or longer if you prefer firmer yolks. Use a slotted spoon to carefully remove the eggs and drain on a paper towel.
  4. Assemble the Eggs Benedict: Place toasted English muffin halves on plates. Top each with a slice of Canadian bacon, then a poached egg. Spoon generous amounts of hollandaise over the eggs. Garnish with chopped chives or parsley.
  5. Serve Immediately: Enjoy fresh while the hollandaise is warm and the eggs are perfectly runny.

Notes

If hollandaise sauce gets too thick or starts to split, whisk in a teaspoon or two of warm water to bring it back together. Use fresh eggs for best poaching results. Toast English muffins until golden and crispy to prevent sogginess. Multitask by preparing hollandaise while eggs poach and muffins toast.

Nutrition

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

Find it online: https://freshforkful.com/easy-creamy-copycat-eggs-benedict-recipe-for-the-perfect-cozy-brunch/