Classic Eggs Benedict (Print Version)

Poached eggs and Canadian bacon on English muffins with creamy hollandaise sauce.

# What You’ll Need:

→ Hollandaise Sauce

01 - 3 large egg yolks
02 - 1 tablespoon freshly squeezed lemon juice
03 - 1/2 cup unsalted butter, melted and warm
04 - 1/2 teaspoon Dijon mustard (optional)
05 - Pinch of cayenne pepper
06 - Salt to taste

→ Eggs Benedict Assembly

07 - 4 large eggs
08 - 2 English muffins, split and toasted
09 - 4 slices Canadian bacon
10 - 1 tablespoon white vinegar for poaching
11 - Butter for toasting (optional)
12 - Chopped chives or parsley for garnish (optional)

# Step-by-Step:

01 - Set up a double boiler with a heatproof bowl over gently simmering water. Whisk egg yolks and lemon juice until thickened and doubled in volume. Slowly drizzle in warm melted butter while whisking constantly until sauce becomes thick and creamy. Stir in mustard if using, cayenne, and salt to taste. Remove from heat and keep warm.
02 - Lightly butter English muffin halves and toast until golden brown. Set aside for assembly.
03 - Heat skillet over medium heat. Sear Canadian bacon slices until warmed through and lightly browned, approximately 1-2 minutes per side.
04 - Fill medium saucepan with 2-3 inches water and bring to gentle simmer. Add white vinegar. Crack each egg into separate small bowl. Create gentle vortex in water and slide eggs in one at a time. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with slotted spoon and drain on paper towels.
05 - Place toasted English muffin half on each plate. Top with Canadian bacon slice, then poached egg. Spoon warm hollandaise sauce generously over top. Garnish with chopped chives or parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • The hollandaise sauce comes together in minutes with the right technique
  • Perfectly poached eggs with those glorious runny yolks make every bite feel luxurious
02 -
  • If your hollandaise starts to separate, whisk in a teaspoon of cold water immediately
  • Poached eggs can be made ahead and stored in ice water then reheated in warm water for thirty seconds
03 -
  • Warm your plates in the oven while everything cooks so the dish stays hot longer
  • Practice poaching eggs a few times before making this for guests
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