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A perfectly plated Eggs Benedict with hollandaise sauce, poached eggs, and ham on an English muffin.

Proven Way to Grow 3 Eggs Benedict Techniques

This recipe details three distinct techniques for preparing Eggs Benedict, including both traditional and modern approaches to poaching eggs and making Hollandaise sauce. Perfect for brunch, it offers a versatile guide to mastering this classic dish with various twists.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Eggs Benedict
  • 6 large eggs
  • 3 English muffins
  • 6 Canadian bacon slices
  • 1 tbsp butter
For the Hollandaise Sauce
  • 3 egg yolks
  • 1/2 cup unsalted butter, melted
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1 pinch pinch cayenne pepper

Equipment

  • Large pot
  • Blender
  • Muffin tin
  • Whisk
  • Heatproof bowl
  • Slotted spoon

Method
 

Poaching Eggs - Method 1 (Traditional)
  1. Bring a pot of water to a gentle simmer with a splash of vinegar.
  2. Carefully crack each egg into a separate small bowl, then gently slide them into the simmering water.
  3. Poach for 3-4 minutes until the whites are set and the yolks are still runny, then remove with a slotted spoon.
Poaching Eggs - Method 2 (Muffin Tin)
  1. Grease a muffin tin and crack an egg into each cup.
  2. Bake at 350°F (175°C) for 10-12 minutes for soft yolks.
  3. Carefully remove the eggs using a spoon.
Poaching Eggs - Method 3 (Cling Wrap)
  1. Line small bowls with cling wrap, brush with oil, and crack an egg into each.
  2. Gather and tie the cling wrap to form a pouch, then place the pouches in simmering water.
  3. Cook for 4-5 minutes, then remove, unwrap, and serve.
Hollandaise Sauce - Method 1 (Blender)
  1. Combine egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper in a blender.
  2. Blend on low, then slowly pour in the warm melted butter until the sauce emulsifies and thickens.
Hollandaise Sauce - Method 2 (Whisk and Double Boiler)
  1. Whisk egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper in a heatproof bowl over a double boiler.
  2. Continuously whisk until the mixture thickens, then gradually add melted butter while whisking.
  3. Remove from heat and continue whisking until smooth and creamy.
Assembly
  1. Toast the English muffins and butter them lightly.
  2. Cook the Canadian bacon in a pan until lightly browned.
  3. Place a slice of Canadian bacon on each muffin half, top with a poached egg, and generously spoon Hollandaise sauce over it.

Notes

For extra flavor, garnish with fresh chives or paprika. Adjust seasoning to taste. If the Hollandaise sauce breaks, whisk in a teaspoon of hot water or lemon juice to revive it.