Eggs Benedict with Hollandaise (Print View)

Poached eggs and Canadian bacon layered with buttery hollandaise on toasted muffins.

# Components:

→ 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 fresh 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

# Method:

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 and 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. Keep warm on a 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, cooking in batches if necessary. 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 one slice of Canadian bacon, then one poached egg. Spoon generous hollandaise sauce over each egg. Garnish with chives or parsley if desired. Season with salt and pepper to taste. Serve immediately.

# Expert Advice:

01 -
  • That silky hollandaise is pure comfort wrapped in butter and lemon—it transforms humble eggs into something celebratory.
  • Once you nail the poaching technique, you'll find yourself making this on random Sundays because it actually feels easier than scrambling.
02 -
  • The most common hollandaise disaster is temperature—too hot and your eggs scramble mid-whisk; too cold and the butter won't incorporate; find that gentle middle ground and keep tasting as you go.
  • Poaching eggs feels impossibly delicate until you've done it three times, then suddenly your hands know what to do; the water temperature and that vinegar are doing most of the work, not you.
03 -
  • Room-temperature egg yolks emulsify more smoothly than cold ones, so take them out of the fridge a few minutes before whisking.
  • If anyone at your table loves hollandaise (and they will), make half again as much as you think you need—it disappears fast and tastes beautiful even as a second drizzle.
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