Classic Eggs Benedict

The morning sunlight hit my kitchen counter just right as I cracked that first egg into the simmering water, watching the white wrap itself around the yolk like a tiny silk robe. My grandmother had been trying to teach me hollandaise for years, and this was the Sunday everything finally clicked. The sauce came together glossy and perfect, no breaking, no panic, just pure golden velvet. When I slid that first poached egg onto the Canadian bacon and spooned the sauce over the top, I understood why brunch places charge so much for this plate.

I served these to my book club last spring, and one friend actually stopped talking mid sentence when she took her first bite. The table went quiet for a full minute, which with this group is saying something. Now they request it every time we meet at my place, and I never say no because seeing that moment of pure food joy never gets old.

Ingredients

• 3 large egg yolks: Room temperature yolks whisk up faster and emulsify more reliably than cold ones
• 1 tablespoon lemon juice: Fresh squeezed makes all the difference here, nothing from a bottle
• 1/2 cup unsalted butter: Melt it completely and keep it warm but not hot, or youll scramble those yolks
• 1/2 teaspoon Dijon mustard: This helps stabilize the sauce and adds a subtle depth
• Pinch of cayenne pepper: Just enough to wake up your palate without making it spicy
• 4 large eggs: The fresher the better, older eggs tend to spread in the water
• 2 English muffins: Toast them until theyre golden and crisp, they need to hold up under all that sauce
• 4 slices Canadian bacon: Lean and smoky, the perfect savory base for your egg
• 1 tablespoon white vinegar: Helps those egg whites wrap tight around the yolks

Instructions

Make the hollandaise foundation:

Set your heatproof bowl over gently simmering water, whisking yolks and lemon juice until theyre thick and pale, doubled in volume like magic.

Emulsify with butter:

Drizzle that warm butter in slowly, whisking constantly, until the sauce transforms into something thick and luscious.

Season and keep warm:

Whisk in mustard, cayenne, and salt, then remove from heat and keep it in a warm spot while you cook everything else.

Get your muffins ready:

Butter and toast those English muffin halves until theyre golden brown, crisp enough to stand up to the sauce.

Sear the Canadian bacon:

Pop the slices in a hot skillet for just a minute or two per side until theyre warmed through and lightly browned.

Create the perfect poach:

Bring water to a gentle simmer with vinegar, swirl it into a vortex, and slide each egg in carefully.

Time it right:

Poach for 3 to 4 minutes until whites are set but yolks remain gloriously runny.

Build your masterpiece:

Stack muffin, bacon, and egg, then spoon that hollandaise over everything like youre plating at a restaurant.

Save

This became my daughters favorite birthday breakfast after she tried it at age seven. She asks for it every year now, and watching her carefully cut through that egg with the same focus I used to have is somehow better than making it for myself.

Getting That Sauce Right

The double boiler method feels fancy but its actually foolproof compared to making hollandaise directly over heat. Take your time with the butter, rushing this step is where most people go wrong. Your patience will be rewarded with the silkiest sauce youve ever made.

Poaching Without Fear

I wasted so many eggs learning to poach before someone told me about the vinegar trick. The water should barely bubble, vigorously boiling water tears those delicate whites apart. Practice makes perfect, but these tips will save you dozens of failed attempts.

Make Ahead Magic

You can toast the muffins and cook the bacon ahead of time, keeping them warm in a low oven. The hollandaise holds well for about 30 minutes if you keep it warm and covered. Only poach the eggs right before serving, they wait for no one.

• Have everything plated and ready before you start poaching eggs
• Keep your hollandaise in a thermos if you need to hold it longer
• Warm your plates slightly so everything stays hot longer

Save

Theres nothing quite like standing at your stove on a Sunday morning, pulling together something this elegant and delicious. The first time you serve these to someone and see that look of pure delight, youll understand why this classic has endured.

Questions & Answers

→ What makes Eggs Benedict authentic?

Authentic Eggs Benedict features toasted English muffin halves topped with Canadian bacon or ham, perfectly poached eggs with set whites and runny yolks, and freshly made hollandaise sauce. The hollandaise should be velvety and tangy, perfectly complementing the rich yolk.

→ How do I get perfectly poached eggs?

Use fresh eggs, simmer water with a splash of vinegar, and create a gentle vortex before sliding the egg in. Cook for 3-4 minutes at a gentle simmer—the whites should be fully set while yolks remain runny. Pat dry before assembling.

→ Can I make hollandaise ahead of time?

Hollandaise is best served immediately but can be kept warm for up to an hour using a thermos or placing over warm water. For longer storage, the sauce will separate and require re-emulsifying.

→ What are common variations?

Popular substitutions include smoked salmon instead of Canadian bacon, or sautéed spinach for a vegetarian Florentine version. You can also use crab meat or avocado for different flavor profiles.

→ Why did my hollandaise separate?

Sauce separation typically occurs from adding butter too quickly, overheating the egg yolks, or using cold ingredients. Whisk constantly, drizzle melted butter slowly, and maintain gentle heat throughout preparation.

→ What's the best way to keep everything warm?

Work in batches and keep components warm in a low oven. Poached eggs can be held in warm water. Toast muffins last, and prepare hollandaise just before serving for optimal temperature and texture.