Eggs Benedict with Hollandaise (Print Version)

A classic brunch dish with poached eggs, Canadian bacon, and creamy hollandaise on toasted muffins.

# What You Need:

→ Eggs Benedict Base

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, optional

# Directions:

01 - Fill a saucepan with 1 inch of water and bring to a gentle simmer. In a heatproof bowl set over (not touching) 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, 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 on a plate.
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, and gently 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, then a poached egg. Spoon generous hollandaise over each egg. Garnish with chives or parsley if desired. Season with salt and pepper to taste. Serve immediately.

# Expert Tips:

01 -
  • It tastes restaurant-fancy but the real magic is how manageable it becomes once you understand the timing.
  • That buttery, silky hollandaise makes you feel like you've accomplished something genuinely difficult, even though it's just three ingredients and a bit of attention.
  • Everyone at your table will slow down and actually eat together instead of scrolling, because Eggs Benedict demands to be eaten while it's warm.
02 -
  • Hollandaise breaks when it gets too hot or when the butter goes in too fast—if it happens, start with a fresh yolk in a clean bowl and slowly whisk in the broken sauce, and it will come back together like nothing went wrong.
  • Poaching eggs is genuinely easier than it seems once you stop being afraid of it—older eggs are your real enemy here, not technique, so buy them fresh and trust the vinegar and gentle water to do their jobs.
03 -
  • Make your hollandaise in a blender if you're nervous about the double boiler method—it's genuinely harder to mess up and tastes identical, just less theatrical.
  • The water for poaching should be barely moving; if you see aggressive bubbles, it's too hot and your eggs will tear apart no matter how perfect your technique is.
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