Eggs Benedict Classic Brunch (Printable)

Perfectly poached eggs and Canadian bacon on toasted English muffins, topped with creamy hollandaise sauce. A classic brunch favorite.

# What You'll Need:

→ Hollandaise Sauce

01 - 3 large egg yolks
02 - 1 tablespoon freshly squeezed lemon juice
03 - 1/2 cup unsalted butter, melted and warm
04 - 1/2 teaspoon Dijon mustard
05 - Pinch of cayenne pepper
06 - Salt to taste

→ Eggs Benedict Assembly

07 - 4 large eggs
08 - 2 English muffins, split and toasted
09 - 4 slices Canadian bacon
10 - 1 tablespoon white vinegar for poaching water
11 - Butter for toasting English muffins
12 - Chopped chives or parsley for garnish

# Step-by-Step Guide:

01 - Set a heatproof bowl over a pot of gently simmering water to create a double boiler. Whisk egg yolks and lemon juice together until thickened and doubled in volume. Slowly drizzle in the warm melted butter while whisking constantly until sauce reaches a thick, creamy consistency. Whisk in Dijon mustard, cayenne pepper, and salt to taste. Remove from heat and keep warm.
02 - Lightly butter the cut sides of English muffin halves. Toast until golden brown and crispy. Set aside for assembly.
03 - Heat a skillet over medium heat. Sear Canadian bacon slices for 1-2 minutes per side until warmed through and lightly browned. Keep warm until ready to assemble.
04 - Fill a medium saucepan with 2-3 inches of water and bring to a gentle simmer. Add white vinegar to help the eggs hold their shape. Crack each egg into a small bowl. Create a gentle vortex in the water and slide each egg in one at a time. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
05 - Place a toasted English muffin half on each serving plate. Top each muffin with a slice of warm Canadian bacon, followed by a perfectly poached egg. Spoon warm hollandaise sauce generously over each egg. Garnish with chopped chives or parsley if desired. Serve immediately while warm.

# Expert Suggestions:

01 -
  • Restaurant quality brunch without the hour long wait or expensive bill
  • The hollandaise technique that finally clicked after years of watery attempts
  • Poaching eggs becomes second nature once you know the vinegar trick
02 -
  • If your hollandaise starts to separate or curdle, whisk in a teaspoon of cold water immediately to bring it back together
  • The water should be gently simmering, never boiling, or the eggs will cook too fast and become rubbery
03 -
  • Make extra hollandaise because it doubles as an incredible sauce for steamed asparagus or roasted vegetables later
  • Use the freshest eggs you can find for poaching, older eggs will spread too much in the water
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