Eggs Benedict Classic Brunch

The first time I attempted hollandaise sauce, I stood over that double boiler for twenty minutes, arm aching, convinced Id broken it three different times. My roommate wandered in, smelled the butter, and asked if everything was okay. I probably looked frantic, whisking like my life depended on it, but that moment when it suddenly came together into something silky and perfect made me understand why brunch places charge sixteen dollars for this dish.

I made these for my mothers birthday brunch last year, and she still talks about how the restaurant quality was better than our favorite spot downtown. Theres something undeniably impressive about serving eggs benedict to people you love, watching them cut into that poached egg and seeing their eyes light up when everything comes together.

Ingredients

• 3 large egg yolks: Room temperature yolks emulsify better and are less likely to scramble when they hit the heat
• 1 tablespoon freshly squeezed lemon juice: Bottled lemon juice gives a flat flavor and you really need that bright acidity here
• 1/2 cup unsalted butter, melted and warm: Warm butter incorporates smoothly without shocking the yolks into seizing up
• 1/2 teaspoon Dijon mustard: This tiny addition helps stabilize the emulsion and adds subtle depth
• Pinch of cayenne pepper: Just enough warmth to cut through all that richness
• 4 large eggs: Fresh eggs produce the tightest, most picture perfect poached results
• 2 English muffins: Let them get properly golden and crisp so they do not collapse under all those toppings
• 4 slices Canadian bacon: Warmed through just until it starts to get a little sear on the edges
• 1 tablespoon white vinegar: Helps the egg whites cohere quickly in the water

Instructions

Whisk the base:

Set your heatproof bowl over gently simmering water, not boiling, and whisk those yolks and lemon juice until they are thick enough to leave a trail when you lift the whisk

Emulsify like you mean it:

Drizzle that warm butter in painfully slowly, whisking constantly, until you have something velvety and gorgeous that coats the back of a spoon

Season it perfectly:

Whisk in mustard, cayenne, and salt, then remove from heat and keep the sauce somewhere warm while you work on everything else

Get your bases ready:

Toast those English muffin halves until they are golden brown, and sear the Canadian bacon in a hot skillet just until it gets a little color

Master the poach:

Create a gentle vortex in your simmering vinegared water and slide each egg in, then let them cook for about 3 to 4 minutes until the whites are set but the yolks remain gloriously runny

Bring it all home:

Stack each toasted muffin with Canadian bacon and a perfectly poached egg, then drown the whole thing in that warm hollandaise you worked so hard for

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These became a Sunday tradition during college, the one meal my roommates and I would all actually sit down together for. There is something about the ritual of it, the hollandaise that demands attention, the careful timing of poaching eggs, that made even our tiny apartment kitchen feel fancy.

Making It Your Own

Swap the Canadian bacon for smoked salmon and you have eggs royale, or use sautéed spinach for eggs florentine. I have even made a version with crab meat when I was feeling particularly fancy. The hollandaise works with almost anything that tastes good with butter.

The Art of Poaching

After years of making these, I have learned that the freshest your eggs, the better they will hold their shape in the water. Do not stress too much about ragged edges though, they will all get covered in sauce anyway and nobody will know the difference.

Timing Is Everything

The hardest part of eggs benedict is getting everything hot at the same time, so have your muffins toasted and bacon warmed before you start poaching. I like to keep the hollandaise in a bowl over another pot of warm water so it stays perfectly silky while I finish the eggs.

• Crack each egg into a small individual bowl before sliding it into the water
• Have a slotted spoon and paper towels ready before you start poaching
• Work quickly once those eggs hit the water so they all finish at about the same time

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Theres nothing quite like cutting into that first egg and watching the yolk run into the hollandaise. Now that is a Sunday morning worth celebrating.

Your Questions Answered

→ What makes the perfect hollandaise sauce?

The secret lies in whisking constantly over gentle heat while slowly drizzling warm melted butter into the egg yolk and lemon mixture. This creates an emulsion that's silky, creamy, and stable without curdling.

→ How do I get perfectly poached eggs?

Use fresh eggs, add vinegar to simmering water, create a gentle vortex before sliding each egg in, and cook for exactly 3-4 minutes. The whites should be fully set while yolks remain delightfully runny.

→ Can I make hollandaise sauce ahead of time?

Hollandaise is best served immediately, but you can keep it warm for up to 30 minutes by placing the bowl over warm water (not simmering). Never reheat hollandais e directly or it will separate.

→ What are good substitutions for Canadian bacon?

Smoked salmon works beautifully for a seafood variation. For vegetarian options, try sautéed spinach (Florentine style), grilled tomatoes, or roasted portobello mushrooms.

→ Why add vinegar to the poaching water?

White vinegar helps the egg whites coagulate faster, preventing them from spreading too thinly in the water. One tablespoon is sufficient without imparting any noticeable taste to the finished dish.

→ Can I make this gluten-free?

Absolutely. Simply substitute the English muffins with your favorite gluten-free bread or muffin alternative. The hollandaise sauce and other components are naturally gluten-free.