Classic Eggs Benedict (Print Version)

Classic brunch featuring poached eggs and Canadian bacon on English muffins topped with creamy hollandaise.

# What You'll Need:

→ Hollandaise Sauce

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

→ Eggs Benedict Assembly

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

# How-To Steps:

01 - Set a heatproof bowl over a pot of gently simmering water to create a double boiler. Whisk egg yolks and lemon juice together until thickened and doubled in volume. Slowly drizzle in the warm melted butter while whisking constantly until the sauce becomes thick and creamy. Whisk in Dijon mustard if using, then season with cayenne pepper and salt to taste. Remove from heat and keep warm.
02 - Lightly butter the cut sides of English muffin halves if desired. Toast in a toaster or oven until golden brown and crispy. Set aside on a plate.
03 - Heat a skillet over medium heat. Add Canadian bacon slices and cook for 1-2 minutes per side until warmed through and lightly browned. Transfer to a plate and cover loosely to keep warm.
04 - Fill a medium saucepan with 2-3 inches of water and bring to a gentle simmer. Add white vinegar to help the eggs hold their shape. Crack each egg into a separate small bowl. Create a gentle vortex in the simmering water with a spoon and carefully slide each egg in one at a time. Poach for 3-4 minutes until the whites are completely set but yolks remain runny. Remove eggs with a slotted spoon and drain on paper towels.
05 - Place a toasted English muffin half on each serving plate. Top each muffin with a slice of warm Canadian bacon, followed by a poached egg. Spoon warm hollandaise sauce generously over each egg, allowing it to cascade down the sides. Garnish with chopped chives or parsley if using. Serve immediately while warm.

# Expert Suggestions:

01 -
  • Once you master hollandaise, youll feel like you can pull off restaurant magic in your own kitchen
  • Theres something deeply satisfying about cutting into that poached egg and watching the yolk run through the sauce
  • This is the dish that makes people think you spent hours in the kitchen, even though it comes together quickly
02 -
  • If your hollandaise starts to look grainy or split, whisk in a teaspoon of ice cold water and it might come back together
  • Poaching one egg at a time keeps the water temperature stable and prevents them from sticking together
  • That vinegar in the poaching water is non negotiable, its what makes restaurant quality poached eggs possible
03 -
  • Strain your hollandaise through a fine mesh sieve for that extra smooth restaurant texture
  • Canadian bacon can be swapped for smoked salmon or even sautéed spinach for different variations
Go Back