Eggs Benedict with Hollandaise (Printable)

Perfectly poached eggs and savory Canadian bacon on toasted English muffins, topped with creamy hollandaise sauce.

# What You Need:

→ Hollandaise Sauce

01 - 3 large egg yolks
02 - 1 tablespoon fresh lemon juice
03 - 1/2 cup unsalted butter, melted and warm
04 - 1/2 teaspoon Dijon mustard
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
11 - Butter for toasting
12 - Chopped chives or parsley for garnish

# Steps:

01 - Set a heatproof bowl over a pot of gently simmering water to create a double boiler. Whisk egg yolks and lemon juice together until thickened and doubled in volume. Slowly drizzle in melted butter while whisking constantly until sauce becomes thick and creamy. Stir in Dijon mustard, cayenne pepper, and salt to taste. Remove from heat and keep warm.
02 - Lightly butter English muffin halves and toast until golden brown. Set aside for assembly.
03 - Heat skillet over medium heat. Sear Canadian bacon slices until warmed through and lightly browned, approximately 1-2 minutes per side.
04 - Fill medium saucepan with 2-3 inches of water and bring to gentle simmer. Add white vinegar. Crack each egg into separate small bowls. Create gentle vortex in water and slide eggs in one at a time. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with slotted spoon and drain on paper towels.
05 - Place toasted English muffin half on each plate. Top with slice of Canadian bacon followed by poached egg. Spoon warm hollandaise sauce generously over top. Garnish with chopped chives or parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • That first bite when the yolk breaks through and mixes with the hollandaise is pure weekend morning magic
  • Making restaurant quality brunch at home feels like a luxury you can actually pull off
02 -
  • If your hollandaise starts to look curdled or grainy, immediately whisk in a teaspoon of cold water or drop an ice cube into the bowl and whisk furiously
  • Poached eggs can be made ahead and held in an ice water bath then reheated in warm water for thirty seconds right before serving
03 -
  • Crack each poaching egg into a small ramekin first instead of directly into the water so you can remove any shell fragments before they hit the pan
  • The perfect hollandaise consistency should coat the back of a spoon and hold a line when you run your finger through it
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