Classic Eggs Benedict with Hollandaise
A true American brunch classic: toasted English muffins layered with Canadian bacon, perfectly poached eggs, and a warm, lemony hollandaise. This recipe teaches the key techniques—poaching and emulsifying—so you can make a restaurant-quality Eggs Benedict at home.
Eggs Benedict became a hallmark of American brunch because it combines simple pantry staples with a few foundational cooking skills. The magic is in the contrast: crisp muffin edges, savory ham, tender egg, and a rich sauce brightened by lemon. Once you understand how to control water temperature for poaching and gently build an emulsion for hollandaise, this dish becomes reliably repeatable.
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Servings
4
Ingredients
For the hollandaise
- •3 large egg yolks
- •1 tbsp fresh lemon juice, plus more to taste
- •1 tsp water
- •1/2 cup (1 stick) unsalted butter, melted and warm (not sizzling hot)
- •1/4 tsp kosher salt, plus more to taste
- •Pinch of cayenne or a dash of hot sauce (optional)
For the Benedict
- •4 English muffins, split
- •8 slices Canadian bacon
- •8 large eggs
- •1 tbsp white vinegar (optional, helps set egg whites)
- •Kosher salt and black pepper, to taste
- •Chopped chives or parsley, for garnish (optional)
Instructions
- 1
Set up a warm holding spot for the hollandaise: Fill a small bowl with warm (not hot) water and set a second bowl on top, or use a thermos. Hollandaise is happiest kept warm, not cooked further.
- 2
Make the hollandaise: In a heatproof bowl, whisk egg yolks, lemon juice, and water. Set the bowl over a saucepan of barely simmering water (double boiler); the bowl should not touch the water. Whisk constantly until the yolks thicken to a pale, foamy ribbon, 2–4 minutes.
- 3
Emulsify: Remove bowl from heat. While whisking constantly, slowly drizzle in the warm melted butter (start drop by drop, then a thin stream) until thick, glossy, and spoonable. Season with salt and cayenne (if using). If it gets too thick, whisk in 1 tsp warm water at a time. Keep warm.
- 4
Toast the muffins: Toast the English muffins until golden. Arrange 2 muffin halves per serving on plates or a warm platter.
- 5
Warm the Canadian bacon: Heat a skillet over medium heat. Cook Canadian bacon 30–60 seconds per side until warmed and lightly browned. Place 1 slice on each muffin half.
- 6
Poach the eggs: Bring a wide pot of water to a gentle simmer (small bubbles, not a rolling boil). Add vinegar if using. Crack each egg into a small cup. Stir the water to create a gentle whirlpool, then slide in 1–2 eggs at a time (avoid crowding). Poach until whites are set and yolks are still runny, about 3–4 minutes. Lift with a slotted spoon and briefly drain on a clean towel or paper towel. Season lightly with salt and pepper.
- 7
Assemble: Place one poached egg on top of each Canadian bacon-topped muffin half.
- 8
Sauce and serve: Spoon warm hollandaise over each egg. Garnish with chives or parsley if desired. Serve immediately while the eggs are warm and the sauce is silky.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.