Print

Classic Eggs Benedict: Foolproof Hollandaise and Perfect Poached Eggs

Close-up of two servings of eggs benedict with poached eggs, ham, and rich hollandaise sauce drizzling onto a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create restaurant-style Eggs Benedict at home. This guide provides clear steps for mastering the creamy homemade Hollandaise sauce and achieving consistently perfect poached eggs for your next special occasion brunch.

Ingredients

Scale
  • 4 large eggs (for poaching)
  • 4 English muffin halves
  • 4 slices Canadian bacon or ham
  • 1 tablespoon white vinegar (for poaching water)
  • Butter or oil for toasting
  • For the Foolproof Blender Hollandaise Sauce:
  • 3 large egg yolks
  • 1 cup unsalted butter, melted and hot
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • Pinch of cayenne pepper

Instructions

  1. Prepare the English Muffins: Lightly toast the English muffin halves. Lightly spread with butter if desired. Set aside and keep warm.
  2. Cook the Bacon: Lightly pan-fry the Canadian bacon slices until heated through and edges are slightly browned. Keep warm.
  3. Make the Hollandaise Sauce (Blender Method): Place the egg yolks, lemon juice, salt, and cayenne pepper into a blender jar. Blend on low speed for about 15 seconds until combined. With the blender running on low speed, slowly drizzle the hot, melted butter in a thin, steady stream through the opening in the lid. Continue blending until the sauce is thick and emulsified. Do not over-blend. Keep the sauce warm in a thermos or a bowl set over warm (not simmering) water.
  4. Poach the Eggs: Bring a wide, shallow pan of water to a gentle simmer (small bubbles rising, not a rolling boil). Add the white vinegar to the water. Crack one egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water with a spoon. Carefully slide the egg into the center of the whirlpool. Cook for 3 to 4 minutes for a runny yolk. Remove the egg with a slotted spoon, draining excess water. Repeat with the remaining eggs.
  5. Assemble the Eggs Benedict: Place two toasted English muffin halves on each plate. Top each half with a slice of warm Canadian bacon. Place one perfectly poached egg on top of the bacon. Spoon a generous amount of the warm Hollandaise sauce over the egg. Serve immediately for a gourmet breakfast experience.

Notes

  • To keep poached eggs warm while you finish the batch, place them briefly in a bowl of warm (not hot) water.
  • If your Hollandaise sauce separates, place the mixture back into the blender and slowly blend in one teaspoon of warm water until it comes back together.
  • For make-ahead brunch, you can prepare the poached eggs and Hollandaise sauce up to two days ahead. Reheat the sauce gently over low heat or in a thermos. Gently reheat the poached eggs in warm water just before serving.

Nutrition

Find it online: https://kitchenican.com/eggs-benedict-foolproof-hollandaise-poached-eggs/