Classic Eggs Benedict
Perfectly poached eggs on English muffins with silky hollandaise sauce
By RecipesQueen Kitchen • June 10, 2026
Eggs Benedict is the crown jewel of brunch — perfectly poached eggs perched on toasted English muffins and Canadian bacon, draped in a velvety hollandaise sauce that cascades down the sides when you cut into the runny yolk.
The hollandaise is simpler than it seems: just egg yolks, melted butter, lemon juice, and a gentle hand with the heat. The poached eggs need barely simmering water and a splash of vinegar.
Timing is everything — have your muffins toasted, bacon warm, and hollandaise ready before you poach the eggs.
Ingredients
- 4 whole English muffins, split and toasted
- 8 slices Canadian bacon
- 8 large eggs
- 3 large egg yolks (for hollandaise)
- 1/2 cup unsalted butter, melted
- 1 tbsp fresh lemon juice
- 1 tsp white vinegar (for poaching)
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
Instructions
- 1
Make hollandaise: blend egg yolks and lemon juice. With blender running, slowly stream in melted butter until thick. Season with cayenne and salt.
- 2
Bring a wide pot of water to a bare simmer. Add vinegar.
- 3
Crack each egg into a small cup. Slide into the swirling water. Poach 3-4 minutes until whites are set but yolks are runny.
- 4
Toast English muffins and warm Canadian bacon in a skillet.
- 5
Assemble: muffin half, bacon, poached egg, generous spoonful of hollandaise.
- 6
Sprinkle with chopped chives and black pepper. Serve immediately.
