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Perfect Creamy Eggs Benedict Recipe for Easy Mother’s Day Brunch

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A quick and easy recipe for creamy eggs benedict featuring perfectly poached eggs, silky hollandaise sauce, and toasted English muffins, ideal for a special brunch celebration.

Ingredients

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

Instructions

  1. Prepare the Hollandaise Sauce: In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice until the mixture thickens slightly and doubles in volume (about 1-2 minutes). Set the bowl over a saucepan of gently simmering water (make sure the water doesn’t touch the bowl). Slowly drizzle in the melted warm butter while whisking constantly. Continue whisking until the sauce thickens to a creamy consistency (about 5 minutes). Remove from heat, season with salt and a pinch of cayen…
  2. Toast the English Muffins and Heat the Meat: While making the sauce, split and toast the English muffins until golden and crisp. In a skillet, warm the Canadian bacon or smoked ham slices for about 1-2 minutes per side until lightly browned. Keep warm.
  3. Poach the Eggs: Fill a deep skillet with about 3 inches of water. Add 1 teaspoon of white vinegar and bring to a gentle simmer over medium heat. Crack each egg into a small bowl. Using a spoon, stir the water to create a gentle whirlpool and carefully slide the egg into the center. Poach for about 3-4 minutes for runny yolks or 5 minutes for firmer yolks. Use a slotted spoon to remove eggs, letting excess water drain.
  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 warm hollandaise sauce over the top. Garnish with finely chopped chives or parsley and a sprinkle of smoked paprika if desired.
  5. Serve Immediately: Serve while everything is warm and creamy. Keep hollandaise warm over very low heat, whisking occasionally if needed.

Notes

Use fresh eggs for best poaching results. Keep water at a gentle simmer, not boiling. Whisk hollandaise sauce slowly and steadily to prevent splitting. Toast English muffins well to prevent sogginess. For vegetarian version, substitute Canadian bacon with sautéed spinach or grilled tomatoes. Hollandaise can be kept warm over a double boiler and whisked occasionally.

Nutrition

Keywords: eggs benedict, hollandaise sauce, poached eggs, brunch recipe, Mother's Day brunch, creamy eggs benedict, easy brunch

Find it online: https://sparklespoon.com/perfect-creamy-eggs-benedict-recipe-for-easy-mothers-day-brunch/