Eggs Benedict with Hollandaise (Print)

Poached eggs paired with Canadian bacon and smooth hollandaise over toasted muffins.

# What you'll need:

→ 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 freshly squeezed 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

# Directions:

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 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, season with salt and cayenne pepper, cover and keep warm.
02 - In a skillet over medium heat, cook Canadian bacon slices until lightly browned, approximately 1 to 2 minutes per side. Keep warm.
03 - Fill a large saucepan with water, bring to a gentle simmer, and add vinegar. Crack one egg into a small bowl, swirl the water, and gently slide the egg into the center. Repeat with remaining eggs, cooking in batches if necessary. Poach eggs for 3 to 4 minutes until 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 plate. Top each half with a slice of Canadian bacon, then a poached egg. Spoon generous hollandaise over each egg. Garnish with chives or parsley if desired. Season with salt and pepper to taste. Serve immediately.

# Expert Advice:

01 -
  • It feels restaurant-quality but becomes instinctive once you understand the timing, and suddenly you're the person hosting impressive brunches.
  • The components can be prepped ahead, which means you're actually relaxing while your guests eat instead of sweating in the kitchen.
02 -
  • Hollandaise breaks when it gets too hot or when the butter is added too quickly; if yours splits, start with a fresh egg yolk in a clean bowl and slowly whisk in the broken sauce—it usually comes back together.
  • Poached eggs are forgiving if you use very fresh eggs and acidulated water; this is the one technique that actually gets easier every time you do it.
03 -
  • Toast your English muffins generously with butter so they don't get soggy from the hollandaise and eggs—crispy edges matter more than you'd think.
  • If you're cooking for more than four people, make the hollandaise in batches rather than trying to multiply the recipe, because keeping large quantities warm without breaking them is a losing battle.
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