Eggs Benedict Brunch Classic (Printer-friendly)

Poached eggs and Canadian bacon on toasted muffins with smooth hollandaise sauce, ideal for brunch.

# What You'll Need:

→ Hollandaise Sauce

01 - 3 large egg yolks
02 - 1 tablespoon freshly squeezed lemon juice
03 - ½ cup (1 stick) unsalted butter, melted and warm
04 - ½ teaspoon Dijon mustard (optional)
05 - Pinch of cayenne pepper
06 - Salt, to taste

→ Eggs Benedict

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

# Directions:

01 - Whisk egg yolks and lemon juice in a heatproof bowl over gently simmering water until thickened and doubled in volume. Gradually add melted butter while whisking constantly until sauce is creamy. Stir in mustard, cayenne, and salt. Keep warm off heat.
02 - Lightly butter and toast English muffin halves until golden brown. Set aside.
03 - Sear Canadian bacon slices in a skillet over medium heat until warmed through and lightly browned, about 1 to 2 minutes per side.
04 - Bring 2 to 3 inches of water to a gentle simmer in a saucepan. Add white vinegar. Crack eggs individually into a small bowl. Swirl water to create a vortex and slide eggs in one at a time. Cook for 3 to 4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
05 - Place toasted muffin halves on plates. Top each with a slice of Canadian bacon and a poached egg. Spoon warm hollandaise sauce over and garnish with chives or parsley if desired. Serve immediately.

# Expert advice:

01 -
  • That rich, velvety hollandaise is genuinely easier to master than it seems, and once you do it becomes your secret weapon for impressing people.
  • Every component can be prepped separately, which means you're not panicking while everything cooks at once.
  • It tastes like someone cared about you—even if that someone is just you, at your own brunch table.
02 -
  • Hollandaise breaks when it gets too hot or the temperature changes suddenly—if it starts to look grainy, move the bowl off the heat immediately and whisk in a tablespoon of cold water to bring it back.
  • Poached eggs are 90% about water temperature; a gentle simmer is everything, and rushing this step will give you eggs with raw whites or scattered yolks.
  • Make your hollandaise last if possible, or at minimum have it ready to go before you start poaching—timing all these components to finish together is the real skill here.
03 -
  • Fresh eggs are non-negotiable for poaching; old eggs spread in the water, so use the freshest you can find and your poached eggs will hold together beautifully.
  • The hollandaise is best made right before serving, but you can keep it warm in a thermos or in a bowl set over warm (never hot) water for up to an hour.
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