Poached Eggs, Canadian Bacon, and Classic Hollandaise
This eggs benedict recipe gives you a true luxury brunch at home. First, you toast English muffins. Next, you warm the bacon or ham. Then you poach eggs until the whites set. Finally, you spoon on hollandaise sauce. As a result, you get a rich, bright, and clean plate.
QUICK AND EASY BREAKFAST Eggs Benedict Recipe
Eggs benedict recipe with poached eggs, toasted muffins, and classic hollandaise sauce. Hotel-style brunch at home in 30 minutes.
Ingredients
Instructions
1) Melt the butter
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Melt butter in a small saucepan on low heat.
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Keep it warm. Do not let it brown.
2) Make the hollandaise
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Add egg yolks and lemon juice to a heatproof bowl.
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Set the bowl over a pot of barely simmering water.
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Whisk until the yolks look thicker and lighter.
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Add warm melted butter in a slow stream while whisking.
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Whisk until smooth and glossy.
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Season with salt and a tiny pinch of cayenne, if using.
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Taste, then add more lemon if needed.
Fix it fast:
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If it looks too thick, whisk in 1 tsp warm water.
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If it starts to split, whisk in 1 tsp warm water right away.
3) Poach the eggs
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Fill a saucepan with water. Bring to a gentle simmer.
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Add vinegar. Stir the water to create a slow swirl.
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Crack one egg into a small cup.
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Slide the egg into the water. Repeat with the rest.
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Poach for 3 to 4 minutes for a runny yolk.
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Lift eggs with a slotted spoon. Drain on paper towel.
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Tip: Keep the water calm. Calm water gives a neat shape.
4) Toast muffins and warm the bacon
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Toast English muffins until golden.
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Warm bacon or ham in a pan for 30–60 seconds per side.
5) Build the plate
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Put toasted muffin halves on warm plates.
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Add bacon or ham.
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Place a poached egg on each half.
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Spoon hollandaise on top.
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Add black pepper. Add chives if you like.
Note
Storage
This eggs benedict recipe tastes best fresh. However, you can prep parts:
- Toast muffins just before serving.
- Hold poached eggs in warm water for 10 minutes.
- Keep hollandaise warm for 15–20 minutes, not longer.
Estimated calories
About 650–850 kcal per serving
Butter and muffin size change the number.
FAQ
Why did my hollandaise split?
Heat caused it most of the time. Also, hot butter can break the sauce. Next time, keep the heat low and add butter slowly.
Can I make hollandaise in a blender?
Yes. It works fast. However, the classic bowl method gives you more control.
Can I poach eggs ahead?
Yes, for short service. Poach them, cool in ice water, then warm in hot water for 30–60 seconds.
What can I use instead of Canadian bacon?
Use ham, smoked salmon, or crispy bacon. Even sautéed mushrooms work well.
