Classic Eggs Benedict with Hollandaise (Printable)

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

# 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 (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
11 - Butter for toasting (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 vigorously until thickened and doubled in volume. Slowly drizzle in warm melted butter while whisking constantly until sauce achieves thick, creamy consistency. Remove from heat and stir in mustard, cayenne, and salt. Keep warm without overheating.
02 - Lightly butter English muffin halves if desired. Toast until golden brown and crispy on the edges. Set aside on serving plates.
03 - Heat skillet over medium heat. Add Canadian bacon slices and cook for 1-2 minutes per side until warmed through with light browning. Transfer to paper towels to drain excess grease.
04 - Fill medium saucepan with 2-3 inches water, bring to gentle simmer, and add white vinegar. Crack each egg into individual small bowls. Create a gentle vortex in the water and slide eggs in one at a time. Poach for 3-4 minutes until whites are fully set but yolks remain runny. Remove with slotted spoon and drain on paper towels.
05 - Place toasted English muffin half on each plate. Layer with Canadian bacon slice, then carefully top with poached egg. Spoon warm hollandaise sauce generously over each egg. Garnish with chopped chives or parsley if desired. Serve immediately while warm.

# Expert Tips:

01 -
  • The homemade hollandaise tastes infinitely better than anything from a jar and comes together in minutes
  • Perfect poached eggs are easier than you think once you know the water trick
02 -
  • Hollandaise can break if the butter is too cold or the heat is too high, so take it slow and steady
  • Fresh eggs are the secret to poached eggs that stay together and look restaurant perfect
03 -
  • Clarified butter makes an even silkier hollandaise if you want to elevate your game
  • A splash of ice water can save a broken hollandaise if you whisk it in vigorously
Return