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Classic Eggs Benedict

A classic Eggs Benedict for beginners with poached eggs, Canadian bacon, and homemade hollandaise sauce on a toasted English muffin. Perfect for brunch.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 1 ​ English muffin split
  • 2 slices Canadian bacon ​
  • 2 ​ large eggs for poaching
  • 4 tbsp unsalted butter ​
  • 1 tsp lemon juice ​
  • 2 ​ egg yolks for sauce
  • 1 pinch cayenne pepper ​
  • 1 tsp white vinegar ​
  • ​ ​ Salt and pepper to taste

Method
 

  1. Gather all ingredients and equipment before starting.
  2. Make hollandaise: Whisk 2 egg yolks and 1 tsp lemon juice in a heatproof bowl over simmering water. Slowly drizzle in 4 tbsp melted butter while whisking constantly until thick and creamy. Season with salt, pepper, and a pinch of cayenne. Keep warm.
  3. Poach eggs: Bring water with 1 tsp white vinegar to a gentle simmer. Crack each egg into a cup, slide into water, and cook 3 to 4 minutes for a runny yolk. Lift out with a slotted spoon.
  4. Toast muffin and warm bacon: Split and toast the English muffin until golden. Warm Canadian bacon in a skillet for 1 to 2 minutes per side.
  5. Assemble: Place muffin halves on a plate, top with bacon, then a poached egg. Drizzle generously with warm hollandaise sauce and serve immediately.