Eggs Benedict with Hollandaise

The first time I attempted Eggs Benedict, I stood in my tiny apartment kitchen convinced I'd mastered hollandaise after watching one YouTube tutorial. The sauce broke into an oily, curdled mess that looked nothing like the velvety golden perfection I'd envisioned. I scraped it into the trash, ordered takeout, and spent the next week researching every possible way to save a split sauce. Now, years later, I've learned that patience and low heat are the real secrets, and there's nothing quite like cutting into that perfect poached yolk and watching it run through the hollandaise like edible sunshine.

My mother-in-law visited last spring and requested Eggs Benedict for Sunday brunch. I'd practiced the sauce dozens of times by then, but still my hands shook slightly as I whisked the yolks over her approving gaze. When she took that first bite and closed her eyes, genuinely impressed, I felt like I'd finally joined some secret culinary club. Now it's become our tradition—whenever she visits, we make a morning of it, music playing, coffee brewing, both of us at the stove while everyone else sleeps in.

Ingredients

• 3 large egg yolks: Room temperature eggs incorporate better and help prevent that dreaded curdling
• 1 tablespoon lemon juice: Fresh is absolutely essential here—bottled juice lacks the brightness that cuts through the butter
• 1/2 cup unsalted butter, melted and warm: Warm butter incorporates more smoothly than cold, and unsalted lets you control the seasoning
• 1/2 teaspoon Dijon mustard: This optional addition helps stabilize the emulsion and adds subtle depth
• Pinch of cayenne pepper: Just enough warmth to wake up your palate without overwhelming
• 4 large eggs: The fresher the eggs, the tighter the white holds together during poaching
• 2 English muffins: Toasted until golden, they provide the essential crunch that anchors all these soft textures
• 4 slices Canadian bacon: Mildly smoked and perfectly savory, though you could use ham in a pinch
• 1 tablespoon white vinegar: Helps the egg whites coalesce into those beautiful compact shapes
• Chopped chives or parsley: A final touch that makes everything look intentional and complete

Instructions

Make the hollandaise first:

Set up your double boiler with water that's barely simmering—too much heat will scramble those yolks. Whisk the yolks and lemon juice until they're thick and pale, then drizzle in that warm butter agonizingly slowly while whisking like your life depends on it. The sauce should coat the back of a spoon and hold its shape when you drag a finger through it.

Get your muffins ready:

Toast them until they're genuinely golden brown, not just warm. A little butter on the cut side before toasting adds flavor and helps prevent sogginess when everything else piles on.

Warm the Canadian bacon:

A quick sear in a hot skillet, maybe a minute per side, brings out the smoky flavor and adds those lovely browned edges. Don't overcook it or it'll turn tough and chewy.

Poach like a pro:

Keep the water at that gentle bubble stage, not rolling boil, and swirl it into a little vortex before sliding each egg in. The vinegar is your friend here, helping the whites wrap around the yolks into neat packages.

Assemble immediately:

Everything should be warm and ready to go—muffin, bacon, egg, then that glorious hollandaise spooned generously over the top while it's still warm and fluid.

Save

There's something deeply satisfying about this dish that goes beyond just feeding people. Last Easter, my youngest sister helped me poach the eggs for the first time. She was so nervous about dropping them in the water, her hands shaking slightly. When she pulled out that first perfectly poached egg, the look of pure pride on her face—like she'd just accomplished something extraordinary—that's what cooking is really about.

Timing Your Brunch

The hollandaise can be made an hour ahead and kept warm over very low heat, stirring occasionally. Toast the muffins and warm the bacon right before serving, and poach the eggs last since they're best immediately. Have everything else prepped and plates ready so you can assemble and serve while everything is still at its absolute prime.

Variations Worth Trying

Swap smoked salmon for the Canadian bacon for Eggs Royale, or replace the meat with sautéed spinach for Eggs Florentine. I've even made it with crab meat and a touch of Old Bay when I'm feeling fancy. The hollandaise technique remains the same—just change what goes underneath.

Wine Pairing

Something bubbly cuts through the richness beautifully—a crisp prosecco or champagne. If you prefer still wine, look for an oaky Chardonnay or even a dry sparkling cider. The acid and bubbles refresh your palate between each incredibly rich bite.

• Champagne or prosecco chilled until icy cold
• A light Chablis or Sauvignon Blanc if you prefer still wine
• Sparkling water with lemon for a non-alcoholic option

Save

There's quiet joy in mastering something that once intimidated you, and this dish delivers that satisfaction in spades. Every time I make it now, I remember that failed first attempt and smile at how far I've come.

Recipe FAQs

→ What's the secret to perfectly poached eggs?

Use fresh eggs, add white vinegar to simmering water, and create a gentle vortex before sliding in each egg. Cook for 3-4 minutes until whites are set but yolks remain runny.

→ Can I make hollandaise sauce ahead of time?

Hollandaise is best served immediately but can be kept warm for up to an hour using a thermos or placing the bowl over warm water. Avoid reheating as it may separate.

→ What can I substitute for Canadian bacon?

Try smoked salmon for a pescatarian version, sautéed spinach for Eggs Florentine, or pancetta for a richer, more savory alternative.

→ Why did my hollandaise sauce curdle?

Curdling occurs when the sauce gets too hot or butter is added too quickly. Use a double boiler over gentle heat and drizzle butter slowly while whisking constantly.

→ Is Eggs Benedict difficult to make?

It requires some technique but is manageable for home cooks. Focus on timing all components so everything comes together warm. Practice poaching eggs first if you're new to the method.