Eggs Benedict with Hollandaise (Printable)

Tender poached eggs and savory bacon shine under rich, buttery hollandaise on crisp English muffins.

# What You Need:

→ Eggs Benedict

01 - 4 English muffins, split and toasted
02 - 8 slices Canadian bacon
03 - 8 large eggs
04 - 1 tablespoon white vinegar
05 - Salt and pepper to taste

→ Hollandaise Sauce

06 - 3 large egg yolks
07 - 1 tablespoon fresh lemon juice
08 - 1/2 cup unsalted butter, melted and warm
09 - Pinch of cayenne pepper
10 - Salt to taste

→ Garnish

11 - Chopped fresh chives or parsley, optional

# Directions:

01 - Fill a saucepan with 1 inch of water and bring to a gentle simmer. In a heatproof bowl set over the simmering water without touching, whisk together egg yolks and lemon juice until slightly thickened. Slowly drizzle in melted butter while whisking constantly until the sauce becomes thick and glossy. Remove from heat, season with salt and cayenne pepper, cover and keep warm.
02 - In a skillet over medium heat, cook Canadian bacon slices until lightly browned, approximately 1-2 minutes per side. Keep warm on a plate.
03 - Fill a large saucepan with water, bring to a gentle simmer, and add vinegar. Crack one egg into a small bowl, swirl the water gently, and slide the egg into the center. Repeat with remaining eggs, cooking in batches if necessary. Poach for 3-4 minutes until egg whites are set but yolks remain soft. Remove with a slotted spoon and drain on paper towels.
04 - Place two toasted muffin halves on each plate. Top each half with a slice of Canadian bacon, then a poached egg. Spoon generous hollandaise sauce over each egg. Garnish with chives or parsley if desired. Season with salt and pepper to taste and serve immediately.

# Top Tips:

01 -
  • The hollandaise is less intimidating than you think once you stop rushing and trust the whisking.
  • You'll finally have a restaurant-quality brunch dish that actually tastes better at home because it's made with real butter and fresh eggs.
  • It feels impressive enough for guests but comes together in under 40 minutes if you organize your workspace.
02 -
  • Broken hollandaise taught me that whisking constantly while adding butter isn't optional—it's the entire foundation of the sauce, and even 30 seconds of not whisking while pouring butter is enough to ruin everything.
  • The most unexpected discovery: if your hollandaise breaks, don't throw it out—start with a fresh egg yolk in a clean bowl and whisk it while slowly drizzling the broken sauce into it, and it will often come back together like magic.
03 -
  • If you're making this for a crowd, you can make the hollandaise ahead and store it in a thermos or covered bowl in a warm water bath for up to an hour without it breaking—but never refrigerate it or try to reheat it later.
  • The vinegar in the poaching water is crucial, but white distilled vinegar specifically won't add flavor; champagne vinegar or rice vinegar will, so choose accordingly based on what you want the eggs to taste like.
Go back