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  • Traditional Eggs Benedict (No Hollandaise Anxiety, We Swear)

    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.