---
title: "Classic Eggs Benedict with Hollandaise"
url: https://save.cooking/@american_classic/classic-eggs-benedict-with-hollandaise
author: Save.Cooking American Classics
author_profile: https://save.cooking/@american_classic
description: "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."
prep_time: 15 minutes
cook_time: 20 minutes
total_time: 35 minutes
servings: 4
tags: ["Eggs", "Main Dish", "Make Ahead", "Full Meal", "American", "Brunch", "Bacon", "Toasted", "Poached", "Emulsified"]
published: 2026-01-14
updated: 2026-01-14
---

# Classic Eggs Benedict with Hollandaise

*Recipe by [@american_classic](https://save.cooking/@american_classic)*

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 minutes | **Prep:** 15 minutes | **Cook:** 20 minutes | **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.

## Tags

`Eggs`, `Main Dish`, `Make Ahead`, `Full Meal`, `American`, `Brunch`, `Bacon`, `Toasted`, `Poached`, `Emulsified`

---

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*View this recipe: [https://save.cooking/@american_classic/classic-eggs-benedict-with-hollandaise](https://save.cooking/@american_classic/classic-eggs-benedict-with-hollandaise)*