Eggs Benedict with Hollandaise

There's something almost ceremonial about making Eggs Benedict on a lazy Sunday morning. My roommate insisted it was too complicated, so one weekend I decided to prove otherwise—turned out the real challenge wasn't the technique, but keeping myself from eating everything before it hit the plate. That moment when the hollandaise hits the egg and the yolk breaks into golden rivers? That's when I understood why people actually get dressed for brunch.

I made this for my parents the first time they visited my apartment, and my dad—who usually just eats toast—actually asked for seconds. That's when I realized Eggs Benedict isn't really about the ingredients; it's about taking a few simple things and treating them with care. He still brings it up.

Ingredients

• Egg yolks (3 large): The foundation of hollandaise—they thicken and emulsify, but they're also temperamental, so keep your heat gentle or you'll end up with scrambled butter.
• Lemon juice (1 tablespoon, fresh): This cuts through the richness and gives the sauce its signature brightness; bottled just won't have the same punch.
• Unsalted butter (1/2 cup, melted and warm): Room temperature works in a pinch, but warm butter incorporates silkier and faster—and it needs to be melted or the sauce gets greasy.
• Dijon mustard (1/2 teaspoon, optional): I skip it sometimes, but when I don't, it adds a subtle tang that keeps the sauce from feeling one-note.
• Cayenne pepper (pinch): Just enough to whisper in the background; more than a pinch and you've crossed into spicy territory.
• Salt: Hold back at first—you can always add more once you taste it.
• Eggs (4 large): The whole point of this dish, so use ones you trust; fresh eggs hold their shape better when poaching.
• English muffins (2, split and toasted): Their nooks and crannies catch the hollandaise like little edible sponges.
• Canadian bacon (4 slices): The smoky saltiness anchors everything; don't skip this or substitute ham unless you're deliberately going for something different.
• White vinegar (1 tablespoon for poaching): Helps the egg whites set faster, but too much makes them taste vinegary—this amount is the sweet spot.
• Chopped chives or parsley: A small sprinkle at the end transforms it from good to restaurant-quality, plus it's pretty.

Instructions

Make the hollandaise first:

Set your heatproof bowl over simmering water—the bowl shouldn't touch the water or you'll cook the eggs too fast. Whisk the yolks and lemon juice until they pale and roughly double in volume, which takes about 2–3 minutes and means the eggs are partially cooked and ready to accept the butter.

Stream in the butter slowly:

This is where patience matters; drizzle butter in with one hand while whisking constantly with the other. If you rush, the sauce breaks and you'll end up with greasy separated egg soup, so go slow even though it feels tedious.

Season and set aside:

Add mustard if you like, then cayenne and salt to taste—remember it should taste rich but never spicy. Move it off the heat but keep it warm, ideally by leaving the bowl on top of the pot with the heat turned off.

Toast the muffins:

Butter them lightly and toast until they're golden and crispy on the cut sides but still a tiny bit soft inside. This takes maybe 2–3 minutes in a toaster or under the broiler, and you want them ready right before you plate.

Warm the Canadian bacon:

A quick sear in a skillet on medium heat for about a minute per side brings out the smoke and warmth; don't let it get crispy or it'll be too hard.

Poach the eggs:

Bring water with white vinegar to a gentle simmer—not a rolling boil, which breaks the eggs apart. Create a swirl with a spoon, gently slide each egg in, and give it 3–4 minutes until the white sets but the yolk jiggles when you nudge it with your spoon.

Assemble while everything is hot:

Muffin down first, bacon on top, then the poached egg, then a generous spoonful of hollandaise. A sprinkle of chives and you're done.

Save to Pinterest

The moment I stopped overthinking the hollandaise and just trusted the process, everything changed. Now when I make it for people, they watch the yolk break and I can see their faces light up like I've done something magical, when really I just stood there whisking patiently.

The Art of the Poach

Poaching is less about technique and more about creating the right environment—the water needs to be barely moving, almost meditative. I learned this the hard way after my first attempt created egg confetti instead of a neat poached egg, but now I slow-motion everything and it works every time. The trick is cracking the egg into a small bowl first so you can slide it in gently rather than cracking it directly into the water where it shatters.

Why This Brunch Classic Endures

Eggs Benedict works because it respects simplicity—just a few quality ingredients treated with care, and suddenly you've got something that feels indulgent without being complicated. It's the kind of dish that makes you feel competent in the kitchen but also reminds you that cooking is partly about slowing down. Every component has a reason to be there, nothing fights for attention, and that balance is honestly rare.

Variations and Adaptations

Once you master the basic version, the possibilities multiply—swap Canadian bacon for smoked salmon, add sautéed spinach underneath for Florentine, or pile on sautéed mushrooms if you're feeling earthy. The hollandaise stays the same, so it's just playing with what goes on the muffin, which means you can make this same sauce work for breakfast, lunch, or even dinner. I've made versions with roasted asparagus, crispy prosciutto, and even avocado slices, and the sauce ties everything together beautifully.

• Make a double batch of hollandaise and freeze half for next weekend—yes, it really does freeze.
• If you're feeding a crowd, poach the eggs in advance and warm them gently in hot water right before plating.
• Keep fresh lemon nearby to brighten everything up if the sauce tastes too heavy.

Save to Pinterest

Eggs Benedict is proof that breakfast food deserves the same respect as dinner, and that taking 35 minutes to make something simple for the people you care about is time well spent. Once you've made it successfully once, you'll make it again and again.

Recipe Q&A

→ How do you poach eggs perfectly?

Use gently simmering water with a splash of vinegar to help eggs hold their shape. Create a vortex before sliding in eggs and poach for 3-4 minutes for runny yolks.

→ What’s the secret to smooth hollandaise sauce?

Whisk egg yolks and lemon juice over gentle heat, slowly adding warm melted butter while constantly whisking to achieve a creamy, thick sauce without curdling.

→ Can I substitute Canadian bacon with other ingredients?

Yes, smoked salmon or sautéed spinach can be used for pescatarian or vegetarian preferences without compromising flavor.

→ How should English muffins be prepared?

Slice and lightly butter English muffins, then toast until golden brown to add a crisp texture base for the toppings.

→ What garnishes complement this dish?

Chopped chives or parsley add a fresh, herbal note and a splash of color to balance the richness of the sauce and bacon.