- Family Spice - https://familyspice.com -

Holiday Breakfast: Eggs Benedict with Hollandaise Sauce

For a special occasion breakfast this classic recipe for Eggs Benedict with Hollandaise Sauce is a wonderful treat.

Eggs Benedict with Hollandaise Sauce by FamilySpice.com

I am taking a break from cookies today to post my Daring Cooks December Challenge on poaching eggs. I am still baking up a storm at home. My Princess has her class holiday party tomorrow and I’m getting the gingerbread cookies baked up for them to decorate. Plus, I’m baking all kinds of goodies to give to teachers, staff and friends for gifts. So, the sweet stuff will return tomorrow, no worries.

Poaching Eggs for Eggs Benedict with Hollandaise Sauce by FamilySpice.com

Blog-checking lines: Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

Poaching Eggs for Eggs Benedict with Hollandaise Sauce by FamilySpice.com

Poaching, in general, is considered to be a healthier way to prepare food because you aren’t using any fats or oils, but water to cook. Of course, if it’s not always the tastiest foods you’ve ever eaten. I’ve had poached chicken breast and it basically tasted like, well, boiled chicken breast! BLAH!

When you do poach you are using hot water that is simmering, not boiling. And when you are poaching an egg, this is vital because you don’t want your egg to fall apart!

Assembling Eggs Benedict with Hollandaise Sauce by FamilySpice.com

My husband loves Eggs Benedict, so I chose to make this class breakfast meal for this month’s challenge. When hubby is home in the mornings, which only happens on the weekends and holidays, I make him breakfast. I have to eat breakfast when I first get up in the morning. Hubby likes to wait a little bit. I’ve made him all kinds of egg sandwiches, but I was very eager to present him with his Eggs Benedict.

Assembling Eggs Benedict with Hollandaise Sauce by FamilySpice.com

One trick I always use when I’m poaching eggs is to crack the egg in a small bowl first. Then you gently slide the egg in to the simmering water. These keeps you from plopping the egg into the water and breaking the yolk. It also helps the egg keep its pretty shape.

Eggs Benedict with Hollandaise Sauce by FamilySpice.com

The Hollandaise sauce is where the work is. And of course since it’s mostly butter, it defeats the purpose of having that healthy poached egg! But, you are only drizzling a bit on your eggs, so indulge! We used Canadian Bacon, which is lower in fat than regular bacon. Hubby doesn’t do whole wheat English muffins, so splurge there…. Who said that breakfast had to be totally healthy?!

Eggs Benedict with Hollandaise Sauce by FamilySpice.com

We used the remaining Hollandaise sauce later that evening over our steamed asparagus. Totally dreamy. The key to reheating your sauce is to heat it slowly. I nuked it for 8 seconds, then stirred it, nuked again for 8 seconds, stirred, etc… until it warmed up. This keeps the eggs in the sauce from curdling. I could have used a double boiler again, but that required more pots to be washed!

Asparagus with Hollandaise Sauce by FamilySpice.com

Eggs Benedict


Laura Bashar

This classic and decadent breakfast is rather simple to put together! Recipe by Laura Bashar of Family Spice


  • 3 egg yolks, large
  • 1 tsp water
  • 1/4 tsp granulated sugar
  • 12 TBS butter, unsalted, chilled & cut into small pieces
  • 1/2 tsp kosher salt
  • 2 tsp lemon juice
  • 1/8 tsp cayenne pepper, (optional)
  • 1/4 tsp salt
  • 1/8 tsp white wine vinegar
  • 4 egg, large
  • 4 slices of Canadian bacon
  • 2 English muffins, split in half
  • 1 tsp chives, chopped


  1. Fill a medium saucepan halfway with water and bring to a simmer.
  2. In a mixing bowl large enough to sit on the saucepan without touching the water, whisk together:
    • 3 egg yolks , large
    • 1 tsp water
  3. Whisk for 1–2 minutes, until egg yolks lighten.
  4. Whisk in:
    • 1/4 tsp granulated sugar
  5. Place bowl in saucepan over simmering water and whisk steadily 3–5 minutes until the yolks thicken to coat the back of a spoon.
  6. Remove from heat, but let the water continue to simmer.
  7. Whisk into the egg mixture, 1 piece at a time:
    • 12 TBS butter, unsalted , chilled & cut into small pieces
  8. Move the bowl to the pan of simmering water again as needed to melt the butter, making sure to whisk constantly.
  9. Once all the butter is incorporated, remove from heat and whisk in:
    • 1/2 tsp kosher salt
    • 2 tsp lemon juice
    • 1/8 tsp cayenne pepper , (optional)
  10. Keep the hollandaise sauce warm while you poach your eggs.
  11. Make sure you have 2–3 inches of water in your pan and bring back to a simmer.
  12. Add:
    • 1/4 tsp salt
    • 1/8 tsp white wine vinegar
  13. In a small bowl, crack:
    • 1 egg, large
  14. Gently pour egg into simmering water.
  15. Repeat steps 13 & 14, one at a time with:
    • 3 egg, large
  16. Cook for 3-5 minutes for a viscous but still runny yolk.
  17. If your egg is not cooking fast enough, raise temperature slightly. You do NOT want a rolling boil when poaching eggs.
  18. Warm over medium heat a small non-stick frying pan and add:
    • 4 slices of Canadian bacon
  19. Toast to desired doneness:
    • 2 English muffins , split in half
  20. Top each half of English muffin with a piece of bacon.
  21. Remove one egg with a slotted spoon, draining well, and place on top of the bacon.
  22. Repeat with remainder eggs and muffins.
  23. Top the eggs with:
    • 1 tsp chives , chopped
  24. Serve immediately.


Serving Suggestions: For a healthy touch, quickly pan-fry collard greens or spinach with salt & pepper. Then, layer between the muffin and bacon.

Prep Time:

Yield: Serves 4

Cook Time: