Eggs Benedict is the ultimate brunch indulgence a perfectly orchestrated stack of toasted English muffin, savory Canadian bacon, a soft poached egg with a runny golden yolk, and a velvety homemade hollandaise sauce.
Originally created in New York in the 1860s–1890s (with competing origin stories between Delmonico's Restaurant and the Waldorf Hotel), this iconic dish has stood the test of time as the centerpiece of the American brunch tradition. The magic lies in the contrast of textures and flavors: the crisp, buttery muffin, the smoky-salty bacon, the tender egg, and the rich, lemony hollandaise — each component essential, each elevated by the others.
For the Hollandaise:
For the Poached Eggs:
For Assembly:
Problem: Hollandaise too thin
Likely Cause: Butter added too quickly or eggs too cold.
Solution: Blend longer; if still thin, add 1 extra yolk and re-blend slowly.
Problem: Hollandaise broken/curdled
Likely Cause: Overheated or emulsification failed.
Solution: Start fresh with a new yolk in the blender and slowly stream in the broken sauce.
Problem: Egg whites spreading/stringy
Likely Cause: Water boiling too vigorously or eggs not fresh.
Solution: Lower heat to a gentle simmer; use fresher eggs and the swirl technique.
Problem: Yolk overcooked
Likely Cause: Left in water too long.
Solution: Check at 4 minutes; remove immediately when whites are just set.
Problem: Muffin soggy
Likely Cause: Under-toasted.
Solution: Toast until deeply golden and fully crisp before assembling.
The ultimate brunch showpiece silky blender hollandaise draped over perfectly poached eggs, crispy Canadian bacon, and a sturdy toasted English muffin. Rich, layered, and deeply satisfying, this is the dish that turns any morning into a special occasion.
Melt the butter in a small saucepan over medium heat until fully melted and foamy. Do not brown it.
In a blender, combine the egg yolks with 2 teaspoons of warm water. Blend for a few seconds until slightly thickened.
With the blender running on low, slowly stream in the hot melted butter in a thin, steady stream. The sauce should thicken and emulsify into a smooth, creamy texture.
Add the lemon juice and cayenne. Blend briefly to combine. Season with kosher salt and freshly ground black pepper. Adjust lemon or spice to taste.
Transfer to a bowl and press plastic wrap directly against the surface to prevent a skin from forming. Keep warm in a slightly warm spot near the stove.
Fill a wide saucepan with about 3 inches of water. Add vinegar and a pinch of salt. Bring to a gentle simmer. The water should barely bubble.
Crack each egg into a small bowl.
Stir the simmering water gently to create a light whirlpool. Carefully slide one egg into the center. Repeat with additional eggs, working in batches of four.
Poach for 4 to 5 minutes. The whites should be set, and the yolks soft and runny.
Use a slotted spoon to remove the eggs. Drain on paper towels.
Heat a skillet over medium-high heat. Add the Canadian bacon slices.
Cook for about 3 minutes per side, until heated through and lightly golden around the edges.
Transfer to a plate and keep warm.
Split the English muffins and toast until deeply golden and crisp.
Spread each half with a thin layer of butter while warm.
Place one slice of Canadian bacon on each muffin half.
Top with a poached egg.
Spoon a generous amount of warm hollandaise over each egg, allowing it to cascade slightly down the sides.
Finish with chopped chives, fresh herbs, flaky sea salt, and coarsely ground black pepper.
Serve immediately while warm.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
