Eggs Benedict with Hollandaise (Print Version)

Poached eggs and Canadian bacon topped with smooth hollandaise over toasted English muffins.

# What You Need:

→ For the Eggs Benedict

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

→ For the 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

# How-To Steps:

01 - Fill a saucepan with 1 inch of water and bring to a gentle simmer. In a heatproof bowl set over the simmering water, whisk together egg yolks and lemon juice until slightly thickened. Slowly drizzle in melted butter while whisking constantly until the sauce becomes thick and glossy. Remove from heat, season with salt and a pinch of cayenne pepper, cover, and keep warm.
02 - In a skillet over medium heat, cook Canadian bacon slices until lightly browned, approximately 1-2 minutes per side. 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 eggs for 3-4 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, then a poached egg. Spoon generous hollandaise over each egg. Garnish with chives or parsley if desired. Season with salt and pepper to taste. Serve immediately.

# Expert Hints:

01 -
  • The hollandaise is easier to master than you'd think, and once you nail it, you'll feel like a brunch wizard at home.
  • It's the kind of dish that feels fancy enough for Mother's Day but approachable enough to make on any lazy weekend morning.
  • Poaching eggs becomes oddly meditative once you understand the rhythm—swirl, slide, wait, fish out.
02 -
  • Hollandaise is afraid of two things: heat and neglect—keep it warm but not hot, and keep whisking until the butter is fully incorporated or it'll split and look like scrambled eggs.
  • The water temperature for poaching matters more than you'd think; if it's boiling too hard, your eggs fall apart into sad whispers of egg white instead of holding their shape.
03 -
  • Make your hollandaise in a thermos-lined bowl or keep it in a warm water bath to maintain the temperature without fussing—this frees you up to focus on the eggs.
  • For a vegetarian version, sautéed spinach or ripe avocado slices are stunning substitutes for the Canadian bacon, and nobody will feel like they're missing out.
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