Eggs Benedict Classic Brunch (Print version)

A brunch dish featuring 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 over gently simmering water, whisk egg yolks and lemon juice until thickened and volume doubles. Gradually drizzle in melted butter, whisking continuously until sauce thickens. Stir in mustard (if used), cayenne, and salt. Remove from heat and keep warm.
02 - Lightly butter muffin halves if desired and toast until golden brown. Set aside.
03 - In a skillet over medium heat, sear Canadian bacon slices for 1 to 2 minutes per side until warmed and lightly browned.
04 - Bring 2 to 3 inches of water with white vinegar to a gentle simmer. Crack each egg into a bowl. Swirl water to create a vortex and gently slide eggs in one at a time. Poach for 3 to 4 minutes until whites set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
05 - Place toasted muffin halves on plates. Top each with Canadian bacon, then a poached egg. Generously spoon warm hollandaise sauce over the top. Garnish with chives or parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • The hollandaise sauce is easier to master than you think, and once you do, you'll be making it constantly.
  • This is the kind of brunch dish that looks impressive but actually comes together faster than you'd expect.
  • You get that restaurant-quality moment at home, without the waiter hovering nearby.
02 -
  • If your hollandaise breaks and looks grainy, don't panic—start with a fresh egg yolk in a clean bowl and slowly whisk in the broken sauce bit by bit, and it'll come back together every time.
  • Poaching eggs becomes almost meditative once you stop trying to perfect them; slightly imperfect edges are part of the charm and honestly look more rustic and real.
  • Keep everything warm but not hot—that's the rhythm of this dish, because one component getting too cold throws off the entire experience.
03 -
  • Get your eggs poaching first, then plate everything else while they're still cooking—this way everything hits the plate at the same temperature.
  • If you're making this for a crowd, you can hold the hollandaise in a warm place for about 10 minutes by setting the bowl in a warm (not hot) water bath and stirring it occasionally.
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