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A perfectly plated Eggs Benedict with hollandaise sauce, poached eggs, and ham on an English muffin.

Proven way to grow 3 Eggs Benedict techniquesEggs Benedict

Master three different techniques for making Eggs Benedict, ensuring perfectly poached eggs, a rich hollandaise sauce, and a satisfying breakfast or brunch.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Eggs Benedict
  • 6 large eggs
  • 2 English muffins
  • 4 Canadian bacon or ham slices
For the Hollandaise Sauce
  • 3 egg yolks
  • 1 stick unsalted butter
  • 1 tablespoon lemon juice
  • salt and pepper to taste

Equipment

  • Pot
  • Small saucepan
  • Double boiler

Method
 

Poaching Eggs
  1. Fill a pot with about 2-3 inches of water, bring it to a gentle simmer, and add a splash of vinegar.
  2. Carefully crack each egg into a small bowl, then gently slide them into the simmering water.
  3. Cook for 3-4 minutes for a runny yolk, then remove with a slotted spoon.
Making Hollandaise Sauce
  1. Melt butter in a small saucepan over low heat.
  2. In a double boiler, whisk egg yolks and lemon juice until light and foamy.
  3. Gradually whisk in the melted butter until the sauce thickens, then season with salt and pepper.
Assembling Eggs Benedict
  1. Toast English muffins and lightly brown Canadian bacon or ham slices.
  2. Place bacon on each muffin half, top with a poached egg, and spoon hollandaise sauce over it.

Notes

For extra flavor, try adding a pinch of cayenne pepper to the hollandaise sauce. Ensure your eggs are very fresh for best poaching results.