Eggs Benedict with Hollandaise (Print version)

Poached eggs and Canadian bacon on toasted muffins, topped with creamy hollandaise sauce.

# What You Need:

→ Hollandaise sauce

01 - 3 large egg yolks
02 - 1 tablespoon fresh lemon juice
03 - 8 tablespoons unsalted butter, melted and warm
04 - 1/2 teaspoon Dijon mustard (optional)
05 - Pinch of cayenne pepper
06 - Salt, to taste

→ Eggs Benedict components

07 - 4 large eggs
08 - 2 English muffins, split and toasted
09 - 4 slices Canadian bacon
10 - 1 tablespoon white vinegar
11 - Butter for toasting (optional)
12 - Chopped chives or parsley for garnish (optional)

# How To Make It:

01 - Whisk egg yolks and lemon juice in a heatproof bowl over gently simmering water until thickened and doubled in volume. Gradually whisk in melted butter until the sauce is thick and creamy. Incorporate mustard, cayenne, and salt to taste. Keep warm.
02 - Lightly butter the English muffin halves and toast until golden brown. Set aside.
03 - Sear the Canadian bacon slices in a skillet over medium heat for 1 to 2 minutes per side until warmed through and lightly browned.
04 - Bring 2–3 inches of water to a gentle simmer in a medium saucepan. Add white vinegar. Crack eggs individually into a small bowl, swirl water to create a gentle vortex, and gently slide eggs in one at a time. Poach for 3 to 4 minutes until whites are set and yolks remain runny. Remove with a slotted spoon and drain.
05 - Place toasted English muffin halves on plates. Top each with a slice of Canadian bacon, followed by a poached egg. Generously spoon warm hollandaise sauce over and garnish with chopped chives or parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes fancy enough to impress but honestly just requires patience and one hot pan.
  • Once you nail the hollandaise, you'll start making it for everything—it's a gateway sauce.
  • Something about poaching an egg perfectly makes you feel like you've unlocked a secret skill.
02 -
  • Hollandaise will break if it gets too hot or the butter goes in too fast—if it happens, start with a fresh egg yolk in a clean bowl and slowly whisk the broken sauce back in to save it.
  • Your poaching water needs to be just barely simmering, not aggressively boiling, or the eggs will shred into stringy bits instead of holding their shape.
  • Timing is everything here—cook the eggs last and plate everything while it's still warm, because cold muffins and congealing sauce ruin the whole experience.
03 -
  • If your hollandaise starts to look thin or broken, it's not ruined—whisk a fresh egg yolk in a clean bowl and slowly whisk the broken sauce into it to bring it back together.
  • Room temperature ingredients work better than cold ones, so pull your butter out a few minutes early and let it warm up slightly for the smoothest sauce.
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