Eggs Benedict Classic Brunch

There's something about a Sunday morning that demands Eggs Benedict, that golden-yolked promise of brunch done right. I learned to make this years ago when a friend insisted the homemade hollandaise was the difference between a good breakfast and one worth waking up early for. The first time I nailed it—when the sauce came together silky instead of breaking into scrambled disappointment—I understood why this dish has stayed a showstopper for over a century. It's not difficult once you know the rhythm, and once you do, you'll find yourself making it again and again.

I remember making this for my sister on her birthday brunch, watching her face light up when she cut into that poached egg and the yolk ran straight into the sauce. She'd had restaurant versions before but never one made at home, and somehow that mattered to her. Now whenever she visits, this is the unspoken request, and I know exactly how she takes it—extra chives, sauce pooling on the plate, coffee strong and hot.

Ingredients

• Egg yolks (3 large): The foundation of silky hollandaise; use room-temperature eggs if you can, they emulsify more forgivingly than cold ones straight from the fridge.
• Lemon juice (1 tablespoon, freshly squeezed): Never bottled; fresh juice brings brightness and helps stabilize the sauce against breaking.
• Unsalted butter (1/2 cup, melted and warm): The emulsion depends on this fat, and it must be warm but not smoking—think bathwater temperature.
• Dijon mustard (1/2 teaspoon, optional): A tiny bit adds subtle depth without tasting like mustard; skip it if you prefer pure butter flavor.
• Cayenne pepper (pinch): A whisper of heat that makes everything taste more intentional.
• Salt: Taste as you go; hollandaise needs more salt than you'd expect to taste right.
• Large eggs (4): For poaching, they should be as fresh as possible so the whites stay compact and don't feather into the water.
• English muffins (2, split): Toasted until just crisp; they're the edible plate that holds everything together.
• Canadian bacon (4 slices): Its saltiness and slight smoke balance the richness of the yolk and sauce perfectly.
• White vinegar (1 tablespoon): Added to the poaching water, it helps the egg whites set faster and keeps them from spreading.
• Chives or parsley: A green flourish that adds color and a sharp note to cut through all that richness.

Instructions

Set up your double boiler and start the hollandaise:

Fill a pot with an inch of water and bring it to a gentle simmer, then place a heatproof bowl on top (it shouldn't touch the water). The steam's warmth is your secret to creamy sauce without scrambled eggs.

Whisk egg yolks with lemon juice:

In that warm bowl, whisk the yolks and juice together until pale and doubled in volume—this takes about 2 minutes and is the moment the sauce starts becoming sauce. You'll feel it thicken under the whisk.

Add butter slowly, whisking constantly:

Pour the warm melted butter in a thin stream while whisking; if you dump it all at once, the emulsion breaks and you're left with scrambled eggs swimming in grease. Patience here pays off with silk.

Finish and set aside:

Whisk in the mustard if using, a pinch of cayenne, and salt to taste—the sauce should taste almost too salty on its own because it's about to meet mild eggs and muffin. Keep it warm but away from direct heat.

Toast the English muffins:

Split them and toast until golden and crisp; a little butter makes them richer. They need to be sturdy enough to hold the egg and sauce without getting soggy.

Warm the Canadian bacon:

In a skillet over medium heat, lay the bacon flat and let it warm through for about a minute per side until the edges curl slightly and it smells savory. It doesn't need to be crispy—just warm and lightly browned.

Bring water to a poach:

Fill a wide shallow pan with 2-3 inches of water and add a tablespoon of white vinegar, then bring it to a bare simmer—you want just a few lazy bubbles, not a rolling boil. Too hot and the egg white feathers; too cool and it never sets.

Crack eggs and poach them one at a time:

Crack each egg into a small bowl first (easier to slide in gently), then swirl the simmering water with a spoon to create a gentle whirlpool and slide the egg right into the center. The motion helps the whites wrap around the yolk.

Fish them out at the perfect moment:

After 3-4 minutes, the whites should be just set and opaque while the yolk still moves slightly when nudged—use a slotted spoon and drain them briefly on paper towels to remove excess water.

Assemble with care:

Muffin half, Canadian bacon, poached egg, then a generous spoon of warm hollandaise over the top. Finish with chives and serve immediately while everything is still warm.

Save

The real magic of this dish is that moment when it all comes together on the plate and you step back and realize you just made something that feels restaurant-level. It's the kind of breakfast that makes people feel cared for, and that's what keeps it coming back to my table.

The Art of Poaching

Poaching intimidates people more than it should, but the truth is that fresh eggs and gentle heat do almost everything for you. I used to overthink it—adding salt, trying different temperatures, reading a dozen conflicting methods online. Then I realized that the only thing that matters is that the water is barely moving and the egg is fresh; everything else falls into place. The vinegar helps the whites set fast, and the gentle heat keeps the yolk from cooking through. Once you poach your first perfect egg, you'll see why people come back to this technique.

Making Hollandaise Less Scary

Hollandaise has a reputation for breaking at the slightest wrong move, but that's only true if you ignore what it's trying to tell you. It's an emulsion—egg yolks holding together fat and liquid—and the only real rules are keep it warm, not hot, and add the butter slowly. If it does break, it's not a disaster; it's fixable. I've made broken batches come back with nothing more than a fresh yolk and patience, and those rescues taught me more than the perfect batches ever did. The sauce wants to work with you, but you have to stay focused and move deliberately.

Beyond the Classic

Once you own the basic version, you can take it anywhere. I've made Florentine with sautéed spinach, Royale with smoked salmon, and even a version with avocado slices that knocked people sideways. The structure stays the same—muffin, protein, egg, sauce—but the possibilities are endless. The beauty is that the hollandaise stays the same while everything else shifts, so you learn one technique and unlock a dozen variations.

• Sautéed spinach or avocado slices work beautifully in place of Canadian bacon for a vegetarian take.
• A slice of smoked salmon turns this into something elegant enough for a special breakfast.
• Keep your hollandaise warm in a thermos or near (not over) heat if you're feeding a crowd and need a little extra time.

Save

Eggs Benedict isn't just breakfast; it's a small act of care that says someone's morning matters. Once you learn to make it, you'll find yourself making it whenever you want to turn an ordinary weekend into something worth remembering.

Recipe FAQs

→ How do you poach eggs perfectly?

Use gently simmering water with a bit of vinegar to help the egg whites set. Crack eggs into a bowl and slide them slowly into the water with a gentle vortex. Poach for 3–4 minutes until whites are firm and yolks remain soft.

→ What is the best way to keep hollandaise sauce from curdling?

Keep the sauce warm, not hot, after preparation. Use a double boiler or a heatproof bowl over simmering water to maintain gentle heat and whisk continuously.

→ Can Canadian bacon be substituted?

Yes, smoked salmon or sautéed spinach can replace Canadian bacon for pescatarian and vegetarian preferences without losing flavor balance.

→ How should English muffins be prepared?

Split and toast English muffins until golden brown. Lightly buttering before toasting can add extra flavor and crispness.

→ What garnishes enhance this dish?

Fresh chopped chives or parsley add a pop of color and mild herbal notes that complement the rich sauce and savory elements.