Eggs Benedict Classic Brunch

The first time I attempted Eggs Benedict, I stood over a pot of simmering water with my heart racing, certain I would break every single egg. My hollandaise had split into a greasy mess on my first try, and I nearly called for takeout. But something about that combination of velvety sauce, runny yolk, and toasted bread kept me trying. Now it has become my go-to comfort breakfast for slow Sunday mornings when I want to feel like I am dining at a fancy brunch spot without leaving my kitchen.

I made these for my mothers birthday last spring, and she actually teared up taking that first bite. The yolk ran down into the hollandaise, creating this golden sauce that soaked into the English muffin. She told me it tasted just like the brunch spot we visited in New York years ago. Sometimes food really is the best way to bring back beautiful moments.

Ingredients

• 3 large egg yolks: Room temperature yolks emulsify better and give your hollandaise that luxurious restaurant texture
• 1 tablespoon lemon juice: Fresh squeezed cuts through the richness and keeps the sauce bright and balanced
• 1/2 cup unsalted butter melted and warm: Warm butter incorporates smoothly, but keep it hot not scorching or the sauce will separate
• 1/2 teaspoon Dijon mustard: This little addition adds depth and helps stabilize the emulsion
• Pinch of cayenne pepper: Just enough warmth to make the sauce interesting without being spicy
• 4 large eggs: The fresher the eggs, the better they hold their shape when poaching
• 2 English muffins split and toasted: Toast them until they are golden and crisp so they do not get soggy under the sauce
• 4 slices Canadian bacon: This leans savory and mild, the perfect canvas for the rich hollandaise
• 1 tablespoon white vinegar: Helps the egg whites coagulate quickly for picture perfect poached eggs

Instructions

Make the hollandaise foundation:

Set up your double boiler with gently simmering water and whisk the yolks with lemon juice until they are pale and thickened, about 2 minutes.

Emulsify the butter:

Drizzle in that warm butter agonizingly slowly while whisking furiously until the sauce transforms into something silky and gorgeous.

Season and keep warm:

Stir in the mustard, cayenne, and salt, then remove from heat and set the bowl somewhere warm where the sauce stays fluid.

Toast your foundation:

Get those English muffin halves golden and crisp in your toaster or under the broiler, maybe with a little butter if you are feeling indulgent.

Sear the Canadian bacon:

Toss the slices in a hot skillet for just a minute or two per side until they get some color and warm through.

Create your poaching environment:

Bring a few inches of water to a gentle simmer with that vinegar, creating a calm bath for your eggs.

Drop the eggs perfectly:

Crack each egg into a small bowl, swirl the water into a gentle vortex, and slide each egg in one at a time.

Time your poach:

Let them float peacefully for 3 to 4 minutes until the whites are set but the yolks still jiggle when you nudge them.

Build your masterpiece:

Stack it all up, starting with that toasted muffin, then the warm bacon, the poached egg, and finally that glorious hollandaise.

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There is something deeply satisfying about cutting into that perfectly poached egg and watching the yolk mix with the hollandaise. My friend Sarah asked for thirds the first time I made these, and she is usually so picky about eggs. This dish has a way of turning an ordinary morning into something worth savoring.

Mastering the Hollandaise

The secret is patience and temperature control. Rushing the butter will break your emulsion every time, but going slowly rewards you with the most velvety sauce you have ever tasted. I keep my melted butter in a warm water bath so it stays at the perfect temperature while I work.

Perfect Poaching Every Time

The vinegar trick really does work wonders for keeping those whites tight and pretty. I also learned to crack my eggs into individual bowls first, which prevents any broken yolks from ruining the whole pot. Fresh eggs matter more here than in almost any other preparation.

Make It Your Own

Once you have the basic technique down, the variations are endless and exciting. Smoked salmon transforms this into something elegant, while spinach makes it feel wholesome without sacrificing any indulgence.

• Try swapping the Canadian bacon for crispy pancetta or even sautéed mushrooms
• A pinch of smoked paprika in the hollandaise adds unexpected depth
• Everything bagel seasoning on top adds a wonderful crunch and savory pop

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There is nothing quite like standing at the stove with a mimosa in hand, assembling these beautiful plates for people you love. Hope this recipe brings you many lazy, luxurious mornings.

Recipe Questions & Answers

→ What makes hollandaise sauce curdle?

Hollandaise can break if the butter is added too quickly or if the mixture gets too hot. Keep the water at a gentle simmer and drizzle the warm butter in slowly while whisking constantly.

→ How do you get perfectly poached eggs?

Use fresh eggs, add vinegar to simmering water, create a gentle vortex before sliding in each egg, and cook for 3-4 minutes until whites are set but yolks remain runny.

→ Can I make this ahead of time?

Hollandaise sauce can be kept warm for up to an hour. Poached eggs can be refrigerated in ice water and reheated in warm water. Assemble just before serving for best results.

→ What can I substitute for Canadian bacon?

Smoked salmon works beautifully for a seafood variation. Sautéed spinach creates a vegetarian Florentine version. Crispy pancetta or regular bacon offer delicious alternatives.

→ Is this difficult to make?

Rated medium difficulty primarily due to hollandaise preparation and egg poaching technique. With practice and attention to temperature control, both skills become quite manageable.

→ What wine pairs well with this dish?

Sparkling wine or Champagne cuts through the richness. Light-bodied whites like Sauvignon Blanc or Pinot Grigio complement the creamy hollandaise without overpowering the delicate flavors.