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 Traditional 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!
Looking for Other Delicious Breakfast Recipes?
- Eggs Benedict with Lox
- Raspberry Cinnamon Rolls
- Deep Dish Breakfast Pizza
- Jackie Kennedy’s Fluffy Waffles
- Belgium Waffles
Enjoy! And have fun cooking!
Eggs Benedict with Homemade Muffins
For Hollandaise Sauce
- 6 egg yolks reserve whites for another use
- 2 tbsp lemon juice, fresh or bottled 30 ml
- 2 tbsp water 30 ml
- 2 dash cayenne pepper or chili powder optional
- 1 cup butter, room temperature 227 gr
For Eggs Benedict
- 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
For Hollandaise Sauce
- 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!
For Eggs Benedict
- 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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