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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 techniquesEggs Benedict

This recipe offers three proven techniques for making perfect Eggs Benedict, ensuring a delicious and satisfying breakfast or brunch experience every time. The methods cover various approaches to achieve perfectly poached eggs and a rich hollandaise.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Poached Eggs
  • 4 Large eggs
  • 1 teaspoon White vinegar or lemon juice
  • Pinch Salt
For the Hollandaise Sauce
  • 3 Egg yolks
  • 1/2 cup Unsalted butter, melted
  • 1 tablespoon Lemon juice
  • Pinch Salt
  • Pinch Cayenne pepper
For Serving
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon or ham, cooked
  • 1 tablespoon Fresh chives, chopped (optional)

Equipment

  • Pot
  • Slotted spoon
  • Small bowls
  • Fine-mesh sieve
  • Plastic wrap
  • Muffin tin
  • Whisk
  • Heatproof bowl
  • Saucepan

Method
 

Method 1: Classic Poaching
  1. Bring a pot of water to a gentle simmer and add vinegar or lemon juice along with a pinch of salt. Carefully crack one egg into a small bowl, then gently slide it into the simmering water.
  2. Poach for 3-4 minutes until the whites are set and the yolk is still runny. Remove the egg with a slotted spoon and drain on a paper towel.
  3. Repeat with the remaining eggs. Meanwhile, prepare the hollandaise sauce.
Method 2: Poaching with a Strainer
  1. Line a fine-mesh sieve with plastic wrap, leaving enough overhang to tie it off. Crack an egg into the plastic-lined sieve, then carefully lower the entire sieve into gently simmering water.
  2. Poach for 3-4 minutes until desired doneness. Remove the sieve, lift out the egg in the plastic wrap, and gently unwrap it.
  3. Repeat for all eggs. While poaching, prepare your hollandaise sauce.
Method 3: Oven Poaching
  1. Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with butter or cooking spray. Crack one egg into each muffin cup.
  2. Pour 1 tablespoon of water into each cup before baking for 10-12 minutes, or until the whites are set and yolks are runny. Carefully remove the eggs.
  3. While the eggs are baking, prepare your hollandaise sauce.
Hollandaise Sauce
  1. In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk egg yolks and lemon juice until light and foamy.
  2. Slowly drizzle in the melted butter while continuously whisking until the sauce thickens. Season with salt and cayenne pepper to taste.
  3. Keep the sauce warm over the simmering water, stirring occasionally, until ready to serve.
Assembly
  1. Place a toasted English muffin half on each plate. Top each with a slice of cooked Canadian bacon or ham.
  2. Carefully place a poached egg on top of the bacon and generously spoon hollandaise sauce over each egg.
  3. Garnish with fresh chives if desired, then serve immediately and enjoy your perfectly prepared Eggs Benedict.

Notes

For the best results, use fresh eggs for poaching. If your hollandaise sauce becomes too thick, whisk in a teaspoon of warm water until it reaches the desired consistency. If the sauce separates, you can try to rescue it by whisking in a teaspoon of very hot water, or by starting with a new egg yolk in a clean bowl and slowly whisking in the broken sauce drop by drop.