Eggs Benedict with Hollandaise (Printable)

Poached eggs and Canadian bacon served with a smooth hollandaise on toasted English muffins.

# What You 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

# How-To Steps:

01 - Fill a saucepan with 1 inch of water and bring to a gentle simmer. Place a heatproof bowl over the simmering water without letting it touch the water. Whisk together egg yolks and lemon juice until slightly thickened, approximately 2-3 minutes. Slowly drizzle in melted butter while whisking constantly until the sauce becomes thick and glossy. Remove from heat and season with salt and cayenne pepper. Keep warm by covering and setting aside.
02 - Heat a skillet over medium heat. Place Canadian bacon slices in the skillet and cook for 1-2 minutes per side until lightly browned. Transfer to a warm plate and keep warm.
03 - Fill a large saucepan with water and bring to a gentle simmer. Add white vinegar to the water. Crack one egg into a small bowl, gently swirl the simmering water with a spoon to create a whirlpool, and slide the egg into the center. Repeat with remaining eggs in batches if necessary. Poach for 3-4 minutes until egg whites are set but yolks remain soft. Remove with a slotted spoon and drain on paper towels.
04 - Split English muffins in half and toast until golden brown. Place toasted muffin halves on serving plates.
05 - Place two toasted muffin halves on each plate. Top each half with one slice of Canadian bacon followed by one poached egg. Generously spoon hollandaise sauce over each egg. Garnish with fresh chives or parsley if desired. Season with salt and pepper to taste. Serve immediately.

# Expert Advice:

01 -
  • It tastes restaurant-quality but you're making it in your own kitchen, which somehow makes it taste even better.
  • Once you nail the hollandaise, you'll feel like a legitimate brunch chef and want to make this constantly.
  • The whole process comes together faster than people expect, leaving you time to enjoy the moment instead of being stuck cooking.
02 -
  • The hollandaise will break if your butter goes in too fast or too hot, so slow down and embrace the whisking—it's meditative and it actually works.
  • Poached eggs are easier than you think once you understand that gentle water temperature and a little vinegar do most of the work for you.
  • Have all your components ready and warm before you start assembling, because this dish falls apart (literally) if you're scrambling to finish the sauce while the eggs cool down.
03 -
  • Make your hollandaise in a glass heatproof bowl instead of stainless steel, because you can see exactly when it's gotten pale and thick.
  • If you're making this for a crowd, poach the eggs in batches and keep the finished ones in a bowl of warm (not hot) water until you're ready to assemble, which buys you precious minutes without drying them out.
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