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Classic Eggs Benedict: Foolproof Hollandaise and Perfectly Poached Eggs

Close-up of two servings of eggs benedict, featuring poached eggs, hollandaise sauce, and bacon on toasted English muffins.
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Achieve restaurant quality brunch at home with this classic Eggs Benedict recipe. You will master the technique for creamy, homemade Hollandaise sauce and perfectly cooked poached eggs.

Ingredients

Scale
  • 4 large eggs (for poaching)
  • 4 English muffin halves
  • 4 slices Canadian bacon
  • Butter, for toasting
  • 1 tablespoon white vinegar (for poaching water)
  • For the Foolproof Hollandaise Sauce:
  • 3 large egg yolks
  • 1/2 cup unsalted butter, melted and warm
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • Pinch of cayenne pepper

Instructions

  1. Prepare the English Muffins: Lightly butter the English muffin halves. Toast them until golden brown. Set aside and keep warm.
  2. Cook the Canadian Bacon: Lightly pan-fry the Canadian bacon slices in a skillet until heated through and slightly browned on the edges. Set aside.
  3. Make the Foolproof Hollandaise Sauce: Place the egg yolks, lemon juice, salt, and cayenne pepper in a blender. Blend for 10 seconds. With the blender running on low speed, slowly drizzle in the warm, melted butter in a thin, steady stream until the sauce is thick and emulsified. Do not over-blend. Keep warm in a thermos or a bowl set over warm (not hot) water.
  4. Poach the Eggs: Fill a wide, shallow pan with about 3 inches of water. Add the white vinegar. Bring the water to a gentle simmer; you should see small bubbles forming but the water should not be boiling rapidly. Crack each egg into a small ramekin or cup first. Create a gentle whirlpool in the simmering water with a spoon. Carefully slide one egg into the center of the whirlpool. Cook for 3 to 4 minutes for a runny yolk. Remove the egg with a slotted spoon and drain excess water on a paper towel. Repeat with the remaining eggs.
  5. Assemble the Eggs Benedict: Place one toasted English muffin half on each plate. Top with one slice of warm Canadian bacon. Place one perfectly poached egg on top of the bacon. Spoon a generous amount of the warm Hollandaise sauce over the egg. Serve immediately for the best weekend breakfast experience.

Notes

  • For make ahead ease, you can prepare the poached eggs up to 2 days ahead. Gently reheat them by briefly submerging them in hot (not boiling) water for 30 seconds before assembling.
  • If your Hollandaise sauce separates, place one teaspoon of hot water in a clean bowl and slowly whisk the broken sauce into it until it comes back together.
  • If you prefer a variation, substitute the Canadian bacon with smoked salmon for Eggs Royale or sautéed spinach for Eggs Florentine.

Nutrition

Find it online: https://cookincorner.com/classic-eggs-benedict-foolproof-hollandaise/