Go Back
A serving of classic Eggs Benedict with perfectly poached eggs and hollandaise sauce.

Proven way to grow 5 Eggs Benedict dishes

This recipe provides a proven way to create five delicious servings of Eggs Benedict, featuring perfectly poached eggs, savory Canadian bacon, and a rich, creamy hollandaise sauce, all served on toasted English muffins. It's a classic brunch dish that's sure to impress.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Breakfast
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Eggs Benedict
  • 10 Large eggs
  • 5 English muffins halved and toasted
  • 10 Canadian bacon slices pan-fried until lightly crispy
  • 2 teaspoons White vinegar
For the Hollandaise Sauce
  • 3 Egg yolks
  • 1/2 cup Unsalted butter melted
  • 1 tablespoon Lemon juice
  • 1/2 teaspoon Dijon mustard
  • Pinch of cayenne pepper
  • Salt to taste
  • Black pepper to taste

Equipment

  • Heatproof bowl
  • Whisk
  • Saucepan
  • Slotted spoon
  • Paper towels

Method
 

Hollandaise Sauce
  1. In a heatproof bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and cayenne pepper.
  2. Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Continuously whisk the mixture until it thickens and doubles in volume.
  3. Slowly, while continuously whisking, drizzle in the melted butter until the sauce is thick and emulsified. Season with salt and pepper, then set aside and keep warm.
Poaching Eggs
  1. Fill a large saucepan with water and add the white vinegar; bring to a gentle simmer.
  2. Carefully crack each egg into a separate small bowl or ramekin.
  3. Gently slide each egg into the simmering water. Poach for 3-4 minutes for soft-set yolks, then remove with a slotted spoon and drain on a paper towel.
Assembly
  1. Place two halves of toasted English muffin on each plate. Top each muffin half with a slice of pan-fried Canadian bacon.
  2. Carefully place one poached egg on top of each bacon slice.
  3. Generously spoon the warm hollandaise sauce over each poached egg.
  4. Serve immediately, optionally garnished with chives or paprika.

Notes

For best results, use fresh eggs for poaching. You can prepare the Hollandaise sauce ahead of time and keep it warm in a thermos or a double boiler over very low heat. If the hollandaise breaks, slowly whisk in a tablespoon of hot water or lemon juice to re-emulsify it.