Classic Eggs Benedict With Homemade Hollandaise

Imperial August 8, 2026August 8, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Quick Ingredients

4 English muffins, split
8 slices Canadian bacon, about 8 ounces total
8 large eggs
3 quarts water
1 tablespoon distilled white vinegar
2 tablespoons finely chopped fresh chives
1/8 teaspoon freshly ground black pepper
10 tablespoons unsalted butter
3 large pasteurized egg yolks
1 tablespoon fresh lemon juice
1 tablespoon cool water
2 teaspoons warm water
1/4 teaspoon kosher salt
1/16 teaspoon cayenne pepper

Do This

1. Melt the butter and keep it warm at 140 to 150°F.
2. Whisk the egg yolks, lemon juice, and cool water over barely simmering water until thickened, then slowly whisk in the butter, salt, cayenne, and warm water.
3. Toast the split English muffins in a 400°F oven for 6 to 8 minutes.
4. Brown the Canadian bacon in a skillet for 2 to 3 minutes per side.
5. Heat 3 quarts of water and the vinegar to 180 to 190°F, then poach the eggs for 3 1/2 to 4 minutes.
6. Top each muffin half with Canadian bacon and one drained poached egg.
7. Spoon hollandaise over the eggs, garnish with chives and black pepper, and serve immediately.

Why You’ll Love This Recipe

It combines crisp muffins, savory Canadian bacon, tender eggs, and silky hollandaise in every bite.
The detailed method makes poaching eggs and preparing hollandaise approachable for home cooks.
It is elegant enough for a holiday brunch but ready in just 40 minutes.
Helpful temperature guides take the guesswork out of this classic dish.

Grocery List

Produce: 1 lemon and 1 small bunch fresh chives
Dairy: 10 tablespoons unsalted butter
Meat and Eggs: 8 slices Canadian bacon and 11 large eggs, with pasteurized eggs recommended for the hollandaise yolks
Bakery: 4 English muffins
Pantry: Distilled white vinegar, kosher salt, cayenne pepper, and black pepper

Full Ingredients

For the Hollandaise Sauce

10 tablespoons unsalted butter, cut into pieces
3 large pasteurized egg yolks
1 tablespoon fresh lemon juice
1 tablespoon cool water
2 teaspoons warm water, about 110°F
1/4 teaspoon kosher salt
1/16 teaspoon cayenne pepper

For the Poached Eggs

8 large eggs, as fresh as possible
3 quarts water
1 tablespoon distilled white vinegar

For the Canadian Bacon and Muffins

4 English muffins, split into 8 halves
8 slices Canadian bacon, about 8 ounces total

For Garnishing

2 tablespoons finely chopped fresh chives
1/8 teaspoon freshly ground black pepper

Classic Eggs Benedict With Homemade Hollandaise – Closeup

Step-by-Step Instructions

Step 1: Prepare your ingredients and equipment

Preheat the oven to 400°F. Split the English muffins, chop the chives, squeeze the lemon juice, and separate the 3 yolks needed for the hollandaise. Fill a wide saucepan or deep skillet with 3 quarts of water for poaching. Set out 8 small ramekins or cups and crack one whole egg into each; this makes it easier to lower the eggs gently into the water without breaking the yolks.

Step 2: Make the hollandaise sauce

Melt the butter in a small saucepan over low heat until it reaches 140 to 150°F. Keep it warm without allowing it to brown. Meanwhile, bring 1 inch of water to a bare simmer in a separate saucepan. Place a heatproof bowl over the pan, making sure the bottom of the bowl does not touch the water.

Add the 3 egg yolks, 1 tablespoon lemon juice, and 1 tablespoon cool water to the bowl. Whisk constantly for 2 to 4 minutes, lifting the bowl away from the steam occasionally if it becomes too hot. The mixture should become pale, foamy, and thick enough to leave visible trails from the whisk. Aim for a temperature of 145 to 150°F.

Remove the bowl from the heat. Whisk in the first 2 tablespoons of warm butter about 1 teaspoon at a time. Once the sauce begins to emulsify, add the remaining butter in a very thin, steady stream while whisking constantly. Whisk in the kosher salt, cayenne pepper, and 2 teaspoons warm water. The finished sauce should be smooth, glossy, and thick enough to coat a spoon while still flowing easily. Keep it between 120 and 135°F over the pan of warm water while you finish the recipe.

Step 3: Toast the English muffins

Arrange the English muffin halves cut-side up on a baking sheet. Bake at 400°F for 6 to 8 minutes, or until the edges are crisp and the cut surfaces are golden. Turn off the oven and leave the muffins inside with the door slightly open for up to 5 minutes while you prepare the bacon and eggs.

Step 4: Brown the Canadian bacon

Heat a large skillet over medium heat. Add the Canadian bacon in a single layer and cook for 2 to 3 minutes per side, until lightly browned at the edges and heated to 165°F. Transfer one slice of Canadian bacon to each toasted English muffin half and keep them warm.

Step 5: Poach the eggs

Bring the 3 quarts of water to a gentle poaching temperature of 180 to 190°F. The water should show light movement and a few small bubbles but should never reach a rolling boil. Add the tablespoon of vinegar. Working in two batches of 4 eggs, lower each ramekin close to the surface and gently slide the egg into the water.

Poach the eggs for 3 1/2 to 4 minutes, until the whites are completely opaque and set but the yolks remain soft. Remove each egg with a slotted spoon. Rest the spoon on a folded clean kitchen towel for 10 to 15 seconds so excess water drains away. Hold the first batch in a bowl of 120°F water for no longer than 5 minutes while poaching the second batch.

Step 6: Assemble the Eggs Benedict

Place two Canadian bacon-topped muffin halves on each plate. Set one drained poached egg over each slice of bacon. If the hollandaise has thickened while standing, whisk in 1 teaspoon of warm water before serving. Spoon approximately 1 1/2 tablespoons of hollandaise over each egg, allowing some of the sauce to flow down the sides.

Step 7: Garnish and serve

Sprinkle the Eggs Benedict evenly with the chopped chives and black pepper. Serve immediately while the muffins are crisp, the Canadian bacon is hot, the egg yolks are soft, and the hollandaise is warm and silky.

Pro Tips

Use fresh eggs: Fresh egg whites stay closer to the yolk in the poaching water, producing a neater shape with fewer wispy strands.
Keep the water below a simmer: Rapidly boiling water can tear the egg whites apart. Maintain a gentle temperature of 180 to 190°F.
Add the butter slowly: Starting with a teaspoon at a time helps the hollandaise form a stable emulsion instead of separating.
Control the hollandaise temperature: Keep the finished sauce between 120 and 135°F. Excessive heat can scramble the yolks or cause the butter to separate.
Drain the eggs thoroughly: Letting each egg rest briefly on a towel prevents poaching water from thinning the hollandaise or making the muffins soggy.

Variations

Eggs Florentine: Replace the Canadian bacon with 2 cups of fresh spinach sautéed in 1 teaspoon of olive oil until wilted.
Smoked Salmon Benedict: Replace the Canadian bacon with 8 ounces of thinly sliced smoked salmon and add 1 tablespoon of drained capers.
Avocado Benedict: Replace the Canadian bacon with 1 large avocado cut into thin slices, then add a thin tomato slice beneath each egg.

Storage & Make-Ahead

Eggs Benedict is best assembled immediately before serving because the muffins soften beneath the sauce. The English muffins may be split up to 1 day ahead and stored in an airtight container. The Canadian bacon can be browned, cooled, and refrigerated for up to 3 days; reheat it in a skillet over medium heat until it reaches 165°F. Poached eggs can be prepared up to 1 day ahead, transferred directly to ice water, covered, and refrigerated. Reheat them in 160°F water for 45 to 60 seconds, then drain thoroughly. Hollandaise is best served fresh, but it may be refrigerated in a covered container for up to 1 day and very gently rewarmed over lukewarm water. Do not microwave or heat it above 145°F, as it may separate.

Nutrition (per serving)