Eggs Benedict with Hollandaise (Printable)

Poached eggs and Canadian bacon on English muffins with creamy hollandaise sauce

# What You’ll Need:

→ Hollandaise Sauce

01 - 3 large egg yolks
02 - 1 tablespoon freshly squeezed lemon juice
03 - 1/2 cup unsalted butter, melted and warm
04 - 1/2 teaspoon Dijon mustard (optional)
05 - Pinch of cayenne pepper
06 - Salt to taste

→ Eggs Benedict Assembly

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

# Directions:

01 - Set up a double boiler with a heatproof bowl over gently simmering water. Whisk egg yolks and lemon juice until thickened and doubled in volume. Slowly drizzle in warm melted butter while whisking constantly until sauce thickens to creamy consistency. Whisk in mustard if using, cayenne, and salt to taste. Remove from heat and keep warm.
02 - Lightly butter English muffin halves and toast until golden brown. Set aside for assembly.
03 - Heat skillet over medium heat. Sear Canadian bacon slices until warmed through and lightly browned, approximately 1-2 minutes per side.
04 - Fill medium saucepan with 2-3 inches water and bring to gentle simmer. Add white vinegar. Crack each egg into separate small bowl. Create gentle vortex in water and slide eggs in one at a time. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with slotted spoon and drain on paper towels.
05 - Place toasted English muffin half on each plate. Top with Canadian bacon slice, then poached egg. Spoon warm hollandaise sauce generously over each egg. Garnish with chopped chives or parsley if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • Restaurant quality brunch in your pajamas without the weekend crowd wait
  • That moment when you cut into the poached egg and the yolk mixes with the hollandaise like liquid gold
02 -
  • If your hollandaise starts to look grainy or curdle, immediately whisk in a teaspoon of cold water and it will usually come back together
  • Practice your poaching technique with a spare egg first, the water temperature and timing make all the difference
03 -
  • Add a splash of hot water, not cold, if your hollandaise gets too thick while standing
  • Use a splatter screen when poaching eggs to contain the mess if you are doing multiple batches
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