There is nothing quite like the elegance of a perfectly assembled Eggs Benedict. It’s the undisputed king of brunch—a harmonious stack of toasted English muffins, savory meat, a jammy-yolked poached egg, and that dreamily creamy, golden hollandaise sauce. While it may seem like a dish reserved for fancy restaurants, you can master every component at home with just a few simple techniques.
To give our version a fresh, modern lift, we are finishing
the plate with a generous sprinkle of freshly snipped chives. Their
delicate onion flavor provides the perfect aromatic contrast to the rich,
buttery sauce.
Why You'll Love This Recipe
- Fail-Proof
Hollandaise: We use a blender method that takes just seconds and never
breaks.
- The
Perfect Poach: No more "ghostly" whites; we use a simple
vinegar trick for a clean, spherical shape.
- Triple
Threat: The combination of salty meat, rich egg, and bright chives is
flavor perfection.
Ingredients
The Foundation
- 2
English muffins, split in half
- 4-8
slices Canadian bacon or thick-cut ham
- 4
Large fresh eggs (fresher is better for poaching!)
- 1
tbsp White vinegar (for the poaching water)
The Easy Hollandaise Sauce
- 3
Egg yolks
- 1/2
cup (113g) Unsalted butter, melted and hot
- 1
tbsp Lemon juice
- Pinch
of Cayenne pepper or paprika
- 1/4
tsp Salt
The Finish
- 1-2
tbsp Fresh chives, finely chopped
- Optional:
Freshly cracked black pepper or extra paprika
Step-by-Step Instructions
1. Master the Hollandaise
In a blender, combine 3 egg yolks, lemon juice,
salt, and cayenne pepper. Blend on high for 5–20 seconds. With
the motor still running, very slowly stream in the hot melted butter
until the sauce is thick and pale yellow. Season to taste and keep in a warm
spot until needed.
2. Sizzle the Meat & Toast
Heat a large skillet over medium-high heat. Cook the Canadian
bacon until lightly browned and crispy around the edges. Meanwhile, toast
your English muffin halves until golden and crispy.
3. Poach the Perfect Eggs
Fill a deep pot with at least 3–4 inches of water and bring
to a boil, then reduce to a gentle simmer. Add the vinegar to help the
whites stay together. Crack an egg into a small ramekin first. Use a spoon to
create a gentle "whirlpool" in the water and slide the egg into the
center. Poach for 3 minutes for a runny yolk. Use a slotted spoon to
remove the egg and dab it on a paper towel to remove excess water.
4. Assemble the Masterpiece
Place the toasted muffin halves on a plate. Top each with a
slice (or two) of crispy bacon and one warm poached egg. Spoon a generous
amount of warm hollandaise sauce over the egg.
5. The Grand Finale
Sprinkle with freshly chopped chives and a dash of
paprika. Serve immediately while the yolks are warm and liquid.
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