Eggs Benedict with Hollandaise (Printable)

Poached eggs and Canadian bacon on toasted muffins with rich hollandaise sauce and fresh herbs.

# What You’ll Need:

→ 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 freshly squeezed 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

# How-To:

01 - Fill a saucepan with 1 inch of water and bring to a gentle simmer. In a heatproof bowl set over the simmering water without touching, whisk together egg yolks and lemon juice until slightly thickened. Slowly drizzle in melted butter while whisking constantly until the sauce becomes thick and glossy. Remove from heat and season with salt and cayenne pepper. Keep warm.
02 - In a skillet over medium heat, cook Canadian bacon slices for 1 to 2 minutes per side until lightly browned. Transfer to a warm 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, and gently slide the egg into the center. Repeat with remaining eggs in batches if necessary. Poach for 3 to 4 minutes until whites are set and 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 a slice of Canadian bacon and then a poached egg. Spoon generous hollandaise sauce over each egg. Garnish with chives or parsley if desired. Season with salt and pepper to taste and serve immediately.

# Expert Hints:

01 -
  • That silky hollandaise transforms everything it touches into something restaurant-worthy, and you made it with your own hands.
  • The poached eggs stay soft and runny where it counts, making every bite feel intentional and rich.
  • You can have the whole thing ready in under 40 minutes, which feels like cheating for something this elegant.
02 -
  • Hollandaise breaks when it gets too hot or when you add the butter too quickly—if it happens, start with a fresh egg yolk in a clean bowl and slowly whisk in the broken sauce, which somehow rescues it almost every time.
  • The vinegar in the poaching water won't flavor your eggs noticeably, but it does matter for how the whites set; don't skip it thinking you're being clever.
03 -
  • Make your hollandaise while the water heats so you're not scrambling—a made-ahead sauce that's been sitting warm for a bit is better than rushing it at the last second.
  • If you're cooking for more than four people, poach the eggs in batches and keep the finished ones warm in a low oven on a paper towel-lined plate; they'll be fine for a few minutes.
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