Eggs Benedict with Hollandaise

The Sunday my best friend Sarah got engaged, she insisted on making Eggs Benedict for our celebration brunch. She had never poached an egg in her life and ended up with three separate pots going simultaneously, holland sauce separating, English muffins burning. We laughed so hard we cried, ate the messy glorious results anyway, and Ive been obsessed with perfecting this dish ever since.

Last winter during a snowstorm, I taught my teenage daughter how to make hollandaise sauce. She was terrified she would scramble the yolks, but when she finally nailed that slow whisk and butter drizzle, her face lit up like she had just performed magic. Now she requests this dish every Sunday morning and has officially become the family hollandaise master.

Ingredients

• 3 large egg yolks: Room temperature yolks emulsify better and are less likely to scramble when whisked over heat
• 1 tablespoon lemon juice: Fresh squeezed is non negotiable here, bottled juice lacks the bright acid needed to cut through the rich butter
• 1/2 cup unsalted butter: Melt it completely and let it cool slightly so it is warm but not hot enough to cook the eggs
• 1/2 teaspoon Dijon mustard: This secret ingredient adds depth and helps stabilize the emulsion
• Pinch of cayenne pepper: Just enough warmth to wake up your palate without making it spicy
• 4 large eggs: The fresher the eggs, the better they hold their shape when poaching
• 2 English muffins: Toast them until they are golden and crispy, a soft muffin will turn to mush under all those toppings
• 4 slices Canadian bacon: Look for slices that are uniformly thick so they heat evenly in the pan
• 1 tablespoon white vinegar: Helps the egg whites coagulate quickly and keeps the poached eggs compact

Instructions

Make the hollandaise foundation:

Set up your double boiler with barely simmering water, the bowl should not touch the water. Whisk those yolks and lemon juice until they are pale, thick, and doubled in size.

Emulsify the butter:

Drizzle in that warm melted butter agonizingly slowly while whisking constantly. The sauce should transform into a velvety, creamy perfection that coats the back of a spoon.

Season and keep warm:

Whisk in the mustard, cayenne, and salt. Remove from heat but keep the sauce in a warm spot, stirring occasionally to prevent a skin from forming.

Toast your base:

Butter those English muffin halves generously and toast until golden. Set them aside on a plate, they will be the foundation of your masterpiece.

Sear the Canadian bacon:

Toss the slices into a hot skillet and let them sizzle for just a minute or two per side until they develop a gorgeous brown crust.

Prep your poaching water:

Fill a saucepan with a few inches of water, add the vinegar, and bring it to the gentlest simmer possible. You want tiny bubbles, not a rolling boil.

Crack and prepare:

Crack each egg into its own small bowl. This gives you a chance to check for shell fragments and makes the whole swirling process less chaotic.

Create the vortex:

Swirl your simmering water vigorously to create a gentle whirlpool, then slide each egg in one at a time. Let them poach peacefully for 3 to 4 minutes.

Build your Benedict:

Place a toasted muffin half on each plate, top with Canadian bacon, then that perfectly poached egg. Spoon warm hollandaise over everything like you are icing a cake.

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My grandmother used to say that Eggs Benedict was the ultimate test of a cook patience and attention to detail. Every time I serve this to friends who claim they could never make it themselves, I watch their eyes light up when they take that first bite and realize restaurant quality brunch is absolutely within their reach.

Mastering The Poach

I have found that the most common mistake people make with poached eggs is using water that is at a rolling boil. You want that water to be barely moving, just tiny bubbles breaking the surface. The gentler the water, the more delicate and pillowy your eggs will turn out.

Hollandaise Without Fear

The double boiler method is safer than whisking directly over heat, but you still need to be vigilant. If those yolks start looking even slightly scrambled, pull the bowl off the heat immediately and keep whisking. You can always return it to the heat once it has cooled down a bit.

Make Ahead Magic

You can actually poach the eggs up to a day ahead and store them in cold water in the refrigerator. When you are ready to serve, simply dip them in warm water for 30 seconds to reheat. This game changing discovery lets you actually enjoy your own brunch party instead of being stuck at the stove.

• Wrap toasted English muffins in foil and keep them in a low oven
• Hollandaise can be made an hour ahead and kept warm in a thermos
• Have everything prepped and ready before you start poaching eggs

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There is something deeply satisfying about serving this dish to people you love. Watching them cut into that runny yolk and hearing that first appreciative moan, that is what brunch is all about.

Recipe FAQs

→ How do I make perfect hollandaise sauce?

Whisk egg yolks and lemon juice over gently simmering water until thickened and doubled. Slowly drizzle in warm melted butter while whisking constantly until creamy. Season with mustard, cayenne, and salt. Keep warm but not hot to prevent curdling.

→ What's the trick to poaching eggs properly?

Bring water to a gentle simmer and add white vinegar. Crack each egg into a small bowl first, then create a gentle vortex in the water before sliding the egg in. Poach for 3-4 minutes until whites are set but yolks remain runny.

→ Can I make this ahead of time?

Hollandaise sauce can be made up to an hour ahead and kept warm. Poached eggs can be made slightly in advance and held in warm water, though fresh is best. Assemble everything just before serving for optimal texture and temperature.

→ What are good substitutions for Canadian bacon?

Smoked salmon works beautifully for a pescatarian version. Sautéed spinach creates Eggs Florentine for vegetarians. Crispy pancetta, ham, or even crab meat make excellent alternatives while maintaining the dish's character.

→ Why did my hollandaise sauce separate?

Sauce typically separates when butter is added too quickly, the mixture gets too hot, or the sauce overheats after making. Ensure butter is warm (not hot), add it in a slow, steady stream while whisking constantly, and keep the finished sauce warm rather than hot.

→ What should I serve with Eggs Benedict?

Simple sides work best to let the dish shine. Try fresh fruit salad, roasted potatoes, or a light green salad with vinaigrette. Sparkling wine, champagne, or a light-bodied white wine like Sauvignon Blanc makes a perfect brunch pairing.