Eggs Benedict Classic Brunch (Printable version)

Poached eggs and Canadian bacon on toasted muffins with rich hollandaise sauce for a perfect brunch.

# Needed ingredients:

→ Hollandaise Sauce

01 - 3 large egg yolks
02 - 1 tablespoon freshly squeezed lemon juice
03 - 1/2 cup (4 tablespoons) 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)
11 - Butter for toasting (optional)
12 - Chopped chives or parsley for garnish (optional)

# How to make it:

01 - Whisk egg yolks and lemon juice in a heatproof bowl over simmering water until thick and doubled in volume. Gradually whisk in melted butter until thick and creamy. Stir in mustard, cayenne, and salt to taste. Remove from heat and keep warm.
02 - Lightly butter and toast the English muffin halves until golden brown. Set aside.
03 - In a skillet over medium heat, sear Canadian bacon slices until warmed and lightly browned, approximately 1 to 2 minutes per side.
04 - Bring a saucepan with 2–3 inches of water and white vinegar to a gentle simmer. Crack eggs into small bowls, then slide into water one at a time while stirring to create a vortex. Poach eggs for 3 to 4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
05 - Place toasted English muffin halves on plates. Top each with a slice of Canadian bacon and a poached egg. Spoon warm hollandaise sauce generously over the top. Garnish with chopped chives or parsley if desired and serve immediately.

# Expert advice:

01 -
  • It feels fancy enough to impress people at your table, but it's honestly just five components coming together in harmony.
  • Once you nail the hollandaise, you've got a sauce that works for so much more than just eggs.
  • There's something deeply satisfying about poaching an egg perfectly—it becomes a small kitchen victory every single time.
02 -
  • Hollandaise breaks when it gets too hot or when the butter goes in too fast, and once it breaks, the only fix is starting over with a fresh egg yolk and slowly whisking in the broken sauce—I learned this the hard way on a crowded Sunday morning.
  • The water for poaching needs to be barely simmering, not boiling, or your whites will shred apart; I use a thermometer now and aim for around 180°F.
  • Keep your hollandaise warm (around 120°F) but not hot—it should feel just warmer than body temperature when you dip a finger in.
03 -
  • Make your hollandaise last by keeping it in a thermos or a bowl set over warm (not hot) water—I've managed to keep a batch warm for almost an hour this way, adding a splash of warm water if it thickens up.
  • If you're cooking for a group, poach the eggs a minute early and keep them in a bowl of warm water; they'll finish cooking gently while you assemble everything else, and you'll all eat at roughly the same time.
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