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Eggs Benedict with Homemade Hollandaise

Eggs Benedict with homemade hollandaise featuring silky, glossy sauce and perfectly runny poached eggs. Golden English muffins topped with warm Canadian bacon make a classic brunch-style stack you can finish in one sitting.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Eggs Benedict with Homemade Hollandaise
  • 4 eggs large eggs, for poaching
  • 2 English muffins split and toasted
  • 4 Canadian bacon slices, warmed and lightly browned
  • 1 tbsp white vinegar for poaching water
  • 1 tsp salt for poaching water
  • 2 tbsp fresh chives finely chopped, for garnish
  • 0.5 tsp paprika for garnish
  • 3 egg yolks from large eggs, for hollandaise
  • 1 tbsp cold water for hollandaise
  • 1 tbsp fresh lemon juice for hollandaise
  • 115 g unsalted butter melted and warmed
  • 0.25 tsp cayenne pepper for hollandaise
  • 0.25 tsp fine sea salt for hollandaise
  • 0.25 tsp white pepper to taste, for hollandaise

Equipment

  • 1 medium saucepan
  • 1 heatproof bowl
  • 1 wide saucepan or deep skillet
  • 1 small skillet

Method
 

Make the Hollandaise
  1. Fill a medium saucepan with about 2 inches of water and bring it to a gentle simmer over medium-low heat, keeping the bubbles small (not a rolling boil). Set up a heatproof bowl that fits over the saucepan without touching the water.
  2. In the heatproof bowl, whisk together egg yolks, cold water, and fresh lemon juice until the mixture is pale and slightly thickened, about 1 minute.
  3. Place the bowl over the simmering water and whisk constantly, moving the bowl on and off the heat as needed, until the mixture thickens enough to leave a trail when you lift the whisk, about 3–4 minutes. Be careful not to scramble the eggs (gentle, steady whisking only).
  4. Remove from heat and very slowly drizzle in the warm melted butter, whisking constantly, until the sauce is glossy, thick, and fully emulsified. Whisk in cayenne, fine sea salt, and white pepper, then taste and adjust lemon if needed.
  5. Keep the hollandaise warm by placing the bowl in a larger bowl of warm water while you poach the eggs and prep the rest.
Poach the Eggs
  1. Fill a wide saucepan or deep skillet with about 3 inches of water, add white vinegar and salt, and bring to a gentle simmer with small bubbles over medium-low heat. Keep the temperature gentle to avoid tough whites.
  2. Crack one egg into a small cup or ramekin.
  3. Use a spoon to create a gentle swirl in the water, then slide the egg into the center of the swirl. Repeat with remaining eggs, one at a time.
  4. Cook the eggs undisturbed for 3–4 minutes until whites are fully set but yolks are still runny. Remove with a slotted spoon and drain on a paper towel.
Toast and Warm the Bacon
  1. While the eggs poach, toast the English muffin halves until golden.
  2. In a small skillet over medium heat, warm the Canadian bacon slices for about 1 minute per side until lightly browned at the edges.
Assemble and Serve
  1. Place 2 toasted English muffin halves on each plate, then top each half with a slice of warm Canadian bacon.
  2. Add a poached egg on top of the bacon, then spoon hollandaise generously over the top so it runs down the sides.
  3. Garnish with finely chopped fresh chives and a dusting of paprika, then serve immediately so the hollandaise stays fluid.

Notes

Pro tip: Keep the hollandaise moving with constant whisking and gentle heat—if it looks too thick, loosen with 1–2 tsp warm water off-heat. Refrigerate leftovers in a sealed container up to 2 days, but note the sauce will thicken on cooling; rewarm gently over a double boiler. Freezing hollandaise is not recommended. Dietary swap: use lactose-free butter or a lactose-free butter alternative for a similar texture (sauce may take an extra whisk to emulsify).