Classic Eggs Benedict with Lemon Hollandaise

Why You’ll Love This Recipe

• Silky, lemony hollandaise made the classic way—stable, glossy, and spoonable.
• Detailed timing and temperatures take the stress out of poaching eggs.
• Restaurant-quality results with simple home tools, no special equipment needed.
• Make-ahead poached egg option to serve brunch for a crowd without a scramble.

Grocery List

• Produce: Lemons, fresh chives
• Dairy: Unsalted butter, large eggs
• Pantry: English muffins, Canadian bacon (ham), distilled white vinegar, kosher salt, black pepper, optional cayenne or white pepper

Full Ingredients

For the Hollandaise

• 10 tbsp (140 g) unsalted butter, melted and warm (about 180°F), not browned
• 3 large egg yolks (about 54 g)
• 1 tbsp (15 ml) fresh lemon juice, plus more to taste
• 1 tbsp (15 ml) water
• 1/2 tsp kosher salt, or to taste
• Pinch (about 1/16 tsp) cayenne or white pepper (optional)

For the Poached Eggs

• 8 large eggs
• 2.5 quarts (2.4 L) water
• 1 tbsp (15 ml) distilled white vinegar
• 1 tsp (5 g) kosher salt

For the Muffins and Ham

• 4 English muffins, split (8 halves)
• 8 slices Canadian bacon or ham (about 12 oz / 340 g)
• 1 tsp neutral oil or butter, for searing
• Optional: 1 tbsp (14 g) soft butter for the muffins

To Finish

• 2 tbsp (10 g) finely sliced fresh chives
• Freshly ground black pepper

Step-by-Step Instructions

Step 1: Set up and prep

Fill a 3-quart saucepan with 2.5 quarts (2.4 L) water and set over medium heat. Add 1 tbsp vinegar and 1 tsp kosher salt; bring to a gentle simmer (185–190°F). Split the English muffins and set up a toaster or broiler. Place ham by the stove with a skillet. Crack each egg into its own small cup or ramekin for easy, gentle sliding later.

Step 2: Make the hollandaise

Melt 10 tbsp (140 g) butter until just melted and steaming (about 180°F); keep warm. In a medium heatproof stainless-steel or glass bowl, whisk together 3 yolks, 1 tbsp lemon juice, 1 tbsp water, and 1/2 tsp kosher salt. Set the bowl over a saucepan of barely simmering water (the bowl should not touch the water). Whisk constantly until the yolks thicken, lighten, and reach 150–155°F, 3–5 minutes.

Remove the bowl from heat. While whisking continuously, drizzle in the warm butter in a thin stream, starting drop by drop for the first 2 tbsp. Keep whisking until the sauce is thick, glossy, and emulsified. Season to taste with more lemon, salt, and a pinch of cayenne or white pepper if using. If it gets too thick, whisk in 1–2 tsp warm water to loosen.

Step 3: Keep the sauce warm (not hot)

Transfer hollandaise to a pre-warmed bowl, insulated mug, or a small thermos. Hold at about 120–130°F so it stays pourable without splitting. Do not let it sit over direct heat. Stir briefly just before serving.

Step 4: Toast muffins and sear the ham

Toast the muffin halves until deeply golden and crisp (2–3 minutes in a toaster, or under a 450°F broiler for 1–2 minutes, watching closely). If you like, lightly butter the cut sides. Heat a skillet over medium-high. Add 1 tsp oil or butter and sear the Canadian bacon/ham until browned at the edges and heated through, 1–2 minutes per side. Keep warm.

Step 5: Poach the eggs

Ensure the poaching water is at a gentle simmer, 185–190°F (no rolling boil). Working with 2–3 eggs at a time, gently slide each egg from its cup into the water. Nudge whites toward the yolk with a spoon if needed. Poach 3–4 minutes for runny yolks, 5 minutes for more set. Lift with a slotted spoon, blot on a paper towel, and trim wispy edges if you like.

Step 6: Assemble and serve

Warm plates briefly in a low oven (200°F) if possible. For each serving, place two muffin halves on the plate. Top each with a slice of seared ham, then a poached egg. Spoon 2–3 tbsp hollandaise over each egg. Finish with a generous shower of chives and freshly ground black pepper. Serve immediately while everything is hot and the yolks are still runny.

Pro Tips

• For neater poached eggs, crack each egg into a fine-mesh strainer for 10–15 seconds to remove the thin, watery whites before slipping into a cup.
• If hollandaise looks too thick, whisk in 1–2 tsp warm water. If it breaks, whisk 1 tsp hot water in a clean bowl and slowly whisk the broken sauce into it, or start with a fresh yolk and re-emulsify.
• Use clarified butter for a slightly more heat-stable hollandaise (same quantity by weight).
• Toast muffins well—the crisp surface keeps the sauce from soaking through and gives the dish structure.
• Hold poached eggs for a crowd: undercook by 30 seconds, chill in ice water, then rewarm in 160–170°F water for 45–60 seconds just before serving.

Variations

• Eggs Royale: Swap ham for smoked salmon and add a few dill fronds with the chives.
• Florentine: Add a layer of sautéed spinach (squeezed dry and seasoned) under the egg.
• Spicy: Stir 1 tsp finely minced chipotle in adobo into the hollandaise and garnish with cilantro.

Storage & Make-Ahead

Hollandaise is best made fresh and held warm for up to 1 hour in an insulated container at 120–130°F; refrigeration and reheating often cause splitting. Poached eggs can be made up to 24 hours ahead: undercook slightly, shock in ice water, store submerged in cold water in the refrigerator, and reheat in 160–170°F water for 45–60 seconds. Toast muffins and sear ham just before serving for best texture. Leftover assembled Eggs Benedict do not store well.

Nutrition (per serving)

Approximate values for 2 Benedict halves: 720 calories; 49 g fat (25 g saturated); 30 g carbohydrates; 32 g protein; 2 g fiber; 3 g sugar; 1400 mg sodium; 560 mg cholesterol.