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The Taylor House

Iowa Blogger sharing Recipes, DIY and much more

Eggs Benedict with Homemade Hollandaise Sauce

December 1, 2013   |   5 Comments

Eggs Benedict with Homemade Hollandaise sauce may possibly be the best breakfast ever.

To be completely honest, I could just eat the hollandaise sauce as soup or as my son said “Mom just put it in a Sippy cup and drink it, if you love it that much”.  That kid always comes up with genius ideas.

Seriously though, if you have never tried Eggs Benedict, it’s time to add it to your menu and make it for your family soon!

The Hollandaise Sauce is really amazing, I mean how can you go wrong with butter, heavy cream and egg?  If you don’t want to make a homemade version, you can pick up packets in the grocery store, I had a waitress tell me that Knorr had the best Hollandaise Sauce mix.

Eggs Benedict with Homemade Hollandaise Sauce

How to Make Eggs Benedict with Homemade Hollandaise Sauce

Ingredients

2 English muffins
4 eggs
4 slices Canadian bacon

For the Hollandaise Sauce:
4 Tbs. Butter
4 egg yolks
2 Tbs. lemon juice
1 Tbs. heavy cream
Salt and pepper to taste

Instructions

  1. You will want to toast your English muffins and fry up your Canadian bacon
  2. Next, start your Hollandaise Sauce by melting the butter in a small sauce pan.
  3. In a separate bowl, beat the egg yolks.
  4. Add the lemon juice, heavy whipping cream, salt and pepper into the eggs.
  5. Next, add the melted butter into the mixture slowly and whisking vigorously to cream the mixture.
  6. Once the butter has been added, place the mixture back into the pot.
  7. Heat the mixture on low heat, constantly stirring with a whisk.
  8. Stir until the mixture starts to thicken (30 sec. to a minute) and remove from heat.
  9. After your Hollandaise Sauce is finished and removed from the heat, poach your eggs.
  10. Place a piece of Canadian Bacon on the English Muffin, Next the Poached egg and top with Hollandaise sauce.  Enjoy!

Eggs Benedict with Homemade Hollandaise Sauce

How amazing does that look?  Yum!  If you do not like your eggs to have runny middles, simply poach them for a bit longer.

More Egg Recipes to Enjoy

Sausage and Egg Grilled Cheese Sandwich

Slow Cooker Egg Breakfast Casserole

Breakfast Tacos

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5 Comments

  1. Megann says

    October 25, 2014 at 3:38 pm

    I used Erinn’s advice in regards to the cream. I only had 2% milk so tried that and when it didn’t thicken, I add 2 tbsp of sour cream and it worked like a charm. PERFECTION!

    Reply
  2. Megann says

    October 25, 2014 at 3:35 pm

    I’ve been CRAVING Eggs Benedict but didn’t want to go to a fancy restaurant to get it. I stumbled upon you site and followed the directions. Mind you, I’m not a great cook; especially not with anything that’s from scratch. Well, let me tell you, this came out even better then I hoped for! It was my first time poaching eggs which came out perfect and the Hollandaise sauce didn’t seize up once. THANK YOU SO MUCH!!!!!!!!

    Reply
  3. erinn says

    October 19, 2014 at 2:02 pm

    I used 1/2 tbs sour cream and 1/2 tbs half n half mixed together to substitute for the heavy cream which I didn’t have, and the hollandaise sauce turned out awesome, did I mention my fiancé loves eggs benedict and I have not been able to recreate something that he is all smiles about until I used your recipe, thanks a bunch

    Reply
    • Sara says

      October 20, 2014 at 5:37 pm

      That is a great tip for substituting heavy cream Erinn! Thanks so much for sharing and stopping by!

  4. Maggie says

    January 18, 2014 at 5:23 pm

    I could eat Hollandaise sauce as soup too. 🙂 I must pin this!

    Reply

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