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A close-up shot of perfectly poached eggs benedict with hollandaise sauce

Classic Eggs Benedict with Troubleshooting Tips

This classic Eggs Benedict recipe guides you through making perfect hollandaise, poaching eggs, and assembling a delicious breakfast or brunch. It also includes helpful tips for common issues.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Hollandaise Sauce:
  • 3 large egg yolks
  • 1/2 cup unsalted butter (1 stick), melted and warm
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon Dijon mustard (optional)
  • Pinch cayenne pepper
  • Salt
For the Poached Eggs:
  • 4 large fresh eggs
  • 1 tablespoon white vinegar
  • Pinch Salt
For Assembly:
  • 2 English muffins split and toasted
  • 4 slices Canadian bacon (or ham), gently pan-fried or warmed
Optional Garnish:
  • Paprika or fresh chopped chives

Equipment

  • Saucepan
  • Heatproof bowl
  • Whisk
  • Large pot
  • Small ramekins or bowls
  • Slotted spoon
  • Small skillet

Method
 

Prepare Your Hollandaise Sauce:
  1. Create a double boiler by simmering an inch of water in a saucepan over medium-low heat.
  2. Whisk egg yolks, lemon juice, Dijon mustard (if using), and cayenne pepper in a heatproof bowl over the simmering water.
  3. Whisk constantly for 3-5 minutes until the mixture thickens, lightens in color, and coats the back of a spoon.
  4. Slowly drizzle in warm, melted butter while continuously whisking until the sauce emulsifies and becomes thick and smooth.
  5. If the sauce is too thick, whisk in a teaspoon of warm water at a time until the desired consistency is reached.
  6. Season with salt to taste and remove the bowl from heat, keeping it warm and stirring occasionally.
Poach the Eggs:
  1. Fill a large pot with 2-3 inches of water, add vinegar and salt, and bring to a gentle simmer.
  2. Crack each egg into a small ramekin or bowl.
  3. Gently slide each egg into the simmering water and cook for 3-4 minutes for a runny yolk, or longer for a firmer one.
  4. Carefully remove the eggs with a slotted spoon and drain excess water on a paper towel.
Prepare the English Muffins and Canadian Bacon:
  1. Toast the English muffin halves until golden brown.
  2. Gently pan-fry the Canadian bacon in a small skillet until warmed through and lightly browned.
Assemble Your Benedicts:
  1. Place two toasted English muffin halves on each plate and top each with a slice of warm Canadian bacon.
  2. Carefully place a poached egg on top of the bacon and generously spoon hollandaise sauce over each egg.
  3. Garnish with paprika or fresh chives, if desired, and serve immediately.

Notes

For perfect hollandaise, ensure the bowl doesn't touch the simmering water. If it breaks, a teaspoon of hot water or an ice cube can sometimes bring it back. For poaching, fresh eggs are key; older eggs tend to spread more. Adding vinegar helps the egg whites set faster. Adjust cooking times for your preferred yolk firmness. Enjoy your homemade Classic Eggs Benedict!