Eggs Benedict is the brunch flex. Toasted English muffin. Savory Canadian bacon. Perfectly poached egg. Silky, buttery hollandaise. Yes, you can make it at home. Yes, you’ll impress everyone.
Warm Canadian Bacon
In a skillet over medium heat, warm Canadian bacon until lightly browned (1-2 minutes per side). Keep warm.
Poach Eggs
Fill a saucepan with 3 inches of water. Add vinegar. Bring to a gentle simmer (not boiling).
Crack each egg into a small bowl. Swirl water to create a vortex. Slide egg in. Cook 3-4 minutes until whites are set but yolks are soft. Remove with slotted spoon. Drain on paper towel.
Make Hollandaise (Blender Method)
In a blender, combine egg yolks, lemon juice, cayenne, and salt. Blend for 5 seconds.
With blender running, slowly drizzle in hot melted butter. Sauce will thicken immediately.
If too thick, add warm water 1 tsp at a time. Keep warm (but not hot).
Assemble
Place toasted English muffin halves on plates. Top each with 2 slices Canadian bacon, a poached egg, and a generous spoonful of hollandaise.
Serve
Garnish with chives or parsley. Serve immediately. Brunch crown earned.
Summary
Prep Time: 15 min | Cook Time: 15 min | Total: 30 min
Yield: 4 servings | Difficulty: Medium
Storage Notes
Best fresh. Hollandaise doesn’t reheat well (it will separate). Make just before serving. Poached eggs can be made ahead and stored in cold water in the fridge for 1 day — reheat in warm water for 1 minute before serving.
