Lemon-Infused Eggs Benedict with Velvety Hollandaise

Recipe Collection: Breakfast

Lemon-Infused Eggs Benedict with Velvety Hollandaise elevates your brunch with perfectly poached eggs on crispy English muffins and Canadian bacon, all topped with a luscious, lemony Hollandaise sauce. This non-vegetarian American classic is perfect for special occasions or a gourmet breakfast at home. With its rich flavors and satisfying textures, this dish is versatile enough for any meal. Enjoy it as a centerpiece for brunch or a luxurious breakfast treat.

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Overview

Elevate your brunch game with this luxurious Eggs Benedict, featuring perfectly poached eggs atop crispy English muffins and savory Canadian bacon, all drizzled with a velvety, lemon-infused Hollandaise sauce. This dish is a brunch classic that combines rich flavors and textures, making it perfect for special occasions or a gourmet breakfast at home.

Diet Type

Non-Vegetarian

Allergies

Eggs, Dairy, Gluten

Cuisine

American

Serving Size: 4

Cooking Time: 30 minutes

Ingredients

• 4 Large egg yolks
• 3.5 Tablespoons (tbsp) lemon juice
• 1 Tablespoon (tbsp) water
• 0.125 Teaspoon (tsp) Worcestershire sauce
• 1 Pinch white pepper, ground
• 1 Cup butter, melted
• 1 Teaspoon (tsp) hot water (optional)
• 0.25 Teaspoon (tsp) salt, to taste
• 1 Teaspoon (tsp) distilled white vinegar
• 8 Large eggs
• 8 Strips Canadian-style bacon
• 4 Whole English muffins
• 2 Tablespoons (tbsp) butter, softened

Steps

1. Prepare the Hollandaise Sauce: In the top of a double boiler over simmering water, whisk together egg yolks, lemon juice, 1 tablespoon of water, Worcestershire sauce, and ground white pepper. Gradually add melted butter, 1 or 2 tablespoons at a time, while continuously whisking. If the sauce becomes too thick, add a teaspoon or two of hot water. Once all the butter is incorporated, whisk in the salt. Remove from heat and cover to keep warm.
2. Poach the Eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and maintain a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Cook until the whites are firm and the yolks have thickened but are not hard, about 2.5 to 3 minutes. Remove with a slotted spoon, dab on a kitchen towel to remove excess water, and place on a warm plate.
3. Prepare the Bacon and Muffins: Preheat the oven's broiler and set an oven rack about 6 inches from the heat source. In a medium skillet over medium-high heat, brown the Canadian bacon. Simultaneously, split the English muffins and place on a baking sheet to toast under the broiler until golden brown.
4. Assemble the Eggs Benedict: Spread softened butter on each toasted muffin half. Top each with a slice of browned bacon and a poached egg. Drizzle generously with the warm Hollandaise sauce. Garnish with chopped chives if desired and serve immediately for a delightful brunch experience.

Enjoy your homemade Lemon-Infused Eggs Benedict with Velvety Hollandaise!