Classic Eggs Benedict with Hollandaise (Printable version)

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

# What You'll Need:

→ Hollandaise Sauce

01 - 3 large egg yolks
02 - 1 tablespoon freshly squeezed 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 water
11 - Butter for toasting (optional)
12 - Chopped chives or parsley for garnish (optional)

# How to Prepare:

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 warm melted butter while whisking constantly until sauce becomes thick and creamy. Stir in mustard if using, then season with cayenne and salt. Remove from heat and keep warm.
02 - Lightly butter English muffin halves if desired and toast until golden brown. Set aside for assembly.
03 - Heat a skillet over medium heat. Add Canadian bacon slices and cook for 1-2 minutes per side until warmed through and lightly browned.
04 - Fill a medium saucepan with 2-3 inches of water and bring to a gentle simmer. Add white vinegar to help eggs set. Crack each egg into a separate small bowl. Create a gentle vortex in the water and slide each egg in one at a time. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
05 - Place toasted English muffin halves on individual plates. Top each with a slice of warm Canadian bacon, followed by a poached egg. Generously spoon warm hollandaise sauce over each egg. Garnish with chopped chives or parsley if desired. Serve immediately while hollandaise is still warm.

# Expert Tips:

01 -
  • The moment warm hollandaise hits your tongue you will understand why this sauce deserves its legendary reputation
  • Restaurant quality brunch that actually costs less and tastes better than anything you could order out
02 -
  • Hollandaise waits for no one keep it warm over barely hot water or it will separate into a sad broken mess
  • The vinegar in your poaching water is non negotiable it helps those whites set up beautifully
03 -
  • Practice your poaching technique with a few test eggs before making the real thing
  • Add a teaspoon of warm water if your hollandaise gets too thick while holding
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