Eggs Benedict Classic Brunch (Printable Version)

Poached eggs with Canadian bacon, toasted muffins, and a rich hollandaise sauce for a delicious brunch.

# What You'll Need:

→ Hollandaise Sauce

01 - 3 large egg yolks
02 - 1 tablespoon fresh lemon juice
03 - 8 tablespoons (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

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)

# Method:

01 - In a heatproof bowl placed over simmering water, whisk egg yolks and lemon juice until thick and doubled in volume. Gradually add melted butter, whisking continuously until creamy. Stir in mustard if using, cayenne, and salt. Remove from heat and keep warm.
02 - Lightly butter and toast the English muffin halves until golden brown. Set aside.
03 - In a skillet over medium heat, cook Canadian bacon slices for 1–2 minutes per side until lightly browned and warmed through.
04 - Bring 2–3 inches of water to a gentle simmer in a saucepan; add white vinegar. Crack each egg into a small bowl, swirl water to create a vortex, then gently slide eggs into water. Poach for 3–4 minutes until whites are set and yolks remain runny. Remove with a slotted spoon and drain on paper towels.
05 - Place toasted English muffin halves on plates. Top each with Canadian bacon slice, then a poached egg. Generously spoon warm hollandaise over the top. Garnish with chopped chives or parsley if desired and serve immediately.

# Expert Suggestions:

01 -
  • That moment when a perfectly runny yolk breaks into warm buttery sauce is genuinely worth the 35 minutes.
  • It feels fancy enough for impressing someone but simple enough to pull off on a regular weekend.
  • Homemade hollandaise tastes nothing like the packet version, and once you taste the difference, you'll never go back.
02 -
  • Hollandaise will break if it gets too hot or if the butter goes in too fast—if it happens, start with a fresh egg yolk in a clean bowl and whisk in the broken sauce slowly, and it'll come back together.
  • Poaching is easier than you think once you stop being afraid of it; fresh eggs are forgiving, and the vinegar in the water does most of the work for you.
  • Everything needs to finish at the same time or you'll be holding warm plates and cooling eggs—read through the steps once before you start, then move with purpose.
03 -
  • Room temperature ingredients are your friend; cold eggs take longer to emulsify and butter that's too hot breaks the sauce instantly.
  • If you're making this for guests, poach your eggs a minute under done, then you can hold them in a warm water bath and finish them in the simmering water for 20-30 seconds right before serving.
Go Back