Eggs Benedict with Hollandaise (Printable)

Poached eggs and Canadian bacon on toasted English muffins with rich hollandaise sauce.

# What You Need:

→ Eggs Benedict Components

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 fresh 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

# Step-by-Step Guide:

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 together egg yolks and lemon juice until slightly thickened. Slowly drizzle in melted butter while whisking constantly until the sauce reaches a thick and glossy consistency. 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. Set aside and keep warm.
03 - Fill a large saucepan with water, bring to a gentle simmer, and add vinegar. Crack one egg into a small bowl, create a gentle swirl in the water, and carefully 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 and one poached egg. Spoon generous hollandaise sauce over each egg. Garnish with chives or parsley if desired. Season with salt and pepper to taste and serve immediately.

# Expert Advice:

01 -
  • It tastes like restaurant-quality brunch but you made it in your own kitchen without the crowd or the bill.
  • Once you nail the hollandaise, you've cracked (pun intended) one of those legendary sauces that feels like a real achievement.
02 -
  • If your hollandaise breaks and looks separated or oily, whisk a tablespoon of cold water into a clean bowl and slowly whisk in the broken sauce to save it—this actually works.
  • The biggest mistake is cooking your hollandaise too hot or letting it sit uncovered; it needs gentle warmth and to be kept covered until the second you plate everything.
03 -
  • Bring your egg yolks to room temperature before starting hollandaise by leaving them out for ten minutes, and keep your melted butter warm but not actively sizzling when you add it.
  • If you're making this for a crowd, poach your eggs a few minutes early and hold them in a bowl of warm water—they'll finish cooking gently and stay warm without overcooking.
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