Eggs Benedict Classic Brunch (Printable View)

Timeless brunch combining poached eggs, Canadian bacon, toasted muffins, and rich hollandaise sauce.

# What You'll Need:

→ Hollandaise Sauce

01 - 3 large egg yolks
02 - 1 tablespoon freshly squeezed 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)

# How To Make It:

01 - In a heatproof bowl set over simmering water (double boiler), whisk egg yolks and lemon juice until thickened and volume doubles. Gradually drizzle in melted butter while whisking continuously until the sauce is creamy and thick. Incorporate mustard, 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 - In a skillet over medium heat, sear Canadian bacon slices until warmed through and lightly browned, about 1 to 2 minutes per side.
04 - Bring 2 to 3 inches of water with white vinegar to a gentle simmer in a medium saucepan. Crack each egg into a small bowl. Create a gentle whirlpool in the water and slide eggs in one at a time. Poach for 3 to 4 minutes until whites are set but 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, followed by a poached egg. Spoon warm hollandaise sauce generously over the top. Garnish with chopped chives or parsley if desired and serve immediately.

# Expert Advice:

01 -
  • That moment when your fork breaks the yolk and it cascades into buttery sauce feels like a small victory every single time.
  • It's elegant enough to impress but honestly just eggs, butter, and a little technique—no restaurant secrets required.
  • Once you nail the hollandaise, you'll find yourself making it for everything because suddenly you have a superpower.
02 -
  • If your hollandaise breaks or gets grainy, don't panic—start with a fresh egg yolk in a clean bowl and slowly whisk the broken sauce into it, and nine times out of ten it'll come back to life.
  • Poaching requires freshness and patience; rushing the heat or using old eggs means your beautiful white edges turn into sad wisps, so take those few minutes and actually watch them cook.
  • Everything must be hot and ready at the same time or the whole spell breaks—so warm your plates, have everything cooked just before you assemble, and serve immediately.
03 -
  • Make your hollandaise in a blender if the double boiler method intimidates you—it's faster, more forgiving, and honestly just as delicious.
  • Keep a small bowl of ice water nearby; if your hollandaise gets too warm or starts to break, a tablespoon of ice water whisked in can save it instantly.
Go Back