Eggs Benedict with Hollandaise (Printable)

Poached eggs and Canadian bacon on toasted muffins with creamy hollandaise and fresh herbs.

# What You'll Need:

→ Eggs Benedict Base

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:

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 and season with salt and cayenne pepper. Cover and maintain warm temperature.
02 - Heat a skillet over medium heat. Cook Canadian bacon slices for 1 to 2 minutes per side until lightly browned. Transfer to a warm plate 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, gently swirl the simmering water to create a whirlpool, and slide the egg into the center. Repeat with remaining eggs, cooking in batches if necessary. Poach for 3 to 4 minutes until egg whites are set and 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 one slice of Canadian bacon, then one poached egg. Spoon generous amounts of hollandaise sauce over each egg. Garnish with chives or parsley if desired. Season with salt and pepper to taste. Serve immediately.

# Expert Advice:

01 -
  • The hollandaise actually isn't as scary as culinary school makes it sound—this method keeps it silky without the breakdown drama.
  • You can poach the eggs ahead and reheat them gently, which takes the pressure off timing everything simultaneously.
02 -
  • If your hollandaise breaks and looks grainy or separated, start fresh with a new yolk and slowly whisk in the broken sauce—it will often come back together and save your work.
  • Poaching is a rhythm activity, not a precision one; after your first egg, your hands know what to do, so don't overthink the second, third, and fourth.
03 -
  • If you're nervous about poaching, practice with just water first—crack an egg into the water with no vinegar just to see how it behaves and lose the fear.
  • Keep a tiny bowl of cold water next to your stove to dip your spoon in when fishing for the poached egg; it prevents the spoon from cooking the egg further when you lift it out.
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