Eggs Benedict Hollandaise (Printable)

Poached eggs, Canadian bacon, and silky hollandaise sauce atop toasted English muffins.

# 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

# Directions:

01 - Fill a saucepan with 1 inch of water and bring to a gentle simmer. In a heatproof bowl set over (not touching) the simmering water, whisk together egg yolks and lemon juice until slightly thickened. Slowly drizzle in melted butter, whisking constantly until the sauce is thick and glossy. Remove from heat; season with salt and a pinch of cayenne. 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.
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, and gently slide the egg into the center. Repeat with remaining eggs, cooking in batches if needed. Poach eggs for 3–4 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 half with a slice of Canadian bacon, then a poached egg. Spoon generous hollandaise over each egg. Garnish with chives or parsley if desired. Season with salt and pepper to taste. Serve immediately.

# Expert Suggestions:

01 -
  • Hollandaise tastes impossibly rich and fancy but comes together faster than you'd think once you stop second-guessing yourself.
  • It's the kind of breakfast that makes people feel celebrated without requiring you to wake up at 5 AM or spend all morning at the stove.
02 -
  • Hollandaise breaks if it gets too hot or if you add butter too fast—if this happens, start with a fresh egg yolk in a clean bowl and slowly whisk in the broken sauce until it comes back together.
  • The timing is everything: have your muffins toasted, bacon warming, and hollandaise ready before you poach the eggs, because poached eggs wait for no one.
03 -
  • If your hollandaise breaks, don't panic—start fresh with one egg yolk in a clean bowl and whisk the broken sauce back into it slowly, like you're fixing it rather than starting over.
  • The secret to restaurant-quality Eggs Benedict is keeping every component separate and warm until the exact moment you plate it—don't let anything sit around getting cold thinking it'll be fine.
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