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Classic Eggs Benedict with Velvety Hollandaise

The definitive brunch luxury: two perfectly poached eggs with liquid gold centers, resting on seared Canadian bacon and a toasted, buttery English muffin. The dish is crowned with a rich, lemon-brightened Hollandaise sauce, balancing salt, fat, and acidity in every decadent bite.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 27 minutes
Servings: 2 Portions
Course: Breakfast & Brunch
Cuisine: American, French-Fusion, Bistro
Calories: 579
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Large Fresh Eggs The fresher the egg, the tighter the white for poaching.
  • 2 Whole English Muffins Split and toasted until golden-brown.
  • 4 Slices Canadian Bacon Or thick-cut ham; seared until edges are crisp.
  • 3 Large Egg Yolks For the Hollandaise base (room temperature).
  • 1/2 Cup Unsalted Butter Melted and kept very hot (175°F) for the emulsion.
  • 1 tbsp Lemon Juice Freshly squeezed to provide the necessary "acid cut."
  • 1 pinch Cayenne Pepper Provides a subtle, professional heat.
  • 1 tbsp White Vinegar For the poaching water only.
  • 1 pinch Kosher Salt To season the sauce and finish the eggs.

Equipment

  • 1 Deep Saucepan Used for the water bath to poach eggs; ensures enough depth for the "whirlpool."
  • 1 High-Speed Blender For the 1-minute Hollandaise hack (replaces the traditional whisk method).
  • 1 Slotted Spoon Essential for lifting eggs gently without bringing excess water to the plate.
  • 1 Cast Iron Skillet To sear the Canadian bacon and toast the English muffins simultaneously.
  • 1 Small Butter Melter To get your butter to the exact "bubbling" temp ($175°F$) for the emulsion.

Method
 

  1. Prepare the Base
    Split the English Muffins and sear them in a hot skillet with a little butter until golden. In the same pan, fry the Canadian Bacon for 1 minute per side until the edges crisp.
  2. Set the Poaching Water
    Fill a deep saucepan with water and the White Vinegar. Bring to a simmer, then reduce heat so only small bubbles rise. Do not add salt.
  3. The Blender Hollandaise
    Place 3 egg yolks, lemon juice, and a pinch of cayenne in the blender. Pulse for 5 seconds. With the motor running, very slowly drizzle in the piping hot melted butter. It will thicken into a creamy, pale gold sauce instantly.
  4. The Whirlpool Poach
    Create a gentle vortex in the water with a spoon. Crack an egg into a small ramekin and drop it into the center of the swirl. Cook for 3 minutes for a perfectly runny yolk.
  5. The Paper Towel Rest
    Lift the egg out with a slotted spoon. Briefly rest the bottom of the spoon on a paper towel to remove "swimming" water before it hits the muffin.
  6. The Final Assembly
    Place the bacon on the muffin, top with the poached egg, and pour a generous ribbon of warm Hollandaise over the top.
  7. Season & Serve
    Finish with a tiny pinch of salt and a dash of paprika. Serve immediately while the sauce is at peak silkiness.

Notes

 Serving & Presentation

To finish with bistro-style flair:
  • Warm the Plate: Essential for keeping the high-fat Hollandaise fluid.
  • The Offset Plating: Position the two halves slightly apart on the plate to create a fuller, architectural look.
  • The Velvet Drape: Pour the Hollandaise in a slow, circular motion so it coats the egg like a blanket, leaving just a sliver of the white visible.
  • Contrast Garnish: A light dusting of smoked paprika for heat and finely sliced chives for a bright green pop.
  • The Hero Moment: Serve immediately while the yolk is hot and liquid, ready to soak into the toasted muffin base upon the first cut.