Eggs Benedict Hollandaise (Print Version)

Poached eggs and Canadian bacon with creamy hollandaise atop toasted English muffins.

# Components:

→ Eggs Benedict Base

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 - Fresh chives or parsley, chopped (optional)

# Directions:

01 - Fill a saucepan with 1 inch of water and bring to a gentle simmer. Set a heatproof bowl over the simmering water without touching the bottom. Whisk together 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 - Heat a skillet over medium heat. Cook Canadian bacon slices for 1 to 2 minutes per side until lightly browned. Transfer to a warm plate.
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 gently, and slide the egg into the center of the pan. Repeat with remaining eggs 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 serving plate. Top each half with one slice of Canadian bacon, then one poached egg. Spoon generous hollandaise sauce over each egg. Garnish with fresh chives or parsley if desired. Season with salt and pepper to taste. Serve immediately.

# Expert Advice:

01 -
  • Hollandaise tastes like you've been secretly trained at a fancy culinary school, but it's honestly just three ingredients whisked over gentle heat.
  • Poached eggs look intimidating until you realize the hot water and a little vinegar do most of the work for you.
  • Impressing people with brunch is a superpower, and this dish is your secret weapon.
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 will come back together, I promise.
  • The water for poaching should be barely simmering, not boiling; a rolling boil makes the egg whites shred and scatter everywhere.
03 -
  • Make your hollandaise just before you poach the eggs so it stays silky and warm, not thick and separated from sitting too long.
  • If you're nervous about poaching, add a teaspoon of salt to the water along with the vinegar—it helps the egg white set faster around the yolk.
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