Eggs Benedict Hollandaise Delight (Printable Version)

A timeless brunch featuring poached eggs, savory bacon, and buttery hollandaise atop toasted muffins.

# What You 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 freshly squeezed 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

# Directions:

01 - Fill a saucepan with 1 inch of water and bring to a gentle simmer. In a heatproof bowl set over the simmering water, whisk together egg yolks and lemon juice until slightly thickened. Slowly drizzle in melted butter while whisking constantly until the sauce is thick and glossy. Remove from heat and 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. 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 eggs 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 over each egg. Garnish with chives or parsley if desired. Season with salt and pepper to taste. Serve immediately.

# Expert Tips:

01 -
  • The hollandaise tastes restaurant-quality but you're actually in control—no mystery sauces or guesswork.
  • Poaching eggs seems intimidating until you realize the vinegar does half the work for you, and suddenly you're unstoppable.
  • This is the meal that makes people think you've been secretly training as a chef.
02 -
  • Hollandaise breaks when it gets too hot—if yours starts to look grainy or separates, whisk in a tablespoon of cold water away from heat and it usually comes back together.
  • Crack your eggs into individual bowls before poaching; this sounds fussy but it prevents shell fragments and gives you a moment to fish out any stragglers without panicking.
03 -
  • Make your hollandaise in a blender if you're nervous about the whisk method—it's faster and harder to mess up, and nobody will know.
  • If you're cooking for more than two people, poach your eggs in batches and keep the first batch warm in a bowl of hot (not boiling) water covered with a plate.
Go Back