Classic Eggs Benedict
Classic Eggs Benedict with Buttery Hollandaise
The brunch champion that never fails to impress. Silky poached eggs nestle atop toasted English muffins and smoky Canadian bacon, all crowned with rich hollandaise that ties everything together in golden luxury.
AmericanBreakfastBrunchIndulgentEggs
Nutrition
Ingredients
- 4 largelarge eggs, very fresh for best poaching
- 2 English muffins, split and toasted golden
- 4 slicethick-cut Canadian bacon slices
- 1 tbspwhite vinegar (helps egg whites stay together)
Hollandaise
- 3 egg yolks, room temperature
- 1 tbspfresh lemon juice
- 6 tbspunsalted butter, melted and still warm
- ¼ tspfine sea salt
- cayenne pepper, just a pinch
Instructions
- Set up your poaching water by filling a large, wide pot with about 3 inches of water and adding the vinegar. Bring to a gentle simmer — you want steady bubbles around the edges but not a rolling boil, which would scatter the egg whites.⏱ 5 min
- Start the hollandaise by whisking the egg yolks and lemon juice together in the top of a double boiler set over barely simmering water. Keep whisking steadily until the mixture thickens slightly and becomes pale yellow — this creates the foundation for a stable sauce.⏱ 3 min
- Pull the bowl off the heat and immediately begin drizzling in the warm melted butter in a thin, steady stream while whisking constantly. Go slowly here — rushing will break the emulsion. The sauce should become thick and creamy as you work.⏱ 2 min
- Season your finished hollandaise with salt and a light dusting of cayenne, then keep it warm by setting the bowl in a pan of warm (not hot) water. Taste and adjust — you want brightness from the lemon and just enough heat to notice.
- Warm the Canadian bacon slices in a dry skillet over medium heat, flipping once, until heated through and lightly golden at the edges. This step adds texture and brings out the smoky flavor.⏱ 2 min
- Crack each egg into its own small bowl or ramekin — this makes the next step much smoother. Using a spoon, create a gentle whirlpool in the simmering water by stirring in one direction.
- Lower one bowl right to the water's surface and tip the egg directly into the center of the whirlpool. The spinning water helps the whites wrap around the yolk. Repeat quickly with the remaining eggs, working around the pot.
- Let the eggs poach undisturbed until the whites are completely set but the yolks still jiggle slightly when nudged with a spoon. Fresh eggs will hold together better and cook more evenly.⏱ 4 min
- Assembly time: Place the toasted muffin halves on warmed plates, layer each with a slice of Canadian bacon, then carefully lift out each poached egg with a slotted spoon and nestle on top. Spoon the warm hollandaise generously over everything and serve immediately.