There is nothing quite like the elegance of a classic Eggs Benedict to turn an ordinary morning into a special occasion. This dish brings together the smoky saltiness of Canadian bacon, the delicate texture of a perfectly poached egg, and the rich, buttery brightness of a fresh hollandaise sauce. Whether you are hosting a weekend brunch for friends or simply treating yourself to a slow Sunday morning, this recipe provides the perfect balance of flavors and textures that feels like a gift on a plate.

Recipe Details

  • Yields: 2 Servings
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 min

Ingredients

  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • Cayenne pepper or hot sauce, to taste (optional)
  • 4 eggs
  • 1 tablespoon white vinegar
  • 2 english muffins or toast, split
  • 4 slices of Canadian bacon or ham
  • Butter, for spreading on muffins (optional)
  • Chives, finely chopped (optional)

Instructions

  1. Begin by making the hollandaise base. Place the egg yolks and lemon juice into a blender and pulse until combined. If you prefer a more traditional approach, you can whisk these together in a double boiler over a gentle simmer, which can help prevent the mixture from curdling.
  2. While the blender is running on a low setting, very slowly drizzle in the melted butter. You will see the sauce begin to thicken and turn wonderfully creamy. If the sauce feels a bit too thick to pour, you can thin it out with a small amount of warm water or an extra squeeze of lemon juice.
  3. Stir in your desired amount of cayenne pepper or hot sauce to give the sauce a subtle kick.
  4. Prepare the poaching water by filling a large saucepan with at least four inches of water. Bring it to a very gentle simmer and add the vinegar, which helps the egg whites coagulate and stay together.
  5. To poach the eggs, crack one egg into a small bowl or ladle. Bring the bowl close to the water's surface and let the egg slide in gently. Repeat with the remaining eggs. To keep the whites from spreading too far, use a spoon to create a soft whirlpool in the water as they cook. Let the eggs simmer for 3-4 minutes.
  6. Use a slotted spoon to carefully lift the eggs from the water. Place them on a plate lined with paper towels to drain off any excess liquid so your muffins don't get soggy.
  7. Toast your English muffin halves until golden. If you do not have muffins, any thick, spongy bread will do. Add a light spread of butter to the warm muffins if you like.
  8. Place a skillet over medium heat and lightly sear the Canadian bacon or ham until it is warmed through and slightly browned.
  9. Assemble your Benedict by placing a slice of meat on each toasted muffin half. Top with a poached egg and a heavy spoonful of the warm hollandaise sauce. For a beautiful finish, garnish with chopped chives and a light dusting of cayenne pepper.

Tips for Success

If you find the hollandaise sauce is becoming too thick while you wait for the eggs to finish, a teaspoon of warm water can help restore that silky consistency. When poaching, the vinegar is essential for a clean shape, but make sure the water is at a gentle simmer rather than a rolling boil to keep the eggs intact. If you want to experiment, try using a slice of smoked salmon or sautéed spinach in place of the bacon for a delicious variation.

We hope you enjoy bringing this restaurant-quality breakfast into your own home this weekend!