Eggs Benedict with Hollandaise (Printable)

Poached eggs and Canadian bacon atop toasted muffins with creamy hollandaise sauce and fresh herbs.

# What You’ll Need:

→ 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

→ 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 Make It:

01 - Fill a saucepan with 1 inch of water and bring to a gentle simmer. In a heatproof bowl set over the simmering water without touching, 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 cayenne pepper, cover and keep warm.
02 - In a skillet over medium heat, cook Canadian bacon slices until lightly browned, approximately 1 to 2 minutes per side. Keep warm on a plate.
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 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 Advice:

01 -
  • That moment when you crack into a perfectly poached egg and the yolk runs golden across the plate feels like small-scale cooking magic.
  • It tastes like the kind of breakfast that makes people feel celebrated without you spending hours in the kitchen.
02 -
  • If your hollandaise breaks and looks grainy or separated, don't panic—start a fresh bowl with one egg yolk and a teaspoon of water, whisk it smooth, then slowly whisk in the broken sauce and it'll come back together almost every time.
  • Room temperature ingredients aren't optional; they're the difference between silky sauce and scrambled disaster.
03 -
  • If you're cooking for more than four people, make the hollandaise in two batches rather than scaling up; small batches are easier to control and less likely to separate.
  • Fresh lemon juice squeezed right before you start makes a noticeable difference in how bright the sauce tastes, and it keeps the heavy richness from feeling cloying.
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