Breakfast & Brunch Members

Eggs Benedict with Hollandaise Sauce

Toasted English muffins layered with Canadian bacon, perfectly poached eggs, and a rich, hand-whisked hollandaise sauce. The ultimate brunch showpiece for a special occasion.

20 minPrep

25 minCook

45 minTotal

4Servings

AdvancedDifficulty

⭐ 4.9Rating

8 halves

Ingredients

3 large egg yolks (for hollandaise)
1 tablespoon fresh lemon juice

Instructions

Make the hollandaise first: fill a small saucepan with 1 inch of water and bring to a bare simmer over low heat. Find a heatproof bowl that sits on top of the saucepan without touching the water (a double boiler setup).

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