Traditional Eggs Benedict (No Hollandaise Anxiety, We Swear)

Eggs Benedict has a reputation. Fancy. Fussy. Hollandaise that gives up immediately.

But here’s the truth: it’s just five components. Toast. Pork. Egg. Sauce. Repeat. This recipe walks you through an idiot-proof hollandaise (no double boiler tantrums) and poached eggs that actually look like eggs. You’ve got this.

Ingredients

Serves 4 (2 muffins each).

• 4 English muffins, split and toasted
• 8 slices Canadian bacon (or thick-cut ham)
• 8 large eggs (fresh = better poaching)
• 2 tablespoons white vinegar (for poaching water)
• Paprika or fresh chives, for garnish

For the Hollandaise:

• 3 large egg yolks
• 1 tablespoon lemon juice (fresh is key)
• ½ cup (115g) unsalted butter, melted and hot
• Pinch of cayenne or white pepper
• Salt to taste

Step-by-Step Instructions

Step 1: Warm the Bacon

1. In a skillet over medium heat, warm Canadian bacon for 1 minute per side. Set aside.

Step 2: Make Hollandaise (The Easy Way)

1. In a blender, add egg yolks, lemon juice, cayenne, and salt. Blend for 5 seconds.
2. With blender running, slowly drizzle in hot melted butter. Blend until thick and creamy. Keep warm (place blender cup in a bowl of hot water).

Step 3: Poach the Eggs

1. Fill a medium pot with 3 inches of water. Add vinegar. Bring to a simmer (not a rolling boil).
2. Crack one egg into a small bowl. Swirl water gently, then slide egg in. Repeat for 2-3 eggs at a time.
3. Poach for 3-4 minutes for runny yolk. Remove with a slotted spoon. Drain on a paper towel.

Step 4: Assemble

1. Place a toasted English muffin half on a plate. Top with Canadian bacon, then a poached egg.
2. Spoon hollandaise generously over the top. Sprinkle with paprika or chives.

Step 5: Serve Immediately

1. Eggs Benedict waits for no one. Eat while warm and runny.

Summary

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Yield: 4 servings (8 halves)

Difficulty: Medium (mostly patience, not skill)

Storage Notes

Not recommended: Eggs Benedict is a one-act play. Hollandaise doesn’t reheat well. Poached eggs get weird.

Partial make-ahead: Poach eggs a day ahead. Store in cold water in the fridge. Reheat in simmering water for 30 seconds before serving. Make hollandaise fresh.

Leftover hollandaise: Fridge for 1 day max. Reheat gently in a bowl over warm water, whisking constantly.