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Classic Eggs Benedict with Homemade Hollandaise

Classic Eggs Benedict with Homemade Hollandaise
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The following recipe and photography for this post were provided by local blogger Abby Thome of The Thome Home.

Well, well, aren’t we fancy today? Eggs Benedict. More than likely, you’ve ordered this indulgent breakfast staple and savored every last bite because this dish is truly a treat.  Hollandaise and poached eggs – Oh my! The price tag on this dish sets the tone for how difficult it must be to make at home, right? Wrong! Follow these few simple prep steps and you will conquer Eggs Benedict on the first try.

Eggs Benedict is comprised of four layers: English Muffin, Canadian bacon, Poached Egg, Hollandaise Sauce

You can swap the Canadian bacon for bacon or even replace the meat with a vegetarian substitute because let’s face it, the heart of this dish is the oozing poached egg and the cascading hollandaise sauce.

Approaching this dish is easiest when you prep the ingredients ahead of time. The English muffin is toasted (simple) and the Canadian bacon is seared in a sauté pan (even easier!) So, do not sweat those two steps. We’re going to focus first on making the Hollandaise, and then how to poach an egg.

Let’s get started!

Eggs Benedict

Classic Eggs Benedict


  • 2 Large Egg Yolks
  • 1 tsp Water
  • 3/4 tsp white wine vinegar, or apple cider vinegar
  • 2 tsp Lemon Juice
  • 1 stick of unsalted butter
  • 1/2 tsp of Kosher Salt
  • Cayenne Pepper
  • Eggs (For poaching, the amount is dependent on how many people you are feeding!)
  • 1 chive, chopped
  • 1 English Muffin (per Eggs Benedict)
  • 1 package of Canadian bacon

Making the Hollandaise Sauce: 

  1. Create a double boiler: Fill a pot with 1 inch of water, bring to a boil. Chose a heat-safe bowl that will nestle on top of the pot – You want the bowl to “float” above the water, and NOT touch the boiling water.  (smaller pot, bigger bowl does the trick!)
  2. While the water is coming to a boil, in the glass bowl,  add in the following items:
  • 2 Large Egg Yolks
  • 1 tsp Water
  • 3/4 tsp white wine vinegar, or apple cider vinegar
  1. Place the glass bowl over the boiling pot of water, and whisk continuously for 3 minutes. Set a timer – you will notice at the end of three minutes that the egg mixture has thickened significantly and has become a pale yellow color.
  2. REMOVE FROM HEAT! – Add 2 tsp Lemon Juice. (this will help stop the cooking!)
  3. MELT 1 stick of unsalted butter – gradually, whisk in the butter bit by bit. Making sure it is fully incorporated before you add more. The sauce will become creamy and shiny!
  4. 1/2 tsp of Kosher Salt and a pinch of Cayenne Pepper to season.

Set the Hollandaise sauce aside, you did it! Now we will poach the eggs!

Eggs Benedict

How to Poach an Egg

  1. In a pot, fill 3/4 way with water with 1 Tbsp Vinegar. Bring to a mild boil, NOT roaring!
  2. Crack an egg into a small ceramic bowl (makes it easier to transfer!)
  3. Once the water is gently boiling, take a spoon and stir the pot of water in a circle quickly to create a whirlpool effect.
  4. Gently slide the egg into the center of the whirlpool of boiling water. The egg whites will quickly circle around the yolk of the egg as a result of the circling water.
  5. Set a timer for 3 minutes!
  6. With a slotted spoon, remove the poached egg and place on a plate lined with a paper towel.
  7. You can trim any excess egg white off of the egg with scissors if you prefer a “perfect” poached egg appearance.

Tips on Poaching an Egg:

  1. Make sure you create a strong whirlpool – this will ensure that the egg gathers together beautifully.
  2. Make sure your water is at a medium boil, NOT too high, and NOT to low.
  3. ONE Egg at a time!
  4. 3 minutes is all that you need! The yolk will be heated throughout, but will still be runny and incredibly luscious when cutting it open!


  1. Toast the English Muffin
  2. Pan sear the Canadian bacon to warm through, place on top of toasted English Muffin
  3. Add a poached egg on top of the Canadian bacon
  4. Pour a tablespoon or two of the hollandaise over the poached egg
  5. Sprinkle with a pinch of Cayenne and chopped Chives

Voila! YOU did it, my friends!!

Fair warning: once you make this dish once, you will feel so empowered in the kitchen and will immediately invite all of your friends and family over for brunch!

Eggs Benedict

Classic Eggs Benedict with Homemade Hollandaise

Classic Eggs Benedict with Homemade Hollandaise

Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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