Pan-Seared Eggs Benedict on Sourdough with Hollandaise Sauce

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Classic eggs Benedict featuring perfectly pan-seared eggs atop toasted sourdough and Canadian bacon, drizzled with a rich, velvety hollandaise sauce for a refined brunch. This French-American-inspired brunch recipe, ready in about 30 minutes, combines large eggs, sourdough bread slices, Canadian bacon slices into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 450 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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
• 4 sourdough bread slices
• 4 Canadian bacon slices
• 2 tbsp unsalted butter
• 3 egg yolks
• 1 tbsp fresh lemon juice
• 2 tbsp water
• 1/4 tsp salt
• a pinch cayenne pepper
• 1 tbsp white vinegar
• 1 tbsp chopped fresh chives

The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring a medium saucepan of water to a gentle simmer and add 1 tbsp white vinegar. Crack 4 large eggs one at a time into small bowls and gently slide each egg into the water. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
2. Step 2: While eggs poach, heat a large skillet over medium heat and melt 2 tbsp unsalted butter. Add 4 slices Canadian bacon and cook for 2-3 minutes per side until lightly browned. Remove and keep warm.
3. Step 3: Toast 4 slices sourdough bread until golden and crisp.
4. Step 4: For the hollandaise, whisk together 3 egg yolks, 1 tbsp fresh lemon juice, 2 tbsp water, and 1/4 tsp salt in a heatproof bowl.
5. Step 5: Place the bowl over a pot of gently simmering water (double boiler), whisking constantly until the mixture thickens and doubles in volume, about 3-4 minutes. Slowly drizzle in 4 tbsp melted unsalted butter (reserved separately) while whisking continuously until smooth and creamy. Season with a pinch of cayenne pepper.
6. Step 6: To assemble, place a slice of sourdough on each plate, top with a slice of Canadian bacon, then a poached egg. Spoon 2-3 tbsp hollandaise sauce over each egg and garnish with 1 tbsp chopped fresh chives.