Eggs Benedict with Hollandaise (Printable Version)

Poached eggs and Canadian bacon with buttery hollandaise atop toasted English muffins for a special brunch.

# What You Need:

→ Eggs Benedict

01 - 4 English muffins, split and toasted
02 - 8 slices Canadian bacon
03 - 8 large eggs
04 - 1 tablespoon white vinegar
05 - Salt and pepper to taste

→ Hollandaise Sauce

06 - 3 large egg yolks
07 - 1 tablespoon fresh lemon juice
08 - 1/2 cup unsalted butter, melted and warm
09 - Pinch of cayenne pepper
10 - Salt to taste

→ Garnish

11 - Chopped fresh chives or parsley

# Step-by-Step:

01 - Fill a saucepan with 1 inch of water and bring to a gentle simmer. In a heatproof bowl set over the simmering water, whisk together egg yolks and lemon juice until slightly thickened. Slowly drizzle in melted butter while whisking constantly until the sauce is thick and glossy. Remove from heat and season with salt and cayenne pepper. Cover and keep warm.
02 - In a skillet over medium heat, cook Canadian bacon slices until lightly browned, approximately 1 to 2 minutes per side. Keep warm.
03 - Fill a large saucepan with water, bring to a gentle simmer, and add vinegar. Crack one egg into a small bowl, swirl the water gently, and slide the egg into the center. Repeat with remaining eggs, cooking in batches if necessary. Poach eggs for 3 to 4 minutes until whites are set but yolks remain soft. Remove with a slotted spoon and drain on paper towels.
04 - Place two toasted muffin halves on each plate. Top each half with a slice of Canadian bacon and a poached egg. Spoon generous hollandaise sauce over each egg. Garnish with chives or parsley if desired. Season with salt and pepper to taste and serve immediately.

# Expert Advice:

01 -
  • Restaurant-quality brunch made at home in just 40 minutes
  • Buttery hollandaise sauce adds rich, luxurious flavor to every bite
  • Perfectly poached eggs with soft, runny yolks create an indulgent experience
  • Impressive presentation that's perfect for special occasions like Mother's Day
  • Versatile recipe with vegetarian options like Eggs Florentine or Eggs California
  • Pairs beautifully with fresh fruit, mixed greens, and dry white wine
02 -
  • Make the hollandaise first and keep it warm in a covered bowl over warm water
  • Use the freshest eggs possible for the best poached egg results
  • Add vinegar to the poaching water to help egg whites set quickly and maintain shape
  • Create a gentle whirlpool in the water before adding eggs to help them form neat rounds
  • Don't overcook the eggs—yolks should remain soft and runny for authentic Eggs Benedict
  • Have all components ready before final assembly so everything stays hot
  • Use a slotted spoon to remove poached eggs and gently blot on paper towels to remove excess water
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