Eggs Benedict with Hollandaise (Printable)

Poached eggs and Canadian bacon crowned with creamy hollandaise on warm muffins for a delightful brunch treat.

# 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

# 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 (not touching), whisk together egg yolks and lemon juice until slightly thickened. Slowly drizzle in melted butter while whisking constantly until the sauce is thick and glossy. Remove from heat and 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. 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. 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 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.

# Helpful Hints:

01 -
  • That first bite of runny yolk meeting buttery hollandaise is the kind of breakfast moment that makes you feel like you've got your life together.
  • It looks intimidating but honestly, once you nail the hollandaise, you'll make it again and again because it's actually doable.
  • This is the dish that transforms a regular morning into something worth getting up early for.
02 -
  • Hollandaise hates being rushed and hates being overheated—low and slow is the only speed that works, anything else and you're starting over.
  • The poaching water needs to be barely simmering, not boiling, because angry water makes angry eggs that fall apart like they're annoyed at you.
03 -
  • Use a slotted spoon to lift poached eggs from the water so they drain perfectly and don't sit in puddles on your plate.
  • If you're making this for guests, poach the eggs slightly underdone, then hold them in warm water for a few minutes before plating—they'll finish gently without overcooking.
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