Eggs Benedict Hollandaise (Printable)

Poached eggs and Canadian bacon atop toasted muffins with smooth hollandaise sauce for brunch.

# What You'll 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, optional

# Step-by-Step Guide:

01 - Fill a saucepan with 1 inch of water and bring to a gentle simmer. In a heatproof bowl set over the simmering water without touching, whisk egg yolks and lemon juice until slightly thickened. Slowly drizzle in melted butter while whisking constantly until the sauce becomes thick and glossy. Remove from heat, 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. Transfer to a warm plate and 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, and gently 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. Serve immediately.

# Expert Suggestions:

01 -
  • The hollandaise sauce feels fancy but is honestly just egg yolks and butter finding harmony over gentle heat.
  • Poaching eggs stops feeling mysterious once you understand that vinegar and patience are your best friends.
  • You can prep most of this ahead, which means less stress and more time enjoying people at your table.
02 -
  • If your hollandaise breaks (looks grainy or separated), start with a fresh egg yolk in a clean bowl and slowly whisk in the broken sauce—it usually comes back together.
  • Never let your poaching water boil aggressively; a bare simmer means the eggs cook gently and stay tender instead of developing tough, rubbery whites.
03 -
  • Room temperature ingredients make everything work better—pull your eggs out of the fridge twenty minutes before you start, and your hollandaise will thank you for the stability.
  • Keep a bowl of ice water near your poaching pan so you can stop the cooking instantly by moving each egg from hot water to ice water the moment it's done.
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