The classic brunch dish with poached eggs and buttery hollandaise
Eggs Benedict with Hollandaise
Eggs Benedict with Hollandaise
35 minMedium
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
4 servings
Difficulty
Medium
Cost
Moderate
$$
Eggs Benedict with Hollandaise
The classic brunch dish with poached eggs and buttery hollandaise
Perfectly poached eggs on toasted English muffins with Canadian bacon, blanketed in rich, lemony hollandaise sauce — the definitive brunch centerpiece.
15m
Prep Time
20m
Cook Time
35m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Eggs Benedict is the dish that justifies going out for brunch, but making it at home is more straightforward than most people think. The hollandaise, which intimidates many home cooks, is just an emulsion of egg yolks and butter with lemon juice — not unlike making mayonnaise with warm butter.
The key is having everything ready to assemble at the same time: the muffins toasted, the bacon warm, the eggs perfectly poached, and the hollandaise just made. It is a dish that rewards a little planning and timing.
Ingredients
- 4 English muffins, split and toasted
- 8 slices Canadian bacon
- 8 eggs
- 3 egg yolks for hollandaise
- 1 cup butter, melted and warm
- 1 tbsp lemon juice
- 1 tsp white vinegar for poaching
- Pinch of cayenne
- Salt
- Chives for garnish
Instructions
- 1
Make the hollandaise: whisk the egg yolks and lemon juice over a double boiler until thick and pale. Slowly drizzle in the melted butter while whisking constantly. Season with salt and cayenne. Keep warm.
- 2
Warm the Canadian bacon in a skillet.
- 3
Bring a wide pot of water to a gentle simmer and add the vinegar.
- 4
Crack each egg into a small cup and gently slide into the water. Poach for 3 to 4 minutes until the whites are set and the yolks are runny.
- 5
Place the toasted muffin halves on plates, top each with Canadian bacon and a poached egg.
- 6
Spoon hollandaise generously over the top and garnish with chives.
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 alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Tips & Storage
Pro Tips
Use the freshest eggs possible for the best poaching results.
If the hollandaise breaks, whisk a fresh yolk in a clean bowl and slowly whisk in the broken sauce.
Hollandaise does not hold well — make it last and serve immediately.
Storage
Refrigerate leftovers in airtight containers for up to 4 days.
Reheating
Reheat gently on the stovetop, in the oven, or in the microwave until hot.
Nutrition Facts
Per serving (1 serving) · 4 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates26g
Fat38g
Fiber1g
Sugar2g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this ahead?
- Yes. The components or finished dish hold well if properly chilled and stored.
- Can I adjust the seasoning?
- Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.
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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