Eggs Benedict with Hollandaise (Printable)

Poached eggs and Canadian bacon on toasted muffins with creamy hollandaise sauce.

# What You'll Need:

→ Hollandaise Sauce

01 - 3 large egg yolks
02 - 1 tablespoon lemon juice, freshly squeezed
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
11 - Butter for toasting (optional)
12 - Chopped chives or parsley for garnish (optional)

# How To Make It:

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

# Expert Tips:

01 -
  • The satisfaction of finally nailing that restaurant-quality hollandaise at home
  • Impressively elegant but secretly achievable once you understand the technique
  • That first bite when warm yolk meets creamy sauce is worth every minute of effort
02 -
  • If your hollandaise starts to break or look grainy, whisk in a teaspoon of ice-cold water and it'll usually come back together
  • Room temperature ingredients are your insurance policy against a split sauce—cold egg yolks and melted butter don't play nice together
03 -
  • Practice your hollandaise on a Tuesday night before serving it to guests—the confidence boost is worth the extra effort
  • Keep a bowl of ice water near the stove for quick cooling if your sauce starts getting too thick or hot
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