Classic Eggs Benedict

The first time I attempted hollandaise sauce was a complete disaster. I was nineteen, trying to impress someone with a fancy brunch, and ended up with scrambled eggs in butter. But something about that silky, lemony sauce stuck with me. After years of practice and countless broken emulsions, I finally learned the patience it takes. Now this is the Sunday morning dish that makes my kitchen feel like a restaurant.

Last Easter, my sister challenged me to a cook-off. She made hers from a mix and I made everything from scratch. When she tasted that homemade hollandaise, her eyes went wide. Now she refuses to order Eggs Benedict at restaurants anymore.

Ingredients

• 3 large egg yolks: Room temperature yolks emulsify better and prevent the sauce from breaking
• 1 tablespoon lemon juice: Freshly squeezed cuts through the richness and adds brightness
• 1/2 cup unsalted butter: Warm it gently but do not let it brown or get too hot
• 1/2 teaspoon Dijon mustard: Helps stabilize the emulsion and adds depth
• Pinch of cayenne pepper: Just enough for subtle warmth that lingers
• Salt: Essential to balance the acid and richness
• 4 large eggs: The fresher the egg, the better they hold their shape when poaching
• 2 English muffins: Toast them until golden so they do not get soggy under the sauce
• 4 slices Canadian bacon: Sear them in a hot pan to get those beautiful caramelized edges
• 1 tablespoon white vinegar: Helps the egg whites set faster in the water
• Chopped chives or parsley: Adds a pop of color and fresh onion flavor

Instructions

Make the hollandaise first:

Whisk the yolks and lemon juice over gently simmering water until they thicken and double in volume. Drizzle in the warm butter slowly while whisking constantly. Stir in the mustard, cayenne, and salt. Keep it warm but not hot.

Toast the English muffins:

Butter them lightly and toast until golden brown all over. Set them aside on a plate.

Sear the Canadian bacon:

Cook the slices in a skillet over medium heat for about two minutes per side. You want them warmed through with nicely browned edges.

Poach the eggs:

Simmer water with vinegar and create a gentle vortex. Crack each egg into a small bowl first then slide it into the swirling water. Cook for three to four minutes until the whites are set but yolks remain runny.

Assemble everything:

Place toasted muffin halves on plates. Top each with Canadian bacon and a poached egg. Spoon that warm hollandaise generously over everything. Sprinkle with chives and serve right away.

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This recipe became my go-to for comforting friends who needed celebrating or healing. Something about the care and timing required makes it feel like an act of love.

Perfecting That Hollandaise

The double boiler method is foolproof for beginners because it gives you more control. Keep the water at a gentle simmer, not a rolling boil. If the water gets too hot, your sauce will scramble. Take your time with that butter drizzle. Rushing this step is how most hollandaise attempts go wrong.

Poaching Without Fear

The vortex trick changed everything for me. Swirling the water creates a current that wraps the white around the yolk for that classic teardrop shape. Crack eggs into individual bowls first so any bad eggs do not ruin the whole pot. Do not overcrowd the pan. Two or three eggs at a time is the maximum for best results.

Make It Your Own

Swap Canadian bacon for smoked salmon if you want something elegant. Or wilt some spinach with garlic for a vegetarian Florentine version. My husband loves it with crab cakes instead of meat for a seafood benedict. The hollandaise works with almost any protein.

• English muffins can be replaced with toasted brioche or even hash browns
• Add a dash of hot sauce to the hollandaise if you like extra heat
• Everything should come together at the same time so nothing gets cold

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There is nothing quite like cutting into that perfectly poached egg and watching the yolk mix with the hollandaise. Pure weekend morning bliss.

Recipe FAQs

→ What makes the perfect hollandaise sauce?

The key is gentle heat and constant whisking. Use a double boiler to prevent curdling, whisk egg yolks until thickened, then drizzle warm melted butter slowly while whisking continuously until silky and emulsified.

→ How do I get perfectly poached eggs with runny yolks?

Bring water to a gentle simmer, add white vinegar to help the whites set, create a gentle vortex before sliding in the egg, and poach for 3–4 minutes. The whites should be fully set while yolks remain deliciously runny.

→ Can I make hollandaise sauce ahead of time?

Hollandaise is best served immediately but can be kept warm for up to an hour. Place the bowl over a pot of warm (not hot) water and whisk occasionally. It may separate if reheated, so fresh preparation yields the best results.

→ What are good variations for dietary preferences?

Replace Canadian bacon with smoked salmon for a pescatarian version, or use sautéed spinach and tomatoes for Eggs Florentine. Use gluten-free English muffins and plant-based butter to accommodate gluten-free and dairy-free needs.

→ Why do my egg yolks break when making hollandaise?

This usually happens from excessive heat causing the eggs to scramble. Keep the water at a gentle simmer, not boiling, and remove the bowl from heat if it gets too hot. The double-boiler method provides temperature control for smooth, emulsified sauce.

→ What pairs well with Eggs Benedict?

Sparkling wine like champagne or prosecco complements the rich hollandaise beautifully. Light-bodied white wines such as sauvignon blanc also work well. Serve with roasted potatoes or fresh fruit salad for a complete brunch spread.