By Akshara
December 7, 2025
Eggs Benedict looks elaborate but comes together beautifully once you understand the rhythm of toasting, poaching and whisking. The hollandaise needs gentle heat so it stays smooth and glossy, while the eggs must poach softly enough to hold their shape yet keep the yolk runny.
2 English muffins 4 eggs 2 tbsp vinegar Butter Canadian bacon (optional) For hollandaise: 2 egg yolks 3 tbsp melted butter Lemon juice Salt
Whisk egg yolks with lemon juice over very gentle heat, then stream in warm melted butter until thick and silky.
Poach eggs in gently simmering water with vinegar until the whites set and the yolks remain soft.
Toast and lightly butter the muffins.
Place two strips of bacon and a poached egg on each muffin half and spoon hollandaise generously over the top.