Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 English muffins, split
- 8 slices Canadian bacon (about 8 oz / 225 g)
- 8 large eggs (for poaching)
- 2 tsp white vinegar (for poaching water)
- 1 cup (227 g) unsalted butter
- 3 large egg yolks
- 1 tbsp water
- 1 tbsp fresh lemon juice, plus more to taste
- 1/4 tsp fine salt, plus more to taste
- 1 tbsp finely chopped fresh chives
- 1/4 tsp freshly ground black pepper (or to taste)
Do This
- 1. Melt butter in a small saucepan over medium-low heat until hot (about 3–5 minutes).
- 2. Whisk yolks + water + lemon in a heatproof bowl over gently simmering water; slowly whisk in hot butter until thickened (4–6 minutes). Season and keep warm.
- 3. Toast English muffins until golden; warm Canadian bacon in a skillet over medium heat for 1–2 minutes per side.
- 4. Poach eggs in water at 180–190°F (82–88°C) with vinegar for 3 minutes (runny yolk) or 3 1/2–4 minutes (soft-set).
- 5. Build: muffin + Canadian bacon + poached egg.
- 6. Spoon hollandaise over each egg; finish with chives and black pepper.
Why You’ll Love This Recipe
- Classic brunch at home: All the Eggs Benedict magic with straightforward, home-cook-friendly steps.
- Silky, lemony hollandaise: Rich but bright, with a smooth finish that feels restaurant-level.
- Reliable poached eggs: Clear temperature targets and timing so your yolks land exactly where you want them.
- Big “wow” factor: Canadian bacon, glossy sauce, chives, and pepper make every plate look special.
Grocery List
- Produce: 1 lemon, fresh chives
- Dairy: unsalted butter, large eggs
- Pantry: English muffins, white vinegar, fine salt, black pepper
- Meat: Canadian bacon
Full Ingredients
For the Hollandaise (makes about 1 cup, enough for 8 halves)
- 1 cup (227 g) unsalted butter
- 3 large egg yolks
- 1 tbsp water
- 1 tbsp fresh lemon juice, plus up to 1 tsp more to taste
- 1/4 tsp fine salt, plus more to taste
- 1–2 pinches cayenne (optional, for gentle heat)
For the Eggs Benedict
- 4 English muffins, split (8 halves)
- 8 slices Canadian bacon (about 8 oz / 225 g)
- 8 large eggs (for poaching)
- 2 tsp white vinegar (for the poaching water)
- 1 tbsp fresh chives, finely chopped
- 1/4 tsp freshly ground black pepper, plus more to taste
Step-by-Step Instructions
Step 1: Set up your stations
Fill a medium saucepan with 1–2 inches of water and bring it to a gentle simmer over medium heat (you want light steam and small bubbles, not a rolling boil). This will be your double boiler base for the hollandaise.
Set out a heatproof bowl that sits securely over the saucepan without touching the water. Also set out a slotted spoon, a small saucepan for melting butter, a skillet for the Canadian bacon, and your toaster (or toaster oven) for the English muffins.
Step 2: Melt the butter for hollandaise
Add 1 cup (227 g) unsalted butter to a small saucepan. Melt over medium-low heat until fully melted and hot, about 3–5 minutes. You’re aiming for butter that is very warm (steaming a bit) but not aggressively boiling or browned.
Turn the heat down to low to keep the butter hot while you start the yolk mixture.
Step 3: Whisk the hollandaise until thick and silky
In the heatproof bowl, whisk together 3 egg yolks, 1 tbsp water, and 1 tbsp lemon juice until the mixture looks slightly lighter and foamy, about 30–45 seconds.
Set the bowl over the gently simmering water. Whisk constantly until the yolks start to thicken into a soft, creamy consistency, about 1–2 minutes. Keep the heat gentle; if the bowl gets too hot, lift it off the saucepan for a few seconds while whisking, then return it.
Very slowly drizzle in the hot melted butter while whisking constantly. Start with a few drops at a time for the first 30 seconds, then move to a thin steady stream. Continue whisking until the sauce is thick, glossy, and coats the back of a spoon, about 3–4 minutes total.
Whisk in 1/4 tsp fine salt and (if using) 1–2 pinches cayenne. Taste and add up to 1 tsp additional lemon juice if you want it brighter.
Step 4: Hold the hollandaise warm (without scrambling it)
Remove the bowl from heat. To keep hollandaise warm for serving, place the bowl over a larger bowl or pan of warm (not hot) water. Target holding temperature is 120–140°F (49–60°C); try not to let the sauce exceed 150°F (66°C) or it can break or scramble.
If the hollandaise thickens too much while standing, whisk in 1–2 tsp warm water, one teaspoon at a time, until it loosens back up.
Step 5: Toast the muffins and warm the Canadian bacon
Toast the 8 English muffin halves until golden and crisp. (In a toaster oven, toast at 400°F (205°C) for 4–6 minutes, watching closely.)
Meanwhile, warm the 8 slices Canadian bacon in a skillet over medium heat for 1–2 minutes per side, just until heated through and lightly browned in spots. Keep warm on a plate.
Step 6: Poach the eggs gently and consistently
Fill a wide saucepan with 2–3 inches of water. Bring it to 180–190°F (82–88°C) (a gentle simmer: small bubbles, minimal agitation). Stir in 2 tsp white vinegar.
Crack each egg into a small bowl or ramekin (this makes it easier to slide in cleanly). Working in batches of 2–4 eggs (so you don’t overcrowd), stir the water briefly to create a gentle swirl, then slide the eggs in one at a time. Keep the water at 180–190°F.
Poach for 3 minutes for a runny yolk and set whites, or 3 1/2–4 minutes for a slightly more set yolk. Remove with a slotted spoon and gently blot the underside on a paper towel so your muffins don’t get watery.
Step 7: Assemble and finish for that brunchy “wow”
Place 2 toasted muffin halves on each plate. Top each half with 1 slice Canadian bacon, then set 1 poached egg on top.
Spoon hollandaise generously over each egg (about 2 tbsp per half, or to taste). Finish with chopped chives and a few grinds of black pepper. Serve immediately while everything is warm.
Pro Tips
- Control the heat for hollandaise: Gentle steam is your friend. If the bowl feels very hot to the touch, lift it off the saucepan and whisk for 10–20 seconds, then return.
- Fix a too-thick sauce: Whisk in warm water (not cold), 1 tsp at a time, until silky again.
- Fresh eggs poach best: Fresher eggs have tighter whites, which makes a neater poached egg with fewer “wisps.”
- Keep poaching water at 180–190°F: A hard boil will tear whites and overcook the exterior before the yolk is ready.
- Dry the eggs: A quick blot on a paper towel keeps the muffin from getting soggy and helps hollandaise cling nicely.
Variations
- Eggs Florentine: Swap Canadian bacon for 1 cup cooked, well-drained sautéed spinach (seasoned with a pinch of salt and pepper).
- Smoked Salmon Benedict: Replace Canadian bacon with 8 thin slices smoked salmon; add 1 tsp capers and extra chives.
- Spicy Benedict: Add 1/2 tsp hot sauce to the hollandaise or finish with a light dusting of smoked paprika.
Storage & Make-Ahead
Eggs Benedict is best eaten right away. For a little planning: you can pre-split the muffins and chop the chives up to 24 hours ahead (store chives covered in the fridge). Canadian bacon can be warmed ahead and kept loosely covered in a 200°F (93°C) oven for up to 20 minutes.
Hollandaise is at its best fresh, but you can hold it warm for up to 1 hour over a warm water bath around 120–140°F (49–60°C), whisking occasionally. Leftover hollandaise does not reheat reliably (it tends to break), so plan to make what you’ll use.
If you have leftover poached eggs, they can be cooled in ice water and refrigerated up to 24 hours, then rewarmed in 165–175°F (74–79°C) water for 45–60 seconds. The texture won’t be quite as perfect as fresh, but it works for a quick breakfast.
Nutrition (per serving)
Approximate, per serving (2 halves): 720 calories; 55 g fat; 30 g carbohydrates; 28 g protein; 3 g fiber; 3 g sugar; 1250 mg sodium.
