Eggs Benedict with Hollandaise

The first time I attempted hollandaise sauce, I stood at the stove whisking furiously while my kitchen timer beeped impatiently in the background. I had invited friends over for what I called a fancy brunch, but really I was just testing whether I could pull off something that seemed so elegant. The sauce came out slightly grainy that morning, but nobody minded because we were all too busy laughing at my poached eggs that looked more like alien creatures than the restaurant perfection I was aiming for. Something about that slightly chaotic morning made me fall in love with the process of brunch cooking entirely.

Last spring my sister came to visit and requested brunch every single day of her trip. I perfected this eggs benedict recipe through trial and error, learning that cold butter creates grainy sauce and that poaching eggs requires more patience than precision. Now when she visits, she walks through the door already asking about that specific hollandaise, and somehow the ritual of making it together has become just as important as eating it.

Ingredients

• 3 large egg yolks: Room temperature yolks emulsify better with the butter, creating that silky texture we are after
• 1 tablespoon freshly squeezed lemon juice: This cuts through the richness and adds brightness that balances the whole dish
• 1/2 cup unsalted butter: Warm but not hot melted butter incorporates smoothly without scrambling the yolks
• 1/2 teaspoon Dijon mustard: An optional addition that helps stabilize the emulsion and adds subtle depth
• Pinch of cayenne pepper: Just enough warmth to wake up your palate without overwhelming the delicate flavors
• 4 large eggs: Fresh eggs produce the neatest poached eggs with tight white clouds around golden yolks
• 2 English muffins: Toasted until golden, these sturdy bases hold everything together without getting soggy too quickly
• 4 slices Canadian bacon: Leaner than regular bacon with a subtle sweetness that pairs perfectly with the rich sauce
• 1 tablespoon white vinegar: Helps the egg whites set quickly in the water, creating that picture perfect poached shape

Instructions

Master the Hollandaise First:

Set up a double boiler with simmering water underneath, then whisk your yolks and lemon juice until they turn pale and thick enough to leave a trail when you lift the whisk.

Emulsify with Patience:

Drizzle in that warm butter agonizingly slowly while whisking constantly, watching as the mixture transforms into something velvety and gorgeous.

Season and Keep Warm:

Whisk in mustard, cayenne, and salt to taste, then remove from heat but keep the sauce warm in a bowl over slightly warm water.

Toast Your Muffins:

Butter those English muffin halves lightly and toast them until golden brown, setting them aside where they will stay warm but not continue cooking.

Sear the Canadian Bacon:

Pop your bacon slices into a skillet over medium heat, letting them get warmed through and lightly browned for just a minute or two on each side.

Create the Perfect Poach:

Bring a few inches of water to a gentle simmer, add that splash of vinegar, then swirl the water into a gentle vortex before sliding each egg in carefully.

Time Those Eggs:

Let your eggs poach for exactly three to four minutes, watching the whites set into translucent clouds while keeping those yolks gloriously runny.

Build Your Masterpiece:

Place toasted muffin halves on plates, top each with warm Canadian bacon, crown with a perfectly poached egg, then spoon that hollandaise over everything generously.

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My friend Sarah, who claims she cannot cook anything, made this recipe last weekend and sent me a photo of her plate with the proudest expression I have ever seen. That text message reminded me that recipes like this exist not just to feed people but to give them that small moment of accomplishment and joy.

Making Ahead Without Stress

Hollandaise sauce can be made up to an hour ahead and kept warm over gently simmering water, though I have found it is best made right before serving. The Canadian bacon can be cooked early and simply reheated, while the English muffins toast in just minutes so they stay perfectly crisp.

Perfecting Your Poaching Technique

The swirling water trick sounds fancy but it genuinely helps the whites wrap around the yolk neatly instead of spreading into strange shapes. I have also learned that cracking each egg into a small bowl first prevents any broken yolks from ruining the whole pot of water.

Simple Substitutions and Variations

Swap smoked salmon for the Canadian bacon and you have Eggs Royale, or use sautéed spinach instead for Eggs Florentine. During asparagus season, I top everything with lightly steamed spears because the bright flavor cuts through the richness beautifully.

• For a lighter version, try using half the butter in your hollandaise
• Microgreens add fresh color and a peppery bite that balances the sauce
• A dash of hot sauce in the hollandaise creates a lovely variation

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There is something deeply satisfying about cutting into that poached egg and watching the golden yolk run through the hollandaise. Brunch at home never felt so luxurious.

Recipe Questions & Answers

→ What makes Eggs Benedict classic?

The traditional combination includes English muffins, Canadian bacon, poached eggs with runny yolks, and hollandaise sauce made from egg yolks, butter, and lemon juice.

→ How do you achieve perfectly poached eggs?

Simmer water with vinegar, create a gentle vortex, and slide eggs in individually. Cook 3-4 minutes until whites set while yolks remain runny.

→ What prevents hollandaise from curdling?

Maintain gentle heat, whisk constantly while drizzling warm butter slowly, and keep sauce warm rather than hot after preparation.

→ Can you make this vegetarian?

Replace Canadian bacon with sautéed spinach for Eggs Florentine, or use grilled tomatoes and mushrooms for a plant-based version.

→ What pairs well with this brunch dish?

Sparkling wine, light white wines, or fresh fruit salads complement the rich flavors. Crispy roasted potatoes also make an excellent side.

→ How far ahead can components be prepared?

Hollandaise can be made one hour ahead and kept warm. Muffins toast quickly, but eggs should be poached immediately before serving for best results.