Eggs Benedict Classic Brunch (Print Version)

Poached eggs and Canadian bacon atop toasted muffins with rich hollandaise sauce, a brunch favorite.

# What You Need:

→ Hollandaise Sauce

01 - 3 large egg yolks
02 - 1 tablespoon freshly squeezed lemon juice
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

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 - Whisk egg yolks and lemon juice in a heatproof bowl over simmering water until thickened and doubled in volume. Gradually whisk in melted butter until sauce is thick and creamy. Stir in mustard (if using), cayenne, and salt to taste. Remove from heat and keep warm.
02 - Lightly butter the English muffin halves and toast until golden brown. Set aside.
03 - Sear Canadian bacon slices in a skillet over medium heat for 1–2 minutes per side until warmed through and lightly browned.
04 - Bring 2–3 inches of water to a gentle simmer in a saucepan. Add white vinegar. Crack each egg into a small bowl. Create a gentle vortex in the water and slide eggs in one at a time. 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 a slice of Canadian bacon and a poached egg. Generously spoon warm hollandaise sauce over the top. Garnish with chopped chives or parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • That moment when a runny yolk breaks open and coats everything in creamy richness is worth every minute of effort.
  • Once you nail the hollandaise, you'll find yourself making it for every weekend meal, and suddenly you feel like a real cook.
  • It's fancy enough to impress people but honest enough to be a meal you actually want to eat by yourself.
02 -
  • The moment hollandaise breaks, you can sometimes rescue it by starting fresh with a new yolk and slowly whisking in the broken sauce, but prevention is easier than rescue, so keep the heat gentle and your patience abundant.
  • Your poaching water needs to be barely simmering, not boiling—vigorous water makes eggs that look like they've been through a fight, so restrain yourself and let the heat do the work quietly.
  • Timing is everything here, and nothing can wait; have your plates ready, your sauce warm, and everything prepped before you crack that first egg into the water.
03 -
  • Crack your eggs into a small bowl before poaching so you can gently slide them in and avoid getting shells in your water—this simple step feels obvious only after you've done it, and then you wonder why you ever did it differently.
  • If your hollandaise breaks, don't panic; start with a fresh room-temperature yolk in a clean bowl and whisk the broken sauce into it slowly, which usually brings it back to life like magic.
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