Eggs Benedict with Hollandaise (Printable format)

Poached eggs and Canadian bacon on toasted muffins, layered with creamy hollandaise sauce, perfect for brunch.

# What You’ll Need:

→ Eggs Benedict Components

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

# Directions:

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, whisking constantly until the sauce is thick and glossy. Remove from heat, 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. 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 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 a slice of Canadian bacon, 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. Serve immediately.

# Expert Advice:

01 -
  • It looks restaurant-quality but doesn't require restaurant-level stress once you've done it once.
  • You can prep the hollandaise while everything else cooks, so it all comes together in one glorious moment.
  • There's something undeniably satisfying about poaching an egg perfectly—it feels like you've unlocked a secret.
02 -
  • Hollandaise breaks when it gets too hot or when you add butter too quickly; if it happens, start with a fresh yolk in a clean bowl and slowly whisk in the broken sauce like you're making it from scratch—it almost always rescues itself.
  • The eggs poach better in gently simmering water than boiling water, and cracking them into a small bowl first lets you slide them in without the shell fragments or broken yolks that ruin the whole plate.
03 -
  • Use fresh eggs for poaching—they have tighter whites that hold together better in the water, while older eggs spread into feathery wisps.
  • If your hollandaise looks too thick, whisk in a tiny bit of warm water or lemon juice to loosen it without breaking it.
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