How do I keep my hollandaise from breaking?

Blending in the hot butter slowly is key. If it does separate, gently whisk in an ice cube or a splash of hot water—magic! Also, keep it warm but not hot to prevent curdling.

Can I make Eggs Benedict ahead of time?

Absolutely. Poach your eggs and keep them chilled in an ice bath up to a day in advance. Hollandaise is best fresh but can be refrigerated—just reheat gently and swirl in extra water if needed.

What if I don’t have Canadian bacon?

No problem! Try ham, crispy bacon, smoked salmon, or sautéed greens. The magic is in the combination of toasty bread, creamy sauce, and runny egg.

My poached eggs always come out messy. What am I doing wrong?

Try straining the eggs first to remove excess watery whites, and add a splash of vinegar to help the egg set quickly. Also, be sure your water is barely simmering—not boiling—to prevent the eggs from tearing apart.

The BEST Traditional Eggs Benedict Recipe

Description

A classic and indulgent brunch favorite, this traditional Eggs Benedict recipe features perfectly poached eggs, toasted English muffins, warm Canadian bacon, and a rich, blender-made hollandaise sauce. Seasoned with a sprinkle of cayenne or paprika and fresh chives, this elegant dish is ideal for special occasions or a luxurious weekend breakfast.

Ingredients

Units Scale

For the Eggs Benedict

12 large eggs
1 tablespoon white or cider vinegar
6 English muffins, split
12 slices Canadian bacon
Cayenne or paprika, for serving
Fresh chives, for serving

For the Hollandaise Sauce

3 egg yolks
1 tablespoon lemon juice
1/4 cup hot water
1 cup unsalted butter (1/2 lb)
Pinch of kosher salt

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Instructions

Prepare the Poached Eggs: Fill a non-stick skillet with 2-3 inches of water or a saucepan with 4 inches of water. Add vinegar and bring to a gentle simmer over medium heat. Crack each egg into a fine sieve to drain excess white, then gently slip each egg into the simmering water. Poach for 2½ to 3 minutes until whites are set but yolks are tender. Remove with a slotted spoon, dab dry, and trim edges. Set aside or refrigerate in an ice bath if not serving immediately.
Toast Muffins and Warm Bacon: Preheat oven to 425°F. Arrange Canadian bacon on one sheet pan and English muffin halves on another. Heat both in the oven for 5-10 minutes, until the bacon is warmed and muffins are lightly golden.
Make the Hollandaise Sauce: Melt butter over low heat or in the microwave. In a blender, blend egg yolks and lemon juice on high for 15 seconds. Scrape sides, add hot water, and blend again. With the blender running, slowly drizzle in hot melted butter. Blend until thickened and smooth, 30-60 seconds. Season with salt; add more lemon juice to taste. Keep warm in a small saucepan over low heat if needed.
Assemble the Eggs Benedict: Place two toasted muffin halves on each plate. Top each muffin half with a slice of Canadian bacon, then a poached egg. Generously spoon hollandaise sauce over the eggs. Sprinkle with cayenne or paprika and freshly snipped chives. Repeat with remaining ingredients and serve immediately.

Notes

Poached eggs can be made ahead and refrigerated for up to 24 hours; reheat in simmering water for 45 seconds before assembling.
Use the freshest, highest-quality eggs and butter for best results.
For a zestier hollandaise, add more lemon juice, 1/2 teaspoon Dijon mustard, a dash of Tabasco, or a pinch of cayenne.
The sauce is best served fresh but can be refrigerated for up to 3 days; reheat gently over low heat.
If hollandaise breaks, add an ice cube and stir until creamy again.

Nutrition

Serving Size: 2 muffin halves with toppings
Calories: 540
Sugar: 3g
Sodium: 990mg
Fat: 39g
Saturated Fat: 19g
Unsaturated Fat: 17g
Trans Fat: 1g
Carbohydrates: 25g
Fiber: 1g
Protein: 24g
Cholesterol: 415mg