Classic Eggs Benedict
A restaurant-worthy brunch classic made simple at home! Perfectly poached eggs, smoky Canadian bacon, and rich, creamy hollandaise sauce come together over a toasted English muffin for the ultimate breakfast indulgence.
Ingredients
- For the Hollandaise Sauce
- 3 large egg yolks
- 1 tbsp lemon juice freshly squeezed
- ½ cup unsalted butter melted and warm
- Salt to taste
- Pinch of cayenne pepper
- For the Eggs Benedict
- 4 large eggs
- 4 slices Canadian bacon or ham
- 2 English muffins split and toasted
- 1 tbsp white vinegar for poaching eggs
- Chopped chives or parsley for garnish
Instructions
- Step 1: Make the Hollandaise Sauce
- In a heatproof bowl, whisk together egg yolks and lemon juice until slightly frothy.
- Place the bowl over a saucepan of gently simmering water (don’t let the bowl touch the water).
- Slowly drizzle in melted butter, whisking constantly, until the sauce thickens and becomes smooth.
- Season with salt and a pinch of cayenne pepper.
- Keep warm over very low heat or in a thermos until serving.
- Step 2: Toast the Muffins
- Split and toast English muffins until golden brown and crisp.
- Step 3: Cook the Bacon
- In a skillet over medium heat, cook Canadian bacon for 1–2 minutes on each side until lightly browned.
- Step 4: Poach the Eggs
- Bring 2–3 inches of water to a gentle simmer in a saucepan and add 1 tbsp vinegar.
- Crack each egg into a small bowl and gently slide it into the water.
- Poach for 3–4 minutes for runny yolks (longer for firmer).
- Remove with a slotted spoon and drain on paper towels.
- Step 5: Assemble
- Place a toasted muffin half on a plate.
- Top with bacon, then a poached egg, and spoon over warm hollandaise sauce.
- Garnish with chopped chives or parsley and serve immediately.
Notes
Use fresh eggs — they hold their shape best when poached.
Keep the water at a gentle simmer, not a boil.
Whisk continuously for smooth hollandaise (no curdling).
Serve hot — Eggs Benedict is best enjoyed fresh.