Classic Poached Eggs Benedict with Hollandaise Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A timeless breakfast favorite featuring perfectly poached eggs atop toasted English muffins and Canadian bacon, finished with a rich hollandaise sauce. This french-inspired father’s day ready in about 20 minutes blends large eggs, toasted English muffin halves, Canadian bacon slices into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large eggs
• 2, toasted English muffin halves
• 4 Canadian bacon slices
• 2 tbsp butter
• 1 tbsp white vinegar
• 3 egg yolks
• 1 tbsp lemon juice
• 6 tbsp, melted unsalted butter
• 1 tsp, divided salt
• 1/8 tsp cayenne pepper
• 1/4 tsp black pepper

Instructions

1. Step 1: Bring a large pot of water to a gentle simmer and add 1 tbsp white vinegar. Crack 4 large eggs individually into small bowls.
2. Step 2: Using a spoon, stir the water to create a gentle whirlpool and carefully slide each egg into the simmering water. Poach eggs for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
3. Step 3: While eggs poach, heat a skillet over medium heat and add 2 tbsp butter. Sear 4 Canadian bacon slices for 1-2 minutes per side until lightly browned and warmed through.
4. Step 4: Place 2 toasted English muffin halves on plates, top each with 2 Canadian bacon slices, then carefully place 2 poached eggs atop each.
5. Step 5: For hollandaise, whisk 3 egg yolks with 1 tbsp lemon juice and 1/2 tsp salt in a heatproof bowl over simmering water until thickened, about 3-4 minutes.
6. Step 6: Slowly drizzle in 6 tbsp melted unsalted butter while whisking continuously until sauce is smooth and emulsified. Remove from heat and stir in 1/8 tsp cayenne pepper and 1/4 tsp black pepper.
7. Step 7: Spoon hollandaise generously over the eggs and serve immediately.