Eggs Benedict with Hollandaise (Printable)

Poached eggs and Canadian bacon with buttery hollandaise over toasted English muffins make a timeless brunch.

# Ingredient list:

→ 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)

# Step-by-Step Guide:

01 - Fill a saucepan with 1 inch of water and bring to a gentle simmer. In a heatproof bowl set over the simmering water without touching, whisk together egg yolks and lemon juice until slightly thickened. Slowly drizzle in melted butter while whisking constantly until the sauce becomes thick and glossy. Remove from heat and season with salt and cayenne pepper. Cover and keep warm.
02 - Heat a skillet over medium heat. Cook Canadian bacon slices for approximately 1 to 2 minutes per side until lightly browned. Transfer to a warm plate and set aside.
03 - Fill a large saucepan with water and bring to a gentle simmer. Add vinegar to the water. Crack one egg into a small bowl, create a gentle swirl in the water, and slide the egg into the center. Repeat with remaining eggs in batches if necessary. Poach for 3 to 4 minutes until egg 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 serving plate. Top each muffin half with one slice of Canadian bacon and one poached egg. Spoon generous amounts of hollandaise sauce over each egg. Garnish with fresh chives or parsley if desired. Season with salt and pepper to taste and serve immediately.

# Expert Advice:

01 -
  • You get to feel like a fancy brunch chef without spending hours in the kitchen or stressing over complicated methods.
  • That first bite of runny yolk mixing with warm hollandaise is genuinely life-changing, and you'll make it happen on your own plate.
  • It's the kind of dish that makes people think you woke up hours early, when really you've got this down to under 40 minutes.
02 -
  • Hollandaise breaks when it gets too hot or when you rush the butter in—if this happens, start fresh with a new egg yolk and slowly whisk in the broken sauce, and it'll come back together.
  • The vinegar in your poaching water is non-negotiable; it changes everything about how cleanly the eggs set and how professional they look on the plate.
03 -
  • Crack all your eggs into individual bowls before you start poaching—it sounds fussy but it means you can slide them into the water quickly and they'll cook at the same time instead of separately.
  • If your hollandaise breaks, don't throw it away; start with a fresh egg yolk in a clean bowl, whisk it gently, then slowly whisk in the broken sauce and it will emulsify back together.
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