This Eggs Benedict Recipe is so much better with Homemade English Muffins! Eric says he will never eat a store bought English Muffin again, after having these ones!
Eggs Benedict Day is the 16th! I love finding any excuse at all to have Eggs Benedict! Have you ever made Eggs Benedict? How about English Muffins? No? Well, my friend, you came to the right place! I first tried these English Muffins last year due to a Facebook group challenge. We made a recipe from an assigned member of our group. Luckily, I got my friend Laura, from Your Guardian Chef. You can see the whole story on my English Muffin post.
So, for better or worse, I am now doomed to make English Muffins for my Eggs Benedict Recipe! I really don’t mind because they are so very easy!
Making Eggs Benedict Recipe
Hollandaise Sauce gets a “bad rap”. It is really so much easier than people think it is. It is one of those old sauces that for some reason, intimidates people! I have seen lots of folks doing the sauce in a blender, but I find no reason to. It comes out so smooth and silky in a double boiler!
Once the muffins are done, and the sauce is made, this English Muffin Recipe comes together in mere moments! Just pile a bunch of ham on the muffins, slide your favorite fried or poached egg on top and then top with the sauce!!
Geez, every time I even think about them, my mouth waters! It has been near impossible to get a photograph of these babies! It’s just too hard to resist gobbling them up when they are warm!! I had to summon every ounce of self control I have, to get these photos! You are very welcome! 🙂
Here’s a video for how to make the English Muffins!
Enjoy! And have fun cooking!
This Eggs Benedict Recipe is easy and so rich and delicious! Especially with my Homemade English Muffins!
- 6 egg yolks reserve whites for another use
- 2 tbsp lemon juice 30 ml
- 2 tbsp water 30 ml
- 2 dash ground cayenne pepper or chili powder optional
- 1 cup butter, room temperature 227 gr
- 6 English Muffins, homemade or store bought
- 6 slices thick cut ham or Canadian Bacon
- 12 eggs, poached or fried to taste
- 3 tbsp Hollandaise Sauce, per sandwich 45 ml
Place water in bottom of double boiler, don't let water reach top pan. Turn heat to medium to medium low.
Place egg yolks, lemon juice, water and chili, if using in the top of a double boiler. Whisk together.
Cut butter into 8 chunks. Butter must be room temperature! Add butter 1 chunk at a time and whisk until fully melted, then add another chunk of butter. Continue whisking until butter is all melted in.
Make sure you whisk up the sides of the double boiler as the egg cooks. Once all of the butter is heated through, the sauce should take about 3-4 minutes to thicken, nicely.
Hint: If eggs seems to be cooking fast and really sticking to the side of the pan, remove the top pan from the bottom pan to cool it down a bit. Then you can replace it when it has cooled. Sometimes you may have to do this a few times during the cooking process. If you start to see butter coming to the top, it's too hot, as well. Remove it from the heat and keep whisking.
Hint: If you have a batch that is really falling apart, place it in the food processor with a tablespoon, or so of milk or cream and whisk it up. It will come right back together!
Lightly toast English Muffins.
Place ham slices on top of muffins. (Keep warm in a low oven)
Cook eggs to desired doneness, either poached or fried
Place a few tablespoons of Hollandaise Sauce on each sandwich. Serve immediately.
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