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A serving of classic Eggs Benedict with perfectly poached eggs and hollandaise sauce.

Proven way to grow 5 Eggs Benedict dishes

This recipe provides a proven method to prepare five servings of classic Eggs Benedict, featuring perfectly poached eggs, Canadian bacon, and a rich hollandaise sauce on toasted English muffins. It's an ideal dish for a delightful brunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 5 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 5 halves English muffins
  • 10 Canadian bacon slices
  • 10 eggs
  • 1 tablespoon white vinegar
Hollandaise Sauce
  • 3 egg yolks
  • 1/2 cup unsalted butter melted
  • 1 tablespoon lemon juice freshly squeezed
  • salt to taste
  • pinch of cayenne pepper
Garnish
  • fresh chives chopped (optional)

Equipment

  • Toaster
  • Non-stick pan
  • Large saucepan
  • Heatproof bowl
  • Whisk

Method
 

Preparation
  1. Toast the English muffins until golden brown and keep them warm.
  2. Cook the Canadian bacon slices in a non-stick pan over medium heat until lightly browned; set aside.
  3. Prepare an ice bath for the poached eggs.
Poaching the Eggs
  1. Fill a large saucepan with water and bring it to a gentle simmer.
  2. Add one tablespoon of white vinegar to the simmering water.
  3. Crack each egg into a small bowl or ramekin individually.
  4. Gently slide each egg into the simmering water; poach for 3-4 minutes until the whites are set and yolks are runny.
  5. Carefully remove the poached eggs with a slotted spoon and place them into the ice bath to stop cooking.
Making the Hollandaise Sauce
  1. In a heatproof bowl, whisk together the egg yolks and lemon juice.
  2. Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water.
  3. Continuously whisk the mixture until it thickens and doubles in volume.
  4. Slowly drizzle in the melted butter while whisking constantly until the sauce is creamy and emulsified.
  5. Season the hollandaise sauce with salt and a pinch of cayenne pepper.
  6. Keep the sauce warm over very low heat or a warm water bath, stirring occasionally.
Assembly
  1. Place two halves of toasted English muffin on each plate.
  2. Top each English muffin half with two slices of cooked Canadian bacon.
  3. Gently retrieve the poached eggs from the ice bath, pat them dry, and place one egg on top of each bacon slice.
  4. Spoon a generous amount of warm hollandaise sauce over each egg.
  5. Garnish with chopped fresh chives, if desired, and serve immediately.

Notes

For perfectly poached eggs, ensure the water maintains a gentle simmer, not a rolling boil. If making hollandaise sauce ahead of time, keep it warm over a very low heat or warm water bath, whisking occasionally. If the sauce separates, you can try whisking in a teaspoon of hot water, drop by drop, until it comes back together.