Classic Eggs Benedict with Hollandaise Sauce
This elegant breakfast features perfectly poached eggs atop Canadian bacon and toasted English muffins, all smothered in a rich, creamy homemade hollandaise sauce. It's a timeless brunch favorite that's surprisingly simple to master with the right technique.
Ingredients
Ingredients
- 2 large eggs for poaching
- 2 slices Canadian bacon about 4 oz total
- 2 halves English muffins split and toasted
- 3 large egg yolks for hollandaise
- 1 tbsp lemon juice freshly squeezed
- 1 cup unsalted butter melted and hot
- 1 tbsp water for poaching
- 1 tsp white vinegar for poaching water
- 1 pinch cayenne pepper optional, for hollandaise
- 1 pinch salt to taste
- 1 pinch black pepper freshly ground
Notes
Storage: Hollandaise sauce is best made fresh but can be stored in a thermos for up to 1 hour; reheat gently over a double boiler. Make-ahead: Poach eggs up to 30 minutes ahead and keep in warm water; reheat hollandaise sauce as needed. Substitutions: Use ham instead of Canadian bacon, or avocado for a vegetarian twist. Serving suggestions: Pair with roasted potatoes or a fresh fruit salad for a complete brunch.