Eggs Benedict Brunch Classic (Printer-Friendly)

Poached eggs and Canadian bacon on toasted muffins with smooth hollandaise sauce for a fulfilling brunch.

# What You'll Need:

→ Hollandaise Sauce

01 - 3 large egg yolks
02 - 1 tablespoon fresh lemon juice
03 - 1/2 cup (1 stick) unsalted butter, melted and warm
04 - 1/2 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 (for poaching)
11 - Butter for toasting (optional)
12 - Chopped chives or parsley for garnish (optional)

# Step-by-Step Guide:

01 - In a heatproof bowl over simmering water, whisk egg yolks and lemon juice until thickened and doubled in volume. Gradually whisk in melted butter until sauce thickens and becomes creamy. Stir in Dijon mustard, cayenne, and salt. Keep warm.
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 and lightly browned, approximately 1–2 minutes per side.
04 - Bring 2–3 inches of water to a gentle simmer in a medium saucepan. Add white vinegar. Crack eggs into separate small bowls. Create a gentle vortex in water and carefully slide eggs in one by one. Poach for 3–4 minutes until whites are set and yolks remain runny. Remove with slotted spoon and drain on paper towels.
05 - Place toasted English muffin halves on plates. Top each with Canadian bacon slice, then a poached egg. Generously spoon warm hollandaise sauce over top. Garnish with chopped chives or parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • Hollandaise tastes like restaurant-quality luxury, but once you nail it, you'll make it again and again.
  • The combination of textures—crunchy muffin, silky yolk, salty bacon—makes every bite feel intentional.
  • It's fancy enough to impress people you're cooking for, but simple enough to pull off on a regular weekend.
02 -
  • Hollandaise breaks when it gets too hot or when the temperature changes too dramatically—keeping the bowl over gentle heat and using warm (not hot) butter is the difference between silky sauce and scrambled disappointment.
  • Poaching eggs isn't magic if you use fresh eggs and vinegar; older eggs will fray no matter how gentle the water, so that ingredient matters more than technique.
  • Assemble the moment the eggs come out of the water—sitting on a plate waiting for the rest of the components to finish cooking is how you end up with broken yolks.
03 -
  • Make the hollandaise last, right before you start poaching eggs, so you're not keeping it warm for too long and fighting separation.
  • If your hollandaise does break mid-whisking, start fresh with a new yolk, whisk in the broken sauce slowly, and it'll emulsify back together like nothing happened.
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