Eggs Benedict Classic Brunch

My Sunday mornings used to mean waiting in line at crowded brunch spots until I decided to tackle Eggs Benedict at home. The first attempt was a hollandaise disaster that separated into something resembling scrambled eggs, but I was determined to figure it out. Now, standing at my stove with yolks whisking into that perfect buttery emulsion, I feel a quiet victory every time. The smell of toasting English muffins and Canadian bacon sizzling in the pan has become my weekend soundtrack.

I made these for my mothers birthday last spring, nervously checking the hollandaise temperature every thirty seconds. When she cut into that first poached egg and the yolk ran into the sauce, her eyes lit up like a kid. Now whenever she visits, she casually asks if I happen to have Canadian bacon in the fridge.

Ingredients

• 3 large egg yolks: Room temperature eggs whisk up better and emulsify more easily with the butter
• 1 tablespoon freshly squeezed lemon juice: Bottled juice can make the sauce taste flat, fresh is worth the squeeze
• 1/2 cup unsalted butter, melted and warm: Warm butter incorporates smoothly while cold butter can shock the yolks into separation
• 1/2 teaspoon Dijon mustard: This little addition helps stabilize the sauce and adds depth
• Pinch of cayenne pepper: Just enough to give background warmth without heat
• 4 large eggs: Fresh eggs hold their shape better when poaching
• 2 English muffins, split: Let them get properly golden so they do not sog out under the sauce
• 4 slices Canadian bacon: Seared in a hot pan gives those crispy edges
• 1 tablespoon white vinegar: Helps the egg whites set faster in the water

Instructions

Make the hollandaise base:

Whisk yolks and lemon juice over gently simmering water until they double in volume and turn pale yellow, about 3 minutes.

Emulsify the butter:

Drizzle in the warm melted butter drop by drop at first, whisking constantly, then in a thin steady stream until thick and creamy.

Season and keep warm:

Whisk in mustard, cayenne, and salt to taste, then remove from heat and set the bowl over warm water to maintain temperature.

Toast the muffins:

Butter the split English muffins lightly and toast until golden brown and crisp on the cut sides.

Sear the bacon:

Cook Canadian bacon in a hot skillet for 1 to 2 minutes per side until warmed through with nice browned edges.

Prepare the poaching water:

Bring 2 to 3 inches of water to a gentle simmer and stir in the white vinegar.

Perfect the poach:

Crack each egg into a small bowl, swirl the water to create a gentle vortex, then slide in one egg at a time and cook for 3 to 4 minutes.

Plate your masterpiece:

Stack toasted muffin, Canadian bacon, and poached egg, then spoon that warm hollandaise generously over everything.

Save

This recipe transformed my relationship with weekend cooking from something I rushed through into a ritual I actually savor. There is something meditative about whisking hollandaise, watching the transformation from separate elements into something silky and whole.

Making Hollandaise Without Fear

The double boiler method is forgiving because it provides gentle, indirect heat that gives you more control. I keep a bowl of ice water nearby in case the yolks start cooking too fast, and I have rescued more sauces this way than I care to admit. The key is patience with that initial butter drizzle.

Poaching Eggs That Actually Hold Together

The vinegar trick is not optional, it is what helps the whites set quickly around the yolk. I also crack each egg into a small ramekin first to check for shell fragments and to make sure the yolk is intact. This simple step has saved countless poaches from disaster.

Assembly Timing Like A Pro

The hardest part of Eggs Benedict is timing everything so it is hot at the same moment. Start your water first, make the hollandaise second, toast the muffins while the bacon sears, then poach the eggs last. Everything else can hold warmly for a few minutes, but poached eggs wait for no one.

• Keep the hollandaise over the warm water, not on direct heat, while you finish everything else
• Have your plates warmed in the oven so the sauce does not congeal instantly
• Work quickly but calmly once those eggs hit the water

Save

There is nothing quite like cutting into that first yolk and watching it mix with the hollandaise. Weekend mornings just feel better with this on the table.

Recipe FAQs

→ What makes Eggs Benedict authentic?

Traditional Eggs Benedict features toasted English muffin halves topped with Canadian bacon, perfectly poached eggs with runny yolks, and freshly made hollandaise sauce. The hollandaise must be emulsified properly with egg yolks, lemon juice, and warm butter for that signature silky texture.

→ How do I prevent hollandaise sauce from curdling?

Keep the heat low and whisk constantly while slowly drizzling in warm melted butter. The bowl should sit over gently simmering water, not boiling. If the sauce becomes too thick or starts to separate, whisk in a teaspoon of warm water to bring it back together.

→ What's the secret to perfectly poached eggs?

Use fresh eggs, bring water to a gentle simmer (not rolling boil), and add a splash of white vinegar to help the whites set. Create a gentle vortex before sliding each egg in, and cook for 3-4 minutes for that perfect runny yolk with fully set whites.

→ Can I make Eggs Benedict vegetarian?

Absolutely. Replace Canadian bacon with sautéed spinach for Eggs Florentine, or use grilled tomato slices and avocado. The hollandaise sauce itself is naturally vegetarian, making it easy to adapt this classic dish to different dietary preferences.

→ How far ahead can I prepare components?

You can make hollandaise sauce up to 1 hour ahead and keep it warm (not hot) in a thermos or over warm water. Canadian bacon can be cooked ahead and reheated. However, poach eggs right before serving to maintain their perfect texture, as reheating often overcooks the yolks.

→ What should I serve with Eggs Benedict?

Classic pairings include crispy hash browns, fresh fruit salad, or roasted asparagus. For beverages, sparkling wine like Champagne or Prosecco complements the rich sauce beautifully, as does a light-bodied white wine or freshly squeezed orange juice.