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Classic Eggs Benedict with Foolproof Hollandaise

Two servings of classic eggs benedict featuring poached eggs, ham, and rich hollandaise sauce on an English muffin.
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A step-by-step guide to making restaurant-quality Eggs Benedict at home, featuring perfectly poached eggs and a simple blender hollandaise sauce.

Ingredients

Scale
  • 4 large eggs
  • 4 slices Canadian bacon
  • 4 English muffin halves, split and toasted
  • 1 tablespoon white vinegar (for poaching water)
  • 1/2 cup (1 stick) unsalted butter
  • 2 large egg yolks
  • 1 teaspoon fresh lemon juice
  • Pinch of cayenne pepper
  • Pinch of salt

Instructions

  1. Prepare the butter: Melt the butter in a small saucepan over low heat. Keep it warm but not hot.
  2. Make the hollandaise: Place the egg yolks, lemon juice, and cayenne pepper in a blender. Blend for 10 seconds. With the blender running on low speed, slowly drizzle the warm melted butter in a thin, steady stream until the sauce thickens. Stop blending and stir in the salt. Set aside, keeping warm.
  3. Cook the bacon: Heat a skillet over medium heat. Cook the Canadian bacon slices for 2-3 minutes per side until lightly browned. Keep warm.
  4. Poach the eggs: Bring 3 inches of water to a gentle simmer in a wide, shallow pan. Add the vinegar. Crack each egg into a small bowl first. Create a gentle swirl in the simmering water with a spoon. Carefully slide one egg into the center of the swirl. Cook for 3 minutes for a runny yolk. Remove the egg with a slotted spoon and place it on a paper towel to drain excess water. Repeat with the remaining eggs.
  5. Assemble the Eggs Benedict: Place one toasted English muffin half on each plate. Top with one slice of warm Canadian bacon. Place one poached egg on top of the bacon. Spoon a generous amount of warm hollandaise sauce over each egg. Serve immediately.

Notes

  • For easier poaching, you can crack each egg into a small fine-mesh sieve over a bowl for 30 seconds before cooking; this removes the thin, watery part of the white, resulting in a neater shape.
  • If your hollandaise thickens too much while waiting, whisk in a teaspoon of warm water to loosen it.
  • You can substitute ham or smoked salmon for Canadian bacon.

Nutrition

Find it online: https://savorsensations.com/classic-eggs-benedict-recipe-hollandaise/