Classic Eggs Benedict (Print Version)

Perfect poached eggs with Canadian bacon and creamy hollandaise on toasted English muffins.

# What You'll Need:

→ Hollandaise Sauce

01 - 3 large egg yolks
02 - 1 tablespoon lemon juice, freshly squeezed
03 - 1/2 cup unsalted butter, melted and warm
04 - 1/2 teaspoon Dijon mustard (optional)
05 - Pinch of cayenne pepper
06 - Salt, to taste

→ Eggs Benedict Assembly

07 - 4 large eggs
08 - 2 English muffins, split and toasted
09 - 4 slices Canadian bacon
10 - 1 tablespoon white vinegar, for poaching water
11 - Butter, for toasting English muffins (optional)
12 - Chopped chives or parsley, for garnish (optional)

# How to Make It:

01 - Set up a double boiler with a heatproof bowl over gently simmering water. Whisk egg yolks and lemon juice together until thickened and doubled in volume. Slowly drizzle in the warm melted butter while whisking constantly until the sauce achieves a thick, creamy consistency. Remove from heat and whisk in Dijon mustard if using, cayenne pepper, and salt to taste. Keep warm but not hot to prevent separation.
02 - Lightly butter the cut sides of English muffin halves and toast until golden brown and crispy. Set aside on a warming plate.
03 - Heat a skillet over medium heat. Add Canadian bacon slices and sear for 1 to 2 minutes per side until warmed through and lightly browned. Remove and keep warm.
04 - Fill a medium saucepan with 2 to 3 inches of water and bring to a gentle simmer. Add white vinegar to help the eggs set. Crack each egg into a small bowl. Create a gentle vortex in the simmering water and slide eggs in one at a time. Poach for 3 to 4 minutes until whites are fully set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
05 - Place a toasted English muffin half on each serving plate. Top with a warm slice of Canadian bacon, followed by a poached egg. Generously spoon warm hollandaise sauce over each egg, allowing it to cascade down the sides. Garnish with chopped chives or parsley if desired. Serve immediately while hollandaise is still warm and yolks are runny.

# Additional Tips::

01 -
  • The hollandaise sauce comes together faster than you would expect once you understand the technique
  • Restaurant quality brunch that costs less than a quarter of what you would pay out
  • The runny yolk mixing with the creamy sauce creates pure magic in every bite
02 -
  • If your hollandaise starts to separate or look grainy, whisk in a teaspoon of ice water to bring it back together
  • The water should be barely simmering with tiny bubbles, not rolling boil, or your eggs will disintegrate
  • Hollandaise cannot be reheated directly or it will break and scramble, so make it right before serving
03 -
  • Use the freshest eggs you can find for the tightest, most beautiful poached eggs
  • Adding a teaspoon of warm water if your hollandaise gets too thick brings it back to pouring consistency
Go Back