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A close-up shot of perfectly poached eggs benedict with hollandaise sauce

Classic Eggs Benedict (Chef's Masterclass)

This classic Eggs Benedict recipe guides you through creating perfectly poached eggs, savory Canadian bacon, and a rich, velvety hollandaise sauce, all perched atop toasted English muffins. A true masterclass in breakfast or brunch indulgence.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 servings

Equipment

  • Blender
  • Non-stick skillet
  • Large pot
  • Slotted spoon
  • Small ramekin or bowl
  • Toaster (optional)
  • Paper towels

Ingredients
  

For the English Muffins

  • 2 per serving English muffins
  • Butter for toasting

For the Ham/Protein

  • 2 slices per serving Canadian bacon (or ham)

For the Poached Eggs

  • 2 per serving large fresh eggs
  • 1 tablespoon White vinegar or lemon juice optional, about per quart of water
  • Salt for poaching water

For the Hollandaise Sauce

  • 3 large egg yolks
  • 0.5 cup (1 stick) unsalted butter, melted and warm
  • 1-2 tablespoons fresh lemon juice
  • cayenne pepper Pinch of
  • salt Pinch of

Garnish (optional)

  • Fresh chives or parsley finely chopped

Instructions
 

Preparation

  • Gather and measure all ingredients, ensuring they are ready for use.

Hollandaise Sauce

  • Melt the butter, then combine egg yolks, lemon juice, salt, and cayenne in a blender.
  • While blending on low, slowly pour in the warm melted butter until the sauce is thick and emulsified. Keep it warm.

Ham/Canadian Bacon

  • Cook the Canadian bacon in a non-stick skillet over medium-high heat for 1-2 minutes per side until browned, then set aside.

English Muffins

  • Split and toast English muffins to a golden brown, either in a toaster or broiler. Butter them lightly if desired and keep warm.

Poached Eggs

  • Bring about 3-4 inches of water to a gentle simmer in a large pot, adding vinegar or lemon juice if desired.
  • Crack each egg into a ramekin and gently slide them into the simmering water; cook for 3-4 minutes for a runny yolk.
  • Carefully remove the eggs with a slotted spoon and dab them on a paper towel.

Assembly

  • Place a toasted English muffin half on each plate, then top with a slice of warm Canadian bacon.
  • Carefully place a poached egg on top of the ham and spoon a generous amount of warm hollandaise sauce over each egg.
  • Garnish with fresh chives or parsley if desired and serve immediately.

Notes

For best results, use very fresh eggs for poaching. The vinegar or lemon juice in the poaching water helps the egg whites set. When making hollandaise, ensure your melted butter is warm but not scorching hot to avoid scrambling the egg yolks. Serve immediately to enjoy the dish at its best.