Eggs Benedict Hollandaise (Printable Version)

A classic brunch blending toasted English muffins, poached eggs, Canadian bacon, and creamy hollandaise sauce.

# What You'll Need:

→ Eggs Benedict Components

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

# How to Make It:

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 reaches a thick and glossy consistency. 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 to 2 minutes per side. Set aside and keep warm.
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 of the pan. Repeat with remaining eggs, cooking in batches if necessary. Poach for 3 to 4 minutes until 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 muffin half with one slice of Canadian bacon followed by one poached egg. Spoon generous hollandaise sauce over each egg. Garnish with chives or parsley if desired and season with salt and pepper. Serve immediately.

# Expert Advice:

01 -
  • The hollandaise tastes restaurant-quality but actually stays put in your own kitchen when you know the temperature trick.
  • It's fancy enough to impress guests but forgiving enough that small timing mistakes don't ruin the whole thing.
  • You'll feel like a true brunch person, the kind who can pull this off without breaking a sweat.
02 -
  • Hollandaise breaks when it gets too hot or when you add butter too fast—if this happens, start a new bowl with one yolk and slowly whisk in the broken sauce to rescue it, a trick that's saved me more than once.
  • The water for poaching must be gentle, not boiling; angry water will shred your egg whites before the yolk even sets.
03 -
  • Prep your ingredients before you start cooking—have your muffins ready to toast, bacon out, and eggs cracked into small bowls, because once the hollandaise starts, you need both hands.
  • If you're cooking for more than two people, make the hollandaise first and keep it in a warm place; poaching and bacon happen quickly, but the sauce is the foundation everything else depends on.
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