Save The first time I really understood brunch wasn't at a fancy restaurant—it was a Sunday morning when my neighbor, who'd just returned from visiting her sister in Montreal, showed up at my door with fresh English muffins and a mission to teach me how to poach an egg properly. She whisked hollandaise like it was the easiest thing in the world, and suddenly everything clicked: the silky sauce, the runny yolk breaking across the buttery muffin, the way Canadian bacon could be so simple yet so essential. That morning changed how I thought about weekends.
I made this for my parents on Mother's Day last spring, and my dad—who usually just grabs cereal—actually sat down and ate slowly, savoring each bite. He kept asking how I got the yolk so runny, and I realized he'd never really considered brunch as something you could make at home. Watching them linger over coffee that morning made me understand why this dish has stayed beloved for over a century.
Ingredients
- Large egg yolks (3): These become the silky foundation of hollandaise—the heat and whisking are what transform them from raw yolk to creamy magic, so room temperature eggs work best here.
- Fresh lemon juice (1 tablespoon): Don't skip the squeeze; bottled juice tastes flat compared to the brightness fresh lemon brings to the sauce.
- Unsalted butter, melted and warm (1/2 cup): The temperature matters—too hot and your yolks scramble, too cool and the sauce breaks, so I always let mine cool for exactly one minute after melting.
- Dijon mustard (1/2 teaspoon, optional): A small pinch adds a subtle depth that makes people ask what the secret ingredient is.
- Cayenne pepper (pinch): This tiny amount gives a whisper of heat that wakes up your palate without any spice.
- Salt (to taste): Always taste at the end and adjust—hollandaise can handle more salt than you'd think.
- Large eggs (4): These get poached, and fresher eggs hold their shape better, so if you know your eggs are a few weeks old, they'll still work but the whites might spread a bit more.
- English muffins (2, split and toasted): Look for ones with some texture; those super-soft ones get mushy under the sauce.
- Canadian bacon (4 slices): It's milder than regular bacon and won't overpower the delicate hollandaise, though ham works in a pinch.
- White vinegar (1 tablespoon): This helps the egg whites set quickly without flavoring the final dish.
- Butter for toasting (optional): A light brush makes the muffin edges golden and delicious.
- Chives or parsley for garnish: The fresh green makes it look finished and adds a tiny bright note.
Instructions
- Set up your double boiler and start the hollandaise:
- Fill a pot with an inch of water and bring it to a gentle simmer—you want steam, not a rolling boil. Set a heatproof bowl on top (it shouldn't touch the water), crack your egg yolks in, add the lemon juice, and start whisking. You'll feel the mixture getting thicker as the heat works its magic, and when it's doubled in volume and pale, you're ready for the butter.
- Add the butter slowly while whisking:
- Pour the warm melted butter in a thin stream—this is where patience matters—whisking constantly until you have something that looks like thin mayonnaise. If you rush or the butter is too hot, the sauce will break and you'll have to start over (which has happened to me more times than I'd like to admit).
- Season and taste your sauce:
- Whisk in the mustard if you like, the cayenne, and salt, then taste it. It should taste rich, bright from the lemon, and balanced—not too salty, not too acidic.
- Toast your muffins and warm the bacon:
- Split your English muffins and toast them until the edges are golden and a little crispy; they're going to soften under the sauce, so you want them sturdy. While that's happening, warm your Canadian bacon slices in a skillet over medium heat for just a minute or two per side until they're heated through and lightly browned.
- Bring water to a simmer and poach the eggs:
- Fill a saucepan with 2–3 inches of water, add the white vinegar, and bring it to a gentle simmer—you want tiny bubbles rising from the bottom, not a boil. Swirl the water to create a gentle whirlpool, then crack an egg into a small bowl and slide it into the center of the swirl; the water motion helps the whites wrap around the yolk and keeps it compact.
- Cook each egg for exactly 3–4 minutes:
- Watch for the whites to turn opaque and set while the yolk stays soft inside—you're aiming for that perfect runny center. Use a slotted spoon to scoop them out and place them on a paper towel to drain for a few seconds.
- Assemble your plate while everything is still warm:
- Place a toasted muffin half on your plate, lay a slice of Canadian bacon on top, then rest the poached egg gently on the bacon. Spoon warm hollandaise generously over the top, scatter some chives or parsley if you like, and serve immediately—this dish waits for no one.
Save There's something about this dish that transforms a regular morning into something special—maybe it's the ritual of it, or the fact that every component requires a little attention and care. My kids now request it for their birthdays instead of cake, and I've stopped questioning it; if Eggs Benedict makes them happy, we're having Eggs Benedict.
Making Perfect Hollandaise
The secret to hollandaise isn't technique alone—it's understanding what you're actually doing: you're emulsifying egg yolks with fat, which sounds scientific but really just means the yolk acts like a bridge, holding the butter and lemon juice together in a creamy suspension. The whisking keeps everything moving so the emulsion stays stable, and the gentle heat slowly denatures the yolk proteins, making them thicken. Temperature control is everything; I now use an instant-read thermometer because guessing by feel has led me astray too many times.
Poaching Eggs: The Technique That Changed Everything
Poaching intimidated me for years until I realized I was overthinking it—you're basically just cooking an egg in water, and the vinegar and swirling motion are just there to help the whites set before they have a chance to spread everywhere. The runny yolk is the whole point; it's what makes the sauce silky when it breaks and mingles with the hollandaise. Practice makes this easier, and even a slightly imperfect poached egg still tastes delicious under that sauce, so don't stress about perfection on your first try.
Building Flavor and Making It Your Own
Once you master the basic structure, Eggs Benedict becomes a canvas for experimentation and preference. I've made it with smoked salmon instead of bacon for a pescatarian version, and it's just as elegant; I've also done a quick sauté of fresh spinach under the egg for when I want something more vegetable-forward. The beauty of this dish is that the hollandaise and poached egg are what really matter—the base is flexible.
- Try a pinch of smoked paprika in your hollandaise for a subtle depth that pairs beautifully with the richness.
- Some mornings I add a thin slice of avocado between the muffin and bacon, and suddenly it feels completely different.
- If you're meal-prepping, you can make the hollandaise the night before and gently reheat it in the double boiler, whisking in a splash of water if it's too thick.
Save This is the kind of dish that reminds you why cooking for people matters—it takes time and attention, but the reward is watching someone's face light up when that runny yolk breaks across the plate. Make it for someone you love.
Recipe FAQs
- → How do you poach eggs perfectly for Eggs Benedict?
Bring water to a gentle simmer with a splash of vinegar. Create a gentle whirlpool, slide eggs in carefully, and poach for 3-4 minutes until whites set but yolks remain runny.
- → What is the best way to make hollandaise sauce smooth and creamy?
Whisk egg yolks and lemon juice over simmering water until thickened, then slowly add warm melted butter while whisking constantly to achieve a silky texture without curdling.
- → Can I substitute Canadian bacon with other ingredients?
Yes, smoked salmon or sautéed spinach provide excellent pescatarian or vegetarian options while maintaining rich flavor and texture.
- → How should I toast English muffins for this dish?
Lightly butter the muffin halves and toast them until golden brown to add a crisp texture and buttery flavor that complements the toppings.
- → What garnishes enhance the presentation and flavor?
Chopped fresh chives or parsley add a pop of color and mild herbal notes that balance the richness of the dish.