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eggs benedict hollandaise

A classic brunch dish featuring poached eggs, Canadian bacon, and a rich hollandaise sauce served on toasted English muffins.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, brunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Hollandaise Sauce
  • 3 large egg yolks
  • 1 tablespoon lemon juice freshly squeezed
  • 1 stick unsalted butter melted
  • 1 pinch salt
  • 1 pinch cayenne pepper optional
For the Eggs Benedict
  • 4 large eggs for poaching
  • 4 slices Canadian bacon
  • 1 tablespoon white vinegar for poaching water
  • 1 sprig fresh parsley for garnish

Method
 

Prepare the Hollandaise Sauce
  1. In a double boiler, whisk together the egg yolks and lemon juice until the mixture is pale and thickened.
  2. Slowly drizzle in the melted butter while continuously whisking until the sauce is smooth and emulsified.
  3. Season with salt and cayenne pepper, then remove from heat and keep warm.
Poach the Eggs
  1. Fill a saucepan with water and add the white vinegar. Bring to a gentle simmer.
  2. Crack each egg into a small bowl, then gently slide them into the simmering water one at a time.
  3. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny.
  4. Use a slotted spoon to remove the eggs and drain on paper towels.
Assemble the Eggs Benedict
  1. Toast the English muffins until golden brown.
  2. Place a slice of Canadian bacon on each half of the toasted muffin.
  3. Top each with a poached egg, then generously spoon the hollandaise sauce over the eggs.
  4. Garnish with fresh parsley and serve immediately.

Notes

For a variation, you can add sautéed spinach or avocado for a different twist on this classic dish.