A timeless brunch favorite featuring a toasted English muffin, savory Canadian bacon, perfectly poached eggs, and silky hollandaise sauce. This indulgent dish is the ultimate way to celebrate Mother’s Day or any special occasion with a restaurant-quality meal at home.

Why You’ll Love This Recipe

Rich and elegant flavors – The creamy hollandaise, buttery English muffin, and savory bacon create a perfect harmony.
Perfectly poached eggs – Soft, runny yolks add a luxurious touch to each bite.
Homemade hollandaise sauce – Freshly made with egg yolks, butter, and lemon juice for a smooth and velvety finish.
Great for special occasions – A classic brunch dish that’s sure to impress.
Customizable – Can be made with different proteins, bread, or even a vegetarian version.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Hollandaise Sauce:

3 large egg yolks
1 tbsp lemon juice
½ cup unsalted butter, melted
½ tsp Dijon mustard (optional)
Pinch of salt
Pinch of cayenne pepper

For the Eggs Benedict:

4 large eggs
2 English muffins, split and toasted
4 slices Canadian bacon
1 tbsp white vinegar (for poaching)
Fresh chives, chopped (for garnish)

Directions

Prepare the Hollandaise Sauce: In a heatproof bowl over a double boiler, whisk the egg yolks and lemon juice until thickened. Gradually drizzle in the melted butter while whisking constantly until smooth. Add Dijon mustard (if using), salt, and cayenne. Keep warm.
Poach the Eggs: Fill a saucepan with water and bring it to a gentle simmer. Add vinegar. Crack eggs into separate ramekins and carefully slide them into the water. Cook for 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
Toast and Assemble: In a skillet, lightly brown the Canadian bacon. Place it on the toasted English muffin halves.
Garnish & Serve: Top each with a poached egg, spoon over the warm hollandaise sauce, and sprinkle with fresh chives. Serve immediately.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories per serving: 420 kcal

Variations

Smoked Salmon Benedict: Replace Canadian bacon with smoked salmon for a lighter, seafood-inspired twist.
Florentine Benedict: Swap bacon for sautéed spinach for a vegetarian-friendly version.
Avocado Benedict: Add sliced avocado under the poached egg for a creamy texture.
Spicy Benedict: Use a dash of hot sauce or sriracha in the hollandaise for an extra kick.
Croissant Benedict: Replace the English muffin with a toasted croissant for a buttery, flaky upgrade.

Storage/Reheating

Refrigeration: Hollandaise sauce can be stored in an airtight container in the fridge for up to 2 days. Poached eggs and assembled Benedicts are best enjoyed fresh.
Reheating Hollandaise Sauce: Gently reheat over a double boiler, whisking constantly. Avoid direct heat to prevent curdling.
Reheating Poached Eggs: Place in warm (not boiling) water for 30 seconds before serving.

FAQs

Can I make hollandaise sauce ahead of time?

Yes, but it’s best served fresh. If storing, reheat gently over a double boiler while whisking.

How do I keep poached eggs from spreading in the water?

Adding vinegar helps, and using the freshest eggs ensures firmer whites.

What if my hollandaise sauce is too thick?

Whisk in a teaspoon of warm water or lemon juice to loosen it.

Can I use a blender for hollandaise sauce?

Yes, blend the egg yolks and lemon juice first, then slowly drizzle in melted butter while blending.

How do I know when my poached eggs are done?

The whites should be firm, but the yolks should still be soft and slightly runny.

Can I use regular bacon instead of Canadian bacon?

Yes, but cook it until crispy before adding it to the English muffin.

What’s the best way to toast English muffins?

Use a toaster or toast them in a skillet with a little butter for extra flavor.

Can I make Eggs Benedict for a crowd?

Yes, poach eggs in advance and reheat them in warm water before serving.

Is hollandaise sauce safe to eat with raw egg yolks?

Yes, because the yolks are gently cooked over a double boiler, reducing the risk of bacteria.

Can I make a dairy-free hollandaise sauce?

Yes, use dairy-free butter alternatives and whisk in a little coconut or almond milk for creaminess.

Conclusion

Classic Eggs Benedict is the ultimate brunch dish that combines rich, buttery hollandaise sauce, perfectly poached eggs, savory Canadian bacon, and crispy toasted English muffins. Whether enjoyed for a special Mother’s Day breakfast or a weekend brunch, this dish is guaranteed to impress. Try it today and elevate your home-cooked brunch experience!

Classic Eggs Benedict

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Author: Mari
Total Time: 25 minutes
Yield: 2 servings 1x
Diet: Vegetarian

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Description

A timeless brunch favorite featuring a toasted English muffin, savory Canadian bacon, perfectly poached eggs, and silky hollandaise sauce. The ultimate way to celebrate Mother’s Day!

Instructions

Prepare the Hollandaise Sauce:
- In a heatproof bowl over a double boiler, whisk egg yolks and lemon juice until thickened.
- Gradually drizzle in melted butter while whisking constantly until smooth.
- Add Dijon mustard (if using), salt, and cayenne pepper. Keep warm.
Poach the Eggs:
- Fill a saucepan with water and bring to a gentle simmer. Add vinegar.
- Crack eggs into separate ramekins and carefully slide them into the water.
- Cook for 3-4 minutes until whites are set but yolks remain runny.
- Remove with a slotted spoon and drain on paper towels.
Toast and Assemble:
- In a skillet, lightly brown the Canadian bacon.
- Place on toasted English muffin halves.
- Top each with a poached egg and spoon over warm hollandaise sauce.