Eggs Benedict with hollandaise (Printable)

A classic brunch featuring poached eggs, Canadian bacon, toasted muffins, and rich hollandaise sauce.

# What You Need:

→ Hollandaise Sauce

01 - 3 large egg yolks
02 - 1 tablespoon freshly squeezed lemon juice
03 - ½ cup (4 tablespoons) unsalted butter, melted and warm
04 - ½ 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)

# Directions:

01 - Whisk egg yolks and lemon juice in a heatproof bowl over simmering water until thickened and doubled in volume. Gradually add melted butter while whisking constantly until sauce is creamy. Stir in mustard (if using), cayenne, and salt. Remove from heat and keep warm.
02 - Lightly butter the English muffin halves and toast until golden brown. Set aside.
03 - Sear Canadian bacon slices in a skillet over medium heat until warmed and lightly browned, about 1 to 2 minutes per side.
04 - Bring 2 to 3 inches of water with vinegar to a gentle simmer in a saucepan. Crack eggs into separate small bowls. Create a gentle vortex in the water and slide eggs in one at a time. Poach 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 each toasted muffin half on a plate. Top with a slice of Canadian bacon followed by a poached egg. Spoon warm hollandaise sauce over and garnish with chopped chives or parsley if desired. Serve immediately.

# Expert Suggestions:

01 -
  • That moment when a homemade hollandaise breaks apart and you have to rescue it teaches you more than a perfect batch ever could.
  • You'll finally understand why brunch menus cost so much—this is three separate techniques coming together on one plate.
02 -
  • Hollandaise breaks when it gets too hot or when cold butter hits warm yolks—if it happens, whisk an egg yolk with a tablespoon of cold water in a clean bowl and slowly whisk in the broken sauce to bring it back to life.
  • Poaching water that's too violent creates stringy eggs; too calm and they spread—the gentle simmer is the only speed that works.
03 -
  • Make your hollandaise right before serving—it doesn't hold well, and that's okay because the best version is always the warmest one.
  • If your English muffins are stale, they're actually better for this because they hold the sauce instead of absorbing it into mush.
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