Perfectly poached eggs and Canadian bacon on English muffins with silky hollandaise
Classic Eggs Benedict
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
2
2 servings
Difficulty
Medium
Cost
Moderate
$$
Classic Eggs Benedict
Perfectly poached eggs and Canadian bacon on English muffins with silky hollandaise
★4.8(22)
This brunch classic layers a toasted English muffin with savory Canadian bacon, a flawlessly poached egg, and velvety homemade hollandaise sauce for an indulgent weekend treat.
15m
Prep Time
15m
Cook Time
30m
Total Time
2
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Eggs Benedict is the crown jewel of brunch. When every element comes together — a crisp-edged English muffin, smoky Canadian bacon, a poached egg with a molten yolk, and a cascade of buttery hollandaise — it is one of the most satisfying meals you can eat.
Many home cooks shy away from this dish because poaching eggs and making hollandaise can seem intimidating. This recipe breaks both techniques into simple, foolproof steps. The hollandaise uses a blender method that comes together in 60 seconds, and the poaching technique with a splash of vinegar gives you perfectly shaped eggs every time.
Ingredients
- 4 large eggs
- 2 English muffins, split and toasted
- 4 slices Canadian bacon
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup (1 stick) unsalted butter, melted and hot
- 1 teaspoon white vinegar
- Pinch of cayenne pepper
- Kosher salt to taste
- Fresh chives, chopped, for garnish
- Paprika for garnish
Instructions
- 1
Make the hollandaise: Place egg yolks, lemon juice, a pinch of salt, and cayenne in a blender. Blend on low for 5 seconds. With the blender running on low, slowly drizzle in the hot melted butter in a thin stream. The sauce will emulsify into a thick, creamy consistency. Taste and adjust seasoning. Transfer to a small bowl and cover to keep warm.
- 2
Warm the Canadian bacon in a skillet over medium heat for about 1 minute per side until lightly browned. Set aside.
- 3
Fill a large saucepan with about 3 inches of water. Bring to a gentle simmer over medium heat. Add the white vinegar.
- 4
Crack each egg into a small bowl. Create a gentle whirlpool in the water with a spoon. Gently slide the egg into the center of the whirlpool. Poach for 3 to 4 minutes for a runny yolk. Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs.
- 5
Toast the English muffin halves until golden brown and crisp.
- 6
Assemble: Place 2 muffin halves on each plate. Top each half with a slice of Canadian bacon and a poached egg. Spoon hollandaise generously over the top. Garnish with chopped chives and a sprinkle of paprika.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Canadian baconSmoked salmon
Creates Eggs Royale, a luxurious variation.
English muffinThick-cut sourdough toast
Gives a tangier, crunchier base.
Butter in hollandaiseGhee
Makes the hollandaise dairy-lighter and adds a slightly nutty flavor.
Tips & Storage
Pro Tips
Use the freshest eggs you can find — the whites hold together better when poaching.
If making for a crowd, poach all eggs ahead and hold in a bowl of warm (not hot) water until ready to serve.
The hollandaise can be kept warm in a thermos for up to 30 minutes.
If the hollandaise is too thick, whisk in a teaspoon of warm water to thin it.
Storage
Eggs Benedict is best served immediately. Leftover hollandaise can be refrigerated in an airtight container for up to 2 days.
Reheating
Reheat hollandaise gently in a double boiler or microwave in 10-second intervals, whisking between each. Do not overheat or it will break.
Nutrition Facts
Per serving (2 eggs Benedict halves) · 2 servings
Calories620
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates26g
Fat46g
Fiber1g
Sugar2g
Sodium780mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What if my hollandaise breaks?
- Add a teaspoon of cold water and whisk vigorously. If that does not work, start with a fresh yolk in the blender and slowly drizzle the broken sauce in.
- Can I use regular bacon instead of Canadian bacon?
- Absolutely. Cook bacon strips until crispy and use in place of Canadian bacon.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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