Eggs Benedict Hollandaise Classic (Printable)

Poached eggs and Canadian bacon on toasted muffins with buttery hollandaise sauce, great for brunch occasions.

# 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 freshly squeezed 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. In a heatproof bowl set over (not touching) the simmering water, whisk together egg yolks and lemon juice until slightly thickened. Slowly drizzle in melted butter while whisking constantly until the sauce is 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. Transfer to a warm 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 in batches as needed. 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 and serve immediately.

# Expert Advice:

01 -
  • It feels impossibly fancy but comes together faster than you'd think, making you look like a kitchen genius without the stress.
  • Once you master the hollandaise, you'll find yourself making it for eggs, vegetables, and anything else that needs a touch of luxury.
  • The layers of flavors—rich, tangy, salty, buttery—work together in a way that makes every bite feel intentional and special.
02 -
  • Hollandaise breaks when it gets too hot or when you add cold butter to a cold sauce—keep everything warm and moving, and it'll reward you with silky perfection.
  • Poaching eggs is less about mystique and more about finding your rhythm with the water temperature and timing, so don't get discouraged if your first two aren't Instagram-worthy.
03 -
  • Room temperature eggs poach more evenly and gently than cold ones straight from the fridge, so let them sit out for a few minutes while you finish the hollandaise.
  • If you're nervous about the double boiler, a microwave method works too—whisk yolks and lemon juice in a microwave-safe bowl, microwave in 15-second bursts while whisking between each, then drizzle in warm butter the same way.
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