Classic Eggs Benedict with Hollandaise Sauce
A traditional American brunch favorite featuring perfectly poached eggs and Canadian bacon atop toasted English muffins, all generously topped with a rich and silky Hollandaise sauce prepared stovetop. Ready in 30 minutes, this medium-difficulty recipe combines creamy, savory flavors with a satisfying texture.
Ingredients
Check ingredients as you go.
- Base
- Eggs
- Hollandaise Sauce
Let’s make it
Poaching Eggs
Fill a large skillet or saucepan with about 8 cm (3 inches) of water and bring to a gentle simmer over medium heat. Add the white vinegar to the water. This will help the eggs hold their shape while poaching.
Prepare Base
Toast the split English muffins until golden. In a separate pan, lightly cook the Canadian bacon slices over medium heat until warmed through and slightly caramelized on edges. Set aside and keep warm.
Poaching Eggs
Crack one egg into a small bowl. Stir the simmering water to create a gentle whirlpool and gently slide the egg into the center. Poach for about 3 to 4 minutes until the whites are set but yolks remain soft. Remove with a slotted spoon and drain on paper towels. Repeat with remaining eggs.
Hollandaise Sauce
To make Hollandaise sauce, set a heatproof bowl over a saucepan of simmering water (double boiler), ensuring the bowl does not touch the water. Whisk the egg yolks and warm water vigorously until the mixture is pale and slightly thickened.
Hollandaise Sauce
Slowly drizzle the melted butter into the egg yolk mixture while whisking constantly, until the sauce thickens and becomes smooth. Remove from heat and whisk in the fresh lemon juice, salt, and cayenne pepper if using. Keep warm (but not hot) until ready to serve.
Assemble and Serve
To assemble, place a slice of Canadian bacon on each toasted English muffin half. Carefully place a poached egg atop each bacon slice. Spoon or drizzle the Hollandaise sauce generously over each egg.
Assemble and Serve
Serve immediately and enjoy your classic Eggs Benedict with warm, silky Hollandaise sauce.
Tips & notes
Use fresh eggs for best poaching results. Maintain the water at a gentle simmer, not a rolling boil, to keep the eggs tender. Whisk the Hollandaise sauce constantly and add melted butter slowly to prevent curdling. Keep the sauce warm but avoid overheating to prevent separation.
Saving it for later
Store any leftover Hollandaise sauce in an airtight container in the refrigerator for up to 1 day. Reheat gently over a double boiler while whisking carefully. Poached eggs and assembled Eggs Benedict are best eaten fresh and not recommended for storage as texture changes occur.
Reheating
Reheat Hollandaise sauce gently over a double boiler, whisking constantly until warmed. Reheat other components quickly in a toaster oven or skillet to avoid sogginess. Avoid reheating eggs to preserve texture.
