Eggs Benedict has a reputation. Fancy. Fussy. Hollandaise that gives up immediately.
But here’s the truth: it’s just five components. Toast. Pork. Egg. Sauce. Repeat. This recipe walks you through an idiot-proof hollandaise (no double boiler tantrums) and poached eggs that actually look like eggs. You’ve got this.
Step-by-Step Instructions
Warm the Bacon
In a skillet over medium heat, warm Canadian bacon for 1 minute per side. Set aside.
Make Hollandaise (The Easy Way)
In a blender, add egg yolks, lemon juice, cayenne, and salt. Blend for 5 seconds.
With blender running, slowly drizzle in hot melted butter. Blend until thick and creamy. Keep warm (place blender cup in a bowl of hot water).
Poach the Eggs
Fill a medium pot with 3 inches of water. Add vinegar. Bring to a simmer (not a rolling boil).
Crack one egg into a small bowl. Swirl water gently, then slide egg in. Repeat for 2-3 eggs at a time.
Poach for 3-4 minutes for runny yolk. Remove with a slotted spoon. Drain on a paper towel.
Assemble
Place a toasted English muffin half on a plate. Top with Canadian bacon, then a poached egg.
Spoon hollandaise generously over the top. Sprinkle with paprika or chives.
Serve Immediately
Eggs Benedict waits for no one. Eat while warm and runny.
Summary
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Yield: 4 servings (8 halves)
Difficulty: Medium (mostly patience, not skill)
Storage Notes
Not recommended: Eggs Benedict is a one-act play. Hollandaise doesn’t reheat well. Poached eggs get weird.
Partial make-ahead: Poach eggs a day ahead. Store in cold water in the fridge. Reheat in simmering water for 30 seconds before serving. Make hollandaise fresh.
Leftover hollandaise: Fridge for 1 day max. Reheat gently in a bowl over warm water, whisking constantly.
