Eggs Benedict with Hollandaise (Printable Version)

Poached eggs atop Canadian bacon and toasted muffins crowned with smooth hollandaise.

# 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 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)

# Directions:

01 - Fill a saucepan with 1 inch of water and bring to a gentle simmer. In a heatproof bowl set over (not touching) the simmering water, whisk together egg yolks and lemon juice until slightly thickened. Slowly drizzle in melted butter while whisking constantly until the sauce achieves a thick and glossy consistency. Remove from heat, season with salt and cayenne pepper, cover and keep warm.
02 - Heat a skillet over medium heat and cook Canadian bacon slices until lightly browned, approximately 1 to 2 minutes per side. Transfer to a warm plate 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, swirl the water gently, and slide the egg into the center. Repeat with remaining eggs, cooking in batches if necessary. Poach for 3 to 4 minutes until egg 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 position a poached egg on top. 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 Tips:

01 -
  • It tastes like restaurant-quality brunch without the wait or the guilt of spending thirty dollars on eggs.
  • Once you nail the hollandaise, you'll realize it's not actually intimidating—just a little temperamental, like a good friend who needs the right mood.
  • Nothing impresses people quite like serving this on a lazy Sunday, watching their faces light up at something so indulgent yet elegant.
02 -
  • Hollandaise breaks when it gets too hot or when you add butter too quickly—if it looks grainy, start over with a fresh yolk and slowly whisk in the broken sauce until it comes back together.
  • Poaching eggs in a gentle simmer (not a rolling boil) gives you whites that stay together and yolks that stay runny, which is the whole point of this dish.
03 -
  • If your hollandaise looks like it might be breaking, remove it from heat immediately and whisk in a tablespoon of cold water or a touch of lemon juice to save it.
  • Poaching eggs in a shallow saucepan with just enough water to cover them gives you better control than drowning them in a huge pot of water.
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