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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 fresh
  • 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 or ham
  • 1 tablespoon white vinegar for poaching water
  • 1 chopped fresh chives for garnish

Method
 

Prepare the Hollandaise Sauce
  1. In a double boiler, whisk together egg yolks and lemon juice until thickened.
  2. Slowly drizzle in melted butter while whisking continuously 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. Bring a saucepan of water to a gentle simmer and add white vinegar.
  2. Crack each egg into a small bowl, then gently slide into the simmering water one at a time.
  3. Cook for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
Assemble the Eggs Benedict
  1. Toast the English muffins and place a slice of Canadian bacon on each half.
  2. Top each muffin half with a poached egg and drizzle with hollandaise sauce.
  3. Garnish with chopped chives and serve immediately.

Notes

For a variation, try adding sautéed spinach or avocado on top of the Canadian bacon.