Eggs Benedict brunch classic (Printable version)

A flavorful combination of poached eggs, Canadian bacon, toasted muffins, and rich hollandaise sauce.

# Ingredient List:

→ Hollandaise Sauce

01 - 3 large egg yolks
02 - 1 tablespoon freshly squeezed lemon juice
03 - 8 tablespoons (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 Steps:

01 - Whisk egg yolks and lemon juice in a heatproof bowl set over simmering water until thickened and doubled in volume. Gradually add warm melted butter while whisking until creamy. Stir in mustard (if using), cayenne, and salt. Remove from heat and keep warm.
02 - Lightly butter the muffin halves and toast until golden brown. Set aside.
03 - In a skillet over medium heat, sear the Canadian bacon slices 1–2 minutes per side until warmed and lightly browned.
04 - Fill a saucepan with 2–3 inches of water and bring to a gentle simmer. Add white vinegar. Crack each egg into a bowl, create a gentle water vortex, and slip each egg into the water. Poach for 3–4 minutes until whites are set and yolks remain runny. Remove with a slotted spoon and drain.
05 - Place a toasted English muffin half on each plate. Top with Canadian bacon slices, followed by a poached egg. Generously spoon warm hollandaise sauce on top and garnish with chopped chives or parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • Hollandaise sauce is easier than it seems, and once you master it, you'll make it for everything.
  • The combination of textures—crispy muffin, soft egg, salty bacon—creates something genuinely satisfying.
  • It looks impressive enough to serve to guests but feels completely doable in your own kitchen.
02 -
  • Hollandaise breaks if it gets too hot—keep it warm over low heat or it will separate into greasy puddles, and there's no real way back once that happens.
  • The key to not-spreading poached eggs is that vinegar in the water and a gentle simmer that looks almost calm on the surface.
03 -
  • If hollandaise starts to look like it's breaking, whisk in a tablespoon of cold water and keep whisking—often it comes right back.
  • Make your hollandaise last if you need to by keeping it in a warm (not hot) spot, and give it a gentle whisk every couple of minutes.
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