Description

Master the classic Eggs Benedict with velvety Hollandaise sauce using this easy step-by-step recipe. Enjoy perfectly poached eggs, toasted English muffins, savory Canadian bacon, and a rich, creamy sauce for a decadent and customizable brunch favorite perfect for weekends or special occasions.

Ingredients

Scale

For the Eggs Benedict

4 large fresh eggs
2 English muffins, sliced and lightly toasted
4 slices Canadian bacon

For the Hollandaise Sauce

3 egg yolks
1 tablespoon fresh lemon juice
6 tablespoons unsalted butter, melted
Pinch of salt
Pinch of cayenne pepper

For Poaching

1 tablespoon white vinegar
Water (enough to fill wide pan for poaching)

For Garnish (optional)

Fresh chopped chives or parsley
Ground black pepper or smoked paprika

Instructions

Prepare the Hollandaise Sauce: Gently whisk the egg yolks with fresh lemon juice in a heatproof bowl. Place the bowl over simmering water (double boiler), ensuring the bottom does not touch the water. Whisk constantly while slowly drizzling in the melted butter until the sauce thickens to a smooth, silky consistency. Season with salt and a pinch of cayenne pepper. Keep the sauce warm until serving by placing the bowl over warm (not boiling) water.
Poach the Eggs: Bring a wide pan of water to a gentle simmer and add a splash of white vinegar to help the eggs hold their shape. Crack each fresh egg into a small cup, then carefully slide them one at a time into the simmering water. Poach for about 3 to 4 minutes until the egg whites are set but the yolks remain soft and silky. Remove eggs with a slotted spoon and drain on paper towels.
Toast and Prepare the Base: Slice the English muffins and toast them until golden brown and slightly crisp. Meanwhile, heat the Canadian bacon slices in a skillet over medium heat until warmed through and lightly browned on both sides.
Assemble Your Eggs Benedict: Place the toasted English muffin halves on serving plates. Top each half with a slice of Canadian bacon, then carefully place a poached egg on top of the bacon. Generously spoon the warm Hollandaise sauce over the eggs.
Garnish and Serve Immediately: Sprinkle freshly chopped chives or parsley over the top for a pop of color and freshness. Serve immediately for the best texture and flavor.

Notes

Bring eggs and butter to room temperature before making Hollandaise to ensure a smooth sauce.
Keep the Hollandaise sauce warm over a warm (not hot) water bath to prevent curdling.
Add vinegar to poaching water to help eggs maintain shape without imparting strong flavor.
Use fresh eggs for easier poaching and best taste.
Poach eggs in batches if serving multiple people to keep each egg perfectly shaped.
Leftover Hollandaise sauce can be refrigerated up to 2 days but is best served fresh.
Reheat Hollandaise gently over warm water while whisking to restore texture; avoid microwaving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Poaching and Toasting
Cuisine: American

Nutrition

Serving Size: 1 serving (2 halves)
Calories: 450 kcal
Sugar: 1 g
Sodium: 700 mg
Fat: 35 g
Saturated Fat: 15 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 23 g
Cholesterol: 370 mg

Keywords: Eggs Benedict, Hollandaise sauce, poached eggs, brunch, Canadian bacon, breakfast, classic recipe, easy brunch